Dominican Republic

🇩🇴Dominican Republic

Lambí Guisado

Dominican lambí (queen conch), cooked in onion-rich, fried or stewed preparations with citrus and peppers.

🇩🇴Dominican Republic

Lechosa

Dominican papaya (lechosa), a tropical fruit with orange flesh and black seeds, eaten fresh or in juices and desserts. A staple of the lowlands and coast.

🇨🇺Cuba

Lechón Asado

A Cuban roasted suckling pig marinated in mojo sauce, a festive and national classic

🇩🇴Dominican Republic

Lechón Pernil

Dominican roasted pork leg (pernil), marinated with garlic, oregano, and sour orange, slow-roasted until crispy. A Christmas and celebration dish, served with moro.

🇩🇴Dominican Republic

Locrio

Locrio de Arenque

A Dominican one-pot rice dish cooked with meat or seafood, tomato, sofrito, and spices until every grain is coated; chicken, pork, fish, herring, pigeon pea, and salami are common forms.

🇩🇴Dominican Republic

Los Cuatro Golpes

An expanded Dominican breakfast adding longaniza (Dominican sausage) to the tres golpes of salami, queso frito, and egg, served with mangú. A hearty weekend breakfast.

🇩🇴Dominican Republic

Los Tres Golpes

The 'three hits' of Dominican breakfast: fried salami, fried cheese (queso frito), and fried egg, served with mangú and pickled onions. The national breakfast combo.

🇩🇴Dominican Republic

Majarete

A Dominican silky corn pudding of fresh corn, coconut milk, milk, sugar, and cinnamon, set until creamy. Served cold with a dusting of cinnamon, a classic dessert.

🇩🇴Dominican Republic

Mamajuana

The Dominican national drink: rum, red wine, and honey steeped with tree bark, roots, and herbs in a bottle. A medicinal, aphrodisiac infusion of Taíno origin, served neat.

🇩🇴Dominican Republic

Mambá

Manba

A Dominican spicy peanut butter of ground peanuts, oil, and hot pepper, eaten with casabe. A rustic, traditional spread from the northwest, of African origin.

🇩🇴Dominican Republic

Mangú

Mangú con Los Tres Golpes

The Dominican national breakfast: boiled green plantains mashed with oil, butter, or cooking water until smooth and creamy. Topped with pickled red onions and served with los tres golpes.

🇯🇲Jamaica

Mauby

Antiguan Mauby

A Dominican drink of mauby bark, water, sugar, and spices, fermented slightly and served cold. A bitter-sweet, earthy, refreshing Caribbean beverage.

🇨🇴Colombia

Melado

A Colombian sweet of panela and sugar cooked into a thick, dark syrup, used to glaze pastries or eaten with cheese. A rustic, traditional sweet.

🇩🇴Dominican Republic

Memelos

Dominican dulce de coco-filled popsicles or pops of coconut cream and sugar, frozen until creamy. A tropical, coconutty treat, sold from carts and colmados.

🇵🇷Puerto Rico

Mofongo

Mofongo is fried plantain or yuca pounded with garlic and crackling, a shared Puerto Rican–Dominican dish with contested origin claims.

🇩🇴Dominican Republic

Mojo

Mojo Do

A Dominican garlic sauce of olive oil, garlic, sour orange, and cilantro, served with yuca, tostones, and fish. A tangy, aromatic, garlicky condiment.

🇩🇴Dominican Republic

Morir Soñando

A uniquely Dominican cold drink of orange juice, evaporated milk, sugar, and ice, creamy and tangy. 'To die dreaming,' a refreshing summer beverage, served ice-cold.

🇩🇴Dominican Republic

Morir Soñando de Chinola

A passion-fruit variant of morir soñando: passion fruit (chinola) juice, evaporated milk, sugar, and ice, blended until creamy. A tangy, tropical, refreshing drink.

🇩🇴Dominican Republic

Moro de Gandules

Dominican moro: rice cooked in one pot with pigeon peas, red or black beans, or split peas, plus sofrito and spices; coconut milk marks a common coastal or festive variation.

🇩🇴Dominican Republic

Naranja Agria

Dominican sour orange (naranja agria), used in marinades, agrio de naranja, and sazón. A key acidic ingredient in Dominican cooking, tart and aromatic.

🇩🇴Dominican Republic

Niños Envueltos

Dominican 'wrapped children': cabbage leaves stuffed with ground beef and rice, simmered in tomato sauce. Of Lebanese origin, a hearty home-cooked meal.

🇩🇴Dominican Republic

Orégano Dominicano

Dominican wild oregano, a key aromatic in Dominican cooking, especially in chivo liniero and meats. Stronger and more pungent than Mediterranean oregano.

🇩🇴Dominican Republic

Paletas de Coco

Dominican coconut popsicles of coconut milk, coconut shreds, and sugar, frozen until creamy. A refreshing tropical treat, sold from carts and colmados.

🇩🇴Dominican Republic

Paletas de Frutas

Dominican fruit popsicles of fresh fruit (mango, chinola, guanábana) and sugar, frozen until icy. A refreshing tropical treat, sold from carts and colmados.

🇩🇴Dominican Republic

Palmito Guisado

A Dominican stewed heart-of-palm dish, sautéed with tomato, onion, and garlic.

🇩🇴Dominican Republic

Pan de Agua

Dominican 'water bread': a soft, round wheat-flour roll with a crispy crust, used for chimichurris and sandwiches. A bakery staple, eaten at breakfast and as a snack.

🇦🇷Gibraltar, Argentina

Pan Dulce

Argentine panettone-style sweet bread with dried fruits and nuts, baked for Christmas and New Year. Brought by Italian immigrants, it is a holiday staple in every home.

🇩🇴Dominican Republic

Pana (Breadfruit)

Pana

Dominican breadfruit (pana), a tropical fruit used green as a starchy vegetable, boiled or fried like tostones. A coastal staple, starchy and mild.

🇩🇴Dominican Republic

Pastel de Plátano Maduro

A Dominican dish of mashed ripe plantains layered with ground beef and cheese, baked until golden. Similar to pastelón, a sweet-savory casserole, hearty and rich.

🇩🇴Dominican Republic

Pasteles en Hoja

Dominican leaf-wrapped dumplings made with green-plantain or yuca masa and fillings such as seasoned chicken; holiday batches may use other meats.

🇨🇺Cuba

Pastelito de Guayaba

A guava-filled sweet pastry found as a flaky Cuban puff pastry and as the smaller Dominican pastelitos de guayaba, a daily and breakfast classic.

🇩🇴Dominican Republic

Pastelitos

Dominican fried or baked pastries filled with ground beef, chicken, or cheese, smaller and more elaborate than empanadas. A party and bakery staple, served with hot sauce.

🇩🇴Dominican Republic

Pastelón de Plátano Maduro

The Dominican casserole of layered sweet ripe plantains, ground beef in sofrito, and cheese, baked until golden. A sweet-savory pie, the pastelón.

🇩🇴Dominican Republic

Pera-Piña

A Dominican drink of pineapple rinds and rice, blended and sweetened, served cold. A creamy, tropical, refreshing beverage, especially during Christmas.

🇩🇴Dominican Republic

Pescado a la Criolla

Dominican fish in a tomato-pepper-onion criolla sauce with cilantro and lime, served with rice. A coastal classic, savory and aromatic.

🇩🇴Dominican Republic

Pescado al Ajillo

Dominican fish in a garlic-butter sauce with herbs and lime, served with rice and tostones. A coastal restaurant classic, rich and aromatic.