Para Picar
Bright citrus-cured catch over crisp pork, with golden yuca fries.
Slow-braised goat folded into a hand-crimped, golden empanada.
Salt cod and onions piled on a crackling yaniqueque round.
Three little mofongo bites — chicharrón, garlic shrimp, queso frito.
Cravings
The Dominican street-corner classic — pork sausage, slaw, pink sauce.
Twice-marinated, golden-fried chicken. Choose pechurina or hueso.
A wooden boat for the table: chicharrón, longaniza, tostones, queso, salami.
Platos Fuertes
The flag of every Dominican kitchen — rice, habichuela, your choice of carne guisada.
Smashed green plantain with the holy trinity: salami, queso frito, eggs.
Goat stewed with rum and oregano over cracked-corn chenchén.
Day-boat fish in a Samaná-style coconut milk reduction.
Garlicky plantain mortar topped salami, queso, eggs.
Plantain, garlic, chicharrón. The original.
Plantain mortar with pulled criollo chicken.
Vegetarian — plantain with queso frito and ajo.
Plantain mortar with garlic shrimp in criollo sauce.
Sopas y Guisos
Seven meats in one pot. Sunday in a bowl.
Slow-simmered chicken with auyama, yuca, and cilantro.
Acompañantes
Steamed long-grain rice.
Stewed red beans with sofrito.
Rice and beans cooked together — congrí.
Hand-cut, twice-fried.
Twice-fried green plantain rounds.
Sweet plantains, caramelized.
Sweet Memories
Passionfruit caramel custard.
Cornmeal cake, cardamom, served with espresso.
Cinnamon rice pudding under a torched sugar crust.
Bon vanilla ice cream, house guava jam.
Bebidas
Hot ginger tea, brown sugar, lime.
Fresh-pressed passionfruit.
Country-style mint lemonade.
Dominican classic merengue soda.
An ice-cold Jumbo. The original.
A short, considered list. Ask your server.
Coffee
Stovetop espresso, the way abuela makes it.
Sock-strained, country-style, slow-poured.
Long-pulled espresso, hot water.
