In the years 2018 and 2019, the city of Santo Domingo was declared the Gastronomic Capital of the Caribbean by the Spanish-American Academy of Gastronomy. This honor not only recognizes the quality of Dominican cuisine but also confirms the importance of traditional food as a fundamental part of the country's culture. In other words, in every dish you taste a piece of the soul of this wonderful place.
Visiting the Dominican Republic means discovering all its flavors: from roots and tropical fruits native to the Tainos, to beef and pork, oregano and saffron brought by the Spaniards in the 15th century; as well as techniques and ingredients such as plantains and yams brought by African slaves, which gave rise to distinctive dishes like mofongo and mangú. Dominican cuisine is a delicious blend that awakens everyone's appetite.
Sancocho: The Stew Made with Seven Kinds of Meat
Sancocho is one of the most traditional dishes in the country, especially during special occasions such as New Year’s Eve dinner. Generally, it is a thick soup prepared using several ingredients: meats, vegetables, roots, and various spices. It is always served with white rice and avocado slices. However, as with traditional dishes, there are multiple "versions" of sancocho.
The "classic" sancocho is made with multiple types of roots and edible plants such as malanga, pumpkin, taro, and cassava. It also contains small pieces of corn, garlic, lemon juice, green bananas, cilantro, oregano, salt, and oil… It can be white if it contains only chicken or dark if multiple types of meat and green bananas like beef, goat, and pork are added. There is also sancocho with green beans (similar to peas) or red beans. Then there is the unique specialty “Siete Carnes” (Seven Meats) Sancocho, which includes chicken, pork, beef, goat, local chicken, smoked ribs, and sausages... truly a real celebration of meat for carnivores.
La Bandera Dominicana: The National Dish
La Bandera Dominicana (Dominican Flag) is the most famous and traditional dish in the country. It consists of white rice, red beans, and stewed meat (either chicken or beef), which are essential components. Many "add-ons" can be added, such as avocado, tostones (fried and flattened plantains), or a green salad with tomatoes or cooked eggplant, among many other additions.
La Bandera is the dish most commonly served in Dominican homes and is often found on the menu in many restaurants. As its name suggests, this traditional dish is characterized by colors resembling the national flag: white for the rice, red for the beans, and blue (with a bit of imagination) symbolizing the meat.
Mangú: Simple and Delicious
Another traditional Dominican dish is mangú, simply mashed boiled green plantains. Its preparation is simple: green plantains are boiled in salted water, then mashed with a little oil or butter, and if needed, a little water is added to achieve a smooth, lump-free mash. Usually, it is topped with fried red onion seasoned with vinegar.
Mangú is an inheritance from African slaves who arrived in the Dominican Republic from the Congo region. It is also one of the main components of “Las Tres Golondrinas,” the traditional Dominican breakfast, consisting of this mashed plantain with fried white cheese, fried or scrambled eggs with onions and peppers, avocado, and fried salami. A perfect way to start the day!
Dominican Rice: A Staple on the Table
Rice is one of the basic ingredients in Dominican cuisine, introduced to the country by the Spaniards, who inherited it from the Arabs. Rice remains one of the most important components in traditional Dominican food and is almost always present at the table, either as a side dish or the main course.
From the most popular white rice to numerous traditional combinations like rice with chicken, rice with beans, rice with mango, rice with pasta, vegetables, seafood… the importance of rice is evident in "La Bandera Dominicana." Among the most famous traditional recipes, many include this ingredient, such as "Locrio de Pollo," a mix of rice with vegetables and meat (chicken, fish, beef, or seafood), colored with tomato sauce or soy sauce. Another is "Moros y Cristianos" (also known as "Congrí" or "Gallo Pinto"), a mixture of rice and beans. Other dishes include "Pastelón de Arroz" (rice lasagna), "Arroz con Tallarín" (rice with noodles), "Arroz Asopao" (soupy rice), "Chaufa" (Dominican version of Chinese fried rice), "Ensalada de Arroz" (rice salad)... and many more.
Mofongo: An African Gift
Mofongo is a true gift from African cuisine to Dominican cuisine. This traditional dish is made from fried plantains that are crushed with garlic and pork fat until they form a paste. They are then shaped into balls similar to ice cream scoops and served in a bowl; some prefer them accompanied by shrimp, a piece of avocado, or covered in meat broth when eaten.
Mofongo is one of those dishes you cannot miss in any Dominican restaurant. It can be served as a side dish or main course depending on portion size, whether at lunch or dinner. It is common for people to end a fun night with this delicious traditional dish.
Tostones: The Ideal Option
Tostones are crispy, salty slices of fried and flattened green or ripe plantains. Simpler and tastier than this, there isn’t! Tostones are the perfect complement to Dominican cuisine: they can be eaten with anything, alone as a snack, or dipped in any sauce. You can find them at breakfast, lunch, dinner, or as a snack anytime during the day.
Tostones are very common in the Dominican Republic and also serve as a cultural bridge between Dominican cuisine and many other Latin American countries, from Cuba to Colombia, Nicaragua to Ecuador. Everyone loves these crispy pieces of fried plantains… and that says something.
Dulce de Habichuelas: A Taste of Dominican Desserts
Of course, not everything on the Dominican table is savory—there’s also room for desserts. One of the most traditional sweets in the country is "Dulce de Habichuelas" (Sweet Beans). This traditional Dominican dessert is made from a puree of boiled red beans mixed with condensed milk, powdered milk, coconut milk, sweet potatoes, butter, cinnamon, sugar, vanilla, cloves, anise, nutmeg, raisins… making it calorie-dense but absolutely delicious.
Like the rest of traditional Dominican recipes, desserts are also a reflection of the country's rich history. European spices and wheat flour were combined with tropical fruits and traditional American ingredients like coconut and corn. The result is a nation that loves anything sweet.
