Century 21 Perdomo

C21 Perdomo

The Most Typical Dishes of The Dominican Republic

Mike Bastin
Mike Bastin
Living in the DRRestaurants and Gastronomy
The Most Typical Dishes of The Dominican Republic
Century 21 Perdomo, as a real estate agency, hopes this brief guide about Dominican gastronomy will be a help when you invest in a property in Cabarete, Sosua and Las Terrenas.

You may be planning to visit the Dominican Republic for vacation, as well as to get to know the houses and villas or apartments for sale in Cabarete, Sosúa, and Las Terrenas. We want you to know a little about the gastronomy of the country where you plan to invest in real estate.

The gastronomy of the Dominican Republic blends Spanish, African, and Indigenous influences. It is known for its spices and condiments such as oregano, thyme, garlic, onion, coriander (cilantro or recaito), and recaito ancho (also called cilantro culantro).

The country is also known for its beverages like Presidente beer, Quisqueya beer, Barcelo rum, and Brugal rum. Not to be forgotten are traditional drinks like fermented bejuco indio, mabí, and Dominican cream punch. Dominican cuisine is flavorful and spicy, offering a mixture of cultural influences built on deeply rooted traditional dishes.

Typical Dishes of the Dominican Republic

  • Locrio de pollo – rice with chicken, vegetables, herbs, and spices.
  • Sancocho – stew made with various meats, plantain, yucca, pumpkin, and vegetables.
  • Pastelitos or empanadas – fried pastries filled with meat, cheese, or vegetables.
  • Chicharrones – pork fried in its own fat, served with yucca or green bananas.
  • Pasteles en hoja – savory cakes made with plantain or yucca dough and stuffed with beef or chicken.
  • Mofongo – mashed fried green plantains mixed with garlic and chicharrón, served with a variety of fillings.
  • Asopao – soupy rice stew made with meat, vegetables, and spices.
  • Tostones – twice-fried green plantains, served with cheese, meat, or seafood.
  • La Bandera Dominicana – white rice, red beans, and stewed or fried chicken.
  • Stewed liver with rice or yucca.
  • Fried fish – seasoned with oregano, garlic, and lemon, served with rice and salad.
  • Stewed chayote with pork and rice.
  • Fish in coconut sauce with moro de guandules.
  • Okra stew – vegetarian, served with rice.
  • Stewed pig’s feet – served with rice.
  • Beef or pork tripe – served with rice.
  • Plátano maduro – ripe plantains in syrup and cinnamon.
  • Stewed guandules (pigeon peas).
  • Stewed red beans.
  • Eggplants – stewed or roasted.
  • Pastelón – baked layered dish with plantains or corn flour and ground meat.
  • Chulitos de yuca – grated cassava fritters filled with meat or cheese.
  • Arepas and arañitas de yuca – sweet and savory with anise flavor.
  • Bollitos de harina de maíz – southern-style dumplings.
  • Fried sweet potato and fried yucca – perfect with fish and stews.
  • Habichuelas con dulce – sweet Easter dessert made with beans, coconut milk, and spices.

Which Cultures Have Influenced Dominican Cuisine?

The Gastronomy of the Dominican Republic Has Been Influenced by Several Cultures

Spanish: Introduced rice, beans, plantains, and cooking techniques like sofrito, guiso, and adobo. African: Influenced use of plantains, spices, and stews. Taino: Introduced yucca, yams, and cazuela cooking. Casabe is a staple that comes from Taino heritage.

Lebanese Arab Influence in Dominican Cuisine

Lebanese immigrants brought ingredients and adapted local dishes, enriching Dominican food culture. Dishes include:

  • Quipe or kipe – ground beef with bulgur, onion, and spices.
  • Tipile (tabbouleh) – parsley, tomato, bulgur, onion, and lemon.
  • Niño envuelto – cabbage rolls filled with meat and rice in tomato sauce, with vegetarian variations.

You’ll also find Lebanese stores and restaurants, particularly in Santo Domingo. Their influence extends beyond food to commerce and local culture.

Traditional Dishes That Are Almost Unknown Abroad

  • Mangú – mashed green plantains with onions, cheese, or salami.
  • Yaroa – Santiago-born street food with plantains, pork, cheese, ketchup, and mayo.
  • Majarete – dessert made with corn, milk, spices, and sugar.
  • Dulce de leche de coco – coconut milk and sugar candy.
  • Fruit sweets – various fruit and sugar confections.
  • La bandera de camarones – shrimp, rice, beans, and tostones.
  • Asopao de pescado – fish stew with rice and cilantro.
  • Sopa de mondongo – tripe stew with vegetables and yucca.
  • Chivo guisado – goat stew, often preferred from Montecristi goats for their herb diet.
  • Puerco en puya – roast pork on a stick, especially during Christmas or along the Duarte Highway.

Conclusion

Century 21 Perdomo, a real estate agency in Cabarete, Sosúa, and Puerto Plata, hopes this guide helps you learn about Dominican cuisine. Whether you're investing in property or visiting, exploring the country’s flavors is part of the experience. Many restaurants on the north coast offer fusion cuisine worth trying.