The flavors that hold a country together
53 traditional dishes, from a Sunday plate of La Bandera to street-corner empanadas and roadside fresh juices, each with the story, the ingredients, and where to taste it right.
La Bandera Dominicana
The national dish of the Dominican Republic consisting of white rice, stewed red beans, and braised meat — eaten daily by millions of Dominicans.
Mangú
Mashed boiled green plantains with butter and olive oil — the foundation of Dominican breakfast, simple yet profoundly satisfying.
Sancocho
A rich, hearty seven-meat stew with root vegetables and plantains — the ultimate Dominican celebration dish served at holidays and family gatherings.
Mangú con Los Tres Golpes
Mangú served with the "three hits" — fried salami, fried eggs, and fried cheese — the ultimate Dominican power breakfast.
Mofongo
Mashed fried green plantains pounded with garlic, pork cracklings, and olive oil — a beloved dish of Afro-Caribbean origin served with broth or topped with seafood.
Habichuelas con Dulce
A sweet, creamy dessert soup made from pureed red beans, coconut milk, and warm spices — the iconic Dominican dessert served during Easter.
Locrio de Pollo
Dominican-style chicken and rice cooked together in one pot with tomatoes, peppers, and aromatic herbs — a beloved comfort food.
Café Dominicano
Strong, sweet Dominican coffee brewed dark and served in small cups — the fuel of Dominican daily life and social culture.
Tostones
Twice-fried green plantain discs — crispy, salty, and golden — the universal Dominican side dish and snack.
Mamajuana
The legendary Dominican herbal drink of rum, red wine, and honey steeped with tree bark and herbs — believed to be a powerful aphrodisiac.
Pica Pollo
Dominican-style fried chicken marinated in lime and garlic, coated in seasoned flour, and fried until golden and crunchy — the country's favorite fast food.
Chicharrón de Pollo
Bite-sized pieces of marinated chicken fried until irresistibly crispy on the outside and juicy within — a Dominican favorite for dinner and gatherings.
Chimichurri Dominicano
The Dominican street burger — a seasoned pork or beef patty loaded with cabbage slaw, tomatoes, and a tangy mayo-ketchup sauce in soft bread.
Chivo Guisado
Slow-braised goat stewed in tomatoes, peppers, wine, and oregano — a rich, flavorful dish that is the centerpiece of rural Dominican celebrations.
Pescado Frito
Whole fried fish seasoned with garlic and lime, fried until golden and crispy — a coastal Dominican staple served with tostones and salad.
Empanada Dominicana
A crispy fried turnover with a flour-based dough filled with seasoned ground beef, chicken, or cheese — a beloved Dominican snack.
Pastelitos
Small, crispy fried pastry turnovers filled with ground beef, chicken, or cheese — the ubiquitous party and snack food of the Dominican Republic.
Yaroa
A decadent layered dish of french fries, seasoned meat, and melted cheese — Dominican comfort street food at its most indulgent.
Arroz con Pollo
A classic Latin American dish of chicken cooked with seasoned yellow rice, vegetables, and olives — a Sunday family favorite.
Morir Soñando
A dreamy, creamy drink blending fresh orange juice with milk, sugar, and ice — its name means "to die dreaming" in Spanish.
Asopao de Pollo
A thick, soupy chicken and rice stew with vegetables and olives — Dominican comfort food that warms the soul on rainy evenings.
Quipe
The Dominican version of kibbeh — a crispy fried bulgur wheat shell filled with seasoned ground beef, reflecting the island's Arab immigrant heritage.
Pescado con Coco
Fish simmered in a rich coconut milk sauce with tomatoes and peppers — a specialty of the Samana Peninsula reflecting its Afro-Caribbean heritage.
Tres Leches
A moist sponge cake soaked in three milks — evaporated, condensed, and heavy cream — topped with meringue or whipped cream.
Concón
The prized crispy rice that forms at the bottom of the pot — crunchy, golden, and considered the best part of any Dominican rice dish.
Bizcocho Dominicano
The Dominican celebration cake — a moist, layered sponge cake with meringue frosting and fruit filling, essential at every birthday and wedding.
Camarones al Ajillo
Succulent shrimp sauteed in a generous pool of garlic-infused olive oil with a splash of white wine — a popular coastal appetizer and main course.
Asopao de Camarones
A rich, soupy shrimp and rice stew — the coastal version of the Dominican classic, bursting with seafood flavor.
Plátano Maduro
Slices of ripe plantain fried until caramelized and sweet — a beloved side dish that balances savory Dominican meals with natural sweetness.
Mondongo
A hearty tripe stew with root vegetables, lime, and aromatic spices — a traditional Dominican comfort dish believed to cure hangovers.
Jugo de Chinola
Fresh passion fruit juice — tangy, aromatic, and intensely tropical — the quintessential Dominican refreshment.
Arroz con Leche
Creamy Dominican rice pudding flavored with cinnamon, vanilla, and citrus peel — a comforting dessert beloved across generations.
Pastelón de Plátano Maduro
A savory-sweet casserole layering ripe plantain slices with seasoned ground beef and melted cheese — Dominican plantain lasagna.
Batida de Lechosa
A thick, creamy papaya smoothie blended with milk, sugar, and ice — a refreshing Dominican breakfast and snack drink.
Habichuelas Guisadas
Thick, creamy stewed red beans cooked in a rich sofrito — the essential companion to rice in every Dominican meal.
Lambí Guisado
Stewed conch simmered in a savory tomato and pepper sauce — a prized coastal delicacy of the eastern Dominican Republic.
Longaniza Dominicana
A flavorful pork sausage seasoned with oregano, garlic, and sour orange — a breakfast staple from the Cibao region.
Dulce de Coco
Sweet coconut candy made from grated coconut cooked with sugar and spices — a beloved traditional Dominican treat sold at markets and festivals.
Guandules Guisados
Stewed pigeon peas cooked in a savory sofrito with coconut milk or tomato sauce — a staple side dish especially during Christmas.
Dulce de Leche Cortada
Curdled milk candy simmered with sugar and cinnamon until thick and caramel-colored — a traditional Dominican confection.
Yaniqueque
A large, thin, crispy fried dough disc sold on Dominican beaches — the ultimate seaside snack named after "Johnny Cake."
Arepa Dominicana
A sweet, dense cornmeal cake baked with coconut and spices — a traditional Dominican breakfast treat distinct from Venezuelan and Colombian arepas.
Jugo de Caña
Freshly pressed sugarcane juice — sweet, earthy, and refreshing — squeezed from raw cane stalks at roadside stands across the country.
Pan de Agua
A simple, crusty Dominican bread roll with a light, airy interior — the daily bread that accompanies every Dominican breakfast and meal.
Jalao
A crunchy, chewy candy of grated coconut, ginger, and honey formed into small balls — one of the oldest Dominican confections.
Catibías
Crispy deep-fried yuca flour turnovers filled with seasoned crab, shrimp, or ground beef — a unique Dominican snack with Taino roots.
Majarete
A creamy corn pudding flavored with coconut milk, cinnamon, and vanilla — a traditional Dominican dessert made from fresh corn.
Bollitos de Yuca
Golden fried yuca balls with a crispy exterior and soft, chewy interior — a popular Dominican snack and appetizer.
Chenchén con Chivo
Cracked corn cooked to a thick, polenta-like side dish paired with slow-stewed goat — an iconic combination from the Dominican southwest.
Chambre
A thick, hearty stew of rice, beans, and various meats all cooked together — a rustic southern Dominican comfort dish.
Ensalada Rusa
A Dominican adaptation of Russian potato salad with diced vegetables, eggs, and a creamy mayonnaise dressing — a party and holiday staple.
Ensalada Verde
A simple fresh green salad of lettuce, tomatoes, and onions dressed with lime and oil — the light counterpart to every Dominican meal.
Chenchén
Cracked dried corn cooked with coconut milk to a thick, savory side dish — the southern Dominican alternative to white rice.
Build a trip around the table, not just the beach
Tell us where you're headed and what you love to eat. We'll point you to the colmados, fondas, and markets where these dishes taste the way they should.