Mangu is a classic breakfast dish in the Dominican Republic. Here, we share the role it plays in Dominican culture, along with a recipe. April 27, 2015, 2:38 PM EDT / Updated April 27, 2015, 2:22 ...

With an artist’s touch, Prince Royce assembles the dish, layering it with sautéed onions and garlic, crispy Dominican salami, and cheese. And what’s Mangú without a touch of freshness?

For the mangu. 4 unripe plantains. 1 1/2 teaspoons salt. 4 teaspoons olive oil or butter. 1 tablespoon onion powder (optional) 1 cup water, room temperature. For the onion garnish.

Soups are large enough for a meal and can be shared. All start with a sofrito base for depth. There’s mixed seafood soup made hearty with cubes of potato and carrot and Dominican chicken noodle.

In my continuing quest to check out every local eatery claiming it's the "home of" some specialty, I tried chivo y mangu at Punta Cana in Palmer Square. Goat stew and mashed green plantains, aka ...

Despite running a handful of businesses including D’Mangu, he can still be spotted serving his own empanadas on Visiting Chef days across campus. Tejeda moved from the Dominican Republic in 1998, but ...