Hispanic Cuisine Across Pennsylvania

In Pennsylvania, we’re fortunate to have a strong Hispanic presence of over one million people, the fifth highest Hispanic population in the whole country. You can find an incredible array of authentic Hispanic food throughout the Keystone State, from tapas to tacos and sofrito to ceviche. 

Hispanic Americans, or people of Spanish or Spanish-speaking origin, have roots in Spain, South and Central America and the Caribbean Islands, the latter places colonized by the Spanish and Portuguese centuries ago. Those Iberian roots persist in Hispanic culture and food today, blending with African and indigenous influences for uniquely flavorful, comforting and memorable dishes. 

Join us for a deep dive into Hispanic cuisine, delicious staple dishes, and where to find them throughout Pennsylvania. 

Food from Spain

A deep source of influence on Hispanic food and culture in general, Spain is recognized globally for its rich, fresh ingredients and bright, savory dishes. Paella may come to mind first, and we won’t argue with its top billing. Traditional Valencian paella is a rice dish made in a frying pan with oil, meat, tomato, beans and saffron for a distinctive bright yellow hue. Other versions replace chicken or rabbit meat with mussels or seafood. 

Meat is popular in Spain, with jamón (ham) and chorizo sausage commonly consumed as a meal. If you like eggs, you might love tortilla de patatas, a Spanish omelet with egg, potato and onion. And, of course, the famed gazpacho, originally from southern Spain; a cold soup made of puréed or emulsified tomatoes, olive oil and cucumber along with things like bell peppers, onions and garlic. 

Spain is famed for tapas, small plate appetizers and pinxtos aka snacks that are often combined to make a full meal spanning all kinds of flavors. It’s the ultimate “shared plate” experience for sampling the flavors of Spain.

To enjoy some authentic Spanish and Spanish-inspired food, check out these spots across Pennsylvania: 

• At Lucero in Erie, you’ll find casual, elevated Spanish fare and wine. It’s a feast for the eyes, with poetic platings of lunch and dinner options like charred mortadella with pistachio plum sauce and blistered asparagus tapas with crispy ham, brown butter and toasted hazelnut. 940 W. Erie Plaza Dr., Erie; (814) 969-7009.

• Morcilla in Pittsburgh offers family-style dining with incredible small plates to share. Pair a wine from their exquisite list with “snacks” menu has charcuterie, sausages, mussels and oxtail while the small plates include thoughtful items like beef tartare with pickled cucumbers, olives, egg yolk, horseradish and potato chips. 3519 Butler St., Pittsburgh; (412) 652-9924.
• Tapas on Main in Bethlehem is open seven days for brunch, lunch and dinner of inventive Spanish tapas like pork belly and lamb chops, crepes such as a savory Cubano and sangria – enjoyed indoor or outside. 500 Main St., Bethlehem; (610) 868-8903. 500 Main St., Bethlehem; (610) 868-8903.
• Iron Chef winner Jose Garces has three locations of his famed Amada Restaurant in the Philly area, one in the city itself and another in the Radnor ‘burbs. Brunch and dinner menus along with expansive wine lists all showcase Spanish flavors with traditional tapas and flatbreads, plus salads, veggie options and grilled meats. 217-219 Chestnut St., Philadelphia; (215) 625-2450 and 555 E. Lancaster Ave., Lower Level 100, Wayne; (484) 429-2158.

Hispanic-Caribbean Cuisine

The foods of the Caribbean are fresh, bold and vibrant like the islands themselves. Bright bell pepper and fresh cilantro combine with richly flavored meats like chicken, goat, pork and seafood. Foundational to many dishes are complex carbs in the form of rice, beans, cassavas/yucas, plantains, sweet potatoes and chickpeas. Sofrito, a “light fry” puree of tomatoes, peppers, cilantro, onions and garlic, is another staple that’s used as a base for stews or a topping on meats. Techniques like barbecue, grilling, roasting and steaming are common, particularly a low-and-slow barbecue with expert use of smoke. 

We’re zeroing in on Cuba, Dominican Republic and Puerto Rico, whose Latin-Caribbean cuisine is a unique, delectable and comforting blend of Spanish, African and indigenous Taino influences.  

One such dish is mofongo, of Puerto Rican origin and popular throughout the Caribbean islands. It’s made with deep-fried, mashed plantains flavored with garlic, pork and butter or oil and often stuffed with meat like stewed chicken, shrimp, fried pork or veggies for a full meal. 

Another legendary Puerto Rican dish is lechón asado, an adobo-marinated, roasted whole pig. This well-seasoned pig is roasted over wood or charcoal for hours or even days for an unforgettable pork flavor. A less labor-intensive option is pernil, an adobo-seasoned pork shoulder roasted in the oven.   

“La Bandera” (or, “the flag”) is a famed and favorite Dominican lunch dish consisting of rice, meat and beans, typically accompanied by a simple green salad. The red beans are boiled, soaked and stewed while the meat – often chicken or beef – is seasoned and braised, coming together for a simple yet super-savory midday meal. 

Sancoho is another Dominican all-star. This meat and vegetable stew is often made with seven kinds of meat and served at special events. Sancoho follows the edict “more is more,” with meats like beef chuck, pork loin and chicken drumsticks and vegetables like Spanish pumpkin, potato, sweet potato, yuca plantain, corn, carrots and bell pepper. If it’s savory, it’s welcome in this flagship dish.

Cuban dishes favor similar ingredients. The national dish is ropa vieja or “old clothes,” named for the tough, tattered-looking cuts of flank steak, which are slow cooked and shredded. The beef is cooked to perfection along with onions, bell peppers and tomato and served with rice and beans. 

There’s no shortage of fantastic Hispanic Carribean food in Pennsylvania. Here are a some to check out, located throughout the state:

• La Cocina Coqui in Erie is a casual spot offering up authentic Puerto Rican food. It’s known for perfectly seasoned chicken and pork, Spanish rice, empanadas and sweet plantains. It’s carry-out or delivery only, so pick your fancy and set the table at home. 653 W. 26th St, Erie; (814) 920-5710.
• Dina’s Authentic Dominican Kitchen, also in Erie, is a great spot to try la banderas. Choose from stewed chicken, pork or beef, rice with pinto, black or green pigeon beans and garden salad, fried plantains or sweet plantains. Open every day but Sunday, 11 a.m. to 8 p.m. 22 N Park Row, Erie; (814) 413-7777.

• For Puerto Rican fare In Pittsburgh, head to Homestead’s Secretos De Mis Abuelos for the real deal. Find mofongos, pernil and chimichurri steak and onions as well as sofrito on the side. You can dine in, take out or call on Uber Eats or DoorDash for front-door delivery, Thursday through Sunday. 145 E. 8th Ave., Homestead; (412) 742-4359.
• In central Pennsylvania, check out Big Mambos Latin Bistro. Its known for its Dominican-influenced menu that includes fantastic Cuban sandwiches, flank steak and empanadas. Open every day except Monday, Wednesday Sunday for lunch and dinner. 9-11 N Center St, Sunbury; (570) 600-2122.
• In south central PA, find Los Tres Cubanos Restaurant in Harrisburg for a Cuban lunch or dinner. There’s ropa vieja, Cuban seafood stew, pan seared chicken in mojo sauce, and loads more savory meat-forward entrees. Do not skip dessert – tres leches, flan and rice pudding await. 540 Race St., Harrisburg; (717) 635-8145.
• A smidge northeast, Sabor Criollo “La casa del Mofongo” offers tasty Puerto Rican fare via counter service. Its mofongos with meat and meat sandwiches rank high as well as the empanadas and yellow rice. 720 Jonestown Rd., Lebanon; (717) 272-3444.
• In Eastern PA, you’ll be spoiled for Latin Caribbean food in Allentown and Bethlehem. Cuchifrito Restaurant is a local Dominican favorite with super casual counter service of rice, stews, meats and beans. 1201 W Chew St., Allentown; (610) 434-1788. 
• La Parada Del Sabor is a cozy eatery with an expansive menu that beckons repeat visits. It’s open for breakfast, lunch and dinner. Try one of its renowned stews, seafood with plantains, or one of the many fried meat entrees and taste what the buzz is all about. 102 W. Susquehanna St., Allentown; (610) 797-2112.
• West of Philadelphia, you’ll find El Rincon Criollo “The Latin Corner” in Spring City, with rave-worthy hot pressed sandwiches, mofongo and rice combination platters. 13 Riverside Dr, Spring City: (610) 948-3207.
• Speaking of mofongo, we suggest trying it (with your choice of meat) at Antojitos Criollos Puertoriqueno, along with pernil, chicken, rice with pigeon peas, empanadillas or whatever else catches your eye. 170 Strode Ave, Coatesville; (610) 400-8141.
• Freddy & Tony’s Restaurant is a Philadelphia staple for Puerto Rican cuisine, in operation since 1980. It’s a laid-back and friendly place with meats, soups, sandwiches and rotating daily specials including pig feet stew and ribs, open seven days from 10 a.m. to 8 p.m. 201 W. Allegheny Ave., Philadelphia; (215) 634-3889.

• For a more upscale affair, check out Bolo in the Rittenhouse area of Philadelphia for Puerto Rican fusion to remember. Chef Yun Fuentes (for whose grandfather the restaurant is named) is a 2024 James Beard semifinalist. He offers both traditional and seasonal menus, with elegant classic fare like codfish fritters, tostones rellenos with mussels and a braised, fried skirt steak with pickled tomato sauce. 2025 Sansom St., Philadelphia; (267) 639-2741.

Central American Cuisine

Central American cuisine is born of diverse heritage, rich landscapes and beloved traditions. It spans eight countries, originally populated by Mesoamerican and Isthmo-Colombian peoples before Spanish colonization took hold. The food from this part of the globe shares relatively simple ingredients that are used in myriad ways, resulting in nearly endless delicious dishes. Corn is the common denominator, with rice, beans, cocoa, coconut, plantain, barbecued meats and seafood also frequently in the mix.

While Mexican tacos, of course, come to mind, tortillas are used just as irresistibly in Guatemalan enchiladas, stuffed with meat and smothered in savory sauce or the Honduran baleadas, smeared with refried beans and folded over cheese, beans and meat or eggs.

Breakfast-wise, gallo pinto rules. It’s a simple dish of rice and beans made with peppers and cilantro, served alongside (or underneath) fried eggs, plantains or avocado. Nicaraguans and Costa Ricans both lay claim to this desayuno, and we just say, “yes, please.” 

Papusas are the national dish of El Salvador and huge in Honduras, too. A comfort food for the ages, papusas are disc shaped griddled corn cakes, stuffed with refried beans, cheese, squash and served with cabbage slaw or salsa. 

You’ll also find exceptional flavors in subanick, a traditional Guatemalan stew made with three meats and chili peppers, and Nicaraguan vigorón, a mix of cabbage, yuca, pork and chimichurri. Both dishes are served in banana leaves for a fresh, verdant aesthetic. 

For Central American cuisine across the Keystone State, check out: 

• Five Star Honduras Restaurant in the Coraopolis neighborhood of PGH is a go-to for authentic Honduran cuisine. Carnivores will love the carne asada with grilled meat and the beef empanadas, or you can go meatless with cheese pupusas and cassava with honey for dessert. Open seven days a week. 809 5th Ave., Coraopolis; (412) 329-7978.
• La Feria, also in PGH, is a wonderful woman-owned Peruvian restaurant with stews, salads and sandwiches and oodles of folky, crafty goods available for purchase. Try the ropa vieja! 5527 Walnut St. #2, Pittsburgh; (412) 682-4501. 
• Up in NEPA, find the famed Orizaba Mexican and Costa Rican Kitchen serving up pan Latin fare Monday through Saturday. Tacos (on special every Tuesday), golden empanadas, fried plantains, fajitas, chicken and rice and saucy enchiladas are just a few of the hits. 614 W. Broad St., Bethlehem; (484) 893-4467. 
• For traditional Honduran food in NEPA, head to Ktrachos Restaurant in Hanover for breakfast, lunch and dinner Tuesday through Saturday and dinner on Sundays. You can’t go wrong with the baleadas filled with beans, cheese and your choice of protein or pastelitos, crispy corn or flour shells filled with ground beef, cabbage, salsa and pickled onions. 836 Sans Souci Pkwy., Hanover; (570) 852-5532.
• In nearby Easton, you’ll find an array of Central American and Colombian flavors at Mi Casa Restaurante. Enjoy a breakfast menu organized by country of origin (Honduran, Salvadoran, Mexican and so on) plus loads of lunch and dinner favorites like pupusas and baleadas. Open seven days, 10 a.m. to 10 p.m. 204 W. Madison St., Easton; (610) 829-9731. 
• In Philadelphia, Porvenir Catracho is known for great, scratch-made Honduran fare with baleada de carne asada and cheese or meat pupusas ranking high. 1700 S. 6th St., Philadelphia; (610) 605-2548.
• For a memorable upscale affair, check out El Chingon in Philadelphia, ranked among New York Time’s Best 50 Restaurants in the U.S. in 2023. They don’t take reservations, so get there with time to spare for BYO brunch, lunch or dinner (or get takeout for an at-home feast). Cemita (puebla style sandwiches) and taco options include pork, skirt steak, braised beef, chorizo, mahi mahi and more. 1524 S. 10th St., Philadelphia; (267) 239-2131.

Hispanic South American Cuisine

It’s impossible to neatly capture cuisine that nearly spans a continent, so we’ll survey some of the various specialties of the Hispanic South American countries.

In the southernmost parts of South America, you’ll find Argentina, Chile and Uruguay. Argentinian and Uruguayan staples include asado and chimichurri, a perfect pair. Asado is a barbecue of meat, usually beef, pork, chicken and sausage (chorizo and morcilla). It’s a big, smokey, drawn-out affair resulting in lip-smacking morsels. Chimichurri is about the freshest-tasting sauce you’ll ever taste; a pesto-like combination of herbs like parsley and oregano, garlic, oil, vinegar and chili pepper. The two specialties combine for an unforgettably juicy, zesty, fresh and smokey meal. 

Given the way it hugs the coast, it’s no surprise that Chile is known for its seafood, but it’s famed for meat dishes too, including rich carbonada and valdivia stews and its national dish, pastel de choclo, a corn pie filled with ground beef, chicken, olives, raisins and hard-boiled eggs. 

A smidge north, Bolivia is known for salteña. This savory, ubiquitous street food is a lot like an empanada: a golden baked pastry filled with beef, potatoes, peas and a sweet spicy sauce. And, there’s not much fresher than ceviche like that of neighboring Peru. Ceviche is fresh, raw fish or shellfish marinated in lime juice, aji pepper, salt and onion.

Ceviche is common in Ecuador, too, and often served with popcorn there. The country is also famed for its soups, like encebollado, a stew with marinated tuna in fish broth topped with pickled onion and locro de papa, a thick, creamy potato and cheese soup.

Colombia is known for bandeja paisa, a bountiful feast of meats (steak, chorizo and fried pork), rice, beans, fried egg, plantains and avocado slices. Venezuela’s national dish is pabellón criollo, consisting of slow-cooked, shredded meat with fried onions and bell pepper and served with rice, black beans and sweet plantains. 

If you’d like to sample Hispanic South American food yourself, there’s lots to choose from in PA!

• For Venezuelan street food, head to Cilantro & Ajo in Pittsburgh and enjoy rave-worthy arepas, empanadas and pabellon in many forms, like a pabellon rice bowl with sweet plantain, queso fresco and your choice of protein. Open daily (minus Mondays) for lunch and dinner. 901 E. Carson St., Pittsburgh; (412) 432-5708.
• Chicken Latino is a beloved Peruvian eatery in Pittsburgh with a festive vibe and flavors to match. Try it’s signature Peruvian rotisserie chicken, whole, half or quartered with rice and beans for a filling meal. There’s also slow-roasted pork and a bevy of Mexican options. Open for lunch and dinner Tuesday through Sunday. 2100 Broadway Ave., Pittsburgh; (412) 246-0974.
• Inka Kitchen is a go-to for incredible, authentic Peruvian and Puerto Rican food in the Chambersburg area. The nearly endless menu lets you sample the all-stars and underrated both, like ceviche, mofongo with pulled pork, a whole roasted, spiced chicken or stewed shrimp with rice and fried green plantain. Open daily (minus Mondays) for lunch and dinner. 811 Wayne Ave., Chambersburg; (717) 491-1833.
• MVD Restaurant & Bar is a Wilkes Barre gem with bright Uruguayan dishes providing pops of color in the chic black and white interior. It’s open for dinner Wednesday through Saturday and makes a perfect date night or special occasion spot for mixing and matching the 30 tapas options and lovely wine list with a solid Spanish presence and even some non-alcoholic sparkling rosé. 128 Parrish St., Wilkes-Barre; (570) 822-3131.
• Mi Pais in SEPA is a go-to for empanadas and Colombian fare in a low-key, cozy setting. Choose from numerous empanadas or arepas rellenos (stuffed corn patties) or go for broke with the cazuelita, a heaping, satisfying dish of rice, beans, bacon, steak and plantain. Open for breakfast, lunch and dinner every day but Monday. 477 Lancaster Ave., Malvern; (610) 251-0956.
• Philly’s famous El Balconcito (and El Balconcito II) offer casual Peruvian and Portuguese lunch and dinner seven days a week. Try Peruvian rotisserie chicken, seasoned steak with tomatoes, onion and fries or fish and shrimp ceviche with sweet potato and corn. The Portugese part of the menu has a heavy seafood lean for fish lovers. 658 E. Godfrey Ave., Philadelphia; (215) 342-2340 and 7326 Castor Ave., Philadelphia; (215) 342-3165.

Do you have a favorite go-to Hispanic eatery? Tell us about it in the comments or on our Facebook or Instagram pages! 

• Feature photo: Lucero
• Paella, pinxtos, ropa vieja and chimichurri photos: Bigstock
• Mofongo photo: Secretos de mis Abuelos
• Papusas photos: Canva
• All other media: courtesy of the respective businesses