Unlock the flavors of authentic and tasty Dominican Republic food

Before you start perusing the menu, let’s get the low-down on how these famous Dominican dishes came to be. Originally, the indigenous Taíno people of the Dominican Republic ate a diet rich in yam, corn, cassava, and fruits such as guava and pineapple.

The 15th century brought with it the arrival of the Spanish who brought with them the culture of European cooking and slowly meats and spices were introduced into the dishes.

In the 16th century, African slaves arrived and brought with them their culinary traditions. The fusion of European influences together with African influences led to the creation of dishes such as Sancocho and Mangú.

The 19th century saw the last significant change in Dominican Republic cuisine as it was then that the Dominican Republic was a major exporter of sugar and rum - elements that later became key ingredients in Dominican cooking.

Today, Dominican cuisine is known for its rich flavors and hearty portions and popular dishes such as arroz con pollo or tostones continue to win the hearts of travelers and locals alike.  

When visiting the Dominican Republic, you will notice that the culture of Dominican Republic food is still deeply rooted in its diverse and multicultural history. The unique blend of Indigenous, Spanish, African, and Caribbean flavors is reflected in each dish and celebrated across the island. Of course, this cuisine focuses heavily on the use of fresh ingredients and the use of seasoning with spices and herbs. Sancocho and Mofongo are very popular dishes that unite the country together regardless of social status and street food vendors are a ubiquitous part of the country's culinary landscape. Nowadays, the farm-to-table movement is proving to be popular on the island and there has been a shift in focus toward sustainable agriculture, especially for coffee and cocoa production. The culture surrounding Dominican Republic food and drinks is constantly evolving while still remaining true to its roots. Here is a Dominican food list of the best dishes to try when on the island.

Breakfast is, of course, the most important meal of the day – and Dominicans get their mornings off to a hearty start with Los Tres Golpes (“The Three Strokes”). This popular Dominican food consists of eggs with a side of fried salami, mangú (boiled/mashed plantains with red onion), and queso frito. Don’t forget the coffee! A strong cup of Café Santo Domingo is recommended.

One of the Dominican Republic’s tried-and-true staples, La Bandera (“The Flag”) is a winning mixture of white rice, stewed beans, and Dominican meat of choice (beef, chicken, fish, or pork). For an authentic twist, ask for a side of tostones – plantains fried to a delicious crisp. 

If you want to try authentic Dominican Republic food, then try Casabe. This dish goes way back. The recipe for Casabe, a crispy flatbread, has been carried down over the centuries from the Taínos, the pre-Columbian inhabitants of the Dominican Republic. It’s still trendy, whether for a quick snack, dipping, or even with just a sprinkling of salt and olive oil. 

A burger – Dominican-style! The delicious street food known as the Chimichurri (“Chimi” for short) is not to be confused with the Argentinian sauce. It’s usually made of pork or beef topped with cabbage and a sweet 1000 Islands-style dressing. The Chimi goes great with an ice-cold Presidente Black, the DR’s preferred cerveza. So if you are wanting a snack in between sightseeing, give local Dominican food a try.

Want to experience a true Dominican delicacy? Pescado Frito (“fried fish”) is one of the best Dominican dishes for fish lovers. This Caribbean favorite can be found on menus all over the country. 

Rubbed with salt and pepper and coated in flour, Pescado Frito is as simple (and delicious) as seafood gets. Take note: the traditional way of serving the fish is whole – head and all. 

Also known as Empanaditas, Pastelitos are one of the ultimate Dominican Republic food dishes for sharing with friends. They’re a perfect package of buttery, flakey goodness, with various stuffings – ground beef, onions, peppers, cheese, and more. It’s not a party in the DR until the pastelitos are brought out! 

Decadent, creamy, and sweet, Dulce de Coco is a beloved sweet treat in the Dominican Republic food culture. It’s basically coconut fudge, best prepared with fresh coconut. Careful, though: once you’ve eaten one piece, you won’t be able to stop yourself from eating another…

A sponge cake soaked in three types of milk and topped with whipped cream? Yes, please. Similar to the Italian tiramisu, Tres Leches is a rich and satisfying dessert available in Dominican bakeries and restaurants. Its rich and intense sweetness is ideal for finishing off a long and leisurely dinner of Dominican Republic food. Indulge and enjoy.

It won’t take long for foodies to fall in love with this island. Everywhere you turn there are delicious sights and smells of food being rustled up. However, there is more to Dominican Republic food than meets the eye. While on holiday, why not try your hand at cooking up some authentic Dominican food recipes? Book yourself onto a food tour and visit the vibrant local food market to stock up on supplies before letting a local chef guide you through the steps for whipping up a delicious Dominican meal. If a cooking class is not your thing, you can still support local producers on the island with a tour of a local coffee plantation or rum distillery. You will be spoilt for choice!