In many regions of the world, street food vendors are a daily staple and as common as vendors selling goods such as jewelry, artisan works and clothing.  In Latin American countries, street vendors are found on street corners and along busy city or town corridors selling snacks and heartier mobile meals such as empanadas, tamales, sandwiches and even desserts. Because street foods are most commonly homemade, street foods offer food lovers a variety of ingredients and a diverse food selection that may not always be available in restaurants.

In the Dominican Republic a popular snack known as chulitos is doubly appealing since it is a popular street food as well as a popular picadera, or buffet, selection for larger meals, according to dominicancooking.com. Chulitos are rolled up finger food delicacies made of cassava, or yucca, and stuffed with seasoned meat and spicy chilé sauce or with a cheese filling.

But, meat and cheese are only two of the many ingredients that can be used to fill chulitos. [My San Antonio]

chicarrones and home fries

Not long ago, we were stuck in San Juan, Puerto Rico overnight because of an airline snafu on the way back from vacation.  Since it was their screw-up, the airline put us up in a hotel and gave us meal vouchers.  The closest place to the hotel to use the meal vouchers was packed with locals, and I had chicarrones de pollo for the first time.  They were a form of chicken nuggets, but much tastier with a Latin flavor.

Here’s Friday’s Recipe – chicarrones de pollo.

1/2 cup amber or dark rum

1/4 cup lime juice

1/4 cup soy sauce

1 tbsp sugar

1 1/2 lbs chicken thighs cut into 1 1/2 inch pieces

vegetable oil

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon paprika (hot if you want it spicy, sweet if you don’t)

lime wedges and hot sauce for serving

1. Stir together rum, lime juice, soy sauce and sugar in a bowl until sugar has dissolved. Add chicken to marinade and let marinate for 30 minutes.

2. Pour oil into skillet so it is at least half an inch up the sides.  Heat oil until a drop of water sizzles when dropped in.

3. Whisk together flour, paprika and salt in a bowl. Remove chicken from marinade and pat dry with paper towels. Dredge chicken in flour mixture.

4. Fry chicken in batches, about 3 minutes per side, until golden brown and chicken is cooked through.

Serve with lime wedges and hot sauce. Enjoy!

chicarrones

Rafael Soler

Rafael Soler, a Vendy Award finalist in 2008 for Soler Dominican, was on a recent Martha Stewart TV show and shared some “inside information” with her, his recipe for pupusas.  Click through for the video from the show and Rafael’s great recipe.  [Martha Stewart]