3.Fried Plantain
For a Dominican breakfast, try the delicious ‘los tres golpes’, or ‘the three hits’. This breakfast consists of mangu, a side dish of mashed green plantains, topped with fried ren onions flavoured in a vinegar sauce. The other two hits to make up the meal are salami and fried cheese. A substantial dish to start the day.
For lunch, we see the traditional rice, bean, and meat combination affectionately called the bandera Dominicana, or the Dominican flag. Meal sizes are large, heaped on the plate for another hearty meal. For something a little more distinctly Dominican, many plates will be served with tostones – crispy, fried, flattened local plantains. These twice-fried green plantains are simply sprinkled with a little salt, possibly garnished with garlic and served with a variety of delicious dips.
Across the different regions, there are distinctive dishes for travellers to try. In the northwest, goat meat is a staple, whereas the central mountainous region features roadside grills called parrilladas. Naturally, having a long coastline, seafood plays an important role in the Dominican diet. In Samana, for fish with an African influence, travellers should try pascada con coco, or coconut fish.
Check out some of the fantastic recipes here.