Raw cuchifritos before being cooked, with all of the ingredientsFried cochifritos made of cochinillo (suckling pig) ready for consumption
Cuchifritos (Spanish pronunciation:[kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork[1]inSpanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla (blood sausage), papas rellenas (fried potato balls stuffed with meat), and chicharron (fried pork skin), and other parts of the pig[1] prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient.[1] Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Origin
The term used to refer to small, fried parts of a pig.
It is incorrectly thought that it derives its name from the word cuchí, short for cochino or pig and frito, which describes something that is fried.
The etymology of the word comes from the participle of verbs cocer -to cook or boil- (latín coctum > cocho, from which derives the element cochi-) y freír -to fry-(-frito).[2]
Cuchifritos may also refer to restaurants that serve this type of food.
In New York
In New York, vendors advertising cuchifritos are particularly notable because they tend to make use of colorful external lighting and big, flashy signs that quickly catch the eyes of passersby. These establishments dot Puerto Rican and Dominican areas of New York City, particularly Spanish Harlem, Bushwick, Hamilton Heights, Washington Heights, South Bronx, Brooklyn, and other primarily Puerto Rican and Dominican neighborhoods.
Puerto Rican dishes
Cuchifrito vendors also sell rice with stewed beans, arroz junto, and arroz con gandules. Originally these fried dish would have been fried in lard. Today they use frying oil because it is cheaper and very available.
Fried dishes served in a cuchifrito:
Aítos – Bacalaítos with crab or shrimp added.
Alcapurria – Starchy dough from yautía mixed with green banana, lard, annatto, garlic, and a small of amount of squash and potato. Stuffed with meat, shaped more or less as a cone on both ends and deep-fried.
Alcapurria de malanga – Taro replacing green banana.
Alcapurria de panapén – Breadfruit replacing green banana.
Alcapurria de plátano – Green plantain replacing green banana.
Alcapurria de yuca – Cassava replacing green banana.
Almojábana – A round fitter made of rice flour, plantain flour, tapioca, or breadfruit flour, milk, eggs, sugar, baking powder, baking soda, stuffed with cheese and fried.
Arañitas – Arañitas translate to "spider's". These small fitters called spider's do to the wide shredding or plantains. The green plantains are shredded and seasoned with galic, salt, peppers, formed into flat small fitters and fried. Many other recipes exist. Such as adding sweet plantains, eggs, onion, fresh herds, cheese, and shredded meat. They are served with fry sauce.
Arepa de coco – Bread made from flour or cornmeal, coconut milk, butter, baking powder, eggs (optional), few tablespoons of milk (optional), sugar, and salt. They are fried, baked, or cooked on a flattop. They are cut open and stuffed with seafood but have the option of meat, vegetables, and cheese.
Mofongo – This dish might be Puerto Ricos most famous dish. The plantains are typically fried before mashing with broth, spices, garlic, olive oil, and chicarrón but the plantains can also be boiled, roasted, or baked. It is severd in numerous ways.
Pionono – Slices of ripe plantain stuck together with toothpicks and filled with the seasoned ground beef or seafood and cheese. They are dipped in a batter and fried.
Plátanos maduro – Slices of sweet plantains deep-fried.
Relleno de maduros – Sweet planatin version of relleno de papa.
Rellenos de papa – Cooked potatoes mashed with eggs, milk, annatto, flour or cornstarch, stuffed with picadillo, meat, seafood, vegetables, or cheese, rolled in cornmeal or breadcrumbs, then deep fried.
Rellenos de panapén – Breadfruit version of rellenos de papa.
Rellenos de yuca – Cassave version of rellenos de papa.
Sorullos – Sweet cornmeal base fitter similar to hushpuppy filled with cheese. They are served fry sauce alongside sandwiches, coffee, or eaten as a snack.
Tostones – Double fried green plantains served with meals or as a snack with mojo sauce, hot sauce, or fry sauce.
Tostones de panapén – same as plantain tostone but with unripe breadfruit.
In media
New World cuchifritos and cuchifrito establishments have appeared regularly in the Bronx Flavor television series hosted by Baron Ambrosia. Episodes such as "Cuchifritos of Love" document the history of the food and its distinct role in Nuyorican cuisine and identity.
