Dominican Dishes

The national dish of the Dominican Republic consisting of white rice, stewed red beans, and braised meat — eaten daily by millions of Dominicans.

Mashed boiled green plantains with butter and olive oil — the foundation of Dominican breakfast, simple yet profoundly satisfying.

A rich, hearty seven-meat stew with root vegetables and plantains — the ultimate Dominican celebration dish served at holidays and family gatherings.

Mangú served with the "three hits" — fried salami, fried eggs, and fried cheese — the ultimate Dominican power breakfast.

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.

A sweet, creamy dessert soup made from pureed red beans, coconut milk, and warm spices — the iconic Dominican dessert served during Easter.

Dominican-style chicken and rice cooked together in one pot with tomatoes, peppers, and aromatic herbs — a beloved comfort food.

Strong, sweet Dominican coffee brewed dark and served in small cups — the fuel of Dominican daily life and social culture.

Twice-fried green plantain discs — crispy, salty, and golden — the universal Dominican side dish and snack.

The legendary Dominican herbal drink of rum, red wine, and honey steeped with tree bark and herbs — believed to be a powerful aphrodisiac.

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.

Bite-sized pieces of marinated chicken fried until irresistibly crispy on the outside and juicy within — a Dominican favorite for dinner and gatherings.

The Dominican street burger — a seasoned pork or beef patty loaded with cabbage slaw, tomatoes, and a tangy mayo-ketchup sauce in soft bread.

Slow-braised goat stewed in tomatoes, peppers, wine, and oregano — a rich, flavorful dish that is the centerpiece of rural Dominican celebrations.

Whole fried fish seasoned with garlic and lime, fried until golden and crispy — a coastal Dominican staple served with tostones and salad.

A crispy fried turnover with a flour-based dough filled with seasoned ground beef, chicken, or cheese — a beloved Dominican snack.

Small, crispy fried pastry turnovers filled with ground beef, chicken, or cheese — the ubiquitous party and snack food of the Dominican Republic.

A classic Latin American dish of chicken cooked with seasoned yellow rice, vegetables, and olives — a Sunday family favorite.

A decadent layered dish of french fries, seasoned meat, and melted cheese — Dominican comfort street food at its most indulgent.

A dreamy, creamy drink blending fresh orange juice with milk, sugar, and ice — its name means "to die dreaming" in Spanish.

A thick, soupy chicken and rice stew with vegetables and olives — Dominican comfort food that warms the soul on rainy evenings.

A moist sponge cake soaked in three milks — evaporated, condensed, and heavy cream — topped with meringue or whipped cream.

Fish simmered in a rich coconut milk sauce with tomatoes and peppers — a specialty of the Samana Peninsula reflecting its Afro-Caribbean heritage.

The Dominican version of kibbeh — a crispy fried bulgur wheat shell filled with seasoned ground beef, reflecting the island's Arab immigrant heritage.

The prized crispy rice that forms at the bottom of the pot — crunchy, golden, and considered the best part of any Dominican rice dish.

The Dominican celebration cake — a moist, layered sponge cake with meringue frosting and fruit filling, essential at every birthday and wedding.

A rich, soupy shrimp and rice stew — the coastal version of the Dominican classic, bursting with seafood flavor.

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.

Fresh passion fruit juice — tangy, aromatic, and intensely tropical — the quintessential Dominican refreshment.

A hearty tripe stew with root vegetables, lime, and aromatic spices — a traditional Dominican comfort dish believed to cure hangovers.

Slices of ripe plantain fried until caramelized and sweet — a beloved side dish that balances savory Dominican meals with natural sweetness.

A savory-sweet casserole layering ripe plantain slices with seasoned ground beef and melted cheese — Dominican plantain lasagna.

Creamy Dominican rice pudding flavored with cinnamon, vanilla, and citrus peel — a comforting dessert beloved across generations.

Thick, creamy stewed red beans cooked in a rich sofrito — the essential companion to rice in every Dominican meal.

Sweet coconut candy made from grated coconut cooked with sugar and spices — a beloved traditional Dominican treat sold at markets and festivals.

Stewed conch simmered in a savory tomato and pepper sauce — a prized coastal delicacy of the eastern Dominican Republic.

A thick, creamy papaya smoothie blended with milk, sugar, and ice — a refreshing Dominican breakfast and snack drink.

A flavorful pork sausage seasoned with oregano, garlic, and sour orange — a breakfast staple from the Cibao region.

Stewed pigeon peas cooked in a savory sofrito with coconut milk or tomato sauce — a staple side dish especially during Christmas.

Curdled milk candy simmered with sugar and cinnamon until thick and caramel-colored — a traditional Dominican confection.

A sweet, dense cornmeal cake baked with coconut and spices — a traditional Dominican breakfast treat distinct from Venezuelan and Colombian arepas.

A large, thin, crispy fried dough disc sold on Dominican beaches — the ultimate seaside snack named after "Johnny Cake."

A simple, crusty Dominican bread roll with a light, airy interior — the daily bread that accompanies every Dominican breakfast and meal.

A crunchy, chewy candy of grated coconut, ginger, and honey formed into small balls — one of the oldest Dominican confections.

Freshly pressed sugarcane juice — sweet, earthy, and refreshing — squeezed from raw cane stalks at roadside stands across the country.

Crispy deep-fried yuca flour turnovers filled with seasoned crab, shrimp, or ground beef — a unique Dominican snack with Taino roots.

A creamy corn pudding flavored with coconut milk, cinnamon, and vanilla — a traditional Dominican dessert made from fresh corn.

Golden fried yuca balls with a crispy exterior and soft, chewy interior — a popular Dominican snack and appetizer.

Cracked corn cooked to a thick, polenta-like side dish paired with slow-stewed goat — an iconic combination from the Dominican southwest.

A thick, hearty stew of rice, beans, and various meats all cooked together — a rustic southern Dominican comfort dish.

A Dominican adaptation of Russian potato salad with diced vegetables, eggs, and a creamy mayonnaise dressing — a party and holiday staple.

A simple fresh green salad of lettuce, tomatoes, and onions dressed with lime and oil — the light counterpart to every Dominican meal.

Cracked dried corn cooked with coconut milk to a thick, savory side dish — the southern Dominican alternative to white rice.