The sign makes it official
Master of the ancient fryolator arts
Serving up the alcapurrias, dough made with plantains and yautia, then stuffed with a meat filling and fried. This fryer setup predates anything you might have by at least 100 years. You thought the turkey fryer was a rudimentary piece of cooking equipment?....think again, this primitive fryer doesn't require propane. The lack of trees on the island has street food vendors burning lumber.
More alcapurrias
Freshly fried bacalaitos
which is salted cod that is shredded into a flour batter and formed into large flat discs and fried. I've made the classic French Brandade de Morue as chronicled in this post. It's interesting to note that the Spanish version is called Brandada de bacalao, both use a salted cod batter but the taste and texture of the bacalaitos is so much better than their European cousins.
Sweet & spicy barbequed chicken skewers
It's a family affair....mother in-laws and all
