Another very festive dish, this is a delicious recipe prepared throughout the country for the Christmas season. Sometimes even prepared with Coca-Cola, the traditional way is to prepare it with the bone in and to leave the top layer of skin and fat on the leg. It is beautifully cooked to a golden brownish-red, with crisscross-cut skin that is crispy and delicious, and with tender meat inside. In my house we prepare both turkey and pork on Christmas Eve; Hayacas are served the next morning. Then for lunch on Christmas Day, my sister
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