Dominican Republic

The traditional Dominican dish La Bandera, served with rice, stewed beans, and stewed chicken.

Ruddy Corporan

Unsplash

Rice, Beans, and Hearty Stews – Discover the Cuisine of the Dominican Republic

Dominican cuisine is hearty, flavorful, and often referred to as Comida Criolla (Creole cuisine). Its cornerstone is a simple yet nutritious combination of Spanish ingredients, African cooking techniques, and ingredients used by the indigenous Taino people. The foundation of every lunch is La Bandera.

National and Most Famous Dishes

La Bandera (The Flag): The national dish and typical lunch. It consists of three colors: white rice, red beans (stewed), and meat (stewed chicken or beef) – symbolizing the colors of the national flag. It is often served with a side, such as tostones.
Sancocho: A celebratory, hearty, and thick stew featuring a minimum of seven types of meat (beef, chicken, pork, etc.) and multiple types of starchy roots, such as yuca, sweet potatoes, and plantain.
Mangu: Made from mashed green plantains, often served for breakfast with eggs, fried cheese, and salami (known as Los Tres Golpes – The Three Hits).
Mofongo: While more popular in Puerto Rico, the Dominican version is also enjoyed. It is mashed green plantain mixed with garlic, pork rinds (chicharrón), and seasoning, typically served as a ball.
Tostones: Twice-fried, flattened slices of green plantain that are crispy and salty, serving as a popular side dish for meat.
Pescado Frito: Fried whole fish (often snapper) with garlic and oregano, especially popular along the coast.

Key Ingredients and Spices

Sofrito/Sazón: The essential spice and vegetable blend (garlic, onion, bell pepper, cilantro) used to marinate meats and flavor beans.
Plantain: An absolute staple of the diet, used in both ripe (sweet) and unripe (starchy) forms.
Rice and Beans: They form the core of the daily lunch and are the heart of La Bandera.
Oregano: Used as one of the primary spices for seasoning meat, especially beef.