What to Know About Dominican Republic Native Foods

By Dave Pipitone

Dominican Republic native foods are tasty and unique.

A lot of people think that all Caribbean or Latin American cooking is the same, but the truth is that the Dominican Republic cooking styles are actually one of a kind.

Dominican Republic’s history includes the influences of both Spain and France. Additionally, Dominican Republic culture features native foods and cooking techniques have made a superb creation of scrumptious dishes.

Dominican Republic native foods cooking is wholesome and easy combined with Spanish influences and local produce, and of course, prepared only with natural ingredients, which in fact is the secret of most of their delectable cooking.

Beef is expensive and local favorites are goat meat and pork. There is an abundance of fish and seafood, mangoes, lettuce, papaya, passion fruit, island-grown tomatoes, and every citrus fruits are delicious.

"Purperia" or "Colmado" is a local Dominican food store that sells fresh ingredients needed to cook Dominican Republic native foods such as sweet potato, yam, plantain, and all other daily needs.

The most popular Dominican Republic native foods include Sancocho, pork roasted on a spit, pastel en hoja, moro, "La Bandera", cassava, platano or plantain, longaniza or sausage, stewed goat, fish cooked with coconut milk, and bunuelos or Dominican donuts.

As in the majority of Latin countries, Dominicans stop work around midday for "La Comida" to go home and enjoy their lunch.

The most typical Dominican Republic native food served during this time is called the "La Bandera" or "La Bandera Dominicana" or the Dominican Flag. It is so-called because the traditional foods of the country are devoured by most Dominicans at lunchtime as frequent as five days a week, despite of social status.

The "La Bandera" meal includes rice, meat, and beans and often with side dishes such as fried plantain or salads, and embodies their staple diet.

The Sancocho is a favorite to celebrate a weekend with family and friends; it is a type of hearty and filling soup that usually consists of several kinds of roots such as yucca, cassava, or probably potatoes. An essential ingredient is green plantain together with chicken or beef.

Usual Sancocho will contain pork or beef, but a luxurious Sancocho recipe served on special occasions is called "Siete Carnes" consisting of seven different types of meat. Sancocho is at all times served with boiled rice and often with slices of avocado on the side.

Others add a few drops of chili sauce to add a little spice, however spices are not generally typical in Dominican Republic native foods.

Other native foods from the Dominican Republic include Chicharrones de pollo which are small pieces of fired chicken, fired yucca or cassava, Moro de habichuelas made up of rice and beans, sopa criolla dominicana which is a native soup of meat and vegetables, and pastelón or baked vegetable cake.

What to Know About Dominican Republic Native Foods

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