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

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.

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 ...