At Doral's Las Mercedes Restaurant, the succulent, fat-rippled slabs served Thursday through Saturday speak for themselves. At most, there's a dusting of salt and pepper, perhaps accompanied by a splash of mojo. Racks of beef and pork are pulled from a smoking vessel, then cleaved and served with two sides such as moros, maduros, or boiled plantains with garlic oil. It's a working-class menu with flair, including a piquant, savory goat stew called chilindrón de chivo that will keep you sated the rest of the week.