In the culinary landscape of suburban Maryland, fried plantains have secured their spot alongside fries and coleslaw as a quintessential takeout side. They're a familiar sight in to-go containers from pupuserias, Peruvian rotisseries, and various Caribbean eateries. But if you want to truly experience the remarkable range of the humble plantain, look no further than Punta Cana Tropical Grill in Silver Spring.
Nestled in a friendly, laid-back strip-mall spot on a bustling stretch of Georgia Avenue, Punta Cana offers plantain preparations that elevate this versatile fruit to new heights.
The plantain's arguably highest form, mofongo, takes center stage here. Freshly mashed and fried, it’s mounded onto a plate and can be enjoyed with chicharrón, shrimp, or chicken. Punta Cana also serves mofonguitos, delightful cupcake-sized shells of the same plantain mash, perfect for holding savory fillings. Beyond the mashed varieties, you'll find tostones, green plantains fried and pounded into satisfyingly flat disks, and sautéed maduros, the sweet, ripe counterpart.
A Taste of New York, Brought to Maryland
Margarita Rodriguez, a Maryland native with a half-Salvadoran, half-Dominican background, opened Punta Cana last December. Her inspiration? Childhood trips to New York's vibrant Dominican food scene.
"We would go a lot to New York, and we’d go to eat, when we were younger, just for the heck of it, and we loved the grab-and-go Dominican trucks,” Rodriguez shares. “So that’s kinda what we wanted to set up for Maryland.”
While inspired by the casual ease of a Bronx chimi truck, Punta Cana Tropical Grill evokes a breezier, more luxurious feel. Rattan chairs and blond wood decor transport diners to its namesake beach town. The lively soundtrack of bachata, salsa, and reggaeton classics further immerses you in the rhythmic heart of the Spanish-speaking Caribbean.
Beyond Plantains: A Culinary Journey Through Dominican Tradition
What Rodriguez refers to as “create-your-own bowls” are, in essence, the classic, comforting rice-beans-and-meat plates that are a staple of Dominican steam-table lunch counters. While common in parts of New York, New Jersey, New England, and Florida, these authentic Dominican eateries are a rare find in the DC area, with Casa del Mofongo just across Georgia Avenue being a notable exception.
The menu, expertly cooked by chef Yacelis Cabiales, extends far beyond plantains, offering a comprehensive exploration of traditional Dominican cuisine, from popular favorites to hidden gems. Warm empanadas beckon from a glowing cabinet behind the counter. Keep an eye out next Easter season for habichuelas con dulce, the uniquely delicious Dominican dessert made with red beans, cinnamon, and coconut milk.
At the steam table, your protein choice — stewed or roasted pernil (pork shoulder) or perhaps bacalao (salt cod stewed with bell peppers and onions) — will vary with availability. Simply point to what looks most appetizing and inquire about it.
The Crispy Truth About Chicharrón
For years, Rodriguez found it challenging to find authentic Dominican-style crunchy chicharrón close to home, often making a special trip to Los Hermanos in Columbia Heights. Punta Cana's chicharrón, available with mofongo or on its own, is exceptional: small, crystalline chunks of pork belly fried to perfection and brightened with a squeeze of lime. One Colombian diner recently shared her delightful habit of taking leftover chicharrón home to serve with steamed sweet potatoes.
Rodriguez expresses her joy in her Maryland location, "seeing all the different nationalities that come in here and enjoy our food.” It’s clear that Punta Cana Tropical Grill is more than just a restaurant; it’s a vibrant taste of the Dominican Republic, bringing a diverse community together through the power of delicious, versatile plantains and so much more.
Have you ever experienced the versatility of plantains? What's your favorite way to enjoy them?