Kioskos? |
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Open-air restaurants and snack shacks called kioskos sustain beachgoers across Puerto Rico. Here is a guide to the fried flavors of comida criolla:
Alcapurrias: Mashed banana and yautia (taro root) dough, filled with meat and fried.
Amarillos: Ripe yellow plantains sliced lengthwise and fried.
Asopao: Hearty gumbo made with chicken and fish.
Bacalao: Salty, dried whole codfish.
Bacalaito: Deep-fried codfish fritter.
Chicarrones: Crispy, dark, fried pork rinds.
Chuletas: Large, juicy, grilled or fried pork chops.
Empanadillas: Baked turnovers filled with seafood, beef, or cheese; also known as empanadas.
Jueyes: Battered and fried land crab.
Lechón asado: Roasted or barbecued pig eaten with aji-li-mojili sauce, which combines garlic with sweet seeded chili peppers.
Mofongo: Fried green plantains, mashed with garlic and topped with chicken, beef, or seafood.
Pastelillos: Deep-fried meat and cheese turnover.
Pinchos: Barbecued shish kabobs made from chicken, pork, and fresh fish.
Tostones: Flattened, fried plantains that are yellow and crispy, and slightly more dense than french fries.
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For 52 years, we have published the world’s favorite budget travel guides, written entirely by students and updated every year. With pen and notebook in hand and a few changes of underwear stuffed in our backpacks, we spend months roaming the globe in search of travel bargains.
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