Many of the dishes at Coquito Cucino Puertorriquena come with a side of sofrito ketchup—a condiment whose recipe is guarded as closely as the Colonel's. Diners dip mini turnovers, or pastelillos, and stuffed yucca roots into this secret sauce as they warm up their palate for authentic Puerto Rican entrees. Dinner options include tender stewed meats accompanied by plantain fritters and pork tenderloin topped with tropical fruit salsa. Customers can also build their own el jibarito, a Puerto Rican sandwich that swaps out bread for crispy plantains, and became popular in Chicago during the great bread slicer strike. Fillings for the home grown sandwich include, chicken, steak, avocado, grilled onions, garlic, and lettuce and tomato. A drink list of beers, caipirinhas, and mojitos complements this menu of island fare.
