Introduction

When I was growing up, Sundays were sacred for one reason: los tres golpes. The smell of frying salami, the sweet tang of marinated onions, and the buttery mashed plantains meant it was time to gather around the table. In every Dominican household, the day doesn’t start until you’ve had your mangu con salami and friends — it’s not just food, it’s family tradition.

This iconic Dominican breakfast—officially called mangu tres golpes—is about simplicity, bold flavors, and a lot of heart. You’ll love it because it’s hearty enough to fuel you through anything (and, let’s be honest, it’s a dream after a night out).

Let’s dive into how to make the perfect mangu and salami (Dominican Breakfast) with all the right textures and flavors.

Tips for Achieving the Best Results

• Use firm, unripe green plantains: No spots, no ripeness—you want them starchy, not sweet.
• Mash plantains while hot: The hotter they are, the creamier your mangu.
• Slice salami halfway through: Prevents it from curling up like a frisbee when frying.
• Coat cheese slices lightly in flour or cornstarch: Helps prevent sticking and tearing.
• Marinate onions in vinegar and salt: This is key for that bright, tangy bite that cuts through all the richness.

Step-by-Step Instructions

Mashed Plantain (Mangu)

Ingredients:

• 2 green plantains (firm and unripe — avoid any yellowing)
• 2 tbsp butter (room temperature)
• ½ cup cooking water (reserved from boiling plantains)
• ½ tsp salt
• 2 tbsp cold water

Steps:

1. Prepare the plantains:
   • Slice off both ends of each plantain.
   • Score the skin lengthwise with a knife—just deep enough to get through the peel, not into the flesh.
   • Pry off the peel with your thumb. (Fresh green plantains can be stubborn — that’s normal.)
2. Boil the plantains:
   • Chop into evenly sized chunks for even cooking.
   • Place in a pot of salted water (this helps season them from the inside).
   • Simmer gently for about 30–35 minutes, or until fork-tender. They should easily mash but not fall apart.
3. Reserve and drain:
   • Before draining, scoop out ½ cup of the cooking water. This water is starchy and perfect for adjusting texture later.
4. Mash while hot:
   • Immediately mash the drained plantains with butter.
   • Slowly add the reserved cooking water until it reaches a smooth consistency. The hot water helps the butter melt and bind everything together.
5. Finish with cold water and salt:
   • Stir in cold water last—this prevents the mangu from getting too dense as it cools.
   • Season to taste with salt and mash until silky and lump-free.

Chef’s Tip:
Plantains cool fast, and when they do, they stiffen. Mash them hot, or you’ll be fighting a dry, gummy texture later.

Sides

Ingredients:

• Frying oil (neutral oils like canola or vegetable work best)
• 3 eggs
• 9 slices Dominican frying salami (Induveca recommended for best authentic flavor)
• 6 slices queso de freir (Tropical brand, yellow variety preferred)
• 1 ripe avocado (quartered)
• Salt to taste
• ½ red onion (thinly sliced)
• ¼ cup distilled white vinegar or apple cider vinegar

Steps:

1. Fry the eggs:
   • Heat oil in a nonstick or well-seasoned pan over medium heat.
   • Crack the eggs gently into the pan. Season with salt.
   • Cook sunny-side-up (for that soft, runny yolk) or over-easy, depending on your preference.
2. Fry the cheese:
   • If your queso de freir tends to stick, lightly dust slices with flour or cornstarch first.
   • Fry in hot oil until golden brown on both sides. You want crispy edges and a soft, melty center.
   • Transfer to a paper towel-lined plate to drain excess oil.
3. Fry the salami:
   • Make shallow cuts along the edge of each slice (this keeps them from curling into cups while frying).
   • Fry until edges are crispy and browned, but still tender inside.
4. Marinate the onions:
   • Toss thinly sliced red onions with vinegar and a pinch of salt. Let sit for about 5 minutes — this softens their bite and adds brightness.

1. Cook the onions:
   • After frying the meat, use the same pan (flavor bonus!).
   • Sauté the marinated onions for about 3 minutes until translucent but still slightly crisp.

Pro Tip:
Cooking onions in the same pan you used for salami and cheese captures all those leftover savory bits — don’t skip this step!

Assemble

On a plate, build your perfect Dominican breakfast:

• Spoon a hearty portion of creamy mangu right in the center.
• Neatly arrange the crispy fried salami slices around it.
• Add the golden fried cheese on the side.
• Top with a perfectly cooked fried egg.
• Nestle in a quarter of ripe avocado.
• Finish with a generous scoop of sautéed onions on top of the mangu.

Final Touch:
Drizzle any leftover vinegar from the onions over the mangu for that sharp, tangy contrast. This is key — it ties the whole plate together and balances the rich fried elements.

FAQs / Tips

What’s the best cheese for fried cheese Dominican style?

• Tropical brand queso de freir (yellow) melts beautifully without falling apart.

What’s the best salami for mangu?

• Induveca is the top choice for authentic tres golpes dominicano flavor.

Can I use different onions?

• Stick with red onions. They’re sweeter and perfect for that quick vinegar pickling.

What’s the real trick to the creamiest mangu?

• Mashing the plantains while they’re hot and adding a bit of cold water at the end. This creates the traditional soft but not watery texture.

Nutrition (Per Serving)

Nutrient	Amount
Calories	1259 kcal
Carbohydrates	33.9 g
Protein	49 g
Fat	105.1 g
Cholesterol	327 mg
Sodium	1471 mg
Sugar	3.2 g
Calcium	274 mg

Conclusion

Mangu con los tres golpes (Dominican Breakfast) isn’t just a meal — it’s an experience. When you plate up that buttery mashed plantain alongside the crispy salami for mangu, molten fried cheese Dominican style, and those vinegary onions, you’re not just eating, you’re celebrating a whole culture.

If you loved this tres golpes recipe, don’t stop here—subscribe for more Dominican classics straight from my kitchen. And hey, next time you whip up mangu with salami, tag me—I’d love to see your plate!

Once you’ve mastered this tres golpes recipe, why stop with just one amazing breakfast? If you’re in the mood to switch things up tomorrow, check out my Sourdough Breakfast Sandwich — it’s the perfect blend of crispy, soft, and savory, and just as comforting in a totally different way.