Mangú: A Staple Breakfast Dish
Originating from the Taino natives, Mangú is a beloved breakfast in the Dominican Republic.
Made from boiled and mashed green plantains, it’s often served with onions, fried cheese, eggs, or salami.
La Bandera Dominicana: The National Lunch
Translating to “The Dominican Flag,” this dish symbolizes the nation’s identity.
Consists of rice, red beans, meat (often chicken), and salad, representing the colors of the flag
Sancocho: A Heaty Stew for Family Gatherings
Sancocho is a rich, multi-meat stew known for its complex flavors and heartiness.
Combines meats like chicken, beef, and pork with a variety of root vegetables.
Habichuelas con Dulce: A Sweet Bean Dessert
A unique dessert, transforming beans into a sweet, creamy pudding.
Made with red beans, coconut milk, sugar, and sweet potatoes, often eaten during Lent.
Mofongo: A Flavorful Plantain Delight
Mofongo, with roots in African cuisine, is a testament to the island’s cultural fusion.
Made by frying then mashing plantains, and often mixed with garlic and pork cracklings.
