Dominican cuisine is deeply connected to everyday life and its routines. Its typical recipes are intertwined with the passage of time, often reflecting the ordinary and occasionally marking festive moments with a special glow that enriches celebratory dishes. It embodies a culinary timeline, passed down from one generation to the next, a vibrant and aromatic history etched in the kitchens of family homes.
Influenced by both Spanish and African culinary traditions, the gastronomy of the Dominican Republic is deeply rooted in the Caribbean Creole tradition. Widely regarded as one of the most flavorful in the Americas and beyond, its richness comes as no surprise. Featuring ingredients like tropical fruits, legumes, fresh vegetables, grass-fed meats, and local fish and seafood, the straightforward and genuine preparations create a sensory explosion of pleasure. If you're contemplating a visit to this captivating Caribbean nation for your upcoming vacation, you'll have the chance to savor it firsthand. In the culinary spaces of Iberostar hotels, where a commitment to local and sustainable cuisine takes precedence, you'll not only indulge in delightful flavors but also contribute to the planet's well-being.
To awaken your culinary curiosity, it's worth noting that in the Dominican Republic, lunch takes center stage as the most crucial meal of the day. It serves as a meaningful occasion for gathering with loved ones around a table adorned with the national staples of rice and plantains. These are ever-present, typically served in the enticing forms of fried or mashed plantains (a delightful mash we'll delve into later). Does this culinary revelation spark a desire to embark on a foodie vacation? Well, in this comprehensive guide, we'll unveil the finest offerings of typical Dominican cuisine across different regions, encouraging you to sample some of its most distinctive traditional flavors. Let the gastronomic adventure commence!
Dominican Flag
Dominican Republic (entire country)
The most widely enjoyed typical dish across the Dominican Republic, often referred to as the Dominican flag, holds a special place as the national favorite. It is a nutritionally complete, budget-friendly, and beloved meal that graces the tables of most households during lunchtime. Comprising three essential components—boiled white rice, beans, and a flavorful stew featuring chicken, pork, beef, and occasionally goat—it captures the essence of Dominican culinary tradition. Additionally, depending on pantry availability, it may include vegetables like salad, ripe or green fried plantains, and avocado. Just envision taking a break to savor this hearty dish, accompanied by a refreshing "fría" (the commonly used term for a cold Dominican beer), after a delightful morning on a paradisiacal beach.
Moro
Dominican Republic (entire country)
Moro with coconut milk is a customary dish often crafted during the Christmas season, yet its preparation allows for various adaptations enjoyed throughout the entire year. This typical Dominican dish entails a delicious fusion of rice and legumes, cooked together in one pot, complemented by a savory sauté featuring vegetables such as tomatoes, onions, peppers, garlic, or celery, along with a medley of spices like oregano and thyme. Notably, the variant known as moro de guandules incorporates pigeon peas, a rounded legume with a subtly smoky essence reminiscent of nuts, boasting a high protein content.
Pica Pollo
Santo Domingo
Pica pollo is a renowned Dominican street food, with its name drawing inspiration from "picaderas," dishes meant to be enjoyed by hand, particularly during nighttime celebrations on special occasions. In the Dominican Republic, "picar" also signifies snacking. True to its name, pica pollo centers around chicken as the primary ingredient, featuring battered, fried, and meticulously seasoned chicken with spices such as paprika, cumin, garlic, and pepper. It's often served with tostones (fried green plantains) or white rice. You'll encounter this flavorful treat primarily in street stalls in neighborhoods of major cities like Santo Domingo, the country's capital, and also in towns during festive events.
Chimi
Puerto Plata
In the vibrant world of Dominican street food stalls, the chimi is a must-try delicacy. Its name is a shortened form of chimichurri, the Argentine sauce comprising garlic, vinegar, parsley, oregano, oil, salt, and ground hot chili pepper. In the Dominican Republic, "chimi" has evolved to represent a hamburger crafted from hand-ground beef, grilled to perfection with onions, tomatoes, shredded cabbage, carrot salad, and pink sauce. This mouth-watering creation is served on "pan de agua," a basic roll similar to a bun, and notably, without cheese. An interesting tidbit? The name traces back to Argentine chef Juan Abrales, who kicked off his culinary journey with a cart selling choripanes (chorizo sandwiches) and hamburgers in Puerto Plata. The venture later transformed into a well-known stand in Santo Domingo and ultimately the renowned Asadero los Argentinos. Customers became accustomed to ordering chimichurri sandwiches as a synonymous term for hamburgers, with the word eventually shortening to "chimi" over time.
Alongside its rich gastronomic culture, Puerto Plata boasts some of the Dominican Republic's finest beaches, among them Marapica. Located just ten kilometers from the city center is the Iberostar Waves Costa Dorada hotel, a five-star retreat perfect for families, nestled in nature and inspired by the legendary tales of Caribbean pirates that influenced the region's history in the 16th century.
Sancocho
Punta Cana
In places like Punta Cana, it's a tradition to savor sancocho on December 31st, bidding farewell to the year and ushering in a new cycle. Yet, this typical Dominican dish (also notable in the diverse culinary scene of the Canary Islands) isn't limited to that day—it's associated with celebrations in general. Dominican sancocho, a hearty soup featuring various tubers, legumes, and meats, takes on diverse forms based on available ingredients, regional nuances, and the chef's preferences. However, purists insist that it should steer clear of noodles, tomato sauce, or potatoes. While white sancocho exclusively features poultry like chicken, the seven-meats variant introduces beef, pork, hen, or goat. The addition of different banana varieties, such as tender bananas, curly plantains, or green plantains, characterizes sancocho prieto.
At Iberostar hotels in Playa Bávaro, Punta Cana, you're in for top-notch culinary experiences. Indulge in the finest typical dishes and international cuisine crafted with seasonal, local ingredients—all within the luxurious embrace of a five-star resort offering All-Inclusive amenities right on the waterfront. And, importantly, sustainability takes center stage! As a testament to their dedication to coastal well-being, Iberostar champions the responsible consumption of fish and seafood in their destinations. They lead the charge in researching and conserving coral reefs through their Coral Labs initiative, and they've taken a bold step by completely eliminating single-use plastics from their accommodations.
Mangú with Los Tres Golpes
Dominican Republic (entire country)
In the Dominican Republic, there's no breakfast more popular (or nourishing) than the one known as mangú with Los Tres Golpes. Mangú is a velvety mash of green plantains, typically seasoned with butter or olive oil. When accompanied by Los Tres Golpes, it shares the plate with fried eggs, salami, and cheese. The dish is often garnished with sautéed red onions and sliced avocado. Enjoyed with Dominican coffee, black and without milk or sugar (as per tradition), this combination might surprise you. Undoubtedly, delving into other aspects of this country will reveal more secrets that go beyond its culinary delights, offering a wealth of unique experiences for your Caribbean vacation.
Locrio
Bayahíbe
Locrio is closely tied to the coastal regions of Bayahíbe and other renowned parts of the Dominican landscape celebrated for their exceptional fishing. In its piscatorial rendition, this dish is crafted with the day's fresh catch of fish and seafood, harmoniously combined with rice. Another variation, more prevalent inland, substitutes seafood with meat, and it can also take on a mixed or vegetarian form. Some theories about its origin propose that locrio is a reinterpretation of the traditional Valencian paella, introduced to the country by the Spaniards during colonial times. Situated adjacent to the fishing village of Bayahíbe is the Iberostar Selection Hacienda Dominicus hotel, offering a luxurious stay deeply immersed in the natural surroundings. In front of the hotel, a mesmerizing expanse of turquoise and crystalline waters, teeming with biodiversity and ideal for diving, unfolds against the backdrop of lush tropical forest vegetation.
Asopao
Dominican Republic (entire country)
Delving into the topic of asopao is synonymous with exploring typical Dominican foods—ideal for festive occasions, home-cooked, and heartening. It stands as a robust stew often associated with birthdays and other joyous celebrations during the colder seasons, conjuring the cozy warmth of home. The preparation involves gradually heating a pot, and introducing a generous portion of rice, an array of vegetables, and a protein source, typically legumes (commonly beans) or meat (with chicken being a popular choice). There's even a beach version featuring shrimp. Infused with flavor, elements like beer, olives, capers, bitter orange, and broth cubes contribute, along with a crucial initial sauté, as the cornerstone of the recipe.
Yaniqueques
Bocachica and other areas
A vital stop in our exploration of typical Dominican cuisine, and a metaphor for its incredible richness and diversity, brings us to the fascinating world of yaniqueques. This snack is distinguished by its myriad variations, each influenced by its place of origin. Regardless of the version, they all share a common beginning: a fried flour dough, savored either on its own as a cake (sometimes with sugar and chocolate) or as a complement to a main dish. Additionally, yaniqueque is used to describe a type of turnover filled with vegetables, meats, and fish. In Bocachica, where it enjoys particular popularity, it goes by the name "longplay" and serves as a delightful accompaniment to fish fritters.
Chacá
San Juan de la Maguana (southern region)
Chacá, or maíz caquiao, hails from the southern reaches of the country, with San Juan de la Maguana being the primary hub for its cultivation. Today, this sweet Dominican delicacy, crafted from dried corn steeped in milk and infused with spices like cinnamon and cloves, along with brown sugar, and sometimes rice, striking a balance between a chilled soup and pudding, is enjoyed throughout the country—particularly during Lent. It finds its place not only as a dessert but also graces breakfast tables and occasionally makes an appearance at dinner. Another delightful treat for those with a sweet tooth is "habichuelas con dulce," typically relished during Lent and Holy Week.
Choosing ingredients from each region is an excellent way to support local communities, and also a gesture that contributes to promoting sustainable tourism in the Dominican Republic and other destinations worldwide. A practical tip? Before traveling to a new place, inquire about the most typical products and dishes, so you can prioritize trying them during your stay.
Morir Soñando
Dominican Republic (entire country)
To conclude, there's an alcohol-free cocktail exclusive to this Caribbean nation, as commonplace there as it is unconventional elsewhere: "morir soñando" or "morirsoñando." It's sweet, refreshing, and delightful, crafted with orange juice and milk, earning its evocative name from the purported state of relaxation experienced while sipping it. Poetic, isn't it? Well, all Dominican cuisine will evoke a similar sensation; an immersive experience where its flavors, textures, and aromas seamlessly intertwine with the emotional narrative of a culture always ready to extend an invitation and share its story with anyone willing to take a seat and listen.
