No ingredient captures Dominican food better than the plantain. Fried, mashed, or boiled—plantains are a cornerstone of Dominican cuisine. Mangú, a popular breakfast dish made from mashed green plantains, is often served with eggs, cheese, and salami—known affectionately as “los tres golpes.” Fried plantains become tostones (crispy and golden) or maduros (sweet and soft), offering th... https://hermanosrestaurant.com/