Diving into Dominican cuisine is like unlocking a treasure chest of flavors, aromas, and cultural stories. From bustling comedores on street corners to upscale restaurants overlooking the ocean, eating in the Dominican Republic is an adventure for your taste buds. This glossary will be your guide to navigating the delicious landscape, helping you understand the local dishes and ingredients that make Dominican food so unique and satisfying.
Understanding Dominican Food Culture
Before we jump into the specific dishes, it’s crucial to understand a few key aspects of Dominican food culture. Firstly, meals are often a social affair. Dominicans love to share food and enjoy each other’s company around the table. Don’t be surprised if you’re offered a taste of someone else’s dish, or if the portions are generous enough to feed a small army. Secondly, rice is a staple. It’s almost always present on the plate, usually alongside beans and meat. Thirdly, spices are used thoughtfully. While not overwhelmingly spicy in the way some other Caribbean cuisines can be, Dominican food is characterized by its use of herbs, peppers, and sofrito to create deep, complex flavors.
The Holy Trinity: Rice, Beans, and Meat (La Bandera Dominicana)
No Dominican food glossary would be complete without mentioning La Bandera Dominicana, which translates to “The Dominican Flag.” This is considered the national dish and consists of white rice, stewed beans (usually red or black), and a meat (usually chicken, beef, or pork). It’s simple, hearty, and incredibly satisfying. La Bandera is a common lunch meal found in homes and Comedores (local eatery). The price of the meal starts from as little as DR$150 in a more local environment, DR$300-500 in mid ranged places and DR$600 and up in turistic zones.
Sofrito: The Flavor Foundation
Sofrito is the aromatic base for many Dominican dishes. It’s a blend of herbs and vegetables, finely chopped and sautéed in oil. The exact ingredients can vary, but it usually includes onions, bell peppers (often both green and red), garlic, cilantro, and ají dulce (sweet chili peppers). Some cooks also add celery, scallions, or culantro (recao). Sofrito is what gives many Dominican dishes their distinctive flavor profile.
Mofongo: A Garlicky Plantain Delight
Mofongo is a dish made from fried green plantains that are mashed together with garlic, salt, and pork cracklings (chicharrón). It’s often served as a side dish or appetizer, but it can also be the main course, stuffed with meat, seafood, or vegetables. Mofongo is both delicious and filling, and it’s a must-try for anyone visiting the Dominican Republic. While you can find it in many restaurants, look for smaller, local places that specialize in it for a truly authentic experience. Expect to pay between DR$300-700 depending on the location and the fillings.
Tostones : Crispy Plantain Slices
Tostones are twice-fried green plantains. They are flattened and fried to a golden brown color, then usually seasoned with salt. They have a crispy exterior and a soft, starchy interior. Tostones are a popular side dish or snack, often served with a dipping sauce like mayonnaise-ketchup (mayoketchup). They are a cheap and cheerful option, with a serving typically costing around DR$100-200.
Habichuelas Guisadas: Stewed Beans
Habichuelas Guisadas, or stewed beans, are a staple in Dominican cuisine. Red beans are the most common, but black beans and white beans are also used. The beans are simmered in a flavorful sauce made with sofrito, tomato paste, and various spices. Coconut milk is sometimes added for a richer flavor. These beans are a comforting and nutritious dish that often accompanies rice and meat.
Sancocho: The Ultimate Dominican Stew
Sancocho is a hearty stew that is considered the “king” of Dominican soups. It’s made with a variety of meats (beef, chicken, pork, goat are some of the most popular choices) and root vegetables, such as yuca, yams, potatoes, and plantains. Sancocho is traditionally served on special occasions, such as holidays and family gatherings. It’s a labor of love to prepare, but the result is a flavorful and satisfying meal that’s worth the effort. Each family has its take, but the most famous version is “Sancocho de Siete Carnes”– Sancocho of seven meats.” You can find it in many Dominican restaurants; a bowl usually costs between DR$400 and DR$800.
Yaniqueque: Dominican Fried Bread
Yaniqueque is a type of fried dough that is a popular snack in the Dominican Republic. It’s made from flour, baking powder, salt, and water, and it’s fried until golden brown and crispy. Yaniqueque is often sold by street vendors and is a cheap and satisfying snack, especially when dipped in ketchup or mayonnaise. You can buy a yaniqueque for as little as DR$20-50.
Pasteles en Hoja: Dominican Tamales
Pasteles en Hoja are similar to tamales popular in South America, but with a unique Dominican twist. They are made from a dough of grated green plantains, yautía (taro root), and potatoes, filled with seasoned meat (usually pork or chicken), and wrapped in plantain leaves. The pasteles are then boiled until cooked through. Pasteles en Hoja are traditionally eaten during Christmas and other special occasions and are a true taste of Dominican holiday traditions. You can usually order them in advance from local cooks. The price can range from DR$100-300 per pastel, depending on the ingredients and size.
Mangú: Mashed Plantains for Breakfast
Mangú is a classic Dominican breakfast dish made from mashed green plantains, topped with sautéed red onions that have been marinated in vinegar (cebollas en vinagre), and usually accompanied by fried cheese, fried salami, and fried eggs. This trio is often referred to as “Los Tres Golpes” (the three hits). Mangú is a hearty and satisfying way to start the day. A Mangú breakfast typically costs between DR$250 and DR$500.
Chicharrón: Crispy Pork Belly
Chicharrón is deep-fried pork belly, often seasoned with salt, garlic, and oregano. The skin becomes incredibly crispy, while the meat remains tender and juicy. Chicharrón is a popular snack or appetizer, often served with tostones or yuca fries (yuca frita). You’ll find it in many local restaurants and roadside stands, especially on weekends. A serving of chicharrón typically costs from DR$200.
Yuca frita: Fried Cassava
Yuca frita is fried cassava, often seasoned with salt. The yuca is cut into the shape of fries or small pieces, it’s boiled and then fried for a second time, until golden brown and crispy. You’ll find it in many local restaurants and roadside stands as a side dish, snacks or party food. A serving of yuca frita typically costs from DR$150.
Morir Soñando: “Die Dreaming” Drink
Morir Soñando translates to “to die dreaming,” and it’s a popular Dominican drink made with orange juice, milk (usually evaporated or condensed), and sugar. The key is to ensure that the orange juice is very cold to prevent the milk from curdling. It’s a refreshing and creamy drink, perfect for a hot day. You will find it in most dinner and lunch restaurants and it may cost you DR$150-300.
Jugos Naturales (Natural Juices)
Dominicans love fresh juices, and you’ll find a wide variety of options available, from street vendors to restaurants. Some popular choices include passion fruit (chinola), mango (mango), pineapple (piña), guava (guayaba), and tamarind (tamarindo). These juices are often made with water or milk and sweetened with sugar. Prices range from DR$50 to DR$200 depending on the fruit and location.
Arroz con Leche: Rice Pudding
Arroz con Leche is a classic rice pudding made with rice, milk, sugar, cinnamon, and sometimes raisins or lemon zest. It’s a creamy and comforting dessert that’s popular throughout Latin America. It is sold in many colmados (small neighborhood grocery stores), roadside stands and restaurants. Prices range from DR$100 to DR$300.
Flan: Creamy Custard
Flan is a smooth and creamy custard dessert topped with caramel sauce. Like arroz con leche, it’s a popular dessert in many Latin American countries. Dominican-style flan is often richer and denser than other versions. It is sold in many colmados (small neighborhood grocery stores), roadside stands and restaurants. Prices range from DR$100 to DR$300.
Dulce de Leche: Milk Candy
Dulce de Leche, like flan and arroz con leche, is not exclusive to Dominican Republic, but it is a very popular dessert in the country. Dulce de Leche is made form condensed milk and brown sugar, combined to create a deliciously sweet candy. It is sold in many colmados (small neighborhood grocery stores), roadside stands and restaurants, and it may be found as a topping for a cake or ice cream. Prices range from DR$50 to DR$200.
Halao or Jalao: Coconut Candy
Halao or Jalao is a coconut candy made from shredded coconut, sugar, and ginger. It’s a chewy and flavorful treat that’s a popular souvenir. It is made locally and sold in many colmados (small neighborhood grocery stores) or on the streets. Prices range from DR$50 to DR$200.
Queso Frito : Fried Cheese
Queso Frito is a typical white cheese, cut in the shape of a rectangle and fried until golden brown, resulting in a crispy texture in the outside and a soft texture in the inside. You can find it in pretty much every restaurant, from the luxurious to local’s favorite, mostly as a side dish. Price starts from DR$150.
Longaniza: Dominican Sausage
Longaniza is a type of pork sausage flavored with garlic, paprika, and other spices. It’s often grilled or fried and served as an appetizer or part of a main course. The taste can vary because there is a mass market production, but also a lot of local production that is made with very different techniques and spices, so you may experience subtle flavor differences. From DR$200.
Specific Ingredients to Know
Beyond the dishes themselves, understanding some key ingredients will help you decipher menus and appreciate the flavors of Dominican cuisine.
Ají Dulce: These small, sweet chili peppers are a staple in Dominican cooking. They add a unique flavor without the heat of spicier chili peppers. Essential in the preparation of sofrito they are not easy to find in the United States.
Yuca (Cassava): A starchy root vegetable that is used in many Dominican dishes, such as yuca fries and pasteles en hoja.
Yautía (Taro Root): Another root vegetable that is often used in pasteles en hoja and other dishes.
Plátanos (Plantains): A type of banana that is cooked instead of eaten raw. Green plantains are used for tostones and mangú, while ripe plantains are fried for plátanos maduros, a sweet and caramelized side dish. You can purchase green and ripe plantains in any market.
Cilantro (Coriander): A commonly used herb, either chopped in small pieces in dishes, used as topping, or liquefied for shakes.
Culantro (Recao): A stronger-flavored herb, with longer leaves. Used in many sauces as a topping.
Oregano: Used for meat, sauces and to enhance other flavors in soups and creams.
Navigating the Dominican Dining Scene
Eating in the Dominican Republic offers a variety of experiences, from casual street food to fine dining restaurants. Here are some tips for navigating the dining scene:
Comedores: These are small, local eateries that offer affordable and authentic Dominican food. They’re a great place to try La Bandera Dominicana, sancocho, and other traditional dishes. While menus are sometimes available it is more casual ordering directly at the counter.
Street Food: Be adventurous and try some of the street food. You’ll find vendors selling yaniqueque, empanadas, and other snacks. Always make sure the food is freshly prepared and cooked thoroughly.
Restaurants: Santo Domingo, Punta Cana, and other tourist destinations have a wide variety of restaurants, ranging from casual to upscale. You’ll find everything from Dominican cuisine to international fare. Check reviews online before choosing a restaurant.
Tipping: Tipping is customary in the Dominican Republic. A tip of 10% is usually expected in restaurants, especially if the service charge is not included in the bill.
Water: It’s always best to drink bottled water in the Dominican Republic.
Beyond the Plate: Etiquette and Customs
While enjoying the culinary delights of the Dominican Republic, exhibiting good table manners can enhance your experience. Here are a few things to keep in mind:
- Wait to be seated: Most restaurants, even casual ones, will require you to wait to be seated. This allows the staff to manage tables efficiently and provide you with the best service.
- Pay attention to dress code: Some upscale restaurants may require a more formal dress code, so it’s always better to check beforehand.
- Be patient Service can sometimes be slower than what you’re used to in other countries. Relax and enjoy the atmosphere.
- Learn basic Spanish phrases: Knowing a few basic phrases like “Por favor” (please), “Gracias” (thank you), and “La cuenta, por favor” (the check, please) can go a long way.
- The Food and Agriculture Organization of the United Nations (FAO)
- CIA World Factbook
Remember, Dominicans are generally warm and welcoming. Embrace the local culture, be respectful, and you’re sure to have a memorable dining experience.
Regional Variations
While many dishes are common throughout the Dominican Republic, there are also some regional variations. For example:
Pescado con Coco (Fish with Coconut): This dish is particularly popular in coastal areas. The fish is simmered in coconut milk with vegetables and spices. Head to Samaná for exceptional renditions of this dish. It will cost you DR$400-800.
Cabra Guisada (Stewed Goat): This is a popular dish in the Cibao region. The goat is slow-cooked in a rich sauce with vegetables, herbs and spices. Price from DR$400-800.
Chenchén: is a cracked corn dish. This dish is extremely popular around the San Juan de la Maguana area, and is usually made with goat. Price from DR$300-700. San Juan is known for this dish, so you will find it in pretty much any local restaurant.
Exploring these regional specialties is a great way to experience the diversity of Dominican cuisine. In general, be aware that more remote regions will have simpler dishes, using local and easier to get ingredients.
Practical Tips for Eating on a Budget
Traveling on a budget doesn’t mean you have to miss out on the delicious food. Here are some tips for eating well without breaking the bank:
Eat at comedores: These local eateries offer the most affordable meals.
Buy groceries at local markets: If you have access to a kitchen, buying ingredients at local markets is a great way to save money and experience the local culture. Also you will have the chance to taste exotic produces such as nispero or mamoncillo.
Take advantage of lunch specials: Many restaurants offer discounted lunch specials, which are a great way to try different dishes at a lower price.
Cook: Dominicans usually eat a lot. If possible and if you enjoy to cook, consider preparing your own meals using your favorite local ingredients.
FAQ Section
Here are some frequently asked questions about Dominican food:
What is the most popular dish in the Dominican Republic?
La Bandera Dominicana (rice, beans, and meat) is widely considered the national dish and is the most popular meal.
Is Dominican food spicy?
Dominican food is generally not very spicy. However, some dishes may contain aji peppers for added flavor but you can always ask for “sin picante” which means “no spice”.
Where can I find the most authentic Dominican food?
Comedores and smaller, local restaurants are the best places to find authentic Dominican food. Also, venturing outside of tourist areas will often lead you to more traditional and less expensive eating spots.
What is a typical Dominican breakfast?
A typical Dominican breakfast often includes mangú (mashed plantains), fried cheese, fried salami, and fried eggs, known as “Los Tres Golpes”.
Is it safe to drink tap water in the Dominican Republic?
It’s best to drink bottled water in the Dominican Republic.
What are some popular Dominican snacks?
Popular snacks include yaniqueque, tostones, chicharrón, and empanadas
Can I find vegetarian or vegan options?
While Dominican cuisine is heavily meat-based, it’s possible to find vegetarian or vegan options. Ask for dishes without meat or dairy, and focus on sides like rice, beans, and vegetables. Also, it is common to have rice, beans and salad (arroz, habichuela, ensalada), so that is always a safe choice.
References
Ready to embark on your own culinary adventure in the Dominican Republic? Use this glossary as your trusty companion, explore the local markets, venture into the comedores, and don’t be afraid to try new things. The flavors of the Dominican Republic await – go discover them! Make sure you document your gastronomic experiences with photos and descriptions; it’s a journey for your taste buds and your memories!
