African, Spanish, Taíno, and Middle Eastern flavors come together to make up traditional Dominican dishes. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes. All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad. Here below the 10 most popular Dominican dishes you can taste while staying in Punta Cana:
1- Los Tres Golpes (eaten specially for breakfast)
A good day starts with a good breakfast. And when you’re in the Dominican Republic “fried” is the rule! A typical breakfast includes fried eggs with a side of fried salami, fried cheese and often mangú.
2- Mangú
“Mangú” is a Dominican staple made from boiled, green plantains that are mashed and topped with sauteed red onions. The origin of the name “Mangu” is very interesting and Americans played a good role (Check it out here).
3- La Bandera
This is perhaps the most commonly eaten meal in the Dominican Republic. “La Bandera” (meaning “the flag”) consists of white rice, stewed beans and a meat dish that’s usually stewed or roasted (chicken or beef). A side salad (lettuce and tomato) or few slices of avocado are often added to the dish. It’s the typical “plato del dia” (dish of the day) sold in the majority of the Dominican “comedores“.
4- Sancocho
This hearty stew is Dominican comfort food at its finest. The medley of seven meats and varied veggies is usually enjoyed during special events and gatherings with family and friends. It may take several hours to prepare but the result is more than worth it.
5- Mofongo
Mofongo is made with fried plantains, garlic, and “chicharrones” (fried pork skins) that are mashed together in a mortar and pestle known as a “pilón.” Although it’s originally from Puerto Rico, it’s become a staple of Dominican cuisine.
6- Moro de habichuelas (or de guandules)
Moro is one of the most common dishes eaten in the Dominican Republic. It’s rice cooked with black or red kidney beans and is a popular dish not only in the Dominican Republic, but throughout Latin America and several countries of the Caribbean as well. Like “moro de habichuelas”, “moro de guandules” (pigeon peas) is also a popular dish enjoyed by Dominicans on a regular basis.
7- Pica Pollo
Pica pollo is Dominican fried chicken that’s been seasoned with lemon, garlic, and most importantly: Dominican oregano. Dominican oregano (Lippia micromera) is different from that usually sold in the US and is sometimes known as “false oregano” because it does not belong to the oregano genus Origanum. It’s accompanied with french fries or fried plantains “tostones”.
8- Pescado Frito
If you don’t mind your food starting back at you, make sure to try pescado frito or, in Dominican Spanish, “pecao frito” (fried fish) . This is a Caribbean staple and in the Dominican is commonly enjoyed at the beach accompained with tostones or french fries (while staying in Punta Cana you must try this dish in Macao!).
9- Locrio
Locrio is the Dominican equivalent of Spanish paella. It’s made by cooking rice and meat — usually chicken or pork — all in the same pot so that the rice is infused with the meat flavors. Variations of the dish are enjoyed throughout Latin America and the Caribbean and is known in Saint Martin as lokri or locreo.
10- Habichuelas con dulce (dessert)
If you think beans can’t be a dessert, you haven’t tried “habichuelas con dulce” — a rich, sweet cream made with slow cooked beans, sweet potato, coconut and sugar. Eaten during Easter Time (“Semana Santa” in the Dominican Republic), it’s a dessert no Dominican wants to renunce.
