Dominican Dishes

Specialised

LA BANDERA — rice, stewed red beans and meat with salad, eaten at midday by most of the country most days, and named for the flag. MANGÚ — green plantain boiled and mashed with the cooking water and topped with pickled red onion, the breakfast; with fried cheese, salami and egg it is LOS TRES GOLPES. SANCOCHO, and the seven-meat sancocho for occasions. CHIVO GUISADO from the dry south-west, where the goats browse oregano. LOCRIO, the rice-with-everything dish that is Dominican arroz. ASOPAO. HABICHUELAS CON DULCE — sweet cream of beans, eaten in LENT and essentially nowhere else in the world. MORIR SOÑANDO, orange juice and milk. And QUIPE, from Lebanese migration, now sold at every Dominican bakery.