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Mofongo
Mofongo is an authentic Puerto Rican dish made from cooked plantains that are not ripe, which are later mashed or pulverized. The starchy meal is enhanced by using other ingredients like prawns, lobster as well as garlic, chicken or bacon. While mofongo is Puerto Rican, it is also a dish with African origins as it was first transported into Puerto Rico by slaves from Western and Central Africa.
Nowadays, it is also very popular in Cuba as well as Cuba and the Dominican Republic, where it’s called mangu. In both countries, the plantains are not cooked but rather cooked. Mofongo is typically eaten as a primary meal which is served with broth or fritted meat, because of its sourness, which is perfect for absorbing all the delicious juices.
La Bandera Dominicana
Dominican food is an unique blend with African, Spanish, and Taino Indian influences, without any spice but with a variety of spices and herbs. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish, and is an essential part of Dominican food.
Like many Latin dishes, it begins with white rice and stewed beans along with meat that has been cooked or stewed. The rice that is used in the recipe is typically long-grained and simmered until it is tender with a dry outside. It is essential to make some Concon Dry crisp, golden layer of rice that is slightly burned in top of pan.
Pica Pollo
Pica pollo is the Dominican style Fried chicken that is usually served along with fritted plantains and refreshing beverages with it — usually Coke or beer. Freshness in the chicken is from the lemon juice in which it is marinated. Meanwhile, the coating is usually made up of flour or, rarely cornmeal.
Mangu
Mangu is an extremely popular accompaniment dish that originates from mangu, a favorite dish of the Dominican Republic, and it is also one of the best-known representatives of Dominican cuisine. Mangu is a meal that consists of five main components which include mashed and boiled eggs, green plantains, Fried cheese as well as fritted Dominican salami and onions that have been sauteed in vinegar.
The dish is widely referred to as los tres golpes (lit. “three hits”) (literally, three hits), referring to the salami, cheese (literally, three hits) that accompany mangu. Although the mangu meal can be consumed anytime during the day however, it is typically served as breakfast.
Chimichurri Burger
Chimichurris is an Dominican hamburger, which is characterized by its addition of many spices to the patty of meat, like garlic, oregano parsley, oregano along with red chili flakes. It is generally not cooked in the kitchen, and is instead purchased at street food vendors. As with most hamburgers chimichurris is served in buns and then it is topped with various ingredients, including mayonnaise tomatoes, shredded cabbage and onions.
It is claimed that the genuine Dominican chimichurri will always be served with the glass of chilled, frosty and cold beer with it.
