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Puerto Rican, Dominican

188 Bakery Cuchifritos

Fordham Heights, Bronx, NY 📍 Maps

This Bronx institution, open since 1982, is a true "center of the pork universe" as Anthony Bourdain once declared, a title earned through decades of serving up an incredible array of Puerto Rican and Dominican fried delights. It's the kind of no-frills, counter-service spot where the vibrant energy and the aroma of slow-roasted pork hit you the moment you walk in, making it an irreplaceable piece of New York's culinary fabric. Regulars know to navigate the bustling space, often with a line out the door, to get their fix of authentic Caribbean comfort food.

★ The Legend
Chicharrónes Dominicano
Anthony Bourdain gushed about the 'cavalcade of pork' at 188 Bakery Cuchifritos, specifically highlighting the chicharrónes Dominicano, which include crispy rind, melting fat, and lots of meat, unlike the puffed-up Mexican style. Food critics consistently praise their crunchiness, juiciness, and flavor, often recommending them with lime and hot sauce.
◆ Fan Favorite
Pernil
The pork shoulder is marinated in an adobo mojado blend of garlic, oregano, and vinegar, then slow-roasted at a low temperature, creating incredibly tender meat with a crackly, salty skin. It's often served with bright, slightly pickled red onions and a side of mojo de ajo, a potent sauce of chopped raw garlic and olive oil, which regulars swear by.
● Chef's Pick
Morcilla
This blood sausage is a standout, praised by critics like Ryan Sutton for its rich, crumbly texture and deep flavor, reminding diners of its place within the city's grand charcuterie traditions. It's a staple that Anthony Bourdain himself enjoyed, often served alongside other offal cuts like hog maws and pig's ear.
◇ Hidden Gem
Alcapurrias
Many first-timers might overlook these, but regulars know to grab these starchy fritters with a crunchy yucca shell and a subtly seasoned ground beef filling. They're a perfect handheld snack, often found lounging in trays in the window, and are considered among the best in the borough.
Insider Tip

First-timers often get overwhelmed by the extensive, Spanish-only menu boards and the sheer volume of delicious options. Instead of trying to decipher everything, head straight for the steam table and ask for the 'guisado' (stewed) versions of the pork dishes, especially the cuchifritos. This ensures you're getting the house specialty, cooked in its flavorful gravy, which is a different experience than the fried versions and truly captures the soul of their cooking.

Every restaurant has its legendary dishes.

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