caribbean
Explore 150 foods connected to Dominican Republic, from everyday staples to rare local specialties.
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The local shortlist
10 editor-selected foods for understanding the place through what people eat.
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The full directory
150 foods in this view. Filter by category, type, rarity, or search every recorded name.
Dominican Republic
A Dominican fried dough circle, thin and crispy, like a johnny cake, served at beaches and as a snack. A Boca Chica beach staple, eaten with beer or hot chocolate. Boca Chica vendors also serve the named Yaniqueques de Jacobo style.
Dominican Republic
Yaroa de Papas
A Dominican street food from Santiago of mashed plantains or french fries topped with shredded meat, melted cheese, ketchup, and mayo. A loaded, greasy, late-night snack.
Dominican Republic
Dominican taro root (yautía), a starchy tuber used in sancocho, mangú, and boiled as a side. A staple of the Dominican highlands and coast, earthy and starchy.
Colombia
Yuca
A Panamanian cassava root, boiled, fried, or in soups; the base of carimañolas and countless coastal sides in Colombia.
Dominican Republic
A Dominican dish of boiled yuca topped with wasakaka (chicken-sour orange-garlic sauce). A Cibao specialty, hearty and aromatic, served as a side or light meal.
Colombia
Ñame
A Panamanian Caribbean yam, boiled or added to soups; a staple side with fried fish on the Colombian coast too.