By Marco Shalma

Pastelón isn’t shy. It’s sweet, heavy, layered, and proud of it. Ripe plantains sliced thin, fried or baked, stacked with seasoned ground beef, sofrito, and cheese that melts down the sides. It’s the kind of dish that announces itself when you lift the tray out of the oven. A whole-room moment. The smell tells you someone’s auntie is in charge.

New York has Dominican kitchens that treat pastelón like the anchor of a real meal, not a side dish. El Valle in Washington Heights does it with that uptown confidence. Their pastelón comes out tight, layered, and balanced, sweet plantains upfront, savory beef right behind it, cheese tying the whole thing together. It’s not polished. It’s correct.