At this tropical-themed destination for Boricua staples from alcapurrias to sorullitos, five bucks gets you a basket of chicharrones de pollo: deep-fried pieces of boneless thigh meat with a garlicky, acidic tang that have been brined in apple-cider vinegar and coated in a heavily seasoned batter. It’s a recipe that chef-owner Derick López has had time to perfect over years on the catering, street vending, and YouTube cooking channel circuits, and manages to appeal to Puerto Rican expats and Southern-fried-chicken fans alike. —M.S.