The Dominican Republic is a destination that enchants with its beaches, its lively music, and its tropical jungle that you can explore endlessly. We all know that! But what if we told you it’s also a place to… eat well? A true crossroads of Taíno, Spanish, and African influences, the typical cuisine of the Dominican Republic is unique, comforting, and full of flavor. While the buffets at all-inclusive resorts sometimes serve it, to truly experience it, you have to dare to venture outside the resort and eat on the go.
On most Caribbean islands, spicy and flavorful recipes are based on plantains, local vegetables, goat or kid, fried foods, rice with red beans, and chicken. In the Dominican Republic, dishes are made with care and simmer for long hours in canaris, large family pots.
Here is a non-exhaustive list of Dominican specialties you should not miss during your stay.
The national dish: La Bandera
It’s impossible to talk about Dominican cuisine without mentioning La Bandera Dominicana (The Dominican Flag). This is the quintessential meal found on every table. The dish consists of white rice, red beans (habichuelas guisadas) simmered in a flavorful sauce, and braised meat, most often chicken (pollo guisado) or beef (res guisada). It is often accompanied by slices of avocado and fried plantains.
The plantain
The green plantain, often mistaken for a banana, is a staple food in the Dominican Republic. It is prepared in many ways.
- Tostones: Slices of green plantain are fried, then mashed before being fried a second time. They are served hot and crispy, perfect to accompany any dish.
- Mangú: A classic breakfast dish. It is a purée of green plantains, served hot and usually accompanied by the famous “three hits”: sautéed red onions (cebolla encebollada), fried salami, and fried cheese. It’s a simple but incredibly filling meal. You will find it on the menu of all hotels, even the most tourist-focused ones.
- Mofongo: A dense and flavorful dish where fried plantains are mashed with garlic and pork cracklings (chicharrón). It is then served with a meat broth or a shrimp sauce.
Dishes, soups, and stews
Good to know: In the Dominican Republic, fish and seafood are more expensive than meat and are not commonly eaten by locals. To eat like a local, opt for a typical, affordable, and quick meal like chicken with fried plantains (pica pollo)!
- Sancocho: This is the famous seven-meat soup, a true delight! It’s the national stew, often prepared for special occasions. This rich and thick dish is a blend of different meats (chicken, pork, beef) and root vegetables like yucca, yam, or sweet potato, which gives it a unique texture and an incomparable taste.
- Chivo Guisado: A rich and flavorful goat stew. Dominican goats feed on wild oregano, which makes their meat naturally tasty!
- Asopao: A thick and hearty rice soup, often prepared with chicken or seafood. It is a Dominican version of paella, but in soup form, making it a very comforting dish.
- Mondongo: For those who want a more adventurous culinary experience, this tripe stew is very popular. Prepared with vegetables and spices, it offers a distinct flavor and texture.
- Pica Pollo: Local-style fried chicken. It is generally served with tostones.
- Locrio: A Dominican rice dish that resembles paella but was adapted by Spanish colonists using local products. In locrio, there is no saffron, but rather annatto. This spice, extracted from the shrub of the same name, is used on the Caribbean islands as a culinary coloring agent, but also for body paints.
Sweets and desserts
- Habichuelas con dulce: A unique, sweet bean cream flavored with cinnamon and cloves. This dessert is traditionally prepared during Lent, and its surprising taste is an experience in itself.
- Majarete: A creamy and spiced corn pudding that is a comforting dessert.
- Arroz con Leche: A classic rice pudding, simple but delicious, often flavored with cinnamon.
- Mala Rabia (literally, “bad rage”): Guavas, plantains, and sweet potatoes cooked in sugar with cinnamon.
- Jalaos: Soft balls made of coconut and molasses.
Drinks of the Dominican Republic
- Morir Soñando: This is a typical Dominican cocktail for quenching your thirst, a creamy blend of orange juice, milk, and sugar.
- Ponche: An eggnog that is very popular during Christmas, and you can choose whether it’s alcoholic or not.
- Coffee: Connoisseurs will appreciate a cup of cafe negro from Barahona, the region most suitable for coffee cultivation, in the southwest of the island.
- Fresh tropical fruit juices like passion fruit (chinola), mango, papaya, and soursop (guanábana) are also a pure delight.
- Craving a beer? You’ll be spoiled for choice with the local options! Try Presidente, Bohemia, or Brahma.
- Prefer rum? Indulge in one of the 3B’s: Brugal rum, which is by far the most consumed, Barcelo, which is a little more refined, and Bermudez, which is even finer. You can also opt for a servicio de ron, as Dominicans do. They will bring the bottle of rum directly to your table, along with soda.
