Corayma Correa

Corayma Correa’s family launched the Tropical Food Truck (, find them on Facebook) last October, its primary location at 80 Elm St. in Manchester. The truck’s menu combines authentic options native to Puerto Rico and the Dominican Republic, where Correa’s mother and stepfather respectively are from. Among the most popular items are appetizers like beef and chicken empanadas; alcupurias, or fritters stuffed with beef or crabmeat and veggies; and the french fry supreme, featuring fries loaded with beef, cheese sauce, sour cream, light ketchup and bacon bits. After taking a month off in January, Correa said, the Tropical Food Truck will return to 80 Elm St. on Feb. 18, where you’ll find them most Thursday, Friday and Saturday afternoons and evenings. The truck is also available to hire for private events.

What is your must-have kitchen item?

I would say a nice solid spatula, just because I’m always turning things.

What would you have for your last meal?

A burger, cooked medium, with caramelized onions, barbecue sauce, an egg over easy, American cheese, lettuce and tomato.

What is your favorite local restaurant?

Puerto Vallarta Mexican Grill on Second Street [in Manchester].

What celebrity would you like to see ordering from your food truck?

I’d be flattered to have Adam Sandler stop by, just because he’s from New Hampshire.

What is your favorite thing on your menu?

Our chimis. It’s a Dominican dish that’s similar to a burger. We do them with your choice of beef, chicken, pork or all three, and then they are topped with cabbage and a special chimi sauce.

What is the biggest food trend in New Hampshire right now?

Birria tacos. It’s basically a taco with slow-cooked tender meat, melted cheese … and a sauce that you use as a dipping sauce. I’ve seen it in an empanada too.

What is your favorite thing to cook at home?

We are huge steak lovers at home. A nice warm and juicy steak is all we need.

Pernil (pork roast)
From the kitchen of Corayma Correa of the Manchester-based Tropical Food Truck

1 (8- to 10-pound) bone-in pork shoulder
1 head of garlic, peeled
4 tablespoons sofrito
1 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoons ground black pepper
2 tablespoons adobo
2 packets sazón

Rinse pork shoulder with vinegar and water, then pat dry. With a knife, make ½-inch stabs all over the pork. Place all ingredients in a food processor or blender and mix together. Fill each slit in the pork with about a teaspoon of the paste. Sprinkle all sides of the roast with the adobo and sazón and rub pork with the spices. Place in a roasting pan that has sides at least two inches deep, cover with foil and refrigerate overnight for the best results. When ready to cook, preheat the oven to 350 degrees. Leave the roast covered with foil and bake for four to five hours (approximately 30 to 45 minutes per pound). Pork should read 180 degrees on an internal thermometer and shred easily with a fork. Uncover roast and bake for 15 to 20 minutes to crisp up the fat, or broil at 500 degrees for 10 minutes, watching carefully not to burn. Let cool and serve. The pork can also be refrigerated and used the next day on a panini.

Featured photo: Corayma Correa and her stepfather, Victor Rodriguez. Courtesy photo

Author: Matt Ingersoll

Matt Ingersoll writes about all things food and drink, covering new restaurants and following the most delicious foodie trends in the state. Reach him at

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