Opened by Spaniards more than 52 years ago on the Second Avenue of Montecristo, the dough is prepared with crispy pork rinds, fried pork and salt. The combination of corn dough and roast pork skin is wonderful, enriched with any filling. Very special are those made with a mixture of chicken, potatoes, carrots, petit pois and mayonnaise, then topped with sliced avocado. Other favorites are those stuffed with roast beef, sausage or pork, then combined with a variety of fresh white cheeses.