1. Los Tres Golpes
A good day, starts with a good breakfast. And when youÃ¢â‚¬â„¢re in the Dominican that means feasting on eggs with a side of fried salami, mangÃƒÂº, and queso frito.
MangÃƒÂº is a Dominican staple made from boiled, green plantains that are mashed and topped with sauteed red onions.
3. Yuca Encebollada
Yucca root (a.k.a cassava) is a simple yet hearty side dish thatÃ¢â‚¬â„¢s rich in starch and sugars. ItÃ¢â‚¬â„¢s usually eaten boiled, fried or mashed.
4. Dulce De Coco
Dulce de coco is a creamy, coconut and milk dessert. With only five ingredients, itÃ¢â‚¬â„¢s a quick and easy fix to any sweet tooth craving.
Thanks to a wave of Middle Eastern immigrants that came to the island at the end of the 19th century, Dominicans now have the pleasure of enjoying quipes Ã¢â‚¬â€ a Dominicanized version of Lebanese kibbeh. These deep fried bulgur rolls are usually eaten as finger food at get togethers and celebrations.
6. Pica Pollo
Pica pollo is Dominican fried chicken thatÃ¢â‚¬â„¢s been seasoned with lemon, garlic, and most importantly: Dominican oregano. Dominican oregano (Lippia micromera) is different from that usually sold in the US and is sometimes known as Ã¢â‚¬Å“false oreganoÃ¢â‚¬Â because it does not belong to the oregano genus Origanum.
7. Chimichurri (Chimi)
Dominican chimichurris Ã¢â‚¬â€ not to be confused with the Argentinian seasoning Ã¢â‚¬â€ are street burgers that are topped with cabbage and a sweet sauce made with ketchup and mayonnaise.
Mondongo is a tripe stew that most people usually love or hate. If you didnÃ¢â‚¬â„¢t grow up eating tripe (cow stomach), this might not be the meal for you. But if youÃ¢â‚¬â„¢re not squeamish, youÃ¢â‚¬â„¢ll be pleasantly surprised when you dig in to this hearty soup.
You canÃ¢â‚¬â„¢t visit the Dominican town Boca Chica without munching on some crunchy, flaky yaniqueques. These deep-fried treats are said to get their name from Johnnycakes, brought over by English-speaking migrants in the 19th century. However, yaniqueques are made with flour instead of cornmeal and are completely different from American johnnycakes.
When people think of street food, sweets donÃ¢â‚¬â„¢t usually come to mind. But memelos Ã¢â‚¬â€ also known as churumbeles and coquitos Ã¢â‚¬â€ are a perfect exception to the rule. These tiny pops are made of creamy coconut centers covered in a thin layer of crunchy, candied caramel.
11. LechÃƒÂ³n Asado
LechÃƒÂ³n asado is cooked by roasting a whole suckling pig on a spit. ItÃ¢â‚¬â„¢s usually made to feed large crowds and is a common staple during Christmas. But luckily for you, this dish can be made at home during any time of the year by using pork shoulder.
Locrio is the Dominican equivalent of Spanish paella. ItÃ¢â‚¬â„¢s made by cooking rice and meat Ã¢â‚¬â€ usually chicken or pork Ã¢â‚¬â€ all in the same pot so that the rice is infused with the meat flavors. Variations of the dish are enjoyed throughout Latin America and the Caribbean and is known in Saint Martin as lokri or locreo.
13. Galletas MartÃƒÂn (Galletas De Suspiro)
MartÃƒÂn cookies are a family business from the Dominican city of Moca and have been around since the 1930Ã¢â‚¬â„¢s. These tiny, ginger cookies topped with suspiro (meringue topping) are a coveted treat for locals and are the epitome of culinary nostalgia for any Dominican living abroad.
Dominican pastelitos are the ultimate picadera (finger food) at any party or get together. TheyÃ¢â‚¬â„¢re savoury turnovers usually filled with ground beef, shredded chicken or cheese. Though theyÃ¢â‚¬â„¢re similar to Jamaican meat patties or South American empanadas, pastelitos are much more buttery and flaky, and are served in small, bite-size portions.