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
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Mondongo
A richly seasoned Dominican tripe stew or soup simmered with vegetables and aromatics until the tripe is tender.
Moro de Guandules
A Dominican rice-and-pigeon-pea dish cooked together with a seasoned vegetable base and commonly enriched with coconut milk in regional preparations.
Pasteles en Hoja
Dominican pasteles en hoja are savory parcels of plantain and root-vegetable dough wrapped in banana leaves around a seasoned meat filling and steamed.
Pastelon de Platano Maduro
Pastelon de Platano Maduro is a layered Dominican casserole of ripe plantains, seasoned ground beef, egg, and cheese.
Pernil Dominicano
A Dominican-style roast pork dish seasoned with garlic, oregano, onion, and sour orange before being slowly roasted until tender.
Pescado con Coco
Pescado con Coco is fish simmered in a savory coconut-milk sauce with aromatics and herbs.
Pica Pollo
Pica Pollo is Dominican-style seasoned chicken coated with flour and deep-fried until crisp.
Pollo Guisado
A Dominican braised chicken stew in a savory sofrito-style sauce of tomato, onion, garlic, peppers, herbs, and cooking oil.
Quipes
Dominican quipes are fried or baked bulgur-wheat shells filled with seasoned ground beef and onion.
Sancocho
A hearty Dominican stew combining assorted meats with starchy roots, plantain, aromatics, and herbs in a rich broth.
Tostones
Tostones are twice-fried slices of green plantain seasoned with salt.
Yaniqueques
Yaniqueques are Dominican fried wheat-flour flatbreads made from a simple salted dough and served crisp and warm.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.