Cuchifrito

Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) refers to various fried foods prepared principally of pork in Spanish and Puerto Rican Cuisine. In Spain, cuchifritos (or cochifrito) are a typical dish from Andalusia and Extremadura. Also called cochifritos, 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), chicharron (fried pork skin), and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. 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.

The term used to refer to small, fried parts of a pig. It derives its name from the word cuchí, short for cochino or pig and frito, which describes something that is fried. Cuchifritos may also refer to restaurants that serve this type of food.

In New York City, 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, Hamilton Heights, Washington Heights, South Bronx, Brooklyn, and other primarily Puerto Rican and Dominican neighborhoods.

Most cuchifrito vendors also sell white rice with stewed beans and Arroz junto.

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