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Pastelitos is a dough filled with meats, vegetables or fruits baked or fried in oil or fat. Its name comes from the Castilian empanar, whose first meaning is "to enclose something in dough or bread to cook it in the oven".
It consists of fried green banana or plantain, molded in the form of a basket, we fill it with chicken cream, shrimp, or grilled meat.
Delicious pernil sandwich (pork leg), with cheddar cheese, cabbage, onion, tomatoes, fresh bread, ketchup and mayonnaise.
The most complete of all: ham, cheese, bacon, chicken breast, tomato, lettuce, mayonnaise and french fries.
CON PAPAS
Arroz con Gandules, otherwise known as Dominican Republic Rice with Pigeon Peas is a great addition to any holiday table. This rice is bursting with flavor & will transport you to the island of Dominican Republic
The patacón, toston, or fried is a meal based on fried flattened pieces of green plantain, traditional in the cuisine of the Dominican Republic, mainly from the Caribbean basin.
Maduros are sweet plantains made from ripe green plantains that are sliced then fried until tender in the middle and crisp on the edges. Plantains are so versatile in Dominican Republic cuisine and make the best side dish for just about any meal!
Yuca, also known as “cassava” is a food commonly served in North America, South America, Central America, Africa and Caribbean
This Arroz Blanco recipe (White Rice) is the base of Dominican lunch menus, one of the components of La Bandera Dominicana. The perfect Arroz Blanco is proof of expertise for any Dominican cook.