Golden, crispy, and packed with flavor—bacalaítos are one of Puerto Rico’s most beloved fried snacks. Found at roadside kiosks, beachside shacks, and traditional markets, these thin, crunchy fritters made from salted codfish and seasoned batter are a must-try for any foodie visiting the island. But beyond their addictive taste, bacalaítos hold a deep cultural significance in Puerto Rican cuisine. Let’s dive into the history, flavors, and best spots to enjoy them.
A Taste of History: The Origins of Bacalaítos in Puerto Rico
The story of bacalaítos starts with bacalao, or salted cod, a staple brought to the Caribbean by Spanish colonizers. Salted cod was an essential ingredient in Puerto Rico’s culinary heritage, thanks to its long shelf life and easy transport across the Atlantic. Over time, the island’s cooks transformed it into something uniquely Puerto Rican—mixing flaky cod with flour, water, and spices, then frying it to golden perfection.
Today, bacalaítos are more than just a snack. They’re a symbol of Puerto Rican street food culture, enjoyed at family gatherings, festivals, and especially at beachside kiosks along the island’s scenic coasts.
What Makes Bacalaítos So Irresistible?
It’s all about the perfect crunch. Bacalaítos are made with a thin, well-seasoned batter that crisps up beautifully in hot oil. The interior? Light, airy, and bursting with umami from the salted cod.
Each fritter is packed with traditional Puerto Rican flavors like garlic, black pepper, and a touch of sazón or sofrito. Some variations even include culantro or adobo seasoning for an extra kick. The result? A crispy, salty, and slightly chewy bite that pairs perfectly with an ice-cold beer or a refreshing coconut water.
Where to Find the Best Bacalaítos in Puerto Rico
If you want to taste the best bacalaítos in Puerto Rico, head to the island’s most famous fritura hotspots:
- Piñones (Loíza) – This is the ultimate bacalaíto destination, with roadside kiosks frying up fresh batches all day long. The ocean breeze makes them taste even better!
- Luquillo Kiosks – A must-visit for food lovers. Grab a crispy bacalaíto at one of the many beachfront food stalls.
- La Ruta del Lechón (Guavate) – Known for roast pork, but also home to some top-tier bacalaítos.
- Local festivals and fairs – From the San Sebastián Street Festival to town fiestas, you’ll always find someone frying up bacalaítos.
How to Make Bacalaítos at Home
Craving bacalaítos but can’t make it to Puerto Rico? There are a host of recipes online, but here is the recipe from Puerto Rico Cookery by Carmen Aboy Valldej́uli
Ingredients (makes 30):
- 1/2 pound dried salted codfish
- 1 1/2 cups of all-purpose flour + 3/4 tsp salt + tsp baking powder + 1 1/2 cups water = batter
- 4 black peppercorns + 2 cloves of garlic pelled + 3 fresh culantro leaves (optional) = crush in a pestle & mortar
- Lard or Oil for frying
Instructions:
- Desalt the bacalao – Cut codfish into 2 inch pieces. Cover with water in a large pot and boil rapidly for 10 minutes. (Of preferred, do not boil and soak in water for 3 hours.
- Drain, remove the skin and bones. Rinse in fresh water 2 or 3 times
- Squeeze the codfish with your hands and shred, making sure all the bones have been removed.
- In a bowl make the batter add the crushed peppercorn, garlic and culantro mixture and mix.
- Add the shredded codfish and mix
- Heat the Lard / Oil to 365F and then drop spoonfuls of the bacaliato mixture into the oil. Cook until golden brown.
- Remove from oil and darin on kitchen paper
- Enjoy the bacaliatos while hot…..
Why You Can’t Leave Puerto Rico Without Trying Bacalaítos
Eating a bacalaíto isn’t just about the crunch—it’s about experiencing Puerto Rico’s street food culture. Whether you’re grabbing one from a roadside kiosk in Piñones or enjoying it at a local fiesta, you’re tasting a bite of history, tradition, and pure island flavor.
So next time you’re in Puerto Rico, don’t just admire the beaches—grab a bacalaíto, take a bite, and savor the crispy goodness that makes this snack a true Puerto Rican classic.
