[1][2] It may have influence from Middle Eastern kibbeh due to the immigration of Levantine Arabs as well as Armenians throughout Latin America.

[3] The dough surrounding the filling, the masa, is made primarily of green banana and grated yautía with optional addition of squash.

Alcapurrias are generally seasoned with lard, annatto, garlic and salt.

[4] Annatto seeds are simmered in lard to release most of their color and flavor.

Diced potatoes cooked with picadillo or corned beef are the most typical fillings; others include longaniza, blood sausage, braised meat, cheese, seafood and vegetables.