Full flavour dishes made with simple, fresh ingredients, traditional Dominican food is hearty, satisfying and most of all, delicious. There’s something for every taste. From the Dominican Republic’s national dish to bite-sized national treasures, here’s a list of mouthwatering traditional Dominican dishes you must try.
Mangú, a plantain mash, will likely make an appearance in Dominican households every morning at breakfast. The breakfast staple is often served with eggs, fried Dominican salami and queso frito (fried cheese!) – also known as Los Tres Golpes (The Three Strikes). Yum.
Pastelitos are small, stuffed pastries made with all kinds of fillings, like meat, cheese, vegetables and potatoes, and then fried to crisp perfection. Similar to the empanada but smaller, they’re bite-sized appetizer foods.
La Bandera Dominicana
Translating to “The Dominican Flag,” La Bandera Dominicana is the national standard lunchtime dish. The Dominican’s tricolour flag inspires La Bandera’s patriotic namesake, a proud display of red, white and blue that frames the national insignia. Red beans, white rice and a side of
blue meat, usually chicken or beef. It’s a simple dish beloved by many.
The plantain that fries so nice, they do it twice. Twice-fried and then salted, tostónes are made from unripened plantains and most commonly served as a side dish, as part of a larger meal, or simply enjoyed as a delicious snack.
Sancocho de Siete Carnes
Sancocho de Siete Carnes, or seven-meat stew, is considered one of the Dominican Republic’s national dishes, if not the national dish. Seven different types of meat make up this sancocho, including cuts of chicken, beef, goat and pork, slow cooked until tender in a soup base of root vegetables like sweet potato and cassava, plantain and corn cob, and then seasoned with garlic, cilantro and lime. It’s a satisfying, hearty stew that may become your next favourite.
Remember to save some room for dessert. Bizcocho Dominicano, anyone?