If you want to make them fall in love with the Dominican Republic food, just serve them some of their delicious traditional fare. Dominican cuisine is an exotic fusion that is sure to whet your appetite.
Dominican Republic food reflects the country’s rich history, culture, traditions, and identity through its fusion of the recipes for Dominican food and ingredients of native Tainos, Spanish conquistadors, and African slaves, seasoned with flavors from around the world.
Mofongo, Harina de maíz, and Mangu are just a few of the recipes for Dominican food choices. Taino-cultivated tubers and tropical fruits; Spanish-imported beef, pork, oregano, and saffron; and African slaves’ cooking methods and ingredients (like bananas and yams) inspired these Dominican specialties.
I’m curious about the important staple foods of the Dominican people. First off, I feel the need to qualify the use of the word “important.” The terms “popular” and “common” may be more appropriate. I’m hoping this brief survey of Dominican fare will whet your appetite and satiate your curiosity.
To begin, let it be known that the Dominican Republic food comes in a wide variety of delicious dishes. Although the cuisine shares many similarities with that of other Latin American countries, there are also many dishes that are found nowhere else. Both kinds will co-exist in this post.
25 Dominican Republic Food Recipes To Please Any Palate
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So happy to share with you this classic Dominican Republic food recipe which we call Pollo Guisado in Spanish. I shared a similar version of this recipes for Dominican food with all white meat, which is how I cook it most of the time because I have a ton of white meat lovers at my house but I always prefer this one, a combination of dark and white meat using a whole chicken.
I love how dark meat absorbs so much flavor from seasonings, also having the choices of drumsticks, wings and thighs, and I love me a good thigh!!!
This very simple Dominican Republic food recipe for fried eggplant recipe (a.k.a. torrejas de berenjena) uses an egg wash to achieve a crunchy texture that contrast well with the soft fried eggplant. An old time recipes for Dominican food and one of my favorites!
Bread Pudding has been one of my favorite desserts for as long as I can remember. This is by no means a classic or traditional bread pudding, but my Mother’s Dominican Republic food recipe. Yes, there are prunes in the syrup and I promise you’ll love them.
Dominican Republic food recipe is a hearty three meat stew filled with robust flavors of sazon, adobo and packed with hearty bites of yucca, plantain and corn.
This Sancocho recipes for Dominican food is a new corner one for me. So new, that I didn’t realize the effect of making it would have on others. And let me mention, this is a very humble abode to the people of DR and to the countries national dish. Should I have the guts to make such a respected stew?
Yes, and why not, right? This is how we learn and how we experience, by jumping right in head first and going for it.
Carne guisada means “stewed meat” in Spanish, but the simple translation doesn’t do this dish justice. Even the toughest cuts of beef will fall apart with the low, slow simmering action of this Dominican stew. The juices from the vegetables cook down into a thick sauce that’s delicious, making a perfect, warming meal on a cold winter’s night.
Some Dominican Republic food versions of carne guisada use chicken or pork instead of beef. You can experiment to find the variation your family likes best or to accommodate anyone who prefers not to eat beef.
Chofán Dominicano is a common Dominican Style Chinese Fried Rice. It’s also the easiest and tastiest way to clear out your fridge in less than 20 minutes.
There are actually 30,000 people of Chinese origin that live in the Dominican Republic. Chinese immigrants actually opened up many establishments including “Pico Pollo” where they sell fried chicken and Dominican and Chinese influenced meals. Chofán (chow fan) is one resulting dish.
Even in Chinese-Dominican restaurants there is no “authentic” way of making this Dominican Republic food. Many variations exist that use different proteins, vegetables, etc. This is one I’ve loved making recently.
Locrio is one of the most classic of Dominican Republic food dishes. It was one of the first dishes I learned to cook growing up. I mastered it so well, I made it at least once a week because I was so obsessed with it! I was told that I made the best one in our household so I took that title quite seriously as you can tell. hahaha!
This is a one pot Dominican Republic food, super flavorful and easy to make. Done in just over an hour and with good downtime for you to take it easy in the kitchen.
I have always preferred this dish made with a whole chicken that I cut up. I make sure, the chicken breasts are cut into 2 or 3 pieces as well. If you rather not use a whole chicken, you can go with all white meat, all wings, or all thighs, whatever part of the chicken your taste buds fancy.
In the Dominican Republic foods for holidays, Lent (called cuaresma) is not complete without a sweet bowl of Habichuelas con Dulce – Dominican Sweet Cream of Beans. There, pureed red kidney beans are cooked with coconut milk and evaporated milk, sweetened with sugar and spiced with cloves and cinnamon to make a thick, creamy dessert.
Add little pieces of sweet potato and a handful of raisins for texture; and of course, a few Dominican milk cookies for a final touch.
The Dominican Republic food Dulce de Maiz is a sweet cornmeal cake made with fine cornmeal, three kinds of milk (coconut milk, evaporated milk & whole milk), brown butter, raisins, pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice. This Dominican dessert is also called Arepa Dominicana, Torta Dominicana or “Torta Cibaeña.”
During this post, you may hear me referring to the Dominican arepa as cornmeal cake, arepa dulce de maiz (sweet cornbread), Dominican cornbread, torta Dominicana or Cornmeal Dominican Cake. They are all different names for this mouth-watering Dominican dessert.
Pastelón is a Dominican Republic food casserole layered like an Italian lasagna or a Greek moussaka made with sweet ripe maduro plantains, ground beef, tomato-based sauce and cheese, which is why it is sometimes called Puerto Rican lasagna. It is the ultimate in comfort food, so any time is a good time to prepare and serve this dish.
Pastelon dominicano is the ultimate marriage of sweet and savory. The beef filling is simmered in an aromatic, savory tomato sauce. Some people like to add olives and raisins to their filling for surprise bombs of brine and sweet. The filling is layered with sweet fried plantains and stretchy delicious cheese.
Chicharrones are one of the most Dominican Republic foods we have in the Dominican Republic. The crispy skin, the tender fat and meat right underneath make it absolutely addicting! It’s heaven in every bite! If anyone knows, it is me! When I start, I cannot stop!
In Dominican Republic, we serve them in long strips, chopped up in chunks, with traditional sides. In this case, I chose to serve with one of our most popular sides, boiled yuca and our delicious tangy onion relish. You can also serve with fried green plantains (tostones) or rice and beans. You can’t go wrong with any of these sides!
Carne de chivo guisado picante (Spicy Goat Meat Stew) is a recipes for Dominican food from the Northwest of the Dominican Republic where goats are said to feed on wild oregano.
I have to admit that goat meat is not popular — or even well-known — in the Western World. I am not sure what the cause might be, perhaps goat meat does not lend itself to the type of economy of scale that is possible with beef.
In the Dominican Republic food arena, however, this is not the case: goat meat is a popular choice, a special treat even. In the Dominican Republic, the Northwestern region is well-known for its famous dish: chivo liniero guisado picante (a curried goat meat dish), a spicy stew of tender and flavorful goat meat.
What makes this Dominican Republic food so special? Well, you won’t know until you try it, but let me give you a spoiler: It is incredibly delicate in texture and sinfully delicious. The most important feature of the Dominican cake is that it is very “airy” and moist.
It contains a large amount of fat and a large volume of air, producing a cake that virtually dissolves in your mouth. Dominican cake is the center of every Dominican celebration. No wedding, baptism, or birthday is complete in the Dominican Republic without our delicious traditional cake.
Want more ideas to round-out your Recipe Box?
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No Dominican Republic food makes it to the table without Sofrito – And no two people can make it the same. What defines the personal style of a Latina’s cooking is her sazon. It’s our unique stamp. It’s the mambo that’s spooned in a pot with the flick of a wrist, a switch from her hip and a magic that makes it all happen.
Roll like a Latina! Dominican Sofrito is a savory sauce used in Latino cooking made with aromatics, peppers, and herbs. Add it to everything!
Sofrito, or sazon as we Dominicans call it, is a savory sauce made of vegetables and herbs; primarily peppers, onions, garlic, cilantro, culantro and oregano.
How to Make Yellow Rice – A classic Dominican Republic food. This Arroz Amarillo recipes for Dominican food gives you a fluffy and flavorful Spanish rice every time. Pair this vibrant side with your favorite Mexican, South American, and Caribbean dishes!
Yellow rice (arroz amarillo) is a popular side dish served in countries all over the world. It’s enjoyed throughout Spain, Central and South America, the Caribbean, India, Africa, and Southwest Asia… In fact, you’ll find a signature version of yellow rice on nearly every continent!
While there are subtle differences in recipes for Dominican food from various regions, the concept is similar and pretty simple: Long grain rice is steamed with vibrant aromatics, including onion and either turmeric, annatto, or saffron for that signature yellow color.
One of our favorite Dominican Republic foods is Moro Guandules or Arroz con Guandules. Puerto Ricans call it “Arroz con Gandules”. Although it is served year-round, it is almost always present in the traditional Christmas menu alongside the roast pig and other traditional side dishes like pasteles en hoja.
Spicy, rich, tender, and truly delicious: this Dominican dish is just full of amazing flavors!
Oxtail meat is full of flavor and very tender when prepared accordingly. The meat falls off the bone and the natural collagen thickens the stew without the addition of starches.
‘Rabo Encendido’ means ‘tail on fire’ in Spanish, and it refers to the heat level of this delicious traditional Dominican Republic food. I don’t claim it’s just a Dominican thing. You can find multiple versions of it in the Caribbean (Cuba, Puerto Rico, Jamaica, Haiti, The Lesser Antilles), Central America, South America, and Spain.
Why? Because the original recipes for Dominican food came from Spain and into the ‘colonies’ in the ‘New World’. In Spain it is simply known as Rabo de Toro (ox tail) and it is made with red wine and Jerez (Sherry).
This easy recipes for Dominican food is loosely based on the famous Caribbean fish stew and substitutes turmeric and paprika for the more traditional achiote (also known as annatto). Cilantro stems — too often underused and underestimated — and spicy habaneros pack a punch and depth of flavor in the curry paste. This Dominican Republic food is fairly mild, but you can increase or decrease the amount of habanero chilies depending on your spice tolerance.
Mofongo is a traditional Dominican Republic food. It is served mostly in Puerto Rico and the Dominican Republic.
Mofongo is deep-fried green plantains mashed together with pork or chicharron or seafood such as shrimp. The mashing is done by a pilon, which is a wooden mortar and pestle used throughout the Caribbean for many popular dishes.
This mofongo recipes for Dominican food is worth it.
When I met my husband I also met this Dominican Republic food. I was introduced to the amazing breakfast dish called mangu. Pronounced “mon-goo“, this is a traditional Dominican breakfast item of mashed green plantains and topped with pickled red onions.
This would typically be eaten with a fried white cheese and fried salami, but you can also eat this as your side dish to bacon or sausage and eggs.
Travel from Punta Cana to Montecristi, and in every part of our tierrita this Dominican Republic food is well-known and well-received. Harina de maiz (Dominican cornmeal pudding) was one of my favorite childhood breakfasts, and in turn, I try to make it for my daughter once in a while, although it may be just an excuse for me to have it.
An inexpensive dish, with ingredients that are easy to find, you are going to love it. Making it is such a convenience, and it doesn’t take a long time to have it on the table.
Harina de maíz is a creamy Dominican cornmeal-based porridge-like dish that can be served as a dessert, or as breakfast or dinner. It’s a favorite of children and grownups alike and – better yet – quick and inexpensive.
Recipe Coconetes (Coconut Rustic Biscuits): Rich coconut cookies, very easy to prepare and that go very well with the afternoon coffee.
These rustic Dominican Republic food, also called coconetes , are very popular in the Dominican Republic. You can enter any grocery store anywhere in the country and you will almost certainly find them.
I call them “rustic” cookies because they have a slightly rough texture, and a little dry. This does not mean they are not delicious, after all, anything with coconut is.
Morir Sonando, which means, “to die dreaming” is arguably the most popular non-alcoholic beverage in the entire Dominican Republic food sphere.
Morir Sonando is a winning combination of citrus and low-fat dairy. Very nutritious, easy to make, delicious, and so refreshing. A real thirst quencher on any day! Serves up to six people.
I grew up eating rice and beans and platano and it was the staple Dominican Republic food. This is pretty much the staple of every meal. The dish is called “la Bandera” the Dominican Flag and the beans (red kidney beans) are cooked in a pungent herby tomato sauce.
There was always a meat included – either chicken or pork, and a basic salad which consist of lettuce and tomatoes. Garlic, tomato, green peppers are all key ingredients in Dominican cooking (La cocina Dominicana) and are the base for most of the sauces.
The treasured potato salad and notorious subject of POC debate takes culinary form differently across many cultures and communities. Just about everyone has some recipes for Dominican food or another, with variating ingredients, including carrots, corn, and even raisins.
But in the Dominican Republic food arena, and throughout many Dominican households across the US, potato salad is made with beets and called “ensalada Rusa.”
You can spot it a mile away at any festivity and it’s a sign Dominicans are here. Its most defining characteristic is the color, because we added beets to the recipes for Dominican food.
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