Dominican Republic
Pescado con Coco
Dominican fish in a coconut milk sauce with peppers, onions, and cilantro, served with rice. A coastal specialty, rich and aromatic, especially in the Samaná peninsula.
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Dominican Republic
Explore 150 foods connected to Dominican Republic, from everyday staples to rare local specialties.
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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
Pescado Salado
Dominican salted dried fish (usually cod or pollack), rehydrated and cooked with onions, peppers, and tomatoes. A Lenten staple, served with yuca or moro, savory and salty.
Dominican Republic
Pescado Salado con Papa
Dominican salted fish cooked with potatoes, onions, peppers, and tomato sauce, served with rice. A Lenten dish, hearty and savory, a home-cooked classic.
Dominican Republic
Pica Pollo
Dominican fried chicken pieces marinated in lime, garlic, and oregano, coated in flour and deep-fried until crispy. Served with tostones and lime, a street-food classic.
Dominican Republic
Plátanos al Caldero
A Dominican dish of ripe plantains caramelized with sugar, cinnamon, and cloves in a caldero until sticky and golden. A sweet-savory side, especially in the Cibao.
Dominican Republic
Pollo con Wasakaka
A Dominican dish of boiled or grilled chicken topped with wasakaka (chicken-sour orange-garlic sauce). A Cibao specialty, hearty and aromatic, served with yuca.
Dominican Republic
Pollo Guisado
Dominican stewed chicken in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A common variant of la bandera's meat component.
Dominican Republic
Pomarrosa
A Dominican tropical fruit (rose apple) with pale pink, crisp, aromatic flesh, eaten fresh. A lowland fruit, sweet and floral, with a rose-like aroma.
Dominican Republic
Ponche de Desayuno
A Dominican breakfast drink of milk, eggs, sugar, cinnamon, and sometimes coffee or rum, served warm. A rich, creamy, warming morning beverage, especially in the countryside.
Colombia
Pudín de Pan
Colombian bread pudding of stale bread, milk, eggs, sugar, and raisins, baked until golden. A rustic, comforting home dessert, served warm or cold.
Dominican Republic
Quesillo de Coco
A Dominican coconut flan with a caramelized sugar top, creamy and dense.
Dominican Republic
Queso de Freír
Firm Dominican frying cheese, served browned and crisp at the edges rather than as a separate cheese type.
Dominican Republic
Quipe Lleno
A larger, stuffed quipe variant with more ground beef filling, served as a main dish or large snack. A hearty Lebanese-Dominican specialty, crispy and savory.
Dominican Republic
Quipes
Dominican fried bulgur wheat rolls stuffed with seasoned ground beef, onions, and spices, of Lebanese origin. A street and bakery staple, crispy and savory.
Cuba
Rabo Encendido
Dominican braised oxtail in a rich tomato-and-sofrito sauce with garlic, peppers, and wine, slow-cooked until tender. A festive, hearty stew, served with rice.
Colombia
Raspado
A Colombian shaved-ice dessert with fruit syrup (lulo, mango, or corozo), served in a paper cup. A Caribbean-coast street snack, cold and sweet.
Argentina
Rice Pudding
Arroz con leche
Argentine rice pudding of rice, milk, sugar, cinnamon, and sometimes lemon zest or vanilla. A classic home dessert, served warm or chilled with a dusting of cinnamon.
Dominican Republic
Ron Barceló
A Dominican rum brand, founded in 1930 in San Pedro de Macorís. Aged in oak barrels, drunk neat or in cocktails, known for its smooth, premium aged varieties.
Dominican Republic
Ron Bermúdez
A historic Dominican rum brand, founded in 1852 in San Pedro de Macorís. Aged in oak barrels, drunk neat or in cocktails, one of the country's oldest rums.
Dominican Republic
Ron Brugal
The Dominican rum brand, founded in 1888 in San Pedro de Macorís. Aged in oak barrels, drunk neat or in cocktails, a national and export staple.
Dominican Republic
Ron Dominicano
Dominican rum, aged in oak barrels, drunk neat or in cocktails. A sugarcane spirit from brands like Brugal, Bermúdez, and Barceló, served with ice or cola.
Dominican Republic
Salami Dominicano
Dominican pork-and-beef salami, a national staple eaten fried at breakfast, in locrios, or as a snack. Brands like Induveca are sliced and fried until crispy.
Dominican Republic
Salami Frito
Dominican fried salami: slices of pork-and-beef salami pan-fried until crispy at the edges. A key component of los tres golpes and a breakfast and snack staple.
Colombia
Salsa Rosa
Colombian pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or pineapple. The national condiment for hot dogs, burgers, and salchipapas.
Dominican Republic
Sancocho Dominicano
A Dominican sancocho stew of root vegetables, plantain and herbs, served in chicken, gandules, mixed-meat and seven-meat preparations.
Dominican Republic
Santo Libre
A Dominican cocktail of rum, club soda, and lime juice, served over ice. A light, refreshing highball, the Dominican cousin of the Cuba Libre.
Dominican Republic
Sazón Dominicano
A Dominican seasoning blend of garlic, oregano, cubanelle peppers, cilantro, sour orange, and bouillon. Used in stews, rice, and meats, the signature flavor profile.
Colombia
Seafood Soup
Asopao de mariscos
A Dominican soupy rice stew of mixed seafood (fish, shrimp, squid, mussels), rice, coconut milk, and sofrito. A coastal celebration dish, rich and aromatic.
Dominican Republic
Sofrito Dominicano
The base of Dominican cooking: a sautéed mix of garlic, onions, peppers, cilantro, and oregano. Used in stews, rice, beans, and meats, the foundation of Dominican flavor.
Dominican Republic
Suspiritos
Small Dominican meringue kisses made from whipped egg whites and sugar, piped and baked slowly until crisp outside and light within.
Dominican Republic
Sweet Potato
Batata
Sweet potato, used in dulce de batata and as a side dish, a traditional Paraguayan vegetable, versatile and sweet.
Dominican Republic
Sándwich de Pierna
A Dominican pork-leg sandwich with seasoned shredded pork, cabbage, and pink sauce on a soft bun. A popular street and late-night food, hearty and savory.
Dominican Republic
Tipili
Dominican tabbouleh: a salad of soaked bulgur wheat, parsley, tomatoes, onions, and lime, of Lebanese origin. A refreshing, herbaceous side dish, served cold.
Colombia
Tostones
Patacones
A Cuban fried green plantain slices, flattened and double-fried, a daily and essential side In Antioquia the thick-cut rounds are served as "tostadas" alongside bandeja paisa.
Dominican Republic
Tostones de Pana
Dominican twice-fried breadfruit (pana) discs, smashed and fried until golden, served like tostones with garlic salt. A tropical variant, especially on the coast.
Dominican Republic
Wasakaka
A Dominican sauce of chicken, sour orange, garlic, and herbs, blended into a savory, tangy sauce. Served with boiled yuca or chicken, a Cibao specialty, rich and aromatic.