{"id":1628,"date":"2026-04-27T16:17:51","date_gmt":"2026-04-27T20:17:51","guid":{"rendered":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/?post_type=locations&#038;p=1628"},"modified":"2026-04-30T12:22:08","modified_gmt":"2026-04-30T16:22:08","slug":"tu-tipico-dominicano","status":"publish","type":"locations","link":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/locations\/tu-tipico-dominicano\/","title":{"rendered":"Tu T\u00edpico Dominicano"},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\">Come visit Tu Tipico Dominicano in New West New Brighton.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Mofongo, rice, maduro, and tostones. One thing you should know about Caribbean Spanish food, specifically Dominican and Puerto Rican cuisine, is that plantains are used in many dishes. Both the yellow ones (maduros) and the green ones (verdes) are common, but the green plantains are the most versatile.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Maduros are sweet and usually served in small fried pieces, either as a snack or, more often, as a side dish. Verdes, on the other hand, can be turned into tostones, which are fried, smashed, and salted, and are also typically served as a side. Even though green plantains don\u2019t have much flavor on their own, they are essential to some of the best Puerto Rican and Dominican dishes, like mofongo. Mofongo looks a bit like an oversized yellow cupcake at first glance. It\u2019s made from fried green plantains mashed together with some type of meat\u2014chicken, pork, shrimp, and more. It may not look like a lot, but it\u2019s extremely dense.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Mofongo can include meat, and I recommend you try it with pork shoulder, pernil, if you want a more authentic Caribbean experience. <\/span><span style=\"font-weight: 400;\">When I finally ate, I started with the mofongo. Since green plantains don\u2019t have much flavor, most of the taste came from the pork, and it was amazing. <\/span><span style=\"font-weight: 400;\">The maduro were sweet and soft, and the tostones weren\u2019t too thick or thin and were crunchy.&nbsp;<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Overall, if you\u2019re looking for affordable Caribbean Spanish food, or just want to see how many ways a banana can be turned into a meal, you should check out Tu T\u00edpico Dominicano.<\/span><\/p>\n\n\n\n<div class=\"wp-block-group alignwide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-placepress-block-map-location alignwide\" aria-label=\"Interactive Map\" role=\"region\"><figure><div class=\"map-pp\" id=\"placepress-map\" data-lat=\"40.6343230\" data-lon=\"-74.1222362\" data-zoom=\"12\" data-basemap=\"carto_voyager\" data-type=\"single-location\"><\/div><figcaption class=\"map-caption-pp\">1197 Castleton Ave, Staten Island, NY<\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"ghost\">By Alex Vargas, Bohdan Omeliukh<br>Plantains, pork, and rice. Key ingredients in any good Caribbean Spanish meal. From pernil to maduros, savory to sweet. Good prices and good food.<br>Campus: College of Staten Island<br>Professor: Jane Marcus<br>Location: 1197 Castleton Ave, Staten Island, NY<br>References:\n<p>No references.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Come visit Tu Tipico Dominicano in New West New Brighton. Mofongo, rice, maduro, and tostones. One thing you should know about Caribbean Spanish food, specifically Dominican and Puerto Rican cuisine, is that plantains are used in many dishes. Both the yellow ones (maduros) and the green ones (verdes) are common, but the green plantains are [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1629,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"portfolio_post_id":0,"portfolio_citation":"","portfolio_annotation":"","openlab_post_visibility":"","api_coordinates_pp":"40.6343230,-74.1222362","footnotes":""},"tags":[41,40,14],"location_types":[17],"class_list":["post-1628","locations","type-locations","status-publish","format-standard","has-post-thumbnail","hentry","tag-caribbean","tag-latin-american","tag-staten-island","location_types-location"],"acf":[],"_links":{"self":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations"}],"about":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/types\/locations"}],"author":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/comments?post=1628"}],"version-history":[{"count":2,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1628\/revisions"}],"predecessor-version":[{"id":1642,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1628\/revisions\/1642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media\/1629"}],"wp:attachment":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media?parent=1628"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/tags?post=1628"},{"taxonomy":"location_types","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/location_types?post=1628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}