Alcapurria

Alcapurria is a popular fritter dish from Puerto Rico.[1][2]

Alcapurria

Alcapurria
CourseAppetizer
Place of originPuerto Rico
Serving temperatureHot
Main ingredientsGreen banana, yautía, achiote and meat
Other informationPopular throughout:
Puerto Rico
Dominican Republic
Cuba
Panama

Origin

Its may have influence from Middle Eastern kibbi as there is a significant amount of Lebanese and Egyptians in San Juan.[3]

Preparation

The dough surrounding the meat, the masa, is made primarily of green banana and grated xanthosoma ("yautía") in most of Puerto Rico.[4]

The masa is refrigerated for several hours to achieve a solid consistency, then filled with picadillo, corn beef, blood sausage, brasied meat or sea food, and deep-fried in oil.[5]When cooked, the meat-filled fritter is "hot and brittle".[6] Alcapurrias are served at kiosks and at fine restaurants, as well.[7]

Other versions on the island include cassava with yautía (alcapurria de yuca) and are often stuffed with crab meat. Cassava is grated then squeezed removing as much liquid as possible. The masa is then mixed with yautía and annatto oil. Plantains, squash and yautía masa filled with meat is another popular recipe.

A vegan version of the dish is possible.[8]

Other

During the COVID-19 pandemic in Puerto Rico and the lockdowns that went along with it, small restaurants around the island found ways to deliver hot alcapurrias to people's homes.[9]

See also

References
  1. Maldonado, Cesiach López (2018-10-11). "La "madre" de las alcapurrias". Primera Hora (in Spanish). Retrieved 2020-12-31.
  2. Maisonet, Illyanna (2019-09-24). "Follow This Puerto Rican Food Truck to Find the Best Alcapurrias in the Bay Area". Eater SF. Retrieved 2020-12-31.
  3. Ortíz Cuadra, Cruz Miguel (2013). Eating Puerto Rico: A History of Food, Culture, and Identity. Latin America in Translation. University of North Carolina Press. p. 262. ISBN 978-1-4696-0884-6. Retrieved 2020-12-31.
  4. Univision. "Boricuas lanzarán una alcapurria al espacio". Univision (in Spanish). Retrieved 2020-12-31.
  5. José Luis Díaz de Villegas (2004). Puerto Rico Grand Cuisine of the Caribbean. University of Puerto Rico Press. p. 262. ISBN 978-0-8477-0415-6. Retrieved 2020-12-31.
  6. Garcia, Laia. "Home Is Where the Manteca Is: A Visit to Piñones in Puerto Rico". Bon Appétit. Retrieved 2020-12-31.
  7. Fordham, Kris. "The Best Restaurants in Puerto Rico". Condé Nast Traveler. Retrieved 2020-12-31.
  8. Cotto, Ingrid (2020-11-08). "Con pasteles "imposibles" y alcapurrias veganas Funky Joe conquista a carnívoros en Puerto Rico y Florida". orlandosentinel.com (in Spanish). Retrieved 2020-12-31.
  9. Figueroa Rosa, Bárbara J. (2020-04-27). "Pan recién horneado, alcapurrias y pasteles a la puerta de tu hogar". Primera Hora (in Spanish). Retrieved 2020-12-31.
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