10+ Best Dominican Republic Recipes You Need To Try Once

When it comes to vibrant flavors and soul-warming dishes, the Dominican Republic knows how to deliver.

The island’s cuisine is a true reflection of its rich culture, blending African, Spanish, and Taíno influences into every meal.

From hearty stews to crispy fried delights, each bite tells a story of tradition and love for local ingredients.

If you’ve never explored Dominican cuisine, now’s the perfect time.

These recipes will take you on a tropical journey, packed with bold spices, fresh ingredients, and plenty of comfort.

So, roll up your sleeves and get ready to taste the best of the Dominican Republic—right in your own kitchen.

1. La Bandera Dominicana (The Dominican Flag)

Ingredients:

• 1 lb of chicken or beef (your choice)
• 1 cup of white rice
• 1 ½ cups of red beans (cooked)
• 1 green bell pepper, diced
• 1 small onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of tomato paste
• Fresh cilantro, chopped
• Salt and pepper to taste

How to Make It:
Start by seasoning the meat with garlic, salt, pepper, and a sprinkle of fresh cilantro.

Heat olive oil in a pot and brown the meat until it’s golden. Add the tomato paste, onions, and bell pepper, letting everything simmer together for a few minutes.

Pour in a little water and let it all cook on low heat until the meat is tender and juicy.

While the meat cooks, prepare the rice in a separate pot. Use enough water to cover the rice and cook until fluffy.

For the beans, sauté garlic and onions, then add the beans along with their broth. Let them simmer until they thicken slightly.

To serve, plate the rice, beans, and meat side by side—representing the colors of the Dominican flag.

Garnish with a touch of cilantro, and you’ve got yourself a plate that’s as iconic as it is delicious.

Why did this make it to our list?

La Bandera Dominicana isn’t just a meal—it’s a cultural symbol.

It’s hearty, flavorful, and comforting, making it a must-try for anyone wanting a true taste of the Dominican Republic.

2. Mangú (Mashed Plantains)

Ingredients:

• 4 green plantains
• 1 tablespoon of salt
• ½ cup of water
• 2 tablespoons of butter
• 1 red onion, thinly sliced
• 1 tablespoon of vinegar
• Olive oil for sautéing

How to Make It:
Peel the plantains and cut them into chunks. Boil them in salted water until tender (about 20 minutes).

Drain the water, but save a bit for mashing. Mash the plantains with butter and a little of the reserved water until you get a smooth, creamy consistency.

For the onions, heat olive oil in a pan and sauté the onions until soft.

Add vinegar for a tangy kick, then pile these sautéed onions on top of the mashed plantains.

Why did this make it to our list?

Mangú is a breakfast staple that’ll keep you full and happy for hours. It’s comforting, quick to whip up, and incredibly versatile.

3. Pollo Guisado (Braised Chicken)

Ingredients:

• 1 whole chicken, cut into pieces
• 1 green bell pepper, diced
• 1 small onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 tablespoon of tomato paste
• 1 cup of chicken broth
• 1 bay leaf
• Fresh cilantro for garnish
• Salt and pepper to taste

How to Make It:
Season the chicken with garlic, salt, and pepper. Heat olive oil in a pot and brown the chicken pieces on all sides.

Add the onion, bell pepper, and tomato paste. Cook for a few minutes, then pour in the chicken broth and add the bay leaf.

Let everything simmer on low heat for about 30-40 minutes until the chicken is tender and the sauce thickens. Garnish with fresh cilantro before serving.

Why did this make it to our list?

Pollo Guisado is a family favorite. The rich, savory sauce and tender chicken make it the kind of dish you’ll want to eat again and again.

4. Tostones (Twice-Fried Plantains)

Ingredients:

• 3 green plantains
• 1 cup of vegetable oil for frying
• Salt to taste

How to Make It:
Peel the plantains and slice them into 1-inch rounds. Heat the oil in a frying pan and fry the plantains until they’re lightly golden.

Remove them from the pan and flatten each slice using the bottom of a glass or a tostone press.

Return the flattened plantains to the hot oil and fry again until crispy and golden brown. Sprinkle with salt and serve hot.

Why did this make it to our list?

Tostones are the ultimate snack—crispy, salty, and downright addictive. Plus, they’re perfect for dipping in your favorite sauce.

5. Sancocho (Dominican Stew)

Ingredients:

• 1 lb beef, cut into chunks
• 1 lb chicken, cut into pieces
• 1 green plantain, peeled and sliced
• 1 sweet potato, diced
• 1 yucca root, peeled and diced
• 2 corn cobs, cut into thirds
• 1 small onion, chopped
• 2 green bell peppers, diced
• 4 cloves garlic, minced
• Fresh cilantro, chopped
• 2 tablespoons olive oil
• 8 cups of water
• Salt and pepper to taste

How to Make It:
Heat olive oil in a large pot and brown the beef and chicken. Add the onions, bell peppers, and garlic, cooking until fragrant.

Pour in the water and bring to a boil. Add the plantain, sweet potato, yucca, and corn, along with a handful of fresh cilantro.

Simmer everything on low heat for about an hour, stirring occasionally. The stew should thicken, and the meat will become tender.

Adjust seasoning with salt and pepper, then serve hot with a side of white rice.

Why did this make it to our list?

6. Arroz con Leche (Rice Pudding)

Ingredients:

• 1 cup of white rice
• 4 cups of milk
• 1 cup of water
• 1 cinnamon stick
• 1 lemon peel
• 1 cup of sugar
• 1 teaspoon vanilla extract
• Ground cinnamon for garnish

How to Make It:
In a pot, combine the rice, water, cinnamon stick, and lemon peel. Cook on medium heat until the rice is tender and the water has been absorbed.

Add the milk, sugar, and vanilla extract, stirring constantly.

Cook for another 20 minutes on low heat until the mixture thickens to a creamy consistency.

Remove the cinnamon stick and lemon peel, then serve warm or chilled. Sprinkle with ground cinnamon before serving.

Why did this make it to our list?

Arroz con Leche is a creamy, dreamy dessert that’s equal parts comforting and nostalgic.

It’s simple yet full of flavor, perfect for satisfying your sweet tooth.

7. Pastelón de Plátano Maduro (Sweet Plantain Casserole)

Ingredients:

• 5 ripe plantains
• 1 lb ground beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon oregano
• 1 cup shredded cheese (mozzarella or cheddar)
• Salt and pepper to taste

How to Make It:
Peel and boil the plantains until soft. Mash them into a smooth consistency and set aside.

In a pan, sauté the onions, bell peppers, and garlic. Add the ground beef and cook until browned. Mix in the tomato paste, oregano, salt, and pepper.

In a baking dish, layer half the mashed plantains, then add the ground beef mixture.

Top it with the remaining mashed plantains and sprinkle with shredded cheese.

Bake at 375°F for 20-25 minutes until the cheese is melted and bubbly.

Why did this make it to our list?

Pastelón is like the Dominican version of lasagna—comforting, cheesy, and totally satisfying. You’ll crave it after just one bite.

8. Habichuelas con Dulce (Sweet Cream of Beans)

Ingredients:

• 2 cups red beans (cooked and mashed)
• 2 cups coconut milk
• 1 cup evaporated milk
• 1 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1 cup sweet potato, diced
• Raisins (optional)

How to Make It:
Blend the cooked beans with some water until smooth. In a pot, combine the bean puree, coconut milk, evaporated milk, sugar, cinnamon stick, and vanilla.

Cook on medium heat, stirring constantly, for about 20 minutes.

Add the sweet potatoes and raisins and continue cooking until the sweet potatoes are tender.

Serve warm or chilled, and don’t forget to top it with a sprinkle of cinnamon.

Why did this make it to our list?

Habichuelas con Dulce is a unique and delicious dessert you won’t find anywhere else. Its creamy, sweet flavor is unforgettable.

9. Chimichurri Dominicano (Dominican Burger)

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 1 small onion, sliced
• 1 cup shredded cabbage
• 1 tomato, sliced
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon mustard
• Salt and pepper to taste

How to Make It:
Season the ground beef with salt and pepper, then form it into patties. Grill or pan-fry the patties until fully cooked.

In a bowl, mix the mayonnaise, ketchup, and mustard to create a special sauce.

Toast the buns and assemble your burger: spread the sauce on the bun, add the patty, then top with cabbage, onion, and tomato.

Why did this make it to our list?

Chimichurri Dominicano is the ultimate street food. It’s juicy, flavorful, and loaded with toppings that hit all the right notes.

10. Yaroa (Loaded Fries or Plantains)

Ingredients:

• 3 large potatoes or green plantains
• 1 lb ground beef or shredded chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese
• ½ cup mayonnaise
• ½ cup ketchup
• Salt and pepper to taste

How to Make It:
If using potatoes, cut them into fries and deep-fry until crispy. For plantains, peel and slice them, then fry until golden.

In a pan, sauté the onions and garlic, then add the ground beef or chicken. Cook until browned and season with salt and pepper.

Layer the fries or plantains in a baking dish, top with the cooked meat, then cover it with shredded cheese. Drizzle with mayonnaise and ketchup before serving.

Why did this make it to our list?

Yaroa is indulgent and totally over the top—in the best way possible. It’s cheesy, meaty, and everything you want in comfort food.

11. Dulce de Coco (Coconut Dessert)

Ingredients:

• 2 cups shredded coconut (fresh or unsweetened)
• 1 cup coconut milk
• 1 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make It:
In a saucepan, combine the coconut milk, sugar, cinnamon stick, and salt. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves.

Add the shredded coconut and cook on low heat for about 20-25 minutes, stirring often until the mixture thickens and turns golden brown.

Remove the cinnamon stick and stir in the vanilla extract. Let it cool for a few minutes before serving.

You can enjoy Dulce de Coco warm or chilled—either way, it’s irresistible.

Why did this make it to our list?

Dulce de Coco is a rich, tropical treat that highlights the beauty of coconut in the simplest way. It’s sweet, creamy, and perfect for anyone with a love for Caribbean flavors.

Conclusion

Now that you’ve got a full taste of the Dominican Republic’s vibrant and delicious cuisine, it’s time to head to the kitchen and try these recipes!

Whether you’re in the mood for a comforting stew, a cheesy plantain casserole, or a sweet coconut dessert, each dish promises to bring a slice of the Caribbean to your table.