Dominican Republic
Agrio de Naranja
A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
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Dominican Republic
Explore 150 foods connected to Dominican Republic, from everyday staples to rare local specialties.
150 foods12 leading categories1 Essentials guides
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Dominican Republic Essentials
10 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Dominican Republic.
150 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Dominican Republic
Agua de Pana
A Dominican drink of breadfruit (pana) boiled and blended with milk, sugar, and cinnamon, served cold. A rich, tropical, starchy beverage, especially in the Cibao.
Dominican Republic
Aguaji
Aguají
A Dominican soup of green plantains and salt herring or fish, cooked into a thick, savory broth.
Colombia
Ají (Panamanian)
Ají
A fresh Latin American table sauce of chopped chili, onion, cilantro or culantro, and vinegar; Panama's ají and Colombia's ají criollo are served with fried foods, soups, and rice.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Dominican Republic
Ajíes Dulces
Dominican sweet chili peppers (ají dulce), small, round, and mild, used in sofritos and stews. A key aromatic ingredient in Dominican cooking, sweet and fruity.
Dominican Republic
Arañitas
Dominican 'little spiders': grated green plantain mixed with garlic and salt, fried until crispy and lacy. A crunchy plantain fritter, served with aji or hot sauce.
Dominican Republic
Arepa Dominicana
A Dominican sweet cornmeal cake cooked with milk, coconut milk, sugar, and cinnamon, baked until golden. Different from the Colombian/Venezuelan arepa, it's a sweet, dense cake.
Dominican Republic
Arepitas de Maíz
Dominican small, fried cornmeal fritters, crispy outside and soft inside, served with coffee or hot chocolate. A breakfast and snack staple, simple and savory.
Dominican Republic
Arepitas de Yuca
Dominican cassava fritters made from grated yuca with eggs, sugar and anise, fried until crisp and lacy.
Dominican Republic
Asopao
Asopao de pollo
A Dominican soupy rice stew, usually made with chicken but also cooked with shrimp, pigeon peas, fish or beef, plus sofrito and vegetables.
Dominican Republic
Berenjena con Cerdo
A Dominican stew of eggplant and pork simmered in a tomato-onion sauce with garlic and oregano.
Dominican Republic
Besitos de Coco
Dominican 'coconut kisses': small, round coconut macaroons of grated coconut, sugar, and egg whites, baked until golden. A bakery and home sweet, chewy and intense.
Dominican Republic
Bizcocho Dominicano
Dominican birthday cake: a light sponge cake layered with pineapple filling and meringue frosting, decorated for celebrations. A festive, airy, sweet cake.
Santander, Colombia
Bocadillo Veleño
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.
Dominican Republic
Bollitos de Yuca
Dominican cassava rolls stuffed with ground meat, similar to carimañolas, fried until golden. A coastal and street snack, crispy and chewy, served with hot sauce.
Dominican Republic
Buche e Perico
Buche e' perico
A Dominican soup of fish, plantain, and herbs with a distinctive minty, savory flavor.
Dominican Republic
Café Dominicano
Dominican coffee, strong and sweet, brewed in a cloth or metal filter and served in small cups. Often sweetened with sugar or served as café con leche, a national staple.
Dominican Republic
Calalú
A Dominican soup of African origin with taro leaves (yautía), okra, pork, and seafood, simmered with coconut milk. A coastal and southern specialty, rich and earthy.
Dominican Republic
Camarones Encebollados
Dominican shrimp sautéed with onions, peppers, and tomato sauce, served with rice. A coastal home-cooked dish, savory and hearty.
Dominican Republic
Cangrejo Guisado
Dominican stewed crab in a tomato-sofrito sauce with garlic, peppers, and lime, served with rice. A coastal specialty, especially in the east, rich and savory.
Dominican Republic
Carne Guisada
Dominican stewed beef in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A core component of la bandera dominicana.
La Ceiba, Colombia
Casabe
A thin, crispy yuca flatbread of indigenous Amazonian origin, made from grated, pressed, and toasted bitter yuca. A staple accompaniment to fish and stews.
Dominican Republic
Casabe con Mambá
A Dominican snack of casabe (yuca flatbread) spread with mambá (spicy peanut butter), eaten in the northwest. A rustic, traditional Taíno-African combination.
Dominican Republic
Cebollas Guisadas
Dominican pickled red onions: sliced red onions simmered in vinegar, salt, and water, served as a topping for mangú. Tangy, crunchy, and essential to Dominican breakfast.
Dominican Republic
Cerveza Presidente
Presidente
The Dominican Republic's national beer, a golden pilsner brewed since 1935, served ice-cold with meals, at beaches, and at parties. The country's beer.
Dominican Republic
Cerveza Quisqueya
A Dominican golden lager beer, brewed since 1975, served ice-cold. A popular alternative to Presidente, especially in the Cibao region.
Dominican Republic
Ceviche Dominicano
Dominican ceviche of fresh fish or conch marinated in lime juice, onions, peppers, and cilantro, served with crackers. A coastal appetizer, tangy and fresh.
Dominican Republic
Chenchén
A Dominican dish of cracked corn cooked with coconut milk and spices, from the San Juan and Azua regions. A hearty, creamy side or main, similar to risotto, served with goat.
Dominican Republic
Chenchén con Pescado Salado
A Dominican dish of chenchén (cracked corn with coconut milk) served with salted fish stew. A traditional combination from the San Juan valley, hearty and savory.
Dominican Republic
Chicharrón de Cerdo
Dominican fried pork rinds, crispy and golden, served with lime, hot sauce, and tostones. A street and asado staple, crunchy and savory.
Dominican Republic
Chicharrón de Pollo
Dominican fried chicken (also called pica pollo): small pieces marinated in lime, garlic, and oregano, coated and fried until crispy. Served with tostones and lime.
Dominican Republic
Chicharrón Prieto
A Dominican dark, crispy pork rind variant, fried longer until deep golden and crunchy. A street and asado snack, intense and savory, served with lime.
Dominican Republic
Chillo Frito
Dominican fried red snapper (chillo), crispy outside and tender inside, served with tostones and lime. A coastal restaurant classic, especially in Boca Chica and Samaná.
Dominican Republic
Chimi
Chimichurri de pollo
A Dominican street burger on a toasted roll, filled with seasoned beef or chicken, cabbage, tomato and the sweet-tangy chimi sauce.
Dominican Republic
Chinola
Dominican passion fruit (chinola), with purple or yellow skin and orange, seedy pulp. Used in juices, desserts, and sauces, a tropical national favorite.