Fritura · Kiosko Classic
Alcapurria
Photo: Dave Cook / Flickr user: Eating In Translation ( https://www.flickr.com/photos/eatingintranslation/ ) / Wikimedia Commons · CC BY 2.0
The dough isn't flour — it's grated green banana, plantain, and yautía root, dyed golden with achiote oil.
Grated green bananas, plantains, and yautía (taro) are combined into a masa, wrapped around a filling of seasoned ground beef or crab, then shaped into a torpedo and deep-fried. It's a signature offering at the roadside kioskos of Piñones.
Why it's made this way: Using starchy root vegetables instead of wheat flour reflects the island's Taíno and African agricultural staples.
Roughly what's in it
345kcal
10gprotein
38gcarbs
17gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Puerto Rico
Piña Colada
Bacalaíto
Pinchos
Chicharrón (Fried Pork Cracklings)
🌽
Sorullitos de Maíz (Corn & Cheese Fritters)
Piragua (Shaved Ice Cone)
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.