Move over, Doritos Locos: The Mexican-food masterminds at El Rey have created an even crazier combination. Behold the “five-pork taco,” a handheld treat from chef Wylie Ballinger made entirely of swine.
Woven bacon replaces the masa-based shell, which is stuffed with pork loin, shredded carnitas, and pineapple-marinated pork al pastor. The fifth element: a generous smear of pork-fat mayo.
Those hoping to try the porkful creation can stop by the U Street Mexican beer garden during its Cinco de Mayo celebration on Monday, May 5. The dish will be served for $5 alongside an appropriate abundance of margaritas. BYO heartburn remedy.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
