Inside Mooresville Mexican restaurant The Prickly Pear
Credit: Curtis Bonwell / Special to WCNC.com
Our second round kicked off with the Lomo de Cerdo, which was an adobo-rubbed pork tenderloin, shoestring fried red onions, plantain and pistachio mash, and a balsamic-ancho sauce. The pork was one of the best things we had eaten throughout the night and possibly one of the best servings of pork we've ever come across.
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