Ana Restaurant Menu

Stewed chicken, or "pollo guisado", is another traditional dish from the dominican republic that is known for its hearty flavors and comforting qualities. it's a staple dish in dominican homes that features a blend of caribbean spices, which infuses the chicken with a uniquely delightful flavor profile. the chicken pieces are marinated in a blend of adobo seasoning, ground black pepper, vinegar (or sour orange), garlic, and other spices, allowing them to absorb these lovely essences. afterwards, the chicken is seared in a hot pan with oil until they are browned and crispy on the outside. pollo guisado is usually served with rice and beans, making for a balanced, nutritious meal that's full of dominican charm. the dish delivers a delightful contrast between the tender, juicy chicken pieces and the thick, savory sauce packed with softened, flavorful vegetables.

Dominican pepper steak, also referred to as "bistec encebollado", is a traditional dish of the dominican republic that features a savory mix of flavors and is typically served as the main course. here's a brief explanation of this flavorful dish: this dish is prepared by marinating thin slices of beef in a mixture of adobo seasoning, black pepper, vinegar, soy sauce, a little bit of beef bouillon cube, and garlic. this marinade imparts a rich, savory, and slightly tangy flavor to the beef. dominican pepper steak is typically served with white rice or, for more texture and flavor, a side of beans or tostones (fried plantain slices). the combination of the tangy, flavorful steak and sweet and soft onions and peppers with the creaminess of the beans or the crunchiness of the tostones, create a harmonious blend of flavors and textures making this dish a much-loved staple in dominican cuisine.

"Featuring perfectly ripened plantains, our Maduros are gently fried to caramelize their natural sugars, resulting in a tender, sweet delicacy with a touch of golden crispness. These slices of tropical bliss pair flawlessly with savory dishes, providing a delectable balance that complements any meal or serves as a delightful standalone treat."

Fried green platains

"Mangu Los Tres Golpes with Extra Longaniza:"\n"Indulge in a traditional Dominican feast with our Mangu Los Tres Golpes, served with an extra helping of juicy Longaniza sausage. This hearty meal features our smooth, mashed green plantains and tantalizing sautéed onions, paired with additional savory Longaniza for a protein-rich boost. Complete this quintessential experience with sides of crispy fried cheese, eggs to your liking, Authentic flavor in every bite—perfect for those seeking a substantial, gluten-free dish with a customizable edge."

A tall, radiant glass brimming with the exotic allure of fresh passion fruit pulp blended with creamy milk, creating a luscious fusion of tangy sweetness and smooth decadence. Each sip is a vibrant dance of tropical flavors, as the bold, floral notes of passion fruit intertwine with the rich, velvety texture of milk and a delicate kiss of sugar. The subtle tartness excites the palate, while the creamy base brings balance and comfort, leaving you refreshed and craving more. It’s a tropical escape in every sip, capturing the heart and soul of the Caribbean in its purest form.

Dominican Pepper Steak, also referred to as "Bistec Encebollado", is a traditional dish of the Dominican Republic that features a savory mix of flavors and is typically served as the main course. Here's a brief explanation of this flavorful dish:\n\nThis dish is prepared by marinating thin slices of beef in a mixture of adobo seasoning, black pepper, vinegar, soy sauce, a little bit of beef bouillon cube, and garlic. This marinade imparts a rich, savory, and slightly tangy flavor to the beef. \n\nDominican Pepper Steak is typically served with white rice or, for more texture and flavor, a side of beans or tostones (fried plantain slices). The combination of the tangy, flavorful steak and sweet and soft onions and peppers with the creaminess of the beans or the crunchiness of the tostones, create a harmonious blend of flavors and textures making this dish a much-loved staple in Dominican cuisine.

Dominican Baked Chicken Legs is a savory dish that combines traditional Dominican spices with classic oven-baked technique. \n\nThe outcome is a dish of succulent, flavorful chicken legs with a delicious combination of flavors, and a delightful texture contrast between the crispy skin and tender meat. Typically, these Dominican baked chicken legs are often paired with rice, beans, or plantains, which are also staples in Dominican cuisine.

Stewed Chicken, or "Pollo Guisado", is another traditional dish from the Dominican Republic that is known for its hearty flavors and comforting qualities. It's a staple dish in Dominican homes that features a blend of Caribbean spices, which infuses the chicken with a uniquely delightful flavor profile. \n\nThe chicken pieces are marinated in a blend of Adobo seasoning, ground black pepper, vinegar (or sour orange), garlic, and other spices, allowing them to absorb these lovely essences. Afterwards, the chicken is seared in a hot pan with oil until they are browned and crispy on the outside.\n\nPollo Guisado is usually served with rice and beans, making for a balanced, nutritious meal that's full of Dominican charm. The dish delivers a delightful contrast between the tender, juicy chicken pieces and the thick, savory sauce packed with softened, flavorful vegetables.

Roasted eggplant (Berenjenas Asadas), available in small or large sizes.

Tender pork ribs, stewed with Latin American spices. Available in small or large sizes.

Dominican Style Stewed Beef, also known as "Carne Guisada", is a classic dish in Dominican cuisine. \n\nIn this traditional recipe, the beef, usually a stew cut like chuck or brisket is first seasoned with a blend of typical Dominican spices, including oregano, cumin, sazón seasoning, salt, and pepper, then seared in hot oil until browned on all sides. This browning creates a delicious foundation of flavors—referred to as 'fond'— on the bottom of the pan.\n\nCarne Guisada is typically served with rice, beans, and fried plantains, rounding out a hearty and comforting meal that is reflective of traditional Dominican home cooking.

Dominican style spaghetti, also known as "Espaguetis a la Dominicana", is a popular dish in the Dominican Republic. It differs from standard Italian-style spaghetti due to some unique culinary touches typical of the Caribbean country. \n\ndish is a comforting, rich and creamy version of spaghetti with a distinctly Dominican flavor profile.

Igado de vaca guisado( stew cow liver)

Twice-fried green plantains topped with shredded chicken, typically includes lettuce, tomato, avocado, and a blend of special house sauces, garnished with shredded white cheese.

Twice-fried green plantains serve as the base and topping for tender beef, often accompanied by lettuce, tomato, and a blend of house sauces.

Fried chicken, traditionally marinated and deep-fried, typically served as a succulent, golden-brown delight.

Mangu is a traditional dominican dish often enjoyed for breakfast but it can also be served at any mealtime. it is essentially a puree or mash made from boiled green plantains, the staple food of the country. the resulting dish, mangu, is a hearty, satisfying meal, with a smooth, creamy texture somewhat similar to mashed potatoes but with a distinct, sweet-savory flavor unique to plantains. mangu is typically served with pickled red onion on top and is often accompanied by fried cheese, salami, eggs, or avocado, a combination referred to as "los tres golpes", meaning "the three hits". the combination of these foods makes the meal distinctively dominican, rich and flavorful, while also illustrating the island's variety of food influences.

Crispy pork rinds seasoned with salt, featuring a crunchy texture and rich flavor.

Latin-American drink with orange juice, milk, sweetened. Sizes: small, large.

Pasiôn fruit juice, available in small or large.

Lemon and oats drink, Latin-American style. Available in small or large.

Dominican Baked Chicken Legs is a savory dish that combines traditional Dominican spices with classic oven-baked technique. \n\nThe outcome is a dish of succulent, flavorful chicken legs with a delicious combination of flavors, and a delightful texture contrast between the crispy skin and tender meat. Typically, these Dominican baked chicken legs are often paired with rice, beans, or plantains, which are also staples in Dominican cuisine.

Dominican Style Stewed Beef, also known as "Carne Guisada", is a classic dish in Dominican cuisine. \n\nIn this traditional recipe, the beef, usually a stew cut like chuck or brisket is first seasoned with a blend of typical Dominican spices, including oregano, cumin, sazón seasoning, salt, and pepper, then seared in hot oil until browned on all sides. This browning creates a delicious foundation of flavors—referred to as 'fond'— on the bottom of the pan.\n\nCarne Guisada is typically served with rice, beans, and fried plantains, rounding out a hearty and comforting meal that is reflective of traditional Dominican home cooking.

Dominican Pepper Steak, also referred to as "Bistec Encebollado", is a traditional dish of the Dominican Republic that features a savory mix of flavors and is typically served as the main course. Here's a brief explanation of this flavorful dish:\n\nThis dish is prepared by marinating thin slices of beef in a mixture of adobo seasoning, black pepper, vinegar, soy sauce, a little bit of beef bouillon cube, and garlic. This marinade imparts a rich, savory, and slightly tangy flavor to the beef. \n\nDominican Pepper Steak is typically served with white rice or, for more texture and flavor, a side of beans or tostones (fried plantain slices). The combination of the tangy, flavorful steak and sweet and soft onions and peppers with the creaminess of the beans or the crunchiness of the tostones, create a harmonious blend of flavors and textures making this dish a much-loved staple in Dominican cuisine.

Stewed Chicken, or "Pollo Guisado", is another traditional dish from the Dominican Republic that is known for its hearty flavors and comforting qualities. It's a staple dish in Dominican homes that features a blend of Caribbean spices, which infuses the chicken with a uniquely delightful flavor profile. \n\nThe chicken pieces are marinated in a blend of Adobo seasoning, ground black pepper, vinegar (or sour orange), garlic, and other spices, allowing them to absorb these lovely essences. Afterwards, the chicken is seared in a hot pan with oil until they are browned and crispy on the outside.\n\nPollo Guisado is usually served with rice and beans, making for a balanced, nutritious meal that's full of Dominican charm. The dish delivers a delightful contrast between the tender, juicy chicken pieces and the thick, savory sauce packed with softened, flavorful vegetables.

Stewed Dominican Oxtails, or Rabo Encendido, is a traditional Dominican dish loved for its rich flavors and tender meat. This slow-cooked oxtail stew is seasoned with a blend of Caribbean spices that gives it a very distinctive and delicious taste. \n\nRabo Encendido is traditionally served with white rice, but it can also be enjoyed with other side dishes like beans, fried plantains, or boiled yuca. The final dish is a wonderful blend of flavors, creating a hearty and warming meal. The oxtails are tender and succulent, the sauce is thick and aromatic, and the vegetables are perfectly softened. It is a comforting dish that is both satisfying and deeply engaging with its wonderfully rich combination of flavors and textures.

Stewed Dominican Pork Ribs, or Costillas de Cerdo Guisadas, is a flavorful dish that is embraced in Dominican culinary culture. Recognized for its hearty flavors and tender rib meat, it truly showcases the vibrant flavors the Caribbean has to offer. \n\nstewed pork ribs are juicy, succulent, and packed with savory Dominican flavors. The sauce is complex and aromatic, having benefited from the slow cooking process. This dish is typically served alongside white rice, beans, and perhaps a slice of avocado, making for a deeply satisfying meal.

Sancocho, a staple dish in Dominican Republic, is a hearty, robust stew that represents this Caribbean country's gastronomy. It's vibrant, wholesome, and packed with a mountain of flavors.\n\n- Various types of meat (e.g., beef, chicken, pork, \n- A rich selection of roots and tubers (e.g., yuca or cassava, malanga, yautía, and sweet potato)\n- Plantains (both green and ripe)\n- Vegetables such as carrots and bell peppers\n\nSancocho is also a popular 'recalentado' dish, meaning that it is believed to taste even better the next day after a reheating, as the flavors have had more time to infuse. It's often prepared in large quantities during family gatherings, parties, and during the Christmas season. It is not just a dish, but a symbol of Dominican culture and family ties.

Crispy plantain slices sandwiching tender chicken, fresh lettuce, juicy tomato, and a creamy sauce.

Fried green plantains form the base of this dish, topped with grilled steak, typically accompanied by lettuce, tomato, and a blend of house sauces.

White rice and beans, yellow rice, tostones, beans with yellow rice, or yuca.

Mangu is a traditional Dominican dish often enjoyed for breakfast but it can also be served at any mealtime. It is essentially a puree or mash made from boiled green plantains, the staple food of the country.\n\nThe resulting dish, Mangu, is a hearty, satisfying meal, with a smooth, creamy texture somewhat similar to mashed potatoes but with a distinct, sweet-savory flavor unique to plantains. \n\nMangu is typically served with pickled red onion on top and is often accompanied by fried cheese, salami, eggs, or avocado, a combination referred to as "Los Tres Golpes", meaning "The Three Hits". The combination of these foods makes the meal distinctively Dominican, rich and flavorful, while also illustrating the island's variety of food influences.

Freshly squeezed lemon juice mixed with water and sweetened, garnished with mint leaves and lime slices.

A creamy blend of orange juice, milk, sugar, and vanilla, garnished with fresh mango chunks.

Carbonated soft drink with a classic cola taste.

A soothing blend of freshly squeezed lemon juice and smooth oatmeal, typically enjoyed as a unique tea variation.

Ripe plantains, sliced and fried, offering a sweet and tender texture.

Tender cassava slices topped with fresh cilantro and finely chopped onions.

Crispy fried green plantains, served with a creamy dipping sauce, garnished with a sprinkle of salt.

Crispy turnovers filled with seasoned beef and melted cheese.

Crisp lettuce, juicy tomatoes, fresh cucumbers, and shredded cabbage.

Creamy potato salad with diced potatoes, carrots, and a tangy dressing.

Tender macaroni mixed with diced bell peppers, celery, and creamy dressing.

Latin-American Wednesday special: Pepper Chicken Breast with size options - small or large.

Cod and egg, available in small or large sizes.

Stewed pork ribs, choice of small or large.

Stewed chicken, Latin-American style. Options for small or large serving.

Baked chicken available in small or large sizes.

Sliced steak sautéed with bell peppers and onions, typically includes a savory sauce.

Fried green plantains form the base of this dish, topped with seasoned chicken, typically accompanied by a blend of cheese, lettuce, tomato, and a variety of sauces.

Fried green plantains filled with beef, typically accompanied by a selection of house sauces and fresh cheese.

Fried chicken, seasoned with Latin American spices, served as individual pieces.

Mangu is a traditional dominican dish often enjoyed for breakfast but it can also be served at any mealtime. it is essentially a puree or mash made from boiled green plantains, the staple food of the country. the resulting dish, mangu, is a hearty, satisfying meal, with a smooth, creamy texture somewhat similar to mashed potatoes but with a distinct, sweet-savory flavor unique to plantains. mangu is typically served with pickled red onion on top and is often accompanied by fried cheese, salami, eggs, or avocado, a combination referred to as "los tres golpes", meaning "the three hits". the combination of these foods makes the meal distinctively dominican, rich and flavorful, while also illustrating the island's variety of food influences.

Pork chops, marinated and fried, typically accompanied by a selection of Latin American seasonings.

Lemon and oats blended into oat milk. Available in small or large.

Morir Soñando: Latin-American drink blending milk & citrus, available in small or large.

Pasion fruit (chinola) juice, available in small or large sizes.

A blend of elbow macaroni, mayonnaise, and a mix of vegetables such as onions, corn, and green peppers, often garnished with cilantro.

Tossed in a savory tomato-based sauce, these Dominican-style spaghetti noodles offer a simple yet flavorful side dish.

Tender cassava pieces topped with pickled red onions.

A small green salad featuring a blend of lettuce, tomatoes, and onions, lightly dressed.

Green plantains, sliced and twice fried to achieve a crispy texture, typically served with a light seasoning.

Ripe plantains, sliced and fried, offering a sweet complement to any meal.

Dominican style spaghettis

Tender meat, hearty vegetables, and savory broth combine in this traditional Latin-American stew.

Mangu is a traditional dominican dish often enjoyed for breakfast but it can also be served at any mealtime. it is essentially a puree or mash made from boiled green plantains, the staple food of the country. the resulting dish, mangu, is a hearty, satisfying meal, with a smooth, creamy texture somewhat similar to mashed potatoes but with a distinct, sweet-savory flavor unique to plantains. mangu is typically served with pickled red onion on top and is often accompanied by fried cheese, salami, eggs, or avocado, a combination referred to as "los tres golpes", meaning "the three hits". the combination of these foods makes the meal distinctively dominican, rich and flavorful, while also illustrating the island's variety of food influences.

Dominican Sancocho, consist of three different meats, pork, smoked pork ribs, and HEN accompanied of different vegetables like potatoes, carrots, white yams and purple yams and platains..

Mangu is a traditional dominican dish often enjoyed for breakfast but it can also be served at any mealtime. it is essentially a puree or mash made from boiled green plantains, the staple food of the country. the resulting dish, mangu, is a hearty, satisfying meal, with a smooth, creamy texture somewhat similar to mashed potatoes but with a distinct, sweet-savory flavor unique to plantains. mangu is typically served with pickled red onion on top and is often accompanied by fried cheese, salami, eggs, or avocado, a combination referred to as "los tres golpes", meaning "the three hits". the combination of these foods makes the meal distinctively dominican, rich and flavorful, while also illustrating the island's variety of food influences.

It’s a savory chicken fried platain burger made out of green fried plantain or sweet plantain with cheese, lettuce, tomato topped of with the house sauce.. \n\n\n

It’s a savory steak fried platain burger made out of green fried plantain or sweet plantain with cheese, lettuce, tomato topped of with the house sauce.. \n

The cold, refreshing flavors of lemon and lime, perfectly blended.

The bold, refreshing, robust cola

The cold, refreshing, sparkling classic that America loves.