alaMar Dominican Kitchen

Sancocho

Rich multi-meat Dominican stew slow-cooked with root vegetables and plantain — the definitive dish of the cuisine and the clearest signal of the kitchen's priorities

Mofongo

Mashed green plantains fried in garlic and oil, shaped into a bowl and filled with braised protein — the textural contrast between crispy exterior and soft interior is the point

Pernil

Slow-roasted pork shoulder seasoned with adobo and sazón, yielding crackling skin and meat that pulls apart without prompting

Tostones

Twice-fried green plantain rounds served flat and crispy alongside a punchy garlic mojo dipping sauce

Maduros

Caramelized sweet plantains cooked until collapsing and jammy — a necessary counterweight to the savory mains

Pollo Guisado

Braised chicken stewed with sofrito and tomatoes until the sauce reduces to something deeply savory and clinging