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A hearty and flavorful goat stew, Chivo Guisado Dominicano is a beloved dish in the Dominican Republic, especially in the northwestern regions. Slow-cooked goat meat is infused with a rich blend of spices, herbs, and often a touch of citrus or wine, resulting in incredibly tender and deeply savory meat.
A comforting Dominican casserole featuring layers of sweet mashed ripe plantains (plĂĄtanos maduros) and savory ground beef picadillo, topped with melted cheese. It's often referred to as a 'Dominican lasagna' due to its layered structure.
A savory mash made from boiled yuca (cassava) and crispy pork cracklings (chicharrĂłn), seasoned with garlic and olive oil. A hearty and flavorful alternative to traditional plantain mofongo.
Chenchén is a traditional Dominican dish made from ground corn, often referred to as 'cracked corn' or 'hominy'. This creamy and savory preparation is enriched with coconut milk, creating a comforting and flavorful meal that can be served as a side dish or a light main course. It's particularly popular in the San Juan de la Maguana region.
Sweet plantain fritters (bollos) filled with cheese, offering a delightful contrast of sweet and savory flavors. These are typically pan-fried or baked until golden brown and are a popular snack or dessert.
Crispy, savory fried chicken pieces (chicharrĂłn de pollo) paired with a unique mofongo made from boiled yuca (cassava) instead of plantains, offering a delightful textural and flavor contrast.
