188 Bakery Cuchifritos
Puerto Rican restaurant · Fordham
158 E 188th St, Bronx, NY 10468
Highlights
Pork specialties, mofongo, alcapurrias, morcilla, chicharrones
Pork specialties, mofongo, alcapurrias, morcilla, chicharrones
"Open since 1982, 188 Bakery Cuchifritos is a Caribbean neighborhood staple for orders of chicharrones, pernil, cuajito (meaty pig stomach), as well as morcilla. Of the latter, former Eater critic Ryan Sutton says, “the sausage...serves as a reminder that if you’re not considering Puerto Rican pork within the scope of the city’s grand meat and charcuterie traditions, you’re not doing it right.”" - Melissa McCart
"This Bronx institution is a pork specialist, serving stewed pig ears, crackly chicharrón, and garlicky mofongo mixed with pernil since 1983. The counter-service spot is mostly geared toward takeout, with a handful of stools, a few tables, and big trays of frituras lounging in the window. Grab a softball-sized papa rellena, and don’t skip the rich and crumbly morcilla." - marisel salazar, bryan kim
"The sign above the entrance with a cartoon pig on it looks like it belongs to a carnival, and, in a sense, it does. This Bronx institution is a carnival of pork, serving stewed pig ears, crackly chicharron, and garlicky mofongo mixed with pernil in Fordham since 1983. Lit by long fluorescent lights, the counter-service spot is brighter than the sun, with a handful of stools, a few tables, and big trays of frituras lounging in the window. Grab a softball-sized papa rellena, and don’t skip the rich and crumbly morcilla." - Bryan Kim
"Jose Coto’s Caribbean lunch counter remains a fantastically porky establishment for a quick, affordable bite in Fordham Heights. Literally order anything: the chewy alcapurrias, tender pernil, starchy mofongo, crisp chicharrones, or bouncy blood sausages with cilantro." - Eater Staff
"Jose Coto’s 188 Cuchifritos is a palace of pork, a lunch counter that purveys a tail-to-snout array of succulent products like soft ears, meaty stomach, bouncy morcilla, garlicky pernil, and golden chicharrones. The appropriate foil for all these fatty, salty wonders is a drinkable Dominican dessert: the regal morir soñando. Staffers pulverize fresh oranges into juice, then mix the pulpy beverage over ice with vanilla-laced condensed milk. The sugary, creamsicle-like creation cleanses your palate of all the rampant salts and jolts your body out of a pork-induced torpor." - Eater Staff
