Dominican Republic Food Guide
Daniel Mode
Daniel Mode
Laura Schulthies
Laura SchulthiesDominican Republic foods combine distinct flavors and ingredients from Taino, Spanish, and African influences. While the Dominican Republic is typically known as a tropical destination with pristine beaches, incredible scenery, luxurious resorts, and golf courses, another feature that stands out is its unique cuisine. If you are in this country or are planning to visit it, here is a list of the best Dominican Republic traditional food to try. Also, check out our Dominican Republic Restaurant Guide and Punta Cana Restaurant Guide.
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The Best Dominican Republic Food
Sancocho
Eating sancocho is a must if you want to try authentic Dominican flavors. Sancocho is cooked with different ingredients such as vegetables, meat (beef, chicken, pork, and goat), root vegetables like yuca, yautía, and plantains, and herbs such as cilantro to produce a meaty and thick stew. It’s often served with avocado, white rice, and a local sauce made with spicy bitter orange, vinegar and peppers called agrio de naranja.
Tostones
Tostones have a special place on the Dominican table and are also found in other Latin American countries. The meal consists of sliced fried plantains, which are usually served as an accompaniment to different dishes or on their own. Simple but delicious! It could be said that they are the equivalent of French fries in other parts of the world. In the Dominican Republic, they can be found in fancy restaurants or as street food.
Mangu
The distinctive consistency and flavor of Mangu make it one of the most popular dishes in the Dominican Republic. Mangu is prepared by boiling plantains and mashing them with a bit of water, oil or butter, and salt. It’s usually accompanied by sauteed Dominican red onions, salami, a garnish of fried eggs, and fried cheese, which is collectively known as a dish called Los Tres Golpes. Mangu is often eaten at breakfast, but sometimes it can also be found at dinner.
La Bandera Dominicana
If you have the chance to eat with a Dominican family, chances are you will try La Bandera Dominicana (The Dominican Flag). This dish is the most famous in the country and consists of three essential ingredients – white rice, braised chicken or beef, and stewed beans – which are then combined with all sorts of other elements such as tostones, avocado, and green salad, among others. La Bandera intends to represent the colors of the national flag with the rice being white, the beans being red, and with some creativity the meat being blue. It’s a frequently consumed meal in Dominican homes, but you can also find it in restaurants.
Pollo Guisado
Thanks to its affordability, ease of cooking, and abundance, chicken is one of the most popular foods in the Dominican Republic. Pollo Guisado (braised chicken) is a dish marinated with lime juice, onion, oregano, garlic, salt, and sofrito, then caramelized with a pinch of sugar in the pan and dressed with tomato sauce and vegetables such as peppers, onions, and olives. Its exceptional taste will delight your palate!
Habichuelas con Dulce
This Dominican dessert is one you won’t find anywhere else. This soup-like sweet delicacy is based on red beans, evaporated milk, coconut milk, condensed milk, sugar, cinnamon, batata (Dominican white sweet potato), cloves, nutmeg, galletas de leche (milk cookies), and sometimes raisins depending on the recipe. This bowl of sweet bean cream is prepared differently in every home to share with family and friends during Lent and Easter. As peculiar as it sounds, you’re likely to love it if you’re open to exploring new flavors.
Locrio
Locrio is the Dominican Republic’s answer to the one-pot rice dish, and the word itself exists nowhere else in the world. This flavorful combination of rice, meat, vegetables, and herbs gets its rich color from tomato sauce or achiote (annatto). The most popular version is Locrio de Pollo (chicken), but you’ll also find it made with longaniza (Dominican sausage), salami, shrimp, or pork. The chicken is first caramelized with a touch of sugar, then simmered with sofrito, olives, capers, and spices before the rice absorbs all those incredible flavors. Often called “arroz con pollo a la Dominicana,” locrio showcases the Dominican mastery of rice cooking with the prized “concón” (crispy rice at the bottom of the pot) being the most fought-over portion at the table. Pair it with tostones or a simple avocado salad for an authentic Dominican meal.
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