Are you ready to tantalize your taste buds with the bold flavors and vibrant culture of the Dominican Republic? Look no further! This Caribbean nation is renowned for its mouthwatering cuisine, which seamlessly blends African, Spanish, and indigenous influences. In this article, we’ll take you on a culinary journey through 18 authentic Dominican food recipes that will transport you to the sun-kissed streets of Santo Domingo.
From hearty stews like Sancocho de Siete Carnes to sweet treats like Pastelón de Plátano Maduro, and from savory meats like Chicharrón de Pollo to decadent desserts like Tres Leches Dominicano, we’ve got you covered. Whether you’re a seasoned foodie or just looking for a taste of the Caribbean in your own kitchen, these recipes are sure to delight.
Stay tuned as we dive into the world of Dominican cuisine and explore the flavors that make this island nation so beloved around the globe.
Sancocho de Siete Carnes
This traditional Sancocho de Siete Carnes recipe combines seven types of meat with a flavorful broth, resulting in a rich and satisfying stew perfect for special occasions or family gatherings.
Ingredients:
– 1 pound beef brisket
– 1 pound pork shoulder
– 1 pound chicken thighs
– 1/2 pound smoked sausage (such as morcilla)
– 1/4 pound bacon
– 1/4 pound ham hocks
– 1/4 pound goat meat (or substitute with lamb or beef shank)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups beef broth
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and paprika; cook for an additional minute.
4. Add the seven types of meat and stir to combine.
5. Pour in the beef broth, then add the potatoes and bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
La Bandera Dominicana
La Bandera Dominicana, also known as the Dominican Flag Cake, is a beloved dessert that represents the colors of the Dominican Republic’s flag. This moist and flavorful cake is made with a combination of white and brown sugars, eggs, and coconut milk, topped with a vibrant blue and red frosting to resemble the country’s flag.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 4 large eggs, at room temperature
– 1 cup coconut milk
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
– Blue and red frosting, for decoration
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, granulated sugar, and brown sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Whisk in coconut milk and baking powder.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let cakes cool completely before frosting with blue and red frosting.
Cooking Time: Approximately 1 hour, including preparation time.
Mangú con Los Tres Golpes
Start your day with a flavorful and filling breakfast dish that’s popular in the Dominican Republic – Mangú con Los Tres Golpes. This hearty meal consists of mashed green plantains, fried or scrambled eggs, and crispy pork rinds, all served together for a delicious and satisfying start to your day.
Ingredients:
– 2-3 green plantains
– 1/4 cup vegetable oil
– 2 large eggs
– 1/2 cup pork rinds (fried or baked)
– Salt and pepper to taste
– Optional: chopped onions, garlic, or cilantro for added flavor
Instructions:
1. Peel the plantains and boil them in salted water until they’re tender.
2. Drain the plantains and mash them with a fork until smooth.
3. Heat the oil in a pan over medium heat and fry the pork rinds until crispy.
4. Scramble or fry the eggs to your desired doneness.
5. Serve the mashed plantains with the fried pork rinds and scrambled eggs.
Cooking Time: 20-25 minutes
Chicharrón de Pollo
Chicharrón de Pollo is a popular Latin American street food that combines crispy fried chicken with flavorful spices and herbs. This recipe yields a delicious and addictive snack that’s perfect for parties or everyday munching.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together flour, cornstarch, Parmesan cheese, paprika, garlic powder, salt, and pepper.
2. Add the chicken pieces to the bowl and toss until evenly coated with the mixture.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. When the oil is hot, add the coated chicken pieces and fry for about 5-7 minutes on each side, or until golden brown and crispy.
5. Remove the Chicharrón de Pollo from the oil with a slotted spoon and drain on paper towels.
Cooking Time: About 15-20 minutes, depending on the size of the chicken pieces.
Habichuelas Guisadas
This hearty stew is a staple of Puerto Rican cuisine, made with tender beans, flavorful pork, and aromatic spices. With its rich flavor profile and comforting warmth, Habichuelas Guisadas is perfect for a cozy dinner or a family gathering.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 pounds pork shoulder, cut into 1-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 4 cups water
Instructions:
1. In a large pot, combine soaked pinto beans, pork shoulder, onion, garlic, red bell pepper, cumin, paprika, salt, and black pepper.
2. Pour in the water and bring to a boil. Reduce heat to low and simmer for 1 hour or until beans are tender.
3. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Pastelón de Plátano Maduro
Pastelón de Plátano Maduro is a classic Latin American dish that combines the natural sweetness of sweet potatoes with the savory flavor of ground beef. This casserole-style recipe is perfect for a comforting meal or potluck gathering.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can tomato paste
– 1 cup beef broth
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook sweet potatoes in boiling water until tender, about 15-20 minutes. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, tomato paste, and cumin to the skillet and cook until the mixture is well combined.
5. Combine cooked sweet potatoes and ground beef mixture in a 9×13 inch baking dish. Pour in beef broth and season with salt and pepper.
6. If using cheese, sprinkle it on top of the casserole.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 40-50 minutes
Tostones con Salsa de Ajo
This classic Latin American dish is a staple in many Caribbean and Central American cuisines. Tostones, which are twice-fried green plantains, are served with a flavorful garlic sauce that adds a punch of savory flavor.
Ingredients:
– 2-3 green plantains
– Vegetable oil for frying
– 1 head of garlic, minced
– 1/4 cup olive oil
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Peel the green plantains and cut them into 1-inch rounds.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices until they’re golden brown, about 3-4 minutes per side.
3. Remove the tostones from the oil and place them on paper towels to drain excess oil.
4. In a blender or food processor, combine the minced garlic, olive oil, lime juice, salt, and pepper. Blend until smooth.
5. Serve the tostones warm with the garlic sauce for dipping.
Cooking Time: 20-25 minutes
Morir Soñando
This creamy, sweet, and tangy dessert is a traditional Spanish treat that will transport you to a world of sweet dreams. Morir Soñando, which translates to “to die dreaming,” is a must-try for anyone with a sweet tooth.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup sugar
– 2 tablespoons orange flower water
– 1/2 teaspoon vanilla extract
– 3 large egg yolks
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the orange flower water and vanilla extract.
3. Let cool slightly, then whisk in the egg yolks until smooth.
4. Pour into individual serving cups or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Serve chilled, garnished with a sprinkle of sugar if desired.
Cooking Time: 10-15 minutes
Pollo Guisado Dominicano
This classic Dominican dish is a flavorful and comforting chicken stew that’s perfect for a cold winter night. With tender chicken, aromatic spices, and creamy coconut milk, this recipe is sure to become a family favorite.
Ingredients:
– 1 whole chicken (3 lbs), cut into 8 pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– 1 cup chicken broth
– Salt and black pepper, to taste
– 2 potatoes, peeled and cubed (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken and set aside. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add cumin, paprika, and cayenne pepper; cook for 1 minute.
4. Add coconut milk, chicken broth, salt, and black pepper. Stir to combine.
5. Return the chicken to the pot and bring to a simmer. Reduce heat to low and cook for 30-40 minutes or until the chicken is tender.
6. Serve hot with rice or roasted vegetables. If desired, add cubed potatoes to the stew during the last 20 minutes of cooking.
Cooking Time: 45-60 minutes
Arroz con Leche Dominicano
Arroz con Leche Dominicano is a classic Latin American dessert that combines creamy rice pudding with the sweetness of sugar and cinnamon. This comforting treat is perfect for any occasion, from family gatherings to cozy nights in.
Ingredients:
– 2 cups cooked white rice (preferably leftover)
– 3 cups milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes or until the pudding thickens and the rice is creamy.
3. Stir in cinnamon, cloves, and melted butter.
4. Remove from heat and let cool slightly before serving.
Cooking Time: 20 minutes
Empanadas de Yuca
Empanadas de yuca are a delicious and classic Latin American treat that combines the simplicity of mashed potatoes with the flaky, buttery goodness of pastry. These crispy pocket pastries are perfect for snacking or as a side dish.
Ingredients:
– 2 large yucca tubers, cooked and mashed
– 1/4 cup grated cheddar cheese (optional)
– 1 egg, beaten
– 1 tablespoon vegetable oil
– 1 package of empanada dough (homemade or store-bought)
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together mashed yucca, grated cheese (if using), and beaten egg.
3. Roll out the empanada dough to about 1/8 inch thickness.
4. Place a tablespoon of the yucca mixture in the center of each dough circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together with a fork.
6. Brush tops with vegetable oil and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Locrio de Pollo
A hearty and flavorful one-pot dish from Latin America, Locrio de Pollo is a comforting meal that’s perfect for a family dinner or potluck gathering. This recipe combines tender chicken, crunchy potatoes, and savory spices in a rich tomato-based broth.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2-3 medium-sized potatoes, peeled and cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chicken, potatoes, onion, and garlic; cook until the chicken is browned (about 5 minutes).
3. Add the cumin, smoked paprika, salt, and pepper; stir well.
4. Pour in the diced tomatoes; bring to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes or until the potatoes are tender.
5. Serve hot and enjoy!
Cooking Time: Approximately 45-50 minutes.
Bistec Encebollado
Bistec Encebollado is a flavorful and hearty dish that originated in the Dominican Republic, where tender beef steak is marinated in a mixture of onions, garlic, and spices, then grilled to perfection. This recipe serves 4-6 people.
Ingredients:
– 1 pound flank steak or skirt steak
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white vinegar
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine sliced onions, minced garlic, olive oil, vinegar, cumin, paprika, salt, and pepper.
2. Add the beef steak to the marinade, making sure it’s coated evenly.
3. Let the steak marinate for at least 30 minutes or overnight.
4. Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
5. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Arepas Dominicanas
Savor the warm, crispy goodness of traditional Dominican arepas, filled with savory beef and topped with creamy melted cheese.
Ingredients:
– 2 cups of pre-cooked cornmeal (masa harina)
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– 1 pound of ground beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of shredded cheddar cheese
– 1 egg, beaten (for brushing)
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a large bowl, mix together the cornmeal and salt. Gradually add in the vegetable oil, mixing until the dough forms.
3. Divide the dough into 4-6 portions, depending on desired arepa size.
4. Roll each portion into a ball and flatten slightly into disk shape.
5. Place the beef mixture (cooked ground beef with onion and garlic) onto one half of each arepa.
6. Fold the other half over to form a half-moon shape. Brush edges with beaten egg for sealing.
7. Cook the arepas in the skillet for 4-5 minutes per side, or until crispy and golden.
8. Top with melted cheddar cheese and serve warm.
Cooking Time: 15-20 minutes
Tres Leches Dominicano
Tres Leches Dominicano, also known as Dominican-Style Three-Layer Cake, is a popular dessert that combines the moistness of sponge cake with the richness of three types of milk. This recipe yields a tender and flavorful cake, perfect for special occasions or everyday treats.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 cup evaporated milk
– 1 cup sweetened condensed milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until well combined.
4. Beat in eggs one at a time.
5. Divide batter evenly among prepared pans.
6. Bake for 20-25 minutes or until toothpick inserted comes out clean.
7. Allow cakes to cool completely before soaking with milk mixture (whisk together whole, evaporated, and sweetened condensed milks).
8. Serve and enjoy!
Cooking Time: 45-50 minutes
Pescado con Coco
This Mexican-inspired dish combines succulent shrimp with the creamy richness of coconut milk, creating a flavorful and aromatic culinary experience. With its ease of preparation and satisfying result, Pescado con Coco is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, cumin, salt, and pepper; stir for 1 minute.
4. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Pour in the coconut milk and stir to combine.
6. Simmer the mixture for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Yaroa Dominicana
This traditional Dominican dessert is a delightful combination of sweet plantains, creamy cheese, and crunchy almonds. Perfect for special occasions or as a unique snack.
Ingredients:
– 2 ripe plantains
– 1 cup queso fresco (fresh cheese), crumbled
– 1/4 cup granulated sugar
– 1/4 cup chopped almonds
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the plantains into 1-inch thick rounds.
3. In a bowl, mix together crumbled cheese, sugar, and chopped almonds.
4. Place a plantain round on a baking sheet lined with parchment paper. Top with a spoonful of the cheese mixture, leaving a small border around the edges.
5. Drizzle melted butter over the filling.
6. Bake for 15-20 minutes or until the plantains are caramelized and the cheese is golden brown.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Majarete Dominicano
Majarete Dominicano is a traditional Dominican dessert made with rice, sweetened condensed milk, and spices. This creamy pudding is perfect for special occasions or as a comforting treat.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Raisins and walnuts for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the milk, sweetened condensed milk, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Add the melted butter and cooked rice to the saucepan. Stir constantly for 5-7 minutes or until the pudding thickens and the rice is fully incorporated.
4. Remove from heat and let cool slightly. Serve warm or at room temperature, garnished with raisins and walnuts if desired.
Cooking Time: 15-20 minutes
Summary
Discover the flavors of the Dominican Republic with these 18 authentic recipes. From hearty stews like Sancocho de Siete Carnes to classic dishes like La Bandera Dominicana, there’s something for everyone. Try your hand at making tender chicken with Chicharrón de Pollo or indulge in sweet treats like Pastelón de Plátano Maduro. Explore the world of Dominican cuisine with recipes for Mangú con Los Tres Golpes, Habichuelas Guisadas, and many more. Whether you’re looking to spice up your meals or connect with your heritage, these recipes are sure to delight.
Leave a Reply