Step away from the whole roast pork! Sure, it's 7 a.m., you're at El Palacio de los Jugos, and, as usual, you crave some swine. But lechón asado is no respectable breakfast. So walk past the West Flagler Street cafeteria's hot food wells — those steel tubs loaded with braised beef, boiled yuca, arroz con gris, and fried grouper. Head to the inner market, a crowded nook where salted cod and ripe avocados are peddled alongside corn pudding and nut butters. There, and only there, can you decently succumb to your morning craving of pig. Order the porker's finest part: the chicharrón ($9.99 a pound), deep-fried rind served in brown paper bags smeared with fat. Then choose from a selection of fresh juices: guava, mango, pineapple, orange, sapodilla, tamarind, and mora ($2). And there's also guarapo, a sugarcane variety. Open your pouch of chicharrón. Take a bite. Sip your juice. Wipe your greasy fingers on your jeans. Repeat. Extra breakfast points if you also order a colada to go.