Neighborhood Kitchens

Merengue's Chillo Entero Frito

Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs. In a place ubiquitous with fresh and succulent seafood, this simple fish stands out as a star.


1 Tbs. kosher salt
1/2 Tbs. fresh ground pepper
1 Tbs. lemon juice
1 Tbs. adobo
1 Tbs. fresh garlic, minced
1.5 – 2 lb. red snapper
1 cup all-purpose flour
1 thick bamboo skewer
1/2 gallon canola oil (for deep frying)
1 green plantain


On a diagonal, cut the sides of the snapper 1 inch apart, creating diamond shapes.

Season the fresh snapper with salt, pepper, lemon juice, adobo, and garlic, and let it sit for 10 minutes.

In a separate container pour the flour over the entire fish. Insert the skewer through the tail and the gill, creating a U shape with the snapper.

Heat the canola oil to medium, bend the fish, and deep-fry it for 10 minutes until golden brown.

Peel the plantain and slice it into 1-inch pieces. Fry the plantains until golden and lightly salt.

Serve on a bed of mixed greens.

Serves: 2


Chef Hector Piña is the owner of Merengue, the jewel of Dominican cuisine in Boston. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.


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About Neighborhood Kitchens

Building on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.

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In each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!

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Margarita's Neighborhood Visits

»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Roxbury: Merengue
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer

»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi


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