What are the "three hits" in tres golpes?

The three hits (tres golpes) refer to the three protein accompaniments served alongside the mangu: fried salami, fried cheese, and eggs. Each element provides a different flavor and texture that complements the smooth, creamy plantain base. The salami is salty and slightly spicy, the cheese is tangy and crispy on the outside, and the eggs add richness. Together they create a hearty, complete meal.

Where can I try mangu con los tres golpes?

Virtually every restaurant, comedor, and hotel in the Dominican Republic serves mangu con los tres golpes for breakfast. It is the most common breakfast offering in the country. Hotel buffets almost always include the individual components. For the most authentic experience, visit a local comedor or breakfast spot where the mangu is freshly mashed and the accompaniments are fried to order.

Is mangu con los tres golpes only eaten for breakfast?

While breakfast is the traditional time for tres golpes, many Dominicans enjoy it at any time of day. Some restaurants serve it as an all-day option, and it is a popular late-night meal after going out. The hearty, filling nature of the dish makes it satisfying whenever you eat it. In Dominican households, leftover mangu from breakfast might be reheated for a quick dinner.

What kind of salami is used in tres golpes?

Dominican salami is a unique product quite different from Italian salami. It is a cooked, smoked sausage made from a blend of pork and chicken with garlic and spices. It has a distinctive flavor that is mild, slightly smoky, and not too spicy. The salami is sliced thick and fried until the edges become crispy and caramelized, which concentrates the flavor and adds textural contrast.

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Breakfast

Mangú con Los Tres Golpes

Name: Mangú con Los Tres Golpes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dominican (Cibao)
Ingredients: green plantains; Dominican salami; eggs; white frying cheese; red onion; vinegar; butter; olive oil

“Los Tres Golpes”

Three hits of breakfast perfection

🌶️ Mild⏱️ 35 min📍 Cibao

📊Difficulty:Easy

🔪Prep:10 min

🍳Cook:25 min

👥Serves:4

Mangu con Los Tres Golpes — mangu with "the three hits" — is the definitive Dominican breakfast and one of the most iconic dishes in the country's culinary repertoire. The "three hits" refer to the three accompaniments served alongside creamy mashed plantain: fried Dominican salami, fried white cheese, and fried or scrambled eggs. Topped with sauteed red onions (cebolla curtida), this breakfast plate is a powerhouse of flavor and energy that sustains Dominicans through long workdays.

Each component of los tres golpes brings something essential to the plate: the salami contributes savory, fatty richness; the cheese adds a salty, slightly squeaky bite; and the eggs provide protein and a soft, binding element. Together with the smooth, buttery mangu and the tangy-sweet pickled onions, every bite offers a different combination of textures and flavors. It is a breakfast that takes the concept of "balanced meal" and reimagines it in the most delicious way possible.

Each element of los tres golpes is specific and important:

Mangu: Boiled green plantains mashed with butter, oil, and cold water until smooth and creamy. The base of the entire dish and the element that ties everything together.
Salami dominicano: Dominican salami is nothing like Italian salami — it is a cooked sausage made from pork and beef, seasoned with garlic and paprika, and sliced thick then fried until the edges are crispy and caramelized. It has a unique taste found nowhere else.
Queso de freir: Dominican frying cheese is a firm, white cheese that holds its shape when fried, developing a golden crust while staying soft and slightly squeaky inside. It is mildly salty and incredibly satisfying.
Huevos: Either fried (sunny-side up or over-easy) or scrambled. The runny yolk of a fried egg, when broken and mixed into the mangu, creates a rich, golden sauce.
Cebolla curtida: Red onions sliced and slowly cooked in oil and vinegar until soft, slightly sweet, and tangy. This pickled onion topping is the crown that ties all elements together.

Mangu con los tres golpes is the most widely available breakfast in the Dominican Republic:

Every comedor and fonda: Virtually every neighborhood eatery in the country serves los tres golpes for breakfast, starting as early as 6 AM.
Street breakfast carts: Mobile vendors serve portions wrapped in foil, convenient for eating on the go during the morning commute.
Hotel breakfast buffets: Most Dominican hotels include mangu and los tres golpes on their breakfast spread, recognizing its central importance to the morning meal.
Adrian Tropical, El Mesoncito: These popular Dominican restaurant chains in Santo Domingo serve polished versions of los tres golpes that are beloved by locals and visitors alike.
Airport restaurants: Even at the airports in Santo Domingo and Punta Cana, you can find los tres golpes — it is often the last Dominican meal travelers eat before departing.

Expect to pay RD$150-350 (US$2.50-6.00) for a full tres golpes plate at a comedor. Prices are higher at restaurants and hotels but the dish remains affordable everywhere.

Experience los tres golpes like a Dominican:

Mix everything: Don't eat each component separately. Break the egg yolk, crumble the cheese, tear the salami, pile on the onions, and mix it all into the mangu. The combined flavors are greater than the sum of their parts.
Eat early: Los tres golpes is a morning meal, and the best comedores start running out by 9:30-10 AM. Arrive between 7 and 8 AM for the freshest preparation.
Coffee is mandatory: Dominican coffee — either cafe con leche (with milk) or cafe negro (black) — is the essential beverage companion. The bitter coffee balances the richness perfectly.
Add hot sauce: A dash of Dominican hot sauce (pique) over the eggs and salami adds a welcome kick.
Order "completo": Say "mangu completo" or "con los tres golpes" to ensure you get all three accompaniments. Some budget options may offer only one or two golpes.

❓ Frequently Asked Questions

Mangu con los tres golpes, or "mashed plantains with the three hits," is the most iconic Dominican breakfast. It consists of mangu (mashed green plantains) served with three accompaniments: fried Dominican salami, fried white cheese (queso de freir), and eggs (usually fried or scrambled). The dish is topped with pickled red onions called cebollitas and is considered the definitive Dominican breakfast experience.

Dish Information

🍽️

Meal Type

Breakfast

📊

Difficulty

Easy

⏱️

Total Time

35 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

Cibao

Key Ingredients

green plantainsDominican salamieggswhite frying cheesered onionvinegarbutterolive oil

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Mangu con los tres golpes is the most widely available breakfast in the Dominican Republic:

Every comedor and fonda: Virtually every neighborhood eatery in the country serves los tres golpes for breakfast, starting as early as 6 AM.
Street breakfast carts: Mobile vendors serve portions wrapped in foil, convenient for eating on the go during the morning commute.
Hotel breakfast buffets: Most Dominican hotels include mangu and los tres golpes on their breakfast spread, recognizing its central importance to the morning meal.
Adrian Tropical, El Mesoncito: These popular Dominican restaurant chains in Santo Domingo serve polished versions of los tres golpes that are beloved by locals and visitors alike.
Airport restaurants: Even at the airports in Santo Domingo and Punta Cana, you can find los tres golpes — it is often the last Dominican meal travelers eat before departing.

Expect to pay RD$150-350 (US$2.50-6.00) for a full tres golpes plate at a comedor. Prices are higher at restaurants and hotels but the dish remains affordable everywhere.

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