Typical Dishes You Must Try in the Dominican Republic
The Dominican Republic is not just about its paradisiacal beaches and turquoise waters. Its culinary heritage, rich in flavors and influences from African, Spanish, and Taíno cultures, is a true invitation to travel. If you’re planning a tropical getaway, here are the typical dishes you absolutely must try!
La Bandera Dominicana : The National Dish
It is impossible to talk about Dominican cuisine without mentioning la Bandera Dominicana, the country’s emblematic dish. Its name, which means “the Dominican flag,” refers to the three colors of the national flag:
- White rice represents peace,
- Red beans symbolize the blood shed for freedom,
- Meat (beef, chicken, or pork) represents the strength of the people.
Accompanied by fried plantains (tostones), avocado, or salad, this dish is served in almost every Dominican household for lunch.
Mangu : a typical breakfast
Mangú is the flagship dish of Dominican breakfast, appreciated for its nourishing and comforting qualities. It is a smooth purée made from boiled green plantains that are then mashed, often served with red onions lightly marinated in vinegar.
But that’s not all! For a complete plate, it is usually accompanied by what is called Los Tres Golpes (the three hits):
- Fried cheese, crispy on the outside and melting on the inside,
- Eggs, fried or scrambled, depending on preference,
- Dominican salami, slightly spicy and grilled for extra flavor.
This dish is a true symbol of Creole cuisine and will give you all the energy needed to set off and explore the wonders of the Dominican Republic.
Sancocho : a stew for special occasions
Sancocho is a hearty and flavorful stew that holds a special place in the hearts of Dominicans. It is often prepared for family gatherings, celebrations, or rainy days, as it warms both the body and soul.
This dish consists of a delicious mix of meats (usually beef, pork, and chicken), slow-cooked with root vegetables such as cassava, yam, and sweet potato. The addition of plantains and local spices gives it an unmistakable depth of flavor. Some even add corn and cilantro for an extra aromatic touch.
Sancocho is so cherished that there is even a more elaborate version called Sancocho de Siete Carnes, which, as the name suggests, contains seven different types of meat! An essential delight to be enjoyed slowly.
Tostones : the crispy snack
Tostones are slices of green plantains, fried twice to achieve the perfect balance between crispiness and softness. This simple yet irresistible snack accompanies almost every meal in the Dominican Republic and is enjoyed both as an appetizer and as a side dish for meat or fish dishes.
Traditionally, they are served with a garlic sauce or a slightly spicy mayonnaise. In some restaurants, you can even find revisited versions topped with shrimp, melted cheese, or ground meat, for an explosion of flavors.
Mofongo : an explosion of flavors
Originally from Puerto Rico but very popular in the Dominican Republic, Mofongo is a dish made from fried plantains, mashed with garlic, olive oil, and chicharrón (crispy pork skin). This thick and flavorful mash is then molded into a dome shape and served with various toppings.
Depending on your preference, you can enjoy Mofongo with shrimp in sauce, shredded meat, or sautéed vegetables. Some restaurants also offer versions with melted cheese, perfect for those who love comforting dishes.
Pica Pollo : Dominican fried chicken
Pica Pollo is a true institution in Dominican street food. This dish consists of chicken pieces marinated with local spices, then deep-fried until achieving a crispy and golden skin.
Unlike American fried chicken, Pica Pollo is often spicier and is served with fried plantain slices (tostones) or homemade fries. Simple, affordable, and delicious, it is the perfect dish for a tasty break after a busy day.
Empanadas : the ultimate street food
Dominican Empanadas are small pastry turnovers filled with a variety of ingredients: ground meat, cheese, chicken, vegetables, or even seafood. They can be either fried or baked and are sold almost everywhere in the streets and on the beaches.
Each region has its own recipes, and some Empanadas are seasoned with local spices that give them a unique flavor. They are the perfect snack for a quick bite between excursions !
Pescado Frito : fresh fish from the Dominican coast
By the sea, there’s nothing better than a good Pescado Frito, a perfectly fried fish dish. It is usually made with red snapper or grouper, two fish known for their delicate flavors.
The fish is seasoned with lemon, garlic, and local spices before being fried to achieve a crispy skin and tender flesh. It is served with rice, tostones, and a fresh salad for a light and delicious meal by the ocean.
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