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🇩🇴Dominican Republic

Arañitas

Dominican 'little spiders': grated green plantain mixed with garlic and salt, fried until crispy and lacy. A crunchy plantain fritter, served with aji or hot sauce.

🇩🇴Dominican Republic

Arepitas de Yuca

Dominican cassava fritters made from grated yuca with eggs, sugar and anise, fried until crisp and lacy.

🇩🇴Dominican Republic

Bollitos de Yuca

Dominican cassava rolls stuffed with ground meat, similar to carimañolas, fried until golden. A coastal and street snack, crispy and chewy, served with hot sauce.

🇩🇴Dominican Republic

Casabe con Mambá

A Dominican snack of casabe (yuca flatbread) spread with mambá (spicy peanut butter), eaten in the northwest. A rustic, traditional Taíno-African combination.

🇩🇴Dominican Republic

Chulitos

Dominican fresh grated cassava filled with ground meat and fried until golden. A coastal and street snack, similar to bollitos de yuca, crispy and chewy.

🇩🇴Dominican Republic

Quipe Lleno

A larger, stuffed quipe variant with more ground beef filling, served as a main dish or large snack. A hearty Lebanese-Dominican specialty, crispy and savory.

🇩🇴Dominican Republic

Quipes

Dominican fried bulgur wheat rolls stuffed with seasoned ground beef, onions, and spices, of Lebanese origin. A street and bakery staple, crispy and savory.

🇨🇴Colombia

Tostones

Patacones

A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.

🇩🇴Dominican Republic

Tostones de Pana

Dominican twice-fried breadfruit (pana) discs, smashed and fried until golden, served like tostones with garlic salt. A tropical variant, especially on the coast.