The Dominican Republic isn’t just about stunning beaches and vibrant culture; it’s also a paradise for food lovers. Dominican cuisine boasts a rich blend of influences from African, Taino, and Spanish traditions, resulting in a unique and flavorful culinary experience. So, ditch the all-inclusive buffet for a while and embark on a delicious adventure with our guide to must-try Dominican dishes!
The Dominican “Bandera”:
A Celebration on a Plate
Dominican identity shines through in their national dish, La Bandera (The Flag). This colorful plate reflects the country’s vibrant flag, featuring fluffy white rice, red kidney beans (“habichuelas rojas”), and tender stewed meat (usually chicken, beef, or pork). creamy green plantains (“mangu”) add a touch of sweetness, while caramelized onions (“cebolla en escabeche”) provide a tangy contrast. The Bandera is a hearty and satisfying dish that perfectly embodies Dominican flavors.
Sancocho: A Soul-Warming Stew
Sancocho is a thick and hearty stew, a Dominican staple enjoyed across the island. Packed with protein and vegetables, it’s a dish traditionally prepared on weekends and special occasions. The ingredients vary, but you’ll often find a combination of meats (chicken, beef, pork), root vegetables (yucca, plantains, potatoes), and flavorful vegetables like green beans and corn. Infused with herbs and spices like cilantro and oregano, Sancocho is a true comfort food, perfect for a chilly evening or a post-adventure meal.
Mofongo: A Plantain Powerhouse
Plantains are a versatile staple in Dominican cuisine, and Mofongo is a must-try dish showcasing their delicious potential. Mashed green plantains are fried until golden brown, then seasoned with garlic, chicharrón (fried pork rinds), and olive oil. Mofongo can be served as a side dish or enjoyed on its own. Some variations include stuffing it with savory fillings like shrimp, chicken, or cheese. Dive into this unique and flavorful dish – it’s a guaranteed crowd-pleaser!
Mangú: A Creamy Plantain Delight
Mangu is another plantain-based dish, perfect for breakfast or a light lunch. Green plantains are boiled until tender and mashed into a smooth, creamy consistency. Often served with fried eggs and fried Dominican salami, Mangu offers a delicious and filling start to your day. For a touch of sweetness, some variations include adding a dollop of butter or milk.
Desert: Habichuelas con Dulce
Don’t let the name fool you – “Habichuelas con Dulce” translates to “sweet beans” and is a delightful dessert. Red beans are slow-cooked with milk, sugar, and spices like cinnamon and cloves, resulting in a creamy, sweet treat with a unique texture.
Al Ritmo Travels 