Dominican food in Melbourne — help rank it

Dominican cuisine centres on rice, beans, and stewed meat, la bandera ('the flag'), a plate of white rice, red beans, and stewed chicken or beef, is considered the national dish. Plantains appear throughout, fried as tostones or mashed into mangu, and sancocho, a hearty multi-meat stew, is a common weekend dish. The cuisine shares Caribbean and Spanish colonial roots with its neighbours but has its own seasoning profile built on garlic, oregano, and sour orange.