Mangú and Los Tres Golpes

Mangú is green plantain boiled and mashed with the cooking water and a little oil until smooth and dense, then topped with red onion cooked briefly in vinegar so it stays sharp and pink, and the contrast between the bland starch and the sour onion is the whole idea. It descends from West African fufu, brought by enslaved people and adapted to the plantain grown here. At breakfast it comes as los tres golpes, the three hits: fried Dominican salami, a slab of fried queso de freír that squeaks and holds its shape rather than melting, and a fried egg. It is heavy, cheap and eaten across every level of society.

Highlights

• The mashed plantain - smooth and dense, not lumpy.
• The pickled onion - sharp red onion in vinegar over the top.
• Queso de freír - frying cheese that holds its shape and squeaks.
• Dominican salami - the fried slices that complete the three hits.

When to go

Year-round, at breakfast. Comedores and cafeterias serve it from early morning and it is generally gone by mid-morning. Sunday is the classic day. It also appears at dinner in many households.

Practical notes

It is very heavy for a first meal of the day and the fried salami is an acquired taste for many visitors. Hotel buffet versions are often made ahead and turn gluey. Vegetarians can have the mangú and cheese without the salami, but the dish loses its point. Green plantain is starchy and bland on purpose.

Nearby

Every comedor serves it; the ones in working neighbourhoods do it best.