A FOOD TRADITION
Dominican Cuisine
A Caribbean cooking tradition centered on rice, beans, plantains, root vegetables, stewed meats, fried snacks, and coconut-based coastal dishes.
Dishes linked to this cuisine
1–12 of 37
Arepa Dominicana
Arepa Dominicana is a sweet Dominican baked cornmeal cake typically enriched with coconut milk, butter, sugar, and egg.
Arepitas de Yuca
Arepitas de yuca are Dominican small grated-cassava fritters seasoned with anise and egg and cooked until crisp outside and tender inside.
Asopao de Pollo
A Dominican rice-based chicken soup-stew cooked with sofrito-style aromatics, tomato sauce, and broth.
Bollitos de Yuca
Bollitos de yuca are Dominican grated-cassava dumplings, often seasoned with anise and egg and sometimes filled with cheese before frying or boiling.
Catibias
Dominican catibias are cassava-flour empanadas filled with seasoned meat, chicken, or cheese and fried until crisp.
Chaca
A Dominican sweet corn pudding made with corn, cow's milk, sugar, cinnamon, sweet potato, and raisins.
Chambre
A hearty Dominican rice stew combining beans or peas, meat, and vegetables in a thick savory preparation.
Chenchen
A Dominican savory side dish of cracked corn cooked until tender with coconut milk, butter, salt, and water.
Chicharron de Cerdo
A Bolivian pork dish in which seasoned pork is fried until crisp and commonly served with hominy and potatoes or other accompaniments.
Chivo Guisado
A Dominican goat stew typically braised with garlic, onion, bell pepper, oregano, cilantro, tomato sauce, sour orange, and oil until tender.
Coconete
Coconete is a Dominican baked coconut cookie made from grated coconut, sugar, wheat flour, egg, and butter.
Domplines
Dominican domplines are soft boiled wheat-flour dumplings commonly served with savory stews, sauces, or meat.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.