The food of the Dominican Republic is a fusion of Taino (indigenous Dominicans), Spanish, and African. Dominican main dishes are usually comprised of: fish (pescado), seafood (mariscos), chicken (pollo), some beef (carne), pork (cerdo) and goat meat (chivo). These dishes are usually cooked either fried (frito), in a creole sauce (salsa de criolla), grilled (parrallida) or stewed (guisado). For side dishes the Dominican usually have either rice (arroz), beans (Habichuela) or plantains (platanos).
We have picked a couple of the popular dishes and have given a short explanation of the dish below.
Traditional Dominican Food
Sancocho This hearty stew is Dominican comfort food at its finest. The medley of seven types of meat and varied veggies. Many times this is served for a festival or a party.
Mondongo is a hearty stew with the main ingredient being tripe (cow stomach)
Chivo Guisado (Stewed Goat) tender, braised goat meat
Pollo Guisado (stewed chicken) Tender, braised chicken meat
Bacalao Guisado is stewed salted cod — a fish that’s very popular in the Caribbean.
Arroz Blanco (white rice) is the number one side and sometimes considered the main part of the meal
Moro De Habichuelas is popular form of rice cooked with black or red kidney beans
Moro De Guandules is a form of rice cooked with pigeon peas.
Plantains are either Verde (green) or Maduro (ripe) with green plantains far more popular among the Dominican people.
Mofongo is made with fried green plantains, garlic, and chicharrones (fried pork skins) that are mashed together and is made in a similar way to garlic mashed potatoes.
Mangú is a Dominican staple made from boiled, green plantains that are mashed and topped with sauteed red onions.
Tostones are fried plantains – green are the most popular, but if you want your tostonies a little sweet, look for the Maduro (ripe) plantains, most people refer to tostones simply by saying fritos (fried).
Yuca (cassava) is a root that is boiled and served as a side and is usually drizzled with a sauce made of olive oil, garlic, and lime.
Street Food / Finger Food (picadera)
Chimis are street burgers that are topped with cabbage and a sweet sauce made with ketchup and mayonnaise
Chicharrón is fried pork and is usually served with fried plantains (fritos)
Pasteles En Hoja hey look similar to a Mexican tamale, but instead of corn dough, they’re made with plantain and cooked inside a plantain leaf instead of a corn husk.
Pastelitos are turnovers usually filled with ground beef, shredded chicken or cheese
Yaniqueque is flat bread and many times you will see people selling this on the beaches, it is made with ingredients such as flour, salt, and water.
Memelos These tiny pops are made of creamy coconut centers covered in a thin layer of crunchy, candied caramel
Ron (rum) is enjoyed throughout the Caribbean and the top two Dominican brands are Brugal and Barceló. Our rums are packed with flavor and smooth.
Presidente is the local beer and it is always served ice cold – Dominican won’t drink it any other way
Mamajuana is native local drink that combines rum, red wine, tree bark, spices and herbs
Contact us and let us know where you are staying and we can provide you a list of restaurants that have great Dominican food at affordable prices.