Ajo y Orégano

"Ajo Y Orégano is one of the most colorful places we’ve ever stepped foot inside, which makes even the most casual evening here feel like a celebration. Groups crowd into this Belmont Dominican restaurant every night, to share fried red snapper, tender pernil, and steaks smothered in chimichurri, plus lots of cocktails. There are some Dominican classics on the menu—like every type of mofongo imaginable, and pollo al horno—but you'll also find some creative twists, like sliders made with tostones, and our personal favorite, the Dominican ceviche. This dish involves fried pork chunks and a large amount of lime juice, and it's delicious. In general though, we prefer the less fusion-y items here. photo credit: Willa Moore Food Rundown photo credit: Willa Moore Ceviche Dominicano de Cerdo Res It's not what it sounds like, but it's also exactly what it sounds like. Chicharrón is given the ceviche treatment, which means it’s submerged in lime juice. The citrus balances out the fatty chunks of pork excellently, and there's also some thinly sliced peppers and onions for crunch. Start your meal here. photo credit: Willa Moore Shrimp Mofongo The mofongo here is a bit different than something you might find elsewhere, because it’s usually overflowing with sauce. We like the shrimp, which is served in a pilon, with the crustaceans dangling off the side like in a shrimp cocktail. There's a creamy, garlicky sauce poured over top, which is over-the-top in a way that necessitates another bite, and then another." - Willa Moore

"In partnership with World Central Kitchen, both the White Plains Road and Crescent Avenue locations of this Dominican restaurant in the Bronx are serving free lunch for children during school closures, but they’re not open for regular takeout and delivery." - hannah albertine

"A trip to the Caribbean awaits as you step into this lively Dominican restaurant. An eleven-minute walk from Fordham’s campus, the is filled with dishes, including mofongo, pernil, and a sweet plantain casserole. There’s a constant rotation of daily specials." - Nicholas Hernandez

"Tiny Dominican restaurant Ajo y Orégano serves up top-notch renditions of braised oxtails, airy golden fried chicken, tripe soup, roast pork, and other such Dominican delicacies. Even the bounty of the steam table, with its chicken stew, fried sea bass, and barbecue pork ribs, turns out praise from Times critic Ligaya Mishan. It's a family affair, with siblings Enver and Jeudy Perez as owners, their mother and brother helping run operations, and their aunts in the kitchen. Mishan says while it’s an electric place, it’s too small — though a second location is on the way in Belmont." - Stefanie Tuder