The Dominican pantry / Our food

Food we know by heart.

From the breakfast table to late-night street food, meet the dishes we share across generations and cities.

Dominican breakfast

Mangú

Mashed green plantains, usually finished with pickled onions and paired with the classic tres golpes.

Plantain favorite

Fried plantain mashed with garlic and savory mix-ins, served stuffed, topped or alongside meats and seafood.

Street-food staple

Dominican-style fried chicken: crisp, highly seasoned and often ordered with tostones, yuca or fries.

Late-night Dominican classic

The Dominican street sandwich: seasoned meat, cabbage, tomato and sauce pressed into a toasted bun, with each shop putting its own spin on it.

Grab-and-go favorite

Crisp filled turnovers found at bakeries, cafeterias and neighborhood counters across the Dominican diaspora.

Comfort-food classic

A rich Dominican stew built around roots, plantains, corn and meats, especially tied to family gatherings and weekends.

Santiago street food

A layered Dominican street-food favorite with fries or sweet plantain, meat, cheese and sauces.

Slow-roasted favorite

Garlicky roasted pork with crisp edges and tender meat, central to Dominican celebrations and everyday plates.

Crunchy Dominican staple

Crisp pork served by the pound, in sandwiches or alongside yuca, tostones and other fritura favorites.