The National Breakfast from the Dominican Republic You HAVE to Try | Street Food with Senpai

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini offers a lower-carb option, while potatoes are more accessible.

fried cheese

🥗Healthier: grilled halloumi

💰Cheaper: mozzarella

Halloumi provides a similar texture with less fat.

salami

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is leaner, while ham is often less expensive.

Combine 1 quart of water with 3/4 cup of granulated sugar and set aside.

Cut the top and bottom off the ripe pineapple, trim off the outer layers, and slice the core into smaller pieces.

Dunk the pineapple peels and core into the sugar water, cover, and set aside at room temperature for 1 to 2 days.

Cut off both ends of the large red onion, peel it, and cut it in half. Then cut those halves into thin julienne strips and set aside.

In a pot, combine 2 cups of white vinegar, 1 cup of white sugar, 1 cup of water, and a pinch of salt. Bring to a boil to dissolve.

Pour the vinegar mixture over the onions, toss quickly, and cover with a paper towel to keep submerged. Let sit for 2 to 3 hours, or refrigerate for best flavor.

Peel the two unripe green plantains by cutting off both ends and scoring the skin on two sides. Cover with water and bring to a boil.

After 5 to 10 minutes of simmering, remove the plantains and let them dry. Cut into large chunks and add to fresh water with a fistful of salt.

Simmer the plantain chunks for another 15 minutes until super tender, then mash in a bowl with a good amount of banana stock, 4 tablespoons of butter, and salt to taste.

For tostones, peel two more green plantains and cut them slightly wider. Blanch in 250°F oil for about 5 minutes to soften.

Smash the blanched plantains with another plate to form tostone shapes, then fry them again in heated oil at 325°F for 2 to 3 minutes. Salt liberally after frying.

To make plantain chips, slice green plantains with a mandoline, keeping the skin on for grip. Submerge in water to prevent oxidation and dry before frying.

Fry the plantain slices at 300°F until crisp without burning.

For sweet plantains, choose black plantains, cut the ends off, peel, and slice at an angle. Fry at 300°F until dark golden brown.

Make a mojo dipping sauce by juicing 1 lime and 1 orange, mixing half a cup of neutral oil with grated garlic, and adding salt, pepper, and lime zest.

Slice the Dominican salami into thick coins and set aside. Cut queso de freir into slices.

Fry the salami over medium heat until crispy, then sear the cheese in the salami fat.

Fry eggs at high heat in oil, then reduce to medium-low to crisp the whites.

To plate, add mangu, top with pickled onions, fried salami, fried cheese, and eggs. Garnish with avocado seasoned with lime and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens