Tasting popular Dominican Republic food has been such a great experience and I wanted to share! Discover must-try popular Dominican food you have to try from stews and breakfast dishes to delicate desserts (with beans) and snacks.
I recently went to the Dominican Republic with the family, thinking I'll be lounging on the beach sipping margaritas, but I ended up eating my way through the country. Came for the beaches, fell in love with the food!
Just like with my trip to Argentina, when I wrote my popular Top 10 Argentina vegetarian dishes to try, I wasn’t prepared for how deeply comforting, flavorful, and soulful the food here in the Dominican would be. Every dish felt like a warm hug from someone’s abuela. Here are some of my favorite popular dominican republican dishes I tried and highly recommend you try on your next beach vacation.
Sancocho: The Santo Domingo Stew That Started it All
I had sancocho on my first night in Santo Domingo. It’s a rich, hearty stew made with a mix of meats (beef, pork, chicken — sometimes even goat!) and root vegetables like yucca, plantains, and sweet potato.
This dish goes way back. Sancocho has roots in both South American (like my Colombian chicken sancocho) and African culinary traditions, but Dominicans have made it their own. It’s not an everyday meal either. It’s reserved for special occasions, holidays, or when family gets together. That day, I saw it bring generations around one table, sharing stories while the pot simmered on the stove.
Mangú: Perfect Tropical Breakfast
I’m a breakfast person through and through, so I was especially excited to try mangú. Mashed green plantains topped with sautéed red onions, and usually served with fried cheese, eggs, and Dominican salami.
Mangú has a fascinating backstory too! It’s thought to have African origins, brought over during the era of slavery, and it's now a beloved Dominican staple. Today, it’s known as "los tres golpes" (the three hits) when served with all the trimmings.
I grabbed a plate from a roadside stand in Jarabacoa one morning, and it was like the Dominican Republic wrapped up in one meal. The tang of the onions with the creamy plantains and crispy cheese? Unreal. I didn’t even need coffee after that (though I still had some ... because Dominican coffee is also pretty good).
La Bandera a.k.a. the Dominican "Flag"
Everywhere I went, la bandera (the “flag”) was on the menu. It’s a traditional dominican lunch meal for many locals, and once I tried it, I totally understood why. It’s made up of white rice, red beans, stewed meat (usually chicken or beef), and fried plantains on the side. The beans were garlicky and rich, the meat was tender and simmered in a tomato sauce, and the plantains were perfectly golden. I ate every last grain of rice. It’s the kind of dish that feels like home, even if you’re just passing through.
The name pays homage to the Dominican flag: red (beans), white (rice), and blue (represented symbolically by the strength of the dish and its role in national identity). It’s a quiet source of pride, a staple of dominican cuisine.
Tostones: My Favorite Snack
One word: tostones. If you haven’t had twice-fried green plantains, you’re missing out on one of life’s simplest pleasures. I first had them on the beach in Cabarete, served hot with a little garlic sauce and lime.
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Tostones are everywhere! As a snack, side dish, or even part of a full meal. Families eat them with fried eggs, meat, or just by themselves. They’re crunchy on the outside, soft on the inside, and just salty enough to make you want more.
- I probably had tostones every day of my trip and even adapted it into a homemade air fryer tostones version on my other blog.
Pescado Frito: Beachside Perfection
There are few things in life better than eating freshly fried fish by the ocean, and pescado frito sealed the deal for me. One afternoon in Boca Chica, I ordered a whole fried snapper that was seasoned with lime, garlic, and local spices. It came out golden and crackly, with the flesh so tender it fell right off the bone.
This dish is most popular along the coast, where fishermen haul in the day’s catch just hours before it hits your plate. It’s common to see families sharing fried fish with tostones and rice, enjoying the breeze and a cold Presidente beer.
Pastelón: Plantain Lasagna
When I heard pastelón described as “plantain lasagna,” I didn’t know what to expect... It’s made with ripe plantains (so they’re sweet!) layered with spiced ground beef and cheese, then baked until bubbly.
It’s most often made for family dinners or special occasions and it's a perfect example of how Dominican food loves to play with sweet and savory flavors. I tried it at a family-run restaurant in Santiago, and the combination completely surprised me.
Authentic Dominican Desserts To Try
Dulce de Leche
I’ve got a sweet tooth, so of course, I had to sample some Dominican desserts. Dulce de leche was an obvious hit. Thick, creamy, caramel-y goodness, drizzled over pastries or just eaten by the spoonful (don’t judge).
Habichuelas Con Dulce
But the most surprising one? Habichuelas con dulce, a dessert made with red beans, coconut milk, sugar, and cinnamon. Yes, beans for dessert sounds wild, but trust me. This dish is traditionally eaten during Holy Week, but some folks enjoy it year-round (my kind of people). It’s thick, creamy, and gently spiced; perfect for dipping bread or just eating by the bowlful.
Final Thoughts
I had such a fantastic time sampling local popular dominican dishes that I basically forgot it was a beach vacation! The Dominican Republic is truly a food lover's dream.
Even after everything I tried — and trust me, I gave it my best effort — there were still so many delicious dishes I didn’t get around to. I’m already planning a return trip just to eat my way through the rest of the menu. On my foodie hit list? Then there’s morir soñando, a creamy orange-and-milk drink, the locrio, a Dominican twist on paella made with seasoned rice and meat or seafood, a yaroa, a glorious layered mess of fries or mashed plantains topped with ground beef, cheese, and sauce (basically the king of late-night cravings), and casabe, a crispy cassava flatbread with roots tracing back to the indigenous Taíno people.
It’s the kind of place that feeds more than your stomach. If you’re lucky enough to visit, pack your appetite and a sense of adventure. Whether you’re planning a tropical family getaway like one of these Caribbean island vacations, looking for beach destinations with low living costs, or even dreaming of retirement travel on a budget, the Dominican Republic offers more than sunshine — it offers soul food in every sense of the word.
This post is an adapted version of an article that originally appeared on Food Drink Life.
