3 Typical Dominican Republic Food Types To Try

Located in the Caribbean Sea, on the eastern two-thirds of the island of Hispaniola, the Dominican Republic is beloved for its natural beauty, history, culture and cuisine. If you've never had Dominican food before, you're in for a treat — these fantastic dishes are the delicious result of a myriad of cultures blended together.

Since western and eastern Caribbean itineraries often sail into Puerto Plata, you can easily sample these delectable dishes on your next cruise. In addition to traditional Dominican food, the country is known for its white sand beaches, lush waterfalls and one of the oldest European fortresses in the Americas. If you're wondering about the Dominican Republic’s typical food, you'll want to read on for a list of the local dishes you must try when you're in town. Foodies, get ready to feast on your boldest Dominican vacation yet!

Key Takeaways: Dominican Food Dishes

● Mofongo: Originating in Africa, this dish combines mashed fried green plantains with garlic and cracklings or seafood.

● Bandera Dominicana: The national meal consists of red beans, rice and meat — and it’s famous worldwide.

● Pescado Frito: Translating to fried fish, this excellent street food is often eaten by hand right on the beachfront.

● Mangú: As a traditional breakfast of champions, creamy mashed green plantains are served topped with pickled onions.

● Domplines: These pasta-like lumps of boiled wheat flour dough, brought by migrants, are a breakfast favorite.

● Tostones: The ultimate crispy, crunchy snack, these are twice-fried green plantains, enhanced by various dipping sauces.

● Chicharron: This salty, deep-fried pork belly is seasoned and fried in lard until the skin becomes crispy.

● Sancocho: Meat lovers will enjoy this national stew, featuring a mix of meats and root vegetables.

● Start planning your next cruise to the beautiful Dominican Republic to give these dishes a try!

1. Main Dishes: Typical Dominican Food

“Mofongo”

The word “mofongo” comes from West African”fufu,” a dish made initially with starchy vegetables. Locally, mashed plantains are the star of the dish. There are variations on the recipe, but “mofongo” is fried green plantains mashed with garlic paste and pork cracklings or seafood that’s formed into a ball or mound. Stewed chicken or beef is often served on the side, and the dish is sometimes topped with a fried egg.

Today, “mofongo” is considered traditional Dominican food, though there's a dispute about whether its origin is Puerto Rico or the Dominican Republic. However, there's no debate over its backstory — the dish likely originated in Africa and made its way into Caribbean recipes via enslaved peoples during colonial times. This is one of the best foods to try when you’re cruising to the Dominican Republic.

“Bandera Dominicana”

You've probably heard the saying that breakfast is the most important meal of the day, but in the Dominican Republic, that honor goes to lunch. The phrase “la bandera” translates to "the flag," and “bandera Dominicana” is a lunch consisting of red beans and rice served with meat (either chicken, pork, beef or fish) and sometimes a side salad.

This is the one meal you can't leave the country without having, and it is the dish that the Dominican Republic is best known for worldwide. In fact, many visitors who try it consider it the best traditional Dominican food of all.

“Pescado Frito”

“Pescado frito” translates to fried fish, and it is Dominican street food at its best — ideal for a bite when you're on the beach. The fish may be red snapper, sea bass or even grouper. Enjoy your fish with a side of tostones, “batata” (sweet potatoes) or perhaps “mangú.” Regardless of the species, you should eat this dish with your hands so it's easier to avoid the bones — you'll want to take your time with this treat.

2. Dominican Republic Breakfast Food And Snacks

“Mangú”

In the Dominican Republic, the breakfast of champions includes “mangú.” This traditional Dominican dish is made of green plantains, which are mixed with either oil or butter and mashed until nice and creamy, then topped with pickled onions. It is often served with eggs, cheese and either bacon or sausage for breakfast, brunch or lunch. It's a popular Dominican food and a great way to start your day before heading out to see the view from the cable car at Monte Isabel de Torres.

"Domplines"

When visiting the Caribbean, you'll notice that the dumplings served in restaurants vary from island to island. In the Dominican Republic, “domplines” — pasta-like lumps of boiled wheat flour dough that are often cooked in tomato or cheese-based sauces — are thea breakfast favorite. It is believed that Afro-Caribbean migrants who came from the British Caribbean islands to work in the sugar industry brought “domplines” with them.

Tostones

The favorite crispy, crunchy snack of choice in the Dominican Republic is tostones, which are twice-fried green plantains. What makes them special, in my opinion, is the dipping sauces. “Salsa rosada” is a blend of mayonnaise and ketchup mixed with grated garlic, and it is delicious. “Ajillo” is a garlic and olive oil sauce with just a pinch of salt. If you're a big fan of cilantro, ask for “cilantro ajillo,” an herby mix of cilantro, garlic and olive oil. In the Dominican Republic, popular food also usually comes with a side of tostones.

3. Street Food In The Dominican Republic

Chicharron

You can’t have a conversation about food in the Dominican Republic without chicharron (pork crackling) coming up. Simply put, chicharron is pure pleasure — consider this fair warning. You can't go wrong with this salty, deep-fried pork belly, which is seasoned, marinated and fried in lard until the skin is crispy and bubbly.

It pairs well with fried potato slices, boiled cassava in garlic sauce or cassava fries. Chicharron is one of my favorite street foods, and I like to wash it down with a Presidente, my go-to beer when I'm visiting this spectacular Caribbean country.

“Sancocho”

Meat lovers, this one is for you. “Sancocho” is a soup that originally featured a mix of seven different meats, though most people don't include that many in the recipe today. The exact way to make “sancocho” varies depending on where you are in the country. For example, the meats included may be chicken, beef, goat, sausage, pork and oxtail, cooked with veggies like yuca, plantain, corn, carrots and “auyama” (a type of squash).

This is typically served with rice and sliced avocado. This national stew is among the best foods in the Dominican Republic to restore you after a day exploring the island. If you want to live like a local, this is the dish to try, as it is almost always on the table when local families and friends get together.

Bite Into The Best Of The Dominican Republic