Dominican Republic cuisine

• Casabe – bread made out of yuca
• Guanimos – Guanimo, a dish that can be traced back to Mesoamerica Aztec and Mayan culture, are prepared exactly like tamales or hallaca. Cornmeal or cornflour made into a masa then stuffed and wrapped with banana leaf or cornhusk.

• Arroz con leche o Arroz con dulce –rice pudding
• Crème caramel – sweet egg custard known as flan. Coconut flan is known as quesillo de coco.

Mondongo beef tripe soup

• Mangú –
  

  Mangú
  mashed, boiled plantains can be traced back to west Africa where it is known as fufu. This is a typical and official national breakfast in the Dominican Republic but can also be served at lunch and dinner. Mangú is typically served with queso frito (white cheese fried in a pan), fried Dominican salami, fried eggs and topped with onions cooked in vinegar. This is also known as los tres golpes (the three hits). Plantains can be replaced with green bananas or squash where it is known as mazamorra.

• Arroz con almendras y pasas – A rice with raisins and almonds brought over by Lebanese. It is usually eaten around Christmas.
• Arroz con fideos - Rice cooked with toasted pasta. This dish is eaten with fresh cilantro.
• Kipes or Quipes - Deep fried bulgur roll filled with picadillo.
• Niño envuelto – Cabbage roll filled with rice. A dish brought over by Lebanese immigrants.

Yanikeiki, also called Yaniqueques

• Asopao - Rice, chicken or fish and vegetable soup similar to Gumbo originating in Puerto Rico. Dominicans have a unique asopao adding chicarron de pollo or coconut milk with seafood.
• Chen-chen – A cracked corn pilaf dish from Haiti thats made its way threw the Dominican Republic.
• Souflé de Batata con marshmallow – Sweet potato casserole is an American dish. Sweet potatoes are roasted with orange juice, sugar, spices and top with marshmallows. In the Dominican Republic sweet potatoes are replaced with batata. This is another Christmas classic.
• Moro de guandules – The Dominican Republic has adopted arroz con gandules (yellow-rice with pigeon peas, pork, olives and capers) known to Dominicans as moro de guandules.
• Yaniqueque – Jonnycakes, a dish brought by sugarcane workers from the Lesser Antilles over a century ago.

Pasteles en hojas

• Pasteles en hojas – A tamale made from plantains, squash and tubers. This is a Christmas tradition.
• Mofongo –
  

  Mofongo
  Original from Puerto Rico. It is made from fried green plantains or fried yuca, seasoned with garlic, olive oil, and pork cracklings, then mashed with a little broth. Mofongo is usually served with a chicken broth soup.
• Tostones –
  

  Tostones
  known as fritos verdes. They are fried green plantain slices served flattened and salted.
• Pastelitos – They are similar to a hand pie, usually fried and stuffed with beef or cheese.
• Yuca con mojo - Boiled or fried cassava with olive oil, garlic, citrus, onions and cilantro. A classic Cuban dish popular among Dominicans and other Latin countries.

• Aguají – Vegan soup made with mashed plantains, allspice and sofrito.
• Arepitas – Shredded yuca or cornmeal fritters mixed with eggs, sugar, and anise seeds.
• Buche e perico – Literally parrot's cheek. A hearty corn stew made with mirepoix, garlic, tomatoes, cilantro, smoked pork chops and squash.
• Camarones con coco y gengibre – Shrimp with coconut and ginger. This dish is prepared with Dominican seasoning as a base and with the addition of coconut milk and ginger.
• Chicharrón de pollo – fried chicken.
• Chimichurris – Hamburger topped with fry sauce (mayo and ketchup), tomatoes, and cabbage in a hero bread.
• Chulitos - Fresh grated cassava filled with ground meat.
• Rice dishes – Most dishes in the Dominican Republic are served with rice. A popular staple of the Dominican cuisine is arroz con maiz that combines the sweet flavor of corn with the salty flavor of rice and other ingredients.

Locrio a classic style of mixing rice with other kind of meat; this dish is usually served with a salad, yuca or plantains. Moro de guandules con coco a rice, pigeon peas (guandules), and coconut milk dish. Concón is usually something not cooked on its own. Instead, it is a byproduct of cooking rice. Simply put, it is the layer of burnt hard rice left behind when cooking in a caldero (iron pot). It contains the most flavor.

• Soups – Dominicans take much pride in their soups and most cooks on the island claim to make the best soup. More than a third of the country’s total population lives in poverty, and almost 20 per cent are living in extreme poverty. In rural areas poor people constitute half of the population. Soup in the Dominican Republic are easy, cheap and can feed a large number of people. Chambre a legumes, rice and meat stew. Chapea a red or white beans stew with mashed squash, longaniza (sausage), and ripe plantains. Dominican Republic has also adopted many soups like sancocho the Dominican national soup, mondongo (beef tripe soup), crema de cepa de apio (celery root soup).
• Spaghetti a la Dominicana – Spaghetti cooked with Dominican salami, celery, stewed tomatoes, onions, garlic, tomato sauce, orégano, and olives and then afterwards meat sauce is poured. Also served for breakfast, lunch and dinner. Recipe tends to vary.
• Telera – Dominican bread similar to Mexican Telera.
• Pan de coco – Coconut bread.
• Pico y pala – Pick and shovel. Chicken feet and neck is associated with the popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
• Guisados – Braised meat or fish cooked a have tomato sauce base with Dominican style sofrito. A small amount of sour orange or lime juice, and sugar is traditional added. When done it is served with rice. This is a popular staple in Dominican kitchens. Carne mechada is braised tenderloin or flank. Brasied oxtail and cow tongue are usually spicy using scotch bonnet or other local chilies. Beans and vegetables are cooked the same but with no citrus added.
• Pastelón – Casseroles. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence. Pastelón are usually stuffed with ground meat or chicken.
• Wasakaka – A sauce served on roasted or grilled chicken made from lime juice, parsley, garlic, olive oil, salt and pepper.