Known for its vibrant and flavorful Caribbean cuisine.
A traditional Dominican breakfast dish of mashed green plantains, typically served with fried eggs, cheese and salami.
A hearty stew made with various meats, root vegetables, and plantains. Considered the national dish of the Dominican Republic.
The traditional Dominican lunch consisting of white rice, red beans, and meat. Named "The Flag" as it represents the colors of the Dominican flag.
Whole fish marinated in lime juice and seasonings, then fried until crispy. Usually served with tostones.
Traditional Dominican tamales made with plantain and root vegetable masa, filled with meat, wrapped in banana leaves.
A hearty dish made from mashed green plantains with crispy pork rinds, garlic, and olive oil, often served with meat or seafood.
Twice-fried green plantain slices that are crispy on the outside and tender inside, a popular side dish.
Traditional Dominican goat stew slowly cooked with rum and spices until tender and flavorful.
Creamy stewed red kidney beans cooked with vegetables and spices, a staple of Dominican cuisine.
Crispy fried pork belly or pork rinds, a popular snack and ingredient in Dominican cuisine.
A hearty street food dish consisting of french fries or mashed plantains topped with seasoned ground meat, melted cheese, and various sauces.
A hearty rice soup made with chicken or seafood, similar to risotto but soupier in consistency.
A traditional dish made with cracked corn and served with braised goat meat or beef.
Dominican version of kibbeh, made with bulgur wheat and ground beef, formed into torpedo shapes and fried.
A traditional flatbread made from yuca (cassava), dating back to the indigenous TaÃno people.
Traditional Dominican cake known for its light, airy texture and pineapple filling.
Crispy Dominican-style fried chicken seasoned with lime and spices, a popular street food.
Sweet cream of red beans dessert traditionally served during Lent season.
