The following dishes are foods you may encounter in your travels on the island.  Puerto Rican beach food is generally highly portable and made to be eaten without utensils. Here is some of the typical beach fare you will find in Puerto Rico:

Arepas - Small, thin, round pastries with a thin layer of cheese inside.

Papas rellenas - A sort of shepherd's pie to-go, the meaty center is either ground beef, sausage, or pork. This filling is surrounded by a sphere of mashed potatoes, and deep-fried.

Empanadilla - A turnover which may be filled with crab, lobster, chicken, ground beef or pork.

Sorrullo - Basically a corndog without the stick, and a narrow thread of cheese down the center instead of a hot dog.

Tostones - Plantains sliced thin on the bias and fried until crispy, eaten like french fries, as a side dish.

Pinchos - Grilled shish kebabs, usually of chicken, pork or beef, but you can also find shark and marlin pinchos. (Many street vendors make delicious pinchos, but you want to watch the cook for a bit before buying. Undercooked pinchos are more common than they ought to be.)

Mofongo - mashed, refried plantain (or cassava) formed into a cake-like shape, filled with just about anything under the sun; lobster, conch, shrimp, crab, chicken, and pork are some of the more popular fillings. A Puerto Rican favorite.

Pinon - A sort of lasagna made using plantains instead of noodles, with rich ground beef, cheese, and spices.

Arroz con Habichuelas - The name says rice and beans, but the many variations on this dish have so much more to them. Sometimes the rice is served white with the stew of "beans" (habichuelas) on the side in a bowl to be mixed to one's own personal tastes. The stew can have pink, red, or black beans, plus cubed squash, potato, cassava (yuca), onion, garlic, sweet peppers, chicken, olives, etcetera. When cooked together with the rice, the essential ingredients are beans or pigeon peas (gandules), rice, sofrito (a vegetable condiment usually containing cilantro, recao, sweet peppers, onion, and other herbs), achiotina (basically lard or vegetable shortening with annato), plus diced onions, olives, and perhaps a meat or shellfish.

Lechon Asado:  Pork cut from a young pig that has been spitted and roasted whole for hours over a charcoal fire.  This is a delicious treat for anyone who enjoys good barbecue.  It is often sold by the roadside from glassed-in carts with heat-lamps.  Don't let the look of the roadside stand scare you away from this amazing repast.  A spitted turkey, or pavochon, is prepared in the same way, but with chunks of bacon strung above it, so they drip bacon fat onto the turkey as it turns.