World Flavors Cookbook

Dominican Republic Recipes

Dominican cuisine is a soulful fusion of Spanish, Indigenous Taíno, and African influences, characterized by its hearty stews, vibrant rice dishes, and the ubiquitous use of plantains. From the national breakfast "Mangú" to the iconic "La Bandera" lunch, it celebrates the bounties of the island with bold, comforting flavors.

Recipes from Dominican Republic

• Mangú con Los Tres Golpes

  The national breakfast of the Dominican Republic: mashed plantains with fried salami, cheese, and eggs.

• Chimichurri (Dominican Chimi)

  A street-style burger loaded with cabbage slaw and a signature pink sauce.

• La Bandera (The Flag)

  The standard Dominican lunch: white rice, red beans, and stewed meat.

• Sancocho de Siete Carnes

  A majestic stew featuring seven types of meat and a variety of root vegetables.

• Pastelón de Plátano Maduro

  A sweet and savory plantain "lasagna" layered with seasoned meat and cheese.

• Habichuelas con Dulce

  A unique sweet cream made from red beans, coconut milk, and spices.

• Locrio de Pollo

  A one-pot rice dish with seasoned chicken, similar to paella.

• Moro de Guandules con Coco

  Rice cooked with pigeon peas and coconut milk, a festive favorite.

• Asopao de Camarones

  A thick, savory rice and shrimp soup, often served on rainy days.

• Yaniqueques

  Crispy fried wheat dough circles, a classic beach snack.

• Mofongo Dominicano

  Fried green plantains mashed with garlic and pork cracklings.

• Quipes

  Deep-fried bulgur wheat rolls filled with spiced ground beef.

• Pasteles en Hoja

  Root vegetable tamales wrapped in plantain leaves and boiled.

• Pollo Guisado

  Tender chicken stewed in a vibrant tomato and bell pepper sauce.

• Yaroa

  A modern street food "lasagna" made with mashed sweet plantains or fries, topped with meat and melted cheese.

• Chenchén

  A savory cracked corn pilaf, traditional to the southern region.

• Chivo Liniero

  Stewed goat meat flavored with wild oregano and spicy peppers.

• Majarete

  A silky corn pudding flavored with cinnamon and nutmeg.

• Concón

  The crispy, toasted layer of rice from the bottom of the pot.

• Jugo de Avena

  A thick, creamy oat and milk drink, often served hot or cold.

• Bollitos de Yuca

  Cheesy yuca fritters, crispy on the outside and soft inside.

• Morir Soñando

  The famous "Die Dreaming" orange juice and milk mocktail.

• Dulce de Leche Cortada

  Curdled milk fudge with a lumpy, rustic texture and deep caramel flavor.

• Arepa de Maíz

  A dense, sweet corn cake made with coconut milk and raisins.

• Pescado con Coco

  Fresh fish simmered in a rich, spiced coconut milk sauce.

• Domplines con Salami

  Boiled flour dumplings served in a savory tomato and salami sauce.

• Mondongo

  A robust and colorful tripe soup with root vegetables.

• Ensalada Rusa

  A creamy potato and beet salad, a festive side dish.

• Chulitos de Yuca

  Grated yuca fritters stuffed with savory ground beef.

• Habichuelas Negras Guisadas

  Savory stewed black beans with aromatics and herbs.

• Tostones (Fried Plantains)

  Crispy, double-fried green plantain slices, the universal side dish.

• Bizcocho Dominicano

  A famous, airy sponge cake with a unique pineapple filling and meringue frosting.

• Pastelitos

  Small, handheld fried pastries filled with cheese or meat.

• Jugo de Lechosa

  A refreshing and creamy papaya smoothie.

• Arañitas de Plátano

  Shredded green plantain fritters, crispy and shaped like little spiders.