Santo Domingo-Style Mangú con Los Tres Golpes

A healthier take on the traditional Dominican breakfast, using whole-food and organic ingredients to create a more minimally processed version.

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Ingredients

  • 4 green plantains, peeled and halved
  • 2 tablespoons grass-fed butter (or extra-virgin olive oil)
  • 1/4 red onion, thinly sliced
  • 2 tablespoons raw apple cider vinegar
  • 4 pasture-raised eggs
  • 8 slices uncured, nitrate-free salami (Dominican-style if available)
  • 8 slices queso de freír (frying cheese)
  • 2 tablespoons organic avocado oil (for frying)
  • 1 avocado, sliced
  • Sea salt to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Boil the plantains in salted water until very tender, 15-20 minutes. Reserve 1/2 cup of the cooking water, then drain.
  2. Mash the hot plantains with the butter and enough reserved cooking water to make a smooth, creamy mangú. Season with salt and keep warm.
  3. Toss the sliced red onion with the vinegar and a pinch of salt; warm briefly in a skillet for about 1 minute to make the classic pickled-onion topping.
  4. Heat the avocado oil in a skillet over medium heat. Fry the salami slices until browned at the edges, then the cheese slices until golden on both sides, then fry the eggs to your liking, salting lightly.
  5. Mound the mangú on each plate and top with the pickled red onions.
  6. Serve the tres golpes alongside: fried salami, fried cheese, and a fried egg on each plate, with avocado slices to finish.
  7. Serve hot as a traditional Santo Domingo breakfast.

FAQ

Is this Santo Domingo-Style Mangú con Los Tres Golpes gluten-free?

Yes, this version is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.

Can I use maple syrup instead of honey for sweetness?

Absolutely! Maple syrup can be a great alternative to honey. Use the same quantity and adjust seasoning if necessary.

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