Discovering Paradise
Discovering Paradise
From La Bandera to mangú, discover the essential dishes, street food, drinks, and best restaurants that define Dominican culinary culture.
Dominican cuisine is a vibrant fusion of Taíno, Spanish, and African influences — hearty, flavorful, and deeply tied to family and community.
Literally "The Dominican Flag" — this is the national lunch. Served daily in homes, comedores (casual eateries), and restaurants across the country: white rice, red beans (habichuelas rojas), and stewed meat (usually chicken, beef, or pork). Always accompanied by a simple salad and sweet plantains (maduros). It's comfort food at its finest — simple ingredients elevated by slow-cooked sofrito.
The quintessential Dominican breakfast. Boiled green plantains mashed with butter and the starchy cooking water until silky smooth. Topped with sautéed red onions (cebollas) and served alongside fried cheese, fried salami, and eggs — this combination is called "Los Tres Golpes" (The Three Hits). Every Dominican has opinions about the perfect mangú. Try it at any local breakfast spot.
The king of Dominican soups. A rich, hearty stew with up to seven different meats and root vegetables (yuca, yam, plantain, potato), slow-simmered for hours. Traditional sancocho is a social event — families gather for it on holidays and special occasions. The seven-meat version (sancocho prieto) is the most celebrated.
Fried green plantains mashed in a wooden pilón (mortar) with garlic and pork cracklings (chicharrón). Served as a side dish or stuffed with shrimp, chicken, or beef in a garlic sauce. While Puerto Rico claims mofongo as its own, the Dominican version — often with a crispier exterior — is equally magnificent.
Dominican street food is cheap, delicious, and available everywhere. Don't leave without trying:
Bite-sized chunks of chicken marinated in lime and soy, then deep-fried until impossibly crispy. Sold from roadside stands and small shops all over the country. Usually served with tostones (fried green plantain discs) and a squeeze of lime. The best chicharrón has a thin, shattering crust.
Catibías are made with yuca flour — crispy, golden, and stuffed with seasoned ground beef. Pastelitos use wheat flour dough and can be filled with chicken, cheese, or beef. Both are deep-fried to order and cost just RD$30-50 each.
A late-night favorite. Layers of mashed plantain or french fries topped with stewed chicken or beef, melted cheese, and ketchup/mayo. It's the Dominican answer to loaded fries — messy, indulgent, and utterly satisfying after a night of dancing.
Dominican-style burgers sold from colorful carts on every street corner. A seasoned beef or pork patty in a soft bun, loaded with shredded cabbage, tomato, onions, and a mayo-ketchup sauce. Cooked on a flat grill right in front of you. The best chimichurris come from carts that have been operating for decades.
With coastline on every side, the Dominican Republic naturally excels at seafood:
Whole red snapper simmered in coconut milk with peppers and spices. A specialty of the Samaná region where coconut palms are everywhere. The sauce is rich, slightly sweet, and perfect for soaking up with white rice.
Conch is prepared dozens of ways: in ceviche, grilled, stewed, or deep-fried. Lambi guisado (stewed conch in tomato-based sauce) is a classic. Find the best lambi at beachside restaurants in Samaná, Bayahíbe, and the southwest coast.
Plump shrimp swimming in a buttery garlic sauce with a kick of chili. Served sizzling in a clay dish. Simple, elegant, and universally loved. Best paired with tostones to soak up every drop of that garlicky goodness.
The Dominican Republic's unofficial national drink. A potent infusion of rum, red wine, and honey steeped with tree bark and herbs in a reusable bottle. Every family has their own recipe. Locals claim it cures everything from the common cold to... well, everything. Sold pre-made or as a DIY bottle — the latter makes an excellent souvenir.
The beer of the Dominican Republic. A light, crisp pilsner served ice-cold in frosted bottles. Presidente is everywhere — in restaurants, colmados (corner shops), and beach bars. The ritual is important: served in a foam koozie, cold enough to frost the glass. "Una fría" (a cold one) is all you need to say.
Literally "To Die Dreaming." Fresh-squeezed orange juice blended with milk, sugar, and ice. Creamy, citrusy, and refreshing — like a Caribbean Orange Julius. Available at juice stands and comedores everywhere. One of the simplest and most delicious drinks in the Caribbean.
Passion fruit juice. Tart, fragrant, and intensely tropical. Served fresh at every juice stand and restaurant. The Dominican Republic grows some of the best passion fruit in the world — once you taste fresh chinola juice, the bottled version will never satisfy again.
The most uniquely Dominican dessert. Sweet cream of red beans blended with coconut milk, cinnamon, raisins, and sweet potato, served chilled. Sounds unusual, tastes incredible. Traditionally served during Easter (Semana Santa) but increasingly available year-round.
Not the Argentine version — Dominican dulce de leche is a thick, solid fudge made from milk and sugar, cut into squares. Found at roadside stands and markets throughout the country, especially in the Cibao region.
The Dominican Republic's beloved ice cream chain. Helados Bon is an institution — every town has a location. The coconut and passion fruit flavors are excellent. Don't leave without trying a Bon Relleno (filled ice cream bar).
For authentic, affordable Dominican food, eat at comedores — casual, family-run restaurants where La Bandera and other daily specials cost RD$150-300 (US$2.50-5). Every neighborhood has several. Look for the ones with the longest lines — that's your quality indicator.
Santo Domingo's Zona Colonial and Piantini neighborhoods have a thriving fine-dining scene. Chef-driven restaurants blend Dominican ingredients with international techniques. Expect to pay US$30-80 per person for a multi-course meal with wine.
Some of the best seafood is served at simple beachfront restaurants where the catch of the day was swimming that morning. Las Galeras, Bayahíbe, and Samaná are particularly good for fresh, simply prepared seafood at reasonable prices.
This guide covers Santo Domingo. Explore more about this destination.
View DestinationOur team of travel writers and Dominican Republic experts shares insider knowledge to help you plan the perfect Caribbean getaway.