Discovering Paradise
Discovering Paradise
The golden, crispy pocket of flavor
Empanadas Dominicanas — commonly called empanadas de catibias or simply catibias — are distinctly Dominican turnovers made with a dough of yuca (cassava) flour rather than the wheat-based dough used in most other Latin American empanadas. This yuca dough fries up into a unique texture that is crispy and crunchy on the outside with a slightly chewy, almost translucent quality. Filled with seasoned ground beef, chicken, or cheese, Dominican empanadas are a beloved street snack and fritura (fried food) staple.
The use of yuca flour sets Dominican empanadas apart from the empanadas of Argentina, Colombia, or Mexico. This is a direct link to the island's Taino heritage — yuca was the Taino people's most important food crop, and its incorporation into the empanada represents the Dominican genius for blending indigenous, Spanish, and African food traditions into something entirely new. Empanadas are sold at virtually every fritura stand in the country and are a quintessential Dominican snack food.
Dominican empanadas require a specific dough technique that differs from other Latin American versions:
The yuca dough behaves differently from wheat dough — it is more fragile when raw but fries into a satisfyingly crisp shell. The slight translucence of the fried yuca dough is a hallmark of an authentic Dominican empanada.
Empanadas are one of the most accessible street foods in the Dominican Republic:
Empanadas are extremely affordable — typically RD$30-60 each (about US$0.50-1.00) — making them an ideal affordable snack. They are usually sold alongside other frituras, so you can sample several different fried items in one visit.
Get the best empanada experience:
Meal Type
Snack
Difficulty
Medium
Total Time
45 minutes
Servings
8
Spice Level
Mild
Region
National
Type
Street Food
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