Iconic Puerto Rican Street Food in San Juan! Pork-Pocalypse!!

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1. LA VERGÜENZA
ADDRESS: 280 Calle Norzagaray, San Juan, 00901
INTERVIEWEE: Chef Edgar or Chef Anthony Báez

🇵🇷CHULETA CAN CAN (CAN CAN CUTLET, FRIED PORK CHOP): Prepare a delectable pork chop by boiling the meat until tender. Then, deep fry it for approximately 15 minutes until golden and crispy. Serve this savory delight on a plate alongside arroz con gandules and deliciously fried plantains for a flavorful and satisfying meal.
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2. KIOSCO EL BORICUA
ADDRESS: PR-187, Carolina, Loíza 00772
INTERVIEWEE: Zereida Rodríguez

🇵🇷PIONONOS (FILLED PLANTAIN): Use ripe plantains to create cylinders by wrapping long slices around a savory beef filling. Once assembled, coat these delicious parcels in a batter made from flour and egg before frying them to a golden crisp.

🇵🇷ALCAPURRIA (STUFFED FRITTER/ PUERTO RICAN FRITTER): Prepare dough using a blend of plantains, achiote oil, and seasoning, and shape it into squares. Fill these squares with a mixture of fresh crab and seal them closed. Fry these parcels until golden and crispy. Serve these delectable crab-filled treats alongside Pique, a zesty Puerto Rican-style hot sauce.
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PUERTA DEL MAR
ADDRESS: Caretera 187 k.m 4.4, Loíza, 00772
INTERVIEWEE: Tibizay Almanzar

🇵🇷CHICKEN PINCHOS (SKEWERED MEAT): Marinate fresh chicken thighs in a blend of fresh garlic, white vinegar, sazon, adobo criollo, and achiote (annatto). Skewer the marinated chicken and grill it for approximately 5-10 minutes, generously brush homemade BBQ sauce onto the chicken while it cooks. Serve with garlic bread and an extra drizzle of BBQ sauce.


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EL RANCHO DE DON NANDO
ADDRESS: PR-809 k.m. 3.2 Bo, Naranjito, 00719
INTERVIEWEE: Hector Lopez

🇵🇷LONGANIZA (SPICED PORK SAUSAGE): Grind pork, season with adobo mix and secret ingredients. Stuff seasoned meat into casings, then hang over homemade smoker for smoking. Fry before serving.

🇵🇷SMOKED PORK: Season the pork generously with your preferred seasonings, then hang it to smoke. Prior to serving, give it a quick fry for added flavor and texture.

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY »Nguyen Tan Khai
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR: Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Chantal Bieger
LOCAL FIXER » Kenneth Vidal “Storytailors”
LOCAL PRODUCTION CORDINATOR » Tamaris Canals
LOCAL PA » Luis Lopez Roig

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