Angel Figueroa, referred to as "the big guy" by someone on the phone, is the general manager.
Not to be missed on your visit are two Puerto Rican specialties that are fried balls with a ground meat surprise inside.
The Relleno de Papa ($1.20) is made with mashed potatoes but my favorite was the Alcapurrias de Yuca o Geneo ($1.20) which is made from the starchy tuber, the cassava.
Be sure to load on the vinegar and pepper condiment found on the table on both.
Most delicious and an astonishing value was the Muslo de Pollo ($1.30). One of my tasters marveled that this fried chicken leg was more like confit.
Figueroa says the secret is that the chicken is rubbed with the spices a day ahead and fried precisely at 375 degrees. And I'm guessing that it was fried in lard.
A dish that has all the earmarkings of a hangover cure is Mofongo ($2.50). The ingredients are plantains and fried pork skin all mashed together and the result reminded me of Latin matzo ball.
Caldo de Pescado ($1.50) is a plain fish broth that must have the same restorative powers as chicken soup. You may add tostones (fried plantains) or the mofongo to your broth but I like it all on its own. Its salty nature reminds me of miso.
Both the caldo and mofongo are served in classic wooden bowls and definitely go for the mofongo served with gravy.
Freddy and Tony's knows pork. And while you can order Pigs Ears ($4.10), there are other delicious and more common pig parts.
Freddy and Tony's version of the Cuban Sandwich ($6.35) offered lightly seasoned pork with ham served on chewy bread slathered with mayonnaise.
