An island cuisine of rice and beans, slow-stewed sancocho, and fried plantain mangú, blending Spanish, African, and Taino roots.
What it is
Dominican cuisine shares an island with Haiti but draws on a distinct Spanish colonial inheritance. The country’s daily plate — la bandera (“the flag”) — combines white rice, red beans, and stewed meat in a ratio that has fed generations. African-influenced one-pot stews and Taino root vegetables fill out the rest.
How it tastes
The Dominican palate is mild and slow-built. Sofrito — a sauteed base of bell pepper, onion, garlic, and herbs — starts most dishes. Sour orange or lime brightens; oregano is the dominant herb. Chili is rare.
Signature dishes & techniques
La Bandera, served daily at lunch, is the country’s edible flag. Sancocho — the seven-meat version, with beef, chicken, pork, sausage, goat, and more, simmered with root vegetables — is the celebration plate. Mangú, mashed boiled green plantain topped with the tres golpes (fried egg, fried cheese, fried salami), is the iconic breakfast.
Find more cuisines by letter
Dominican starts with D and ends with N. Browse other cuisines along the same letter.
Cuisines that contain a letter from "Dominican":