The following highlights some of the popular Traditional Dominican Foods. If you manage to be in an Dominican restaurant or you are visiting Dominican Republic, I recommend the following:
1.Chimmichurri
Chimichurri (Dominican chimi) is a delicious hamburger made all over the Dominican Republic at street stalls, each with its own authentic Creole flavour. Chimi is a handmade ground beef patty, cooked on a griddle with onion, cabbage and tomato. It is served on a water bun and drizzled with its signature pink sauce. There are two main characteristics that separate chimi from other burgers. One is the bun and the other is the use of chopped cabbage instead of lettuce. Chimi never includes cheese.
2. Yucca Encebollada
Yuca encebollada or yuca con cebolla is one of the most popular side dishes. Yuca encebollada is usually served for breakfast, lunch and dinner with fried Salami, stewed Salami, Longaniza, Chicharrones or Chuleta frita. Breakfast will be completed with one of the breakfast drinks, and – for any meal – a few slices of avocado are always welcome.
3. Sancocho
Sancocho is not only typical of the Dominican Republic, but is a dish you can find in most Latin American countries. However, in each country this dish takes on a special flavour, a particular taste that each region gives to sancocho. The sancocho of this island is made up of 7 different types of meat, from four different animals, which mixed with pumpkin, different roots and different vegetables form a very tasty conglomerate, together with a broth with a spectacular flavour like you’ve never tasted before. That’s why the Dominican sancocho stands out from the rest.
4. Pica Pollo
This is a dish of convenience, best sold in restaurants that specialise in it. The original pica pollo originated in the restaurants of Chinese immigrants who settled in the country in the last century. This is the Dominican-style version of fried chicken. The secret to its deliciousness is that before being fried, the pieces are marinated in lemon juice and then dredged in wheat flour. The pica pollo is served with fried plantains or potatoes.
5. Mondongo
Mondongo is the name for the tripe and intestines of beef, cow, pig or goat in the Dominican Republic. Mondongo is also known as “chitterlings” in some parts of the United States (although only the stomach, or honeycomb tripe). Elsewhere it is called callos, menudo and other equally nondescript names. The “sopa de mondongo” is not unique to the Dominican Republic: it is found in several Latin American and Caribbean countries. Different vegetables are added to mondongo according to the cook’s taste and family tradition.
6. Bacalao
Bacalao is a dried, salted fish that has been cooked in the Dominican Republic for generations. This dish is usually prepared with salted and dried cod and cooked with a mixture of garlic, onion, tomato, pepper, coriander and seasoning. It is commonly served with white rice, ripe plantains, cabbage salad and avocado. It is a delicious meal enjoyed throughout the Dominican Republic. Bacalao Dominicano is a versatile dish that can be easily adapted to suit everyone’s tastes.
7. Asopao
There are many recipes for asopaos, from the popular chicken asopao, or the amazing shrimp asopao, to the simpler cutlet asopao and the rich, tasty, warm and comforting asopao that is perfect for the colder days of winter, asopado de longaniza which is a Dominican sausage and rice stew. These are usually served with some avocado, tostones (fried plantains) or a few pieces of cassava.
8. La Bandera
As its name suggests, it represents the whole country. It contains white rice, red beans and stewed meat, chicken or beef; three basic, essential ingredients, to which all kinds of “accessories” can be added, from avocado and tostones to green salad with tomato or stewed aubergine, among many others. The bandera is the most common meal or lunch served in Dominican homes and is usually on the menu of the day in many restaurants.
9. Pescado Frito
The Dominican Republic is on an island in the Caribbean. This reminds us that fish and seafood are, of course, a key part of Dominican cuisine. From Punta Cana to Samaná and from Santo Domingo to Puerto Plata, in any coastal area of the country seafood is a real delicacy. When it comes to seafood in the Dominican Republic, the options for enjoying a good meal are endless, from grilled lobster to the countless fish stews. But one of the most typical Dominican recipes is fried fish.
10. Yaniqueque
This kind of fried, round and crunchy fritter is one of the most typical snacks in the country. And like almost everything in Dominican cuisine, there are many versions. The most common is the salty yaniqueque, round, like a tortilla but about the size of a plate. There are also smaller ones, which are usually eaten with hot chocolate, as a breakfast or snack. Others make them stuffed with cheese, egg, ham, vegetables, chicken, some even fold them so that they look like empanadas. Whatever it is, it’s the perfect street snack.
If you found this list useful, here are some more Traditional Caribbean Foods to try out on my Pinterest channel.