Cibao, Dominican Republic
Chivo Liniero
Goat stewed in the La Línea tradition with oregano, garlic and chile; the same dish ranges from mild to notably picante.
caribbean
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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The local shortlist
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
Chocolate con Leche
A Dominican hot chocolate made with milk, cinnamon, and sugar, served with bread or casabe. A breakfast and evening drink, creamy and warming.
Dominican Republic
Chocolate de Agua
A Dominican hot chocolate made with water (not milk), cinnamon, and sugar, served with bread or casabe. A breakfast and evening drink, especially in the countryside.
Dominican Republic
Chulitos
Dominican fresh grated cassava filled with ground meat and fried until golden. A coastal and street snack, similar to bollitos de yuca, crispy and chewy.
Dominican Republic
Cocada
Cocada dominicana
A Dominican baked coconut macaroon of grated coconut, sugar, and eggs, baked until golden. A bakery and home dessert, sweet and chewy with a crisp top.
Dominican Republic
Coco Loco
A Dominican cocktail of rum, coconut water, and lime, served in a young green coconut. A beach and resort drink, refreshing and tropical.
Dominican Republic
Coconetes
Dominican coconut cookies of grated coconut, flour, sugar, and butter, baked until golden. A bakery and home sweet, chewy and coconutty, served with coffee.
Colombia
Coconut Flan
Flan de coco
Coconut flan made with eggs, coconut milk, condensed milk, and flaked coconut, smooth and creamy with proper caramel layer.
Dominican Republic
Conconete
A Dominican coconut cookie made with grated coconut, sugar and warm spice, baked until chewy at the centre and browned at the edges.
Cuba
Cuba Libre
A Cuban cocktail of rum, cola, and lime
Dominican Republic
Culantro
A Dominican herb (culantro/recao) with long, serrated leaves and a strong, aromatic cilantro-like flavor. Used in sofritos and stews, a key seasoning.
Dominican Republic
Dominican Limoncillo
Limoncillo
A Dominican tropical fruit in a green shell, with yellow, sweet-tart, gelatinous pulp around a large seed. Eaten fresh as a snack, a summer street favorite.
Venezuela
Dulce de Coco
A Dominican dessert of grated coconut, milk, sugar, and cinnamon, cooked until thick and creamy. Served cold, a roadside and colmado staple, sweet and coconutty.
Buenos Aires, Argentina
Dulce de Leche
Argentina's national sweet: a thick, creamy caramel of milk and sugar slow-cooked for hours. Eaten by the spoonful, spread on toast, or used in alfajores, cakes, and ice cream.
Dominican Republic
Dulce de Leche en Bloque
Dominican dulce de leche in solid blocks, firmer and sliceable, eaten with crackers or guava paste. A roadside and colmado sweet, rich and caramelized.
Dominican Republic
Dulce de Naranja
A Dominican sweet of bitter orange peel simmered in syrup with cinnamon and cloves until tender and translucent. A rustic, traditional dessert, served with cheese.
Colombia
Dulce de Tamarindo
A Colombian sweet of tamarind pulp and sugar, shaped into balls or logs. A tart-sweet coastal snack, sold in markets and on the street.
Dominican Republic
Empanada de Catibía
A Dominican empanada made with cassava flour (catibía) dough, filled with ground meat or cheese, fried until crispy. A denser, nuttier variant, a street specialty.
Dominican Republic
Empanadas Dominicanas
Dominican fried wheat-flour empanadas filled with ground beef, chicken, or cheese, served with hot sauce. A street and bakery staple, crispy and savory.
Dominican Republic
Ensalada de Molondrones
A Dominican okra salad of boiled okra dressed with vinegar, onion, and herbs.
Dominican Republic
Ensalada Rusa
Dominican potato salad with carrots, peas, hard-boiled eggs, and mayo, served at Christmas with lechón asado. A festive side dish, creamy and comforting.
Dominican Republic
Espaguetis Dominicano
Espaguetis
Dominican-style spaghetti in a rich, sweetish tomato sauce with salami, ham, and evaporated milk stirred in.
Dominican Republic
Flan Dominicano
Dominican caramel flan of eggs, milk, sugar, and vanilla, baked in a caramel-lined mold until jiggly. Served chilled with caramel syrup, a classic dessert.
Dominican Republic
Fritos Maduros
Dominican fried ripe plantains, sweet and caramelized, served as a side with rice and beans. A sweet contrast to savory dishes, eaten nationwide.
Dominican Republic
Galletas de Leche
Dominican milk cookies, small, sweet, and crunchy, served with habichuelas con dulce or coffee. A bakery and colmado staple, simple and sweet.
Dominican Republic
Gofio
A Nicaraguan sweet of toasted corn pinol with panela, ginger, and spices, a festive and daily classic
Dominican Republic
Guandules con Coco
A Dominican dish of pigeon peas simmered in coconut milk with pumpkin, squash, and spices.
Guadeloupe
Guanábana (Soursop)
Guanábana
A Panamanian tropical soursop fruit, eaten fresh or in juices and desserts
Dominican Republic
Habichuelas con Dulce
A uniquely Dominican Lenten dessert of red kidney beans, coconut milk, evaporated milk, sweet potato, raisins, and spices, pureed into a creamy sweet soup. Served with milk cookies.
Puerto Rico
Habichuelas Guisadas
Dominican stewed red beans in a tomato-and-sofrito sauce with garlic, oregano, and cilantro, served over white rice. A core component of la bandera dominicana.
Dominican Republic
Hojuelas
Dominican fried puff-pastry strips dusted with sugar, eaten at Christmas and celebrations. Crisp, flaky, and sweet, a holiday tradition, served with hot chocolate.
Dominican Republic
Jagua
A Dominican tropical fruit with yellow, sweet, aromatic flesh around seeds, eaten fresh. A lowland and coastal fruit, sweet and floral.
Dominican Republic
Jalea de Guayaba
A Dominican guava jelly of guava pulp and sugar, cooked until spreadable. Eaten with cheese, on bread, or in pastries, a sweet and floral spread.
Dominican Republic
Jugo de Chinola
Dominican passion fruit juice of fresh chinola pulp, water, and sugar, served with ice. A tangy, aromatic tropical juice drunk with meals nationwide.
Colombia
Jugo de Guanábana
A Colombian fresh juice of soursop (guanábana), water, and sugar, served with ice. A creamy, tropical juice drunk with meals nationwide.
Dominican Republic
La Bandera Dominicana
The Dominican national lunch: white rice, habichuelas guisadas (stewed red beans), and carne guisada (stewed meat), served with salad and tostones. The daily meal of the country.