The Dominican Republic is a small, Spanish-speaking nation in the Caribbean situated on the eastern part of the island of Hispaniola, with Haiti in the west. Dominicans are a typically Caribbean Creole mix of native Taino, European, African and even Middle Eastern peoples. This fascinating diversity is reflected in an surprisingly distinctive cuisine.
Plantains and a variety of tropical root vegetables provide the base for most Dominican meals. Chicken, beef and pork are all popular meats, finding their way into full-flavored soups and stews. Pernil, or pork marinated in garlic and roasted until meltingly tender, is a particular favorite. Fish and seafood is more prevalent along the coast. Popular fruits include mangos, pineapple and oranges.
While the food of la republica dominicana is similar to that of its nearby Latin island neighbors, Puerto Rico and Cuba, Dominican cooking has many unique aspects and dishes that set it apart. Unlike other Caribbean cuisines, Dominican food is generally not spicy. A mix of bell peppers, onions, tomatoes and herbs called sofrito is sauteed and used as a flavoring base for many dishes. For breakfast, a big plate of mashed plantains (mangú), sausage and cheese, called los tres golpes, provides a hearty start to the day. Lunch is the main meal for most Dominicans, and la bandera — a simple yet nourishing meal of stewed chicken rice and beans — is the standard lunch.
Typical Dominican Republic Dishes
A list of typical Dominican dishes and foods. Use it to help you plan a Dominican-style meal, party or festival.
Breakfast
- Los Tres Golpes (Mashed plantain with eggs, sausages and cheese)
Appetizers
- Arañitas (Shredded plantain fritters)
- Quipes (Deep-fried bulgur rolls)
- Tostones (Fried plantains)
Soups and Stews
- Asopao de Pollo (Chicken and rice stew)
- Chambre (Meat and bean stew)
- Mondongo (Tripe and vegetable soup)
- Sancocho (Root vegetable stew)
Salads
- Tipili (Dominican tabouleh)
Poultry
- La Bandera (National dish of stewed chicken or beef, red beans and rice)
- Pollo Guisado (Stewed chicken)
Meats
- Chicharrón (Fried pork rinds)
- Chimichurris (Dominican hamburgers)
- Pastelitos (Savory stuffed pastries)
- Pernil (Roast pork shoulder)
Fish and Seafood
- Locrio de Arenque (Smoked herring and rice)
Vegetables and Beans
- Arroz con Habichuelas (Red beans and rice)
- Batatas Fritas (Fried sweet potatoes)
- Mangú (Mashed plantains)
- Mofongo (Mashed plantains and pork cracklings)
- Pasteles en Hoja (Savory cakes in banana leaves)
- Plátanos Fritos (Fried ripe plantains)
- Yuca Frita (Cassava fries)
Breads and Grains
- Arroz con Habichuelas (Red beans and rice)
- Casabe (Cassava bread)
- Chen-Chen (Cracked corn pilaf)
- Locrio de Arenque (Smoked herring and rice)
- Paella (Meat, vegetable and rice dish)
- Yaniqueques (Fried flatbread)
Sauces and Condiments
- Sofrito (Vegetable flavoring base)
Desserts
- Arepas Dominicanas (Sweet cornmeal and coconut cake)
- Bizcocho Dominicano (Cake with tropical jam filling and meringue icing)
- Flan de Leche (Caramel custard)
- Habichuelas con Dulce (Sweet bean dessert)
- Suspiro (Meringue dessert)
Beverages
- Morir Soñando (Orange juice and milk drink)
- Ponche (Dominican eggnog)
Dominican Recipes
Try these recipes from the Dominican Republic.
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