Mangu is a classic Dominican breakfast dish made from boiled and mashed green plantains. It's often served with sautéed onions, cheese, fried eggs, and crispy Dominican salami, creating a hearty and flavorful meal. ¹⁾

Sancocho is a hearty stew enjoyed throughout the Caribbean, including the Dominican Republic. It typically features a variety of meats such as chicken, beef, and pork, along with root vegetables like yuca, plantains, and potatoes, simmered in a savory broth flavored with herbs and spices. ²⁾

La Bandera, or “the flag,” is a quintessential Dominican lunch dish named for its resemblance to the colors of the Dominican flag. It consists of rice, stewed beans, and a protein such as chicken, beef, or pork, accompanied by a side of salad or boiled plantains. ³⁾

Pescado Frito, or fried fish, is a popular dish enjoyed in coastal regions of the Dominican Republic. Fresh fish, such as red snapper or grouper, is seasoned with herbs and spices, coated in flour or batter, and fried until crispy and golden brown. ⁴⁾

Mondongo is a hearty soup made from tripe (cow stomach) simmered with vegetables such as carrots, celery, and peppers, in a flavorful broth. It's seasoned with herbs and spices and often enjoyed with a side of rice or avocado. ⁵⁾

Tostones are twice-fried green plantains that are flattened, fried until crisp, and seasoned with salt. They're a popular snack or side dish in Dominican cuisine, often served with a dipping sauce such as garlic sauce or avocado dip. ⁶⁾

Pastelón is a Dominican version of lasagna, featuring layers of sweet plantains, seasoned ground beef, cheese, and sometimes vegetables such as carrots or peppers. It's baked until bubbly and golden brown, resulting in a comforting and satisfying casserole. ⁷⁾

Morir Soñando, which translates to “to die dreaming,” is a refreshing and creamy beverage made from orange juice, milk, sugar, and ice. It's a popular drink enjoyed on hot days for its cooling and invigorating qualities. ⁸⁾

Asopao de Pollo is a comforting chicken and rice soup, similar to paella, with a thick and hearty consistency. It's flavored with sofrito (a mixture of onions, peppers, garlic, and herbs), tomatoes, and saffron, creating a flavorful and aromatic dish. ⁹⁾

Tres Golpes, which means “three hits” in Spanish, refers to a classic Dominican breakfast consisting of mangu (mashed plantains), fried cheese, salami, and sometimes eggs. It's a hearty and satisfying morning meal. ¹⁰⁾

The Dominican chimichurri burger is a popular street food item featuring a seasoned beef patty topped with cabbage slaw, tomato, onion, and a special sauce made from mayonnaise, ketchup, vinegar, and spices. It's often served on a toasted bun. ¹¹⁾

Pastelitos are savory turnovers filled with a variety of fillings such as beef, chicken, cheese, or vegetables, encased in a flaky pastry crust and fried until golden brown. They're a popular snack or appetizer in Dominican cuisine. ¹²⁾

Batata Dulce, or sweet potato, is a versatile ingredient used in both savory and sweet dishes in Dominican cuisine. It can be boiled, mashed, roasted, or fried and enjoyed as a side dish or dessert. ¹³⁾

Arroz con Leche, or rice pudding, is a creamy and comforting dessert made from rice cooked in milk with sugar, cinnamon, and sometimes raisins. It's often served warm or chilled and enjoyed as a sweet treat or after-dinner indulgence. ¹⁴⁾

Yuca al Mojo is a simple yet flavorful dish featuring boiled yuca (cassava) served with a tangy garlic and citrus sauce known as mojo. It's a popular side dish or accompaniment to grilled meats or seafood in Dominican cuisine. ¹⁵⁾