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Discover the wide variety of colorful and delicious Dominican dishes known worldwide.
Santo Domingo has been recognized as the Capital of Gastronomic Culture of the Caribbean by the Ibero-American Academy of Gastronomy for two consecutive years, a distinction that celebrates its rich culinary tradition. Dominican traditional cuisine, also known as “creole cuisine,” is a mix of indigenous, European and African influences. This fusion has led to delicious, diverse cuisine, with recipes that are now world heritage, like the popular sancocho and stewed beans. The main restaurants are found in the Center (in the areas of Naco and Piantini), on Gustavo Mejía Ricart and Winston Churchill avenues, the Esplanade, Barrio Chico and the Colonial City. Below is a selection of the dishes you won’t want to miss, if you want to discover true Caribbean flavor.
Sofrito or sazon
Sofrito is a condiment that is mainly added to stews. It is prepared by cooking several vegetables like onion, garlic and pepper in olive oil on low heat, until they are slightly golden. In the Dominican Republic, there are three kinds of traditional sofritos, the origin of which is African: Dominican sofrito, with chili, garlic, onion, tomato, oregano and chicken broth; karima, with cilantro, radish, chili, onion, garlic and lime juice; and kjdrga, with garlic, chicken broth, cilantro, chili, orange juice, onion and tomato.
Sancocho
Sancocho is the quintessential Dominican dish. Although there are different preparations, in general, this soup or broth contains legumes, meat, tubers and different condiments. It is usually served with white rice and slices of avocado. The most special kind is seven-meat sancocho, made with creole hen, pork, beef, kid and several spices, such as oregano and cilantro.
Mangu plantain purée
Along with rice, plantain is the star ingredient of Dominican cuisine. Hundreds of recipes are made with it, including the traditional mangu, of African origin. This purée is made with green plantains cooked in water and salt, that are then mashed with a little butter and oil. Finally, it is served with red onion and a splash of oil and vinegar.
Mangu is also the base of the popular Dominican breakfast known as “Tres Golpes,” made of this delicious plantain purée, fried white cheese, scrambled eggs, avocado and salami. It is a classic you must try during your time in Santo Domingo.
Stewed beans
Stewed beans are a very popular side dish in Santo Domingo cuisine. In general, they are made with red, pinto or black beans. This stew is seasoned with chopped garlic, onion, oregano, pepper, tomato and pumpkin, and is cooked on low heat until it has the consistency of a sauce.
Stewed beans are one of the components of the “Bandera Dominicana,” a traditional dish made with colors similar to those on the country’s flag: white rice, red beans and beef.
Drinks and spirits in Santo Domingo
Santo Domingo has a large variety of cuisine on offer, which greatly features drinks. The terraces in the historical center beckon you to taste traditional spirits to the rhythm of bachata, or to savor original, flirty cocktails.
Mamajuana
Mamajuana, of African origin, is the most popular drink in the Dominican Republic. It was originally used with medicinal purposes and as a stimulant. This eye-catching liqueur is prepared by macerating rum and molasses and adding brazilwood, liana of palo chino, clove, liana of tres costillas, guaiacum and anise. The result is a smooth, semi-sweet flavor with spice and wood notes.
Morir soñando
It is said that this traditionally Dominican cocktail, Morir Soñando, was given its name because it is smooth and relaxing. Though it is simple and has few ingredients, its success is based in the exact combination of the freshness of the citrus and the creaminess of the milk. The traditional recipe combines orange juice, cane sugar, crushed ice and milk. There are also other variants with delicious fruit, such as passionfruit and lime.
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Santo Domingo, DOMINICAN REPUBLIC
