Ho’Brah first pig roast held Sunday

[Editor’s Note: Post originally appeared on SILive.com, where I was a breaking news intern from January to August 2016.]

Ho’Brah in West Brighton did more than serve of tasty tacos on Sunday. On the menu was roasted pig.

From when it started at 1 p.m., Alan Lynch, one of Ho’Brah’s co-owners, said around 35 people had filtered in and out of the event throughout the day up to that point.

“We have this space, so we want to use it,” he said when asked why the roast was put together. “For me, if you go to a place that has an indoor and outdoor area, and it’s this nice out, you tend to want to go sit outside and enjoy the weather.”

Lynch added that he’d like to keep doing this event annually. And because of Ho’Brah’s Hawaiian and Southern California theme, he expressed interest in a future luau and something similar to the pig roast on New Year’s Eve.

“This is something that we definitely want to build on,” he said.

The all you can eat and drink gathering had a simple, laid-back and friendly atmosphere.

Family and friends enjoyed each other and the outside summer-like weather over pork tacos with chipotle blueberry BBQ sauce, pickled red onion, oaxaca cheese, baja street corn, black bean avocado salad, chorizo mac n’ cheese, tropical pineapple raisin carrot cake, beer, sangria, and more.

“I love it and the atmosphere, and the food is awesome,” said Christian Garcia, an off-duty Ho’Brah employee of Westerleigh who came out to support his colleagues. “It’s just relaxed.”