26+ Most Popular Puerto Rican Street Food To Try This 2022

Puerto Rican street foods won’t make you disappointed on the upcoming vacation to this beautiful island. It will never go wrong when having a palatable dish on the appealing, sunny beaches or enjoying the rusticity of the natural scenery.

Because Puerto Rico (or the Commonwealth of Puerto Rico) is an unincorporated territory of the US, this Caribbean island boasts a range of foods that reflect its ties to America. Besides, Spanish and Latin American culinary cultures also solidly affect PR’ cuisine. 

You can see how diverse and promising Puerto Rico’s cuisine is from all of that. There is no reason to ignore my recommendations below.

10 PR’s Finger Snacks That Best To Enjoy On The Streets

Puerto Rico (or PR) is famous for a wide range of fried treats that you can quickly encounter at random street vendors or mobile food trucks. If you are wandering on the Puerto Rican streets and don’t know what to eat yet, refer to the dishes here!

1. Alcapurrias (Stuffed Yuca Fritters)

You will see the existence of various kinds of fritters in today’s article, and I would like to start with this Alcapurria (or Stuffed Yuca Fritters). Puerto Ricans changed a Middle Eastern-originated recipe, Kibbi, and made it a long-favored delicacy to enjoy on the streets.

The main ingredient for the Alcapurrias is a unique mixture called “masa” (including mashed green plantains mixed with yautia/yuca and a spice mixture named sofrito). There are also many other variations of ” masa ” that have additional veggies or potatoes.

A portion of Alcapurrias always has fillings. The most frequently used ones are beef and crab meat. Imagine having a bite of this food and tasting an appealing crunchiness on its exterior together with a lovely sweetness inside makes my mouth water already.

How do local Puerto Ricans make their own Alcapurrias?

2. Bacalaitos (Puerto Rican Codfish Fritters)

The next Fritters on this list is a seafood one that is full-of-codfish. This Puerto Rican staple snack was a food creation from Africans who came to the island on the Spanish explorers’ ships. The food is pretty flat and typically offers a golden crust outside.

To make a portion of Bacalaitos, the chefs must go through several processing steps, from taking the codfish flesh, marinating, and chilling it overnight before battering and deep-frying.

But the result is worth every effort, and you can sense a flavor punch from each bite of this dish. It will be a bit crunchy on the exterior and incredibly soft/chewy inside.

In Puerto Rico, especially in San Juan, people usually have it as both snacks and side dishes for everyday meals.

3. Sorullitos De Maiz / Sorullos (Fried Corn Fritters)

Well, now you might know how much Puerto Rican people love Fritters, and these Sorullitos De Maiz are also one among them. These finger-like Corn Fritters consist mainly of cornmeal and other ingredients (such as cheeses or mashed bananas).

The cooks in Puerto Rico need to carefully stuff all the additional fillings into the cornmeal pieces before deep-frying the whole things in hot oil until crispy. Since not many ingredients are used in a portion of Sorullitos De Maiz, it is better to have it as a quick snack.

What about the dipping sauces? Local residents often have this yummy Puerto Rican recipe with a particular type of guava sauce and mayonnaise. Sometimes, they even match this fried treat with Coffee, which is somehow reasonable since it helps neutralize the sweetness.

4. Tostones (Fried Plantains Slices)

The name, Tostones, of this dish came from a Spanish term. “Tostón” referred to the currency in Spain during the colonial period. It also started developing as a treat from Dominican Republic before spreading to the country’s neighbors.

Tostones are simply double-fried plantains, one of a specialty in San Juan, with a unique coin shape. They are currently a common dish in several Latin American nations, including Puerto Rico.

Because the method of making Tostones is fairly easy, and plantains are always available, this delicacy appears almost anywhere. The way to enjoy Tostones is similar to the famous French Fries, and they go well with anything from ketchup to mayonnaise to chili sauce.

5. Empanadilla (Puerto Rican Turnovers / Puerto Rican Empanadas)

Empanadilla (or Empanadas in Spanish) has its roots in the Galicia regions of Spain and Portugal. The first piece of this delicacy existed during the Moorish invasions to the land. When the Spaniards came to the island, they brought their homeland’s treat there.

Later on, people in this area love having these Spanish-inspired street foods so much, and they have prepared them for centuries. They also create many variations of Empanadilla based on two main categories of savory and sweet.

You can see there are Empanadillas with cheese, beef, veggies, or even fruits (guava). People in Puerto Rico usually have this treat as a snack or a side dish for main meals in their days.

Their most favorite sauce to match with Empanadilla is tomato sauce, and you should try this combination sometimes. Overall, these favorable Puerto Rican Turnovers are fried foods, and it is not good if you eat them every day.

6. Pasteles (Puerto Rican Christmas Treat)

If this Pasteles reminds you of the world-famous Mexican street dish, Tamales, you might be a true fan of the diverse Latin American cuisines. But these local Pasteles originated in Boriquen and have mostly no relation to the previously mentioned Tamales.

The main component of a piece of Pastele is also Masa (consisting of yautia, squash, or cassava) with some kinds of savory fillings like pork and fish. The chefs will also add milk, butter, and annatto oil to the Masa mixture so that your food will be softer and buttery.

Puerto Rican residents often serve it on  holidays (especially Christmas) or family gathering occasions. But a visitor can always find it on the streets and eat it alone.

If you are curious about the food’s flavor, this taste test is for you!

7. Morcilla (Puerto Rican Blood Sausages)

Move on to a kind of Blood Sausages you can find on Puerto Rican streets! This delicacy came to this island with the Spanish, and native people have prepared it since then. Puerto Rican people usually have their Morcilla in their daily lives and on Christmas day.

The cooks will put some rice into the meat mixture to make Morcilla have a more appealing texture which is bouncier. Other ingredients in an authentic Morcilla are blood, cilantro, and various fresh herbs. Therefore, this unique food tastes absolutely fragrant.

Based on that, a piece of Morcilla has a lot of protein and other nutritions, making it a good side dish besides being a snack.

8. Pinchos / Pinchitos (Chicken Kabobs)

Mostly every country has its own variation of Grilled Meat Skewers, and Puerto Rican citizens also have Pinchos. Pinchos or Chicken Kabobs are a prevalent dish in this country, and the residents there think of it as one of their national dishes.

Historically, Pinchos (or Pinchitos in Spanish) was a famous grilled meat in Spain derived from Moorish cuisine. Later on, after ancient Spain came to the Latin America region, the food gradually captured the heart of the local people and lasted up to date.

To make a portion of Pinchos, the chefs in Puerto Rican need to marinate the protein thoroughly before grilling the skewers on an open fire.

The best way to enjoy a portion of Pinchos is to pair it with BBQ sauce and bread or eat it alone. Both are great and worth trying!

9. Rellenos De Papa (Stuffed Potatoes)

Let’s talk first about its roots! Rellenos De Papa is a native dish in Peru before its popularity spreads to neighboring countries. Puerto Rican people also love these Fried Stuffed Potatoes a lot.

If you are a fan of potatoes and minced meat, you should try this Rellenos De Papa once. To make a portion of this food, the cooks put in mashed potatoes, ground beef, and some kinds of condiments to taste. After that, they will form the ingredients into small balls.

They also mix the potato part with butter so that your food’s exterior will be extra crunchy and favorable. Who can resist a fried treat with a gorgeous golden brown color? Definitely not me.

Why not take a look at how to try an authentic Rellenos De Papa in PR here?

10. Piononos (Stuffed Fried Sweet Plantains)

My last recommendation for you in this category is Piononos. Even though this Fried Sweet Plantain might be one of the most basic treats in this article, it will not disappoint any eater.

Yet, I have to admit that Piononos are not a healthy option for snacks as it is indeed a fried treat. Therefore, it is not good to consume it all the time. However, you can still have your beloved finger food occasionally.

While gnawing a portion of Piononos, you can experience a legendary combination of sweet and savory.  It’s because the sweet and crispy plantains on the exterior are stuffed with minced beef. As the plantains are ripe, you may taste a solid sweet flavor in this dish.

8 Heartier And Meatier Street Food For A Main Meal In Puerto Rico

What to eat if you are in the mood for a more filling dish in Puerto Rico? Besides all the snacks I have mentioned above, you can opt for the foods I will recommend below.

11. Lechon Asado (Whole Pig Roasted Over A Spit)

Pork might not be an ideal ingredient for some people as they should stick to a religious diet, but if you don’t, there is no reason to neglect this delicacy. In Puerto Rico, Lechon Asado is a special treat for holidays and festivals since the meat takes a long time to cook.

Although the true origin of Lechon Asado is pretty unclear, one thing for sure is this delicacy is really popular in many Spanish-speaking nations, not only Puerto Rico. When eating the food, the sellers in PR often offer you crispy suckling pig skin with juicy meat on a plate.

Once the meat goes into your mouth, the natural sweetness gently touches your tongue, and the pork skin’s crunchiness can tempt you from the first time trying.

This illustration shows the closest look about Lechon in a local restaurant.

12. Pernil Asado (Garlic Roast Pork)

Pernil Asado also means Roast Pork in English; yet, this dish is not the same as the previous Lechon Asado. Instead of using a whole pig to cook this food, they only utilize a part of it.

Pernil Asado was derived from the Spanish dish “pierna” (meaning “legs”) and has been a perfect lunchtime treat in Puerto Rico for years.

One special note about the food is the cooks have to marinate the pork meat for a few days before it is ready to cook. In addition, the spices (garlic), herbs (oregano), and condiments (adobo spices, olive oil) need at least 24 hours resting on the main ingredient.

The longtime marinating helps your portion of Pernil Asado is always full of flavor. The chefs will slow-roast the meat with root veggies and fried plantains when cooking. When eating, local people love to eat it with sandwiches when eating, but you can also have it with beans or rice.

13. Jibarito (Puerto Rican Plantain Sandwiches)

Have you ever thought of replacing the bread part in a sandwich with a kind of veggie? If not, then Jibarito is your first experience with this unique combination. Instead of using regular bread, Jibarito calls for two pieces of fried green plantains as the starch base.

The cooks will sandwich this food with standard components: cheese or meat. It is pretty unclear about the story around the creation of this Jibarito, and there is no official information telling who was the first to create this creative dish.

While some say that Juan “Peter” Figueroa was the creator of Jibarito and first introduced it in 1996, some others claim that this food had its debut in 1991 in Puerto Rico.

However, its origin doesn’t affect the truth that Jibarito is a tasty sandwich, and you should try it once in PR.

Let’s know more about Jibarito through this short introduction!

14. Chicharrones (Fried Pork Belly)

To be honest, Puerto Rican people love pork a lot, and the third pork dish in this category is Chicharrones. This Fried Pork Belly also has its origin in Spain like many other foods in today’s article, and this delicacy comes as a close partner with Mofongo.

The pork meats used for PR’s Chicharrones are pork rinds or pork belly. The street vendors’ cooks will fry them until crispy and serve them with special sauce and lemon wedges.

Although Chicharrones are pretty filling, you can still have them as a snack on the beaches/streets. Believe me; you won’t regret giving it a go.

15. Arroz Con Gandules (Puerto Rican Rice With Pigeon Peas)

Rice is not a strange dish since many countries have their own variations of this delicacy. In Puerto Rico, local people also created their own Arroz Con Gandules by cooking rice together with pigeon peas and Sofrito spices.

Cumin, roasted tomatoes, spices, and other herbs are also the must-included components in a batch of Arroz Con Gandules. Therefore, a bowl of this rice dish can not only be a starch companion besides a savory dish, but it can also help enhance the food’s flavors.

This Arroz Con Gandules can surely tell you what to expect from this PR’s delicacy!

16. Volcano Surf N’ Turf

Traditionally, Surf N’ Turf includes red meats and seafood, and this food’s birthplace is in America. In the early 19th century, not many people loved Surf N’ Turf, so the food needed to become more popular a few decades later, even in the country’s neighbors.

Surf N’ Turf is nowadays an easy-found Caribbean treat, yet the dish is somehow different in PR. In Puerto Rico, people can have Volcano Surf N’ Turf for their meaty breakfast. The main ingredients in a PR variation are shrimps, steaks, mushrooms, and a thick gravy.

Even though each component is cooked separately, they taste well when combined together. A flavor punch will immediately amaze your taste buds.

17. Pernil Sandwich

Well, this Pernil Sandwich is not an entirely new suggestion on today’s food list. But the combination of Pernil and bland sandwiches is so incredibly toothsome that I think it should have its own place here.

Besides the flavorsome Pernil or Garlic Roast Pork, in a standard Pernil Sandwich, the cooks will offer you some other fresh components to balance the dish’s taste. Some of my favorite ones are carrots and fresh herbs like cilantro. Some may add fried plantains.

After all, now you have a complete meal with sufficient proteins, carbohydrates, fibers with loaded flavors. Are you ready to give the food a try?

18. Mofongo (Mashed Fried Plantains)

Besides rice, Mofongo is the second most prevalent starch base in Puerto Rico, so you might see it in some of my food recommendations on this list. Like what local people do with Arroz Con Gandules, they don’t keep the plantains bland before serving.

To be short, the cooks will fry the green plantain slices and add in some spices, condiments, and luscious broth to form a smoother consistency. After that, they will put the whole mashed mixture into a bowl to have a Mofongo part in the reversed bowl shape.

People don’t often eat this authentic Puerto Rico delicacy alone. They will always pair it with some other savory dish like Chicharrones or Pernil and shrimps to make the whole meal heartier.

This is the best Mofongo taste test you can expect!

8 Drinks, Fresh Fruits, Or Sweet Treats On PR’s Roadside

Need to find an idea for something chiller than the previously mentioned savory foods? I have your back. Below are some palatable drinks, sweet goods, and exotic fruits you can find in Puerto Rico.

19. Tembleque (Puerto Rican Coconut Pudding)

In Spanish, the word “Tembleque” often refers to the shaking or jiggling things, which can indeed tell you about the texture of this Puerto Rico-originated dessert. Your first bite of this Tembleque will leave a lip-smacking good coconut taste to your memory.

In Puerto Rico, the locals often make Tembleque by cooking coconut cream, coconut milk, cinnamon, etc., with cornstarch and putting the mixture into a mold. The cooked coconut mixture will rest until cool, and you can have a spoonful of this PR’s Christmas specialty.

Furthermore, the toppings used for Tembleque are varied and contribute a lot to making the food more unique. Some most popular toppings for Tembleque are liqueur, spices, or fruit juice and diced fresh fruits over the base of mellow pudding.

20. Quenepas (Genip Fruit)

Have you ever heard of Quenepas? This long-favored fruit in Puerto Rico is a member of the Sapindaceae botanical family and is a stone-bearing fruit. It has many other names in different regions, for example, Genip, Guinep, Limoncillo, etc. People in Haiti love this fruit as well.

Quenépa is typically in season in the summertime, and even if it is ripe, the outer shells of this delicacy still have a green hue. When eating, you should take off the shells, and a jelly-like, succulent flesh inside will catch your eyesight immediately.

About the fruit’s taste, you can expect a mix between a light sourness of the lime and a lovely sweetness of lychee. Quenépa tastes best when eaten fresh; yet, you can also enjoy it in sweet treats, beverages, or jellies.

Local people love this kind of Puerto Rican fruit so much that they even have a day to celebrate it, called Nacional de la Quenepa (or National Quenépa/ Genip Fruit Days). The festival day was first held in 2008 and usually takes place on the second weekend of August.

Your trip to Puerto Rico is not complete if you neglect these Quenepas!

Where to have this delicacy: local streets/farmers’ markets of Puerto Rico (especially San Juan).

21. Piña Colada (Puerto Rican Pineapple Coconut Cocktail)

Let’s move to a prominent Puerto Rican drink! Starting from the Caribe Hilton Hotel in 1954, this drink gradually became more and more popular all over the island. Every time you have a beach day in this country, don’t forget to order a cup of Piña Colada.

Ramón “Monchito” Marrero, a bartender, was the “father” of this drink recipe, and he only tried to combine Rum, pineapple juice, and some rich coconut cream. The idea turned out great, and this luscious drink became a staple in Puerto Rico.

22. Coquito (Puerto Rican Eggnog)

One thing for sure is Coquito is not a drink for kids since it is not a regular Eggnog you can find in other countries like Spanish or Latin American nations. This Puerto Rican beverage contains alcohol (Rum) in its ingredients, offering you a more distinctive taste experience.

The PR’s Coquito also has a coconut-y scent and taste because the bartenders use various kinds of coconut products to make the drink.

When the liquid goes down to the throat, the rich flavors from the coconut cream and milk will come first, and the pungent and dryness from Rum will go right after. These two layers of flavors harmonize well with each other so well, and you can verify my word once you try it.

In Puerto Rico, Coquito is a welcome drink for a party and a beverage for any gatherings or special occasions. If you want to serve it in a family with kids, just ask the makers to omit the Rum. Easy peasy!

Want to know more about Coquito? This short introduction helps!

23. Budin / Budin De Pan (Puerto Rican Bread Pudding)

After John Vasquez, a chef of Tosca Grille in Troy, made the first bread pudding in the 11th century, this sweet treat spread worldwide. When it came to Puerto Rico, they twisted the original recipe in their ways, and Budin appeared like that.

Not only a regular dessert, but the Budin in Puerto Rico also belongs to the alcoholic dessert category since it usually includes Rum. The other ingredients inside Budin, besides white bread, are raisins, various kinds of berries, and some vanilla ice cream (used as a topping).

Besides serving Budin as a dessert, local people enjoy it as a light breakfast dish. They also use Coquito as a partner of this delicacy since the soothing liquid helps to combine all the flavors.

24. Pan De Mallorca (Puerto Rican Sweet Rolls)

Mallorca is a name of an island in the region of Spanish Balearic, which is also the birthplace of a Spanish dessert named Ensaïmadas. That sweet treat is also the original form of Pan De Mallorca, and Antonio Rigo was the one who first brought it to Puerto Rico in 1900.

Also consisting of butter, flour, and sugar, this simple Pan De Mallorca can please anyone’s taste buds. You can have it anytime you like, but my suggestion is to match it with ham/cheese and a cup of warm coffee for a quick breakfast on the seashore of Puerto Rico.

This Pan De Mallorca instruction can make you even more curious about it!

25. Coconut Frappes

Thanks to the lush environment on the island of Puerto Rico, the fruit source there is huge, and you can always access the freshest products year-round. Because of that, Frappes, a cold drink consisting of ice cream and fresh fruits, is a favorite drink of the local people.

Since there is not much to talk about how basic the ingredients of this yummy drink are, the highlight of Puerto Rican Coconut Frappes is the cool and refreshing effect.

Nothing can be better than having a glass of Coconut Frappes with a dollop of ice cream, whipped creams, and cherry on top for a hot summer day. I’m sure all the heat will simply be blown away in a snap.

26. Arroz Con Dulce (Rice Pudding)

If you ask Puerto Rican people about the first thing they think of during Christmas time, they will surely recommend Arroz Con Dulce. The name of this food also means “sweet rice” in English, and yes, it describes the food well.

There is nothing much in a portion of Arroz Con Dulce. The chefs will basically make a sweet rice pudding with some kinds of spices to better suit the holiday atmosphere.

Don’t worry! Although Puerto Rican Rice Pudding is a festive treat, you can still find it in almost all bakeries or street stalls in this country.

Take Your Time And Try These Puerto Rican Delicacies ASAP!

One of the best ways to learn about a country and its culture is through its food – not just informative, but a delicious approach. Although many cultures heavily influence traditional Puerto Rican food, the people here have developed their own identities over the years.

If you are interested in learning more about the unique cuisine in PR, my article today is beneficial. Just enjoying the dishes I suggested, you have somewhat understood the eating traditions of the indigenous people.

So what have you learned, or do you have something to share? Please leave a comment to let me know.