Dominican food and dishes to know

Why go

Mangú is mashed boiled plantain, commonly served with fried cheese, egg and Dominican salami in a breakfast called los tres golpes. La bandera brings rice, red beans and a meat or fish together at lunch. Casabe is bread made from yuca; quipes are bulgur-based fritters linked to Levantine migration. These dishes show how Taíno, African, Spanish and later immigrant influences meet on the table.

What to look for

• Mangú is mashed plantain; los tres golpes names its common breakfast accompaniments.
• La bandera pairs rice and beans with a meat or fish.
• Casabe uses yuca, while quipes use bulgur.

Useful to know

• Try mangú at breakfast and la bandera at lunch to see how the two meals differ.
• Ask what accompanies a named dish; preparations and sides can vary.