Dominican Food in Dorchester, Boston

Shrimp served with mofongo, a traditional mashed-plantain dish.

Mashed fried plantains form the base, topped with churrasco flank steak.

Mashed fried green plantains served with pork and chicken.

A mofongo-style dish of mashed plantain, listed as Tri-fongo.

Whole red snapper is fried, with regular, small, or large sizes.

Large fried rice combines chicken and shrimp in one mixed serving.

Large shrimp fried rice, with no additional ingredients specified.

A salad featuring seafood, with no specific seafood varieties listed.

Sandwich with pork, chicken, ham, cheese, tomato, onion, ketchup, and mayo.

A chimi sandwich made with flank steak brings a meaty filling.

A chimi sandwich filled with pulled pork.

A Dominican-style chicken sandwich served on bread.

Tender cake soaked with a blend of three milks for a moist dessert.

A sweet potato cake served as a Dominican-style dessert.

Sweet corn pudding served as a spoonable dessert.

A custard dessert topped with caramel sauce.

Fried sweet plantains served as a sweet Caribbean-style side.

Four pieces of sweet plantain, fried and served as a side.

Fourteen green plantain rounds are pressed and fried until crisp.

A Dominican yaroa made with sweet ripe plantain as its defining base.