page_title: Dominican Republic cuisine
section_title: Other dishes
hierarchical_section_title: Dominican Republic cuisine / Dishes and their origins / Other dishes
caption_attribution_description: English: Pasteles
context_page_description: Dominican Republic cuisine is predominantly made up of a combination of Spanish, French, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
  A traditional breakfast would have in it mangú, fried eggs, Dominican fried salami, fried cheese and sometimes avocado. This is called "Los Tres Golpes" or "The Three Hits".
  As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera, consists of rice, red beans and meat, sometimes accompanied by a side of salad.
context_section_description: Asopao - Rice meat and fish soup organizing from Puerto Rico. Dominicans have a unique asopao adding chicarron de pollo.
  Chen-chen – Divide from the Haitian maïs moulin. Cracked corn pilaf cooked in butter, milk, coconut milk, bouillon cubes, anís, nutmeg, onions and garlic. In Haiti anís isn't used instead cheese or smoked herring with thyme, spinach and topped with a avocado-tomato-okra relish is typical.
  Souflé de Batata con marshmallow – Sweet potato casserole is an American dish. Sweet potatoes are roasted with orange juice, sugar, spices and top with marshmallows. In the Dominican Republic sweet potatoes are replaced with batata. This is another Christmas classic.
  Moro de guandules – The Dominican Republic has adopted  arroz con gandules (yellow-rice with pigeon peas, pork, olives and capers) known to Dominicans as moro de guandules.
  Yaniqueque – Jonnycakes, a dish brought by sugarcane workers from the Lesser Antilles over a century ago.
  Pasteles en hojas – A tamale made from plantains, squash and tubers. This is a Christmas tradition.
  Mofongo –  Original from Puerto Rico. It is made from fried green plantains or fried yuca, seasoned with garlic, olive oil, and pork cracklings, then mashed with a little broth. Mofongo is usually served with a chicken broth soup.
  Tostones –  known as fritos verdes. They are fried green plantain slices served flattened and salted.
  Pastelitos – They are similar to a hand pie, usually fried and stuffed with beef or cheese.
  Yuca con mojo - Boiled or fried cassava with olive oil, garlic, citrus, onions and cilantro. A classic Cuban dish popular among Dominicans and other Latin countries.
caption: Pasteles en hojas
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