Mangú con Los Tres Golpes
“Los Tres Golpes”
Three hits of breakfast perfection
About Mangu con Los Tres Golpes
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.
Key ingredients
How to make Mangú con Los Tres Golpes
- 1
Peel 4 green plantains, cut into chunks, and boil in salted water for 20 to 25 minutes until fork-tender, keeping a cup of cold water ready before you drain them.
- 2
Mash the hot plantains right away with a fork, working in the cold water, the butter, and the olive oil until smooth and creamy.
- 3
While the plantains boil, slice the red onion thin and saute it in a little olive oil over medium heat for 4 to 5 minutes, then add a splash of vinegar and cook 1 more minute; set aside.
- 4
Heat a skillet with a little oil over medium heat and fry the Dominican salami slices for 2 to 3 minutes per side until the edges curl and brown; remove and set aside.
- 5
In the same skillet, fry the white cheese slices for 1 to 2 minutes per side until golden and slightly soft; remove and set aside.
- 6
Add a little more oil to the skillet and fry the eggs to your liking, 2 to 3 minutes for soft yolks, seasoning with a pinch of salt.
- 7
Mound the mangu on each plate and top with the pickled onions.
- 8
Arrange the fried salami, cheese, and eggs, the three hits, alongside the mangu.
- 9
Serve immediately while everything is hot.
A home-style reference method; every family and kitchen has its own version.
Mangú con Los Tres Golpes questions
What is mangu con los tres golpes?
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What are the "three hits" in tres golpes?
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Is mangu con los tres golpes only eaten for breakfast?
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What kind of salami is used in tres golpes?
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