I pulled in expecting a quick lunch from a small window and left planning my next trip back before I even reached my car. The smell of slow-cooked pork drifted across the lot, and someone at a picnic table was laughing over a game of dominoes.
Puerto Rican cooking is not something most of us grew up eating in Oklahoma, which makes finding it done with this much heart feel like a lucky accident. If you have never tasted pernil or a crispy pastelillo, this is the kind of place that makes a first bite feel like a welcome home.
A Taste of the Island in Green Country
Picture a food truck with a big personality parked in the Tulsa suburbs, turning out plates that taste like a Caribbean family kitchen. That is the simplest way to describe this little Puerto Rican operation, and it is also the reason people keep telling their friends about it.
Visitors who have spent time on the island often say the best food there comes from trucks, so the setup feels fitting rather than limiting. The menu leans on classics like pernil, pastelillos, papas rellenas, plantains, rice and a side of mofongo, with a few playful extras tossed in.
Some guests arrive having never tried Puerto Rican food at all, while others are homesick for a flavor they grew up with.
Both groups seem to leave happy. One couple visiting family in the area described feeling wonderfully surprised to find island fare so far from the coast.
Another guest said a single meal made it feel like a new happy place had been discovered.
For Oklahomans used to chicken-fried steak and onion burgers, a stop here is a fun change of pace that still feels down-home. The portions are hearty, the folks are friendly, and the drive from Tulsa or even Oklahoma City can be part of the adventure.
The Couple Behind the Window
Kindness is the first thing many guests mention, sometimes even before the food. A husband and wife team runs the truck, and regulars describe them as humble, down to earth and genuinely fun to visit with.
First-timers get special care. Several visitors explain that the owners took time to walk them through the best sellers and even shared their own personal favorites, which made a brand-new menu feel easy to order from.
Some guests were offered small samples before deciding, a thoughtful touch for anyone nervous about trying something unfamiliar.
One visitor singled out John for being professional, kind and informative at the window. Others simply talk about the good vibes, with one guest summing it up by saying love makes food better.
That warmth shows up in the details too. Guests have noticed cheerful artwork drawn right on their takeout boxes, a small surprise that makes a lunch feel personal.
The owners also respond to almost every kind word with a heartfelt thank you, showing how much each customer matters to them.
In a world of rushed counters and drive-thru speakers, chatting with the people who actually cooked your meal feels refreshingly old-fashioned. It is the kind of family business Oklahomans love to support.
Why the Name Says Sorta
Names can tell you a lot, and this one comes with a wink. The word Sorta hints that the cooking is rooted in Puerto Rican tradition while carrying the cook’s own creative spin.
One island-born visitor put it nicely, saying not to expect the typical sofrito taste but praising how the criollo staples have been given a personal touch. That same guest noticed a slight bit of heat in the pork, which surprised her since island food is usually not spicy at all.
Even so, she said it was still wonderfully good.
Here is a fun bit of background. Puerto Rican cocina criolla blends Spanish, African and native Taino influences, and it is known for deep flavor rather than fiery spice.
Sofrito, a fragrant mix of onions, garlic, peppers, cilantro and culantro, forms the backbone of many classic dishes.
So the menu sits in a happy middle spot. Purists may notice small differences, while newcomers get an inviting doorway into a whole cuisine.
Another guest who loves bold, traditional flavors felt a few dishes played it safe, which is worth knowing if you crave old-school intensity.
Most folks, though, simply enjoy the playful honesty of the name and the fresh, homemade results.
Pernil Worth Smelling All the Way Home
One guest admitted the aroma of the pork had them hungry for the entire ride home. That says plenty about the pernil, the slow-roasted pork that sits at the center of so many Puerto Rican celebrations.
Traditionally, pernil is a pork shoulder rubbed with plenty of garlic, oregano, salt and adobo seasoning. It roasts low and slow for hours until the meat turns tender and pulls apart easily.
Many island cooks love the crispy skin, called cuero, as much as the meat itself.
Here, visitors describe the pernil as juicy, tender and full of flavor. One first-time guest who ordered the pernil meal called it delicious, while another recommended the pulled pork paired with the mango salsa.
A guest who stopped in after hearing about the truck several times said the pork and chicken were seasoned just right.
The pernil meal often comes with rice, tostones, mango salsa, mayo ketchup and a cold drink, making it a complete lunch in one box. Taste can be personal, and one visitor did find the pork stringy, but most guests come back for it again and again.
If you only order one thing on your first visit, this is a fine place to start.
Golden Pastelillos, the Crowd Favorite
Ask around and one dish comes up more than any other: the pastelillo. These golden, fried turnovers are crisp on the outside and stuffed with savory filling, a bit like a handheld pie with island flair.
The beef and cheese version, the pastelillo de carne y queso, gets called a fan favorite again and again. One guest named it a clear standout, packed with exactly the flavor they hoped for.
Parents visiting from North Carolina, who had never tried Puerto Rican food before, reportedly loved it on the very first bite.
A family who showed up right at opening and ordered a little of everything said the pastelillos were the favorite for every single person at the table, kids included. That is high praise from a group with very different tastes.
You can order a pastelillo as a full meal, often paired with sweet plantains and rice. It is also an easy grab-and-go snack if you only want a small bite.
Fun fact: pastelillos are a common sight at beachside stands and roadside kiosks in Puerto Rico, where people eat them hot and fresh. Getting one straight from a truck window feels true to that spirit, even in the middle of Oklahoma.
Papas Rellenas and a Dose of Nostalgia
Mashed potatoes wrapped around seasoned meat, rolled into a ball and fried until crunchy. Few comfort foods sound more welcoming than that, and papas rellenas deliver exactly that kind of cozy satisfaction.
Guests who grew up with these stuffed potato balls describe eating them here as a nostalgic experience. One island-born visitor joked that she could happily live off of them.
Another family said the papa rellena was great alongside their tacos and pastelillos, rounding out a feast where every dish landed well.
Not everyone falls equally hard. One guest found the papas rellenas solid but a little mild compared to bolder versions they had tasted elsewhere.
That honest range of opinions is helpful, since flavor preferences can vary so much from person to person.
Part of the fun is ordering a few to share. They travel well, which makes them a smart pick for anyone driving back to Tulsa, Muskogee or beyond.
One visitor even took home an extra order to enjoy later.
If you are introducing picky eaters to Puerto Rican food, this is a gentle starting point. After all, nearly every kid in Oklahoma already loves potatoes and a good crunchy bite, so the leap feels small and tasty.
Plantains Three Ways, Including Mofongo
Plantains might be the true hero of the menu. They come up in conversation constantly, and for good reason.
Tostones are green plantains that get fried, smashed flat and fried again until crispy. One visitor called them a clear standout, while others ordered them as the main side with their pernil or pastelillo meal.
Sweet plantains offer a softer, caramelized flavor that pairs nicely with savory pork and rice.
Then there is mofongo, one of the most beloved dishes in Puerto Rican cooking. Traditionally, green plantains are fried and mashed in a wooden mortar called a pilon along with garlic and crispy pork cracklings known as chicharrones.
The result is a rich, hearty mound that is both crunchy and tender, often served with broth or topped with meat.
Here, guests have ordered mofongo as a side, a great way to sample it without committing to a whole platter. A couple trying Puerto Rican food for the very first time added it to their order and called the entire meal excellent.
Pro tip from regulars: get a little of each style if you can. Comparing crispy, sweet and mashed plantains side by side makes a fun tasting lesson for the whole family.
Rice, Mango Salsa and Mayo Ketchup
Sides can make or break a plate, and here they get their own fan club. One family said even the sides were delicious, which is not something you hear every day.
Mango salsa shows up often in guest stories. It comes with many meals and adds a sweet, bright pop next to rich pork or fried pastelillos.
One visitor specifically recommended pairing it with the pulled pork, a combo worth trying.
Mayo ketchup is the other must-know sauce. It is just what it sounds like, a creamy pink blend that Puerto Ricans love for dipping tostones and fried snacks.
Once you try it, you may find yourself wanting it with everything.
Rice rounds out most plates, and arroz con gandules, rice cooked with pigeon peas, is a classic on the island. Guests praised the rice as delicious, though one island-born diner noticed a batch that seemed slightly undercooked on her visit and guessed it was a one-time slip.
The owners say everything is made from scratch daily. In fact, when one guest suggested shortcuts, the owners replied that they do not even own a microwave.
That kind of commitment to fresh cooking is easy to taste in the details.
Street Tacos and the Love in a Box
Tacos at a Puerto Rican truck? Absolutely, and they might surprise you.
The menu includes street tacos filled with the same well-seasoned meats that make the platters so popular.
A first-time family raved about the chicken and pork tacos, ordering them alongside papa rellena and a pastelillo meal. Another couple said they loved the street tacos so much that they called out every single dish as a winner.
For kids who are unsure about new foods, a taco can feel familiar while still sneaking in island flavors.
Then there are the love in a box tacos, a name that pretty much explains itself. One guest insisted you simply have to try them along with the pastelillos.
It is the kind of playful menu choice that matches the truck’s friendly, creative style.
Fusion like this fits the Sorta spirit perfectly. Puerto Rican cooking has always borrowed from many cultures, so pairing roasted pork with a tortilla feels natural rather than gimmicky.
These are a good option if you want something lighter than a full plate or need a quick lunch. Pair a couple of tacos with a pastelillo and you have a well-rounded sampler without overloading your appetite.
Fresh Pineapple Sips and a Sweet Strawberry Treat
Nothing says tropical quite like a cold drink served inside a real pineapple. Guests call it a fun touch, and it photographs beautifully on a sunny afternoon.
Visitors praise these pineapple drinks for being refreshing and not overloaded with sugar. One guest noted there are no added sugars or syrups, calling them wholesome.
Another loved the little bits of coconut mixed in, while a third said it was the freshest version they had ever tasted.
Meals often come with a cold drink too, which helps a lot during Oklahoma summers when the heat on an open lot can climb fast. Plan to sip slowly and enjoy the shade if you visit in July or August.
Dessert lovers have options as well. One visitor shared that her son loves the strawberry pastelillo, a sweet twist on the savory turnover.
It is a kid-friendly finish that feels like a treat without being too heavy.
A homesick island-born guest did wish for more traditional sweets, like guava pastelillos and quesitos, a cream cheese pastry. Still, the drinks and fruity pastry give everyone a happy ending.
Grab one for the road and stretch that vacation feeling a little longer.
Picnic Tables, Dominoes and Easygoing Afternoons
Dominoes are a beloved pastime across Puerto Rico, often played with loud laughter and friendly trash talk. So it feels just right that the picnic tables here come with domino sets waiting for you.
Guests love this little detail. Several families say they sat down, started a game and barely finished before their food arrived.
One visitor timed it at under ten minutes, with everything hot and fresh.
The outdoor seating gives the stop a backyard cookout feel. It suits families with restless kids, retirees enjoying a slow lunch, couples on a casual date and anyone who would rather eat in the open air than inside a busy dining room.
A sampler tray and menus at the window can help newcomers decide.
Weather matters, of course. Oklahoma wind, spring storms and summer heat can change plans quickly, so check the forecast before driving in from farther away.
On mild days, though, few spots feel more relaxed.
Visitors describe the overall mood as friendly and happy, the kind of place where strangers chat across tables. It is casual, unfussy and welcoming.
Nobody cares if you wear shorts or bring the grandkids, and that is exactly the point.
Hours, Address and Planning Your Visit
Here is the practical part. You will find the truck at 4808 E Kenosha St in Broken Arrow, a quick trip from Tulsa and roughly a two-hour drive from Oklahoma City.
Hours tend to be short, so timing matters. Recent listings show it open Tuesday and Wednesday from noon to 7 pm, then Thursday through Saturday from noon to 6 pm.
It is typically closed Sunday and Monday. Schedules can shift, so a quick check of the website at sortaricanfood.com before you leave is a smart move.
One family recommends arriving right at opening to try a bit of everything while it is freshest. Lunch is clearly the sweet spot, and the early evening hours on Tuesday and Wednesday work well for an easy dinner.
Guests describe generous portions at a fair price. One diner ordered a beef combo and had enough left over for supper.
Menu prices can change, so check the website for current costs.
Want to eat at home? Delivery can be ordered through the website, and some visitors take home trays of frozen pasteles.
Those make a great way to share island flavors with family who could not make the trip.
A Worthy Detour for Hungry Road-Trippers
Some meals fill you up. Others make you start planning the next visit before the last bite.
Guests suggest this little Puerto Rican truck belongs firmly in the second group.
What makes it special is not one single dish, though the pernil and pastelillos certainly carry plenty of weight. It is the whole package: scratch cooking, generous plates, friendly owners, games on the tables and a menu that welcomes both island natives and curious first-timers.
Not every bite will match every palate. A few guests wanted bolder, more traditional flavors, and one simply did not enjoy their meal.
Most visitors, however, walk away smiling and promising to return.
For Oklahomans, there is something especially sweet about finding a taste of the Caribbean in the Tulsa suburbs. One guest whose in-laws had just arrived from Puerto Rico brought them food from here, and they loved it.
That might be the strongest endorsement of all.
So if you are driving through Green Country, craving something new, or missing the flavor of the island, consider making the stop. Bring an appetite, grab a domino set and let the kind folks at the window guide your order.
Chances are you will leave with leftovers and a new favorite.
