The variety of native dishes in Dominican Republic is not only amazing but also a reflection of their distinct heritage.

What comes to mind when you think about the Dominican Republic?

Magnificent beaches, picture-perfect sand, and the beautiful seas are probably where your mind goes first. The cuisine is one aspect that is frequently overlooked.

The cuisine of the Dominican Republic is primarily influenced by a mix of Spanish, indigenous Tano, and African influences, with the first and last occurring over the last five centuries. The cuisine of the Dominican Republic is similar to that of other Latin American countries, specifically, the cuisines of the neighboring islands of Cuba and Puerto Rico, though the foods' names differ.

If you want to immerse yourself in Dominican culture while also enjoying delicious and authentic food, here's a list of traditional Dominican dishes and cuisines from numerous regions:

La Bandera

If you ring a Dominican family's doorbell at lunchtime on any certain day, chances are they're enjoying la bandera.

Rice, salad, meat, with avocado, tostones, beans and fried sweet plantains are sometimes served as a side dish. Isn't that a lot? For the hardworking Dominicans, it's intended to be a satisfying meal.

The name la bandera refers to "the flag," indicating how prevalent this dish is in Dominican households. Furthermore, the components are a synthesis of their inspirations from around the world. As a result, this plate is often referred to as "criolla comida."

La Bandera is easy to find in a Dominican neighbor's house, a comedor (local deli diner), or any restaurant in the Dominican Republic.

Pollo Guisado (Chicken stew)

Pollo guisado from Colombia and pollo guisado from Puerto Rico are both popular. On the other hand, the Dominicans  enjoy their own braised Dominican chicken so much!

Pollo guisado is one of the centerpieces of la bandera Dominicana, the traditional Dominican noon meal, and is served every day in millions of Dominican homes. Res guisada (braised beef) can fill that role as well, but chicken is more affordable, quicker to prepare.

Tostones

On the island, fried plantains are a popular dish. Tostones are typically served as a side dish or on their own. Plantains can be prepared in a variety of ways, including frying, and can be served for breakfast, lunch, or dinner.

Plantains were imported to the Dominican Republic from Africa (through Southeast Asia) during the colonization period, and they have remained a staple of Dominican cuisine since then.

What's the most popular way to eat them? With fried Dominican salami and a cold drink, of course.

A dish of tostones can be found almost anywhere on the island, from a tiny comedor (deli/restaurant) to a fancy restaurant.

Mangu

Mangu is a popular Dominican popular food that is also one of the most well-known representatives of Dominican cuisine. Five components make up the meal: eggs, fried Dominican salami, fried cheese, boiled and mashed green plantains, and vinegar-sauteed onions.

Los trio golpes (three hits) is a famous nickname for the dish, which refers to the cheese, salami, and eggs that are invariably served with it. Despite the fact that this dish can be consumed at any time of day, it is most usually served for breakfast.

Pica Pollo 

Pica pollo is a Dominican-style fried chicken dish served with cooked plantains and a cold beverage on the side, commonly Coke or beer. The chicken gets its freshness from the lemon juice in which it has been marinated, while the coating is primarily cornmeal or flour.

Yuca

Yuca is the root of the cassava plant, and while it is unappreciated in Western cultures, it is a staple food for millions of citizens from Nigeria to the Dominican Republic. You can't visit the Dominican Republic without trying this crop, which is so important to the indigenous Taino that it has its own deity.

The yuca is a versatile and healthful food with a distinct nutty flavor that will satisfy your appetite and taste senses at breakfast or dinner. Any store, restaurant, hotel buffet, or comedor will have the root crop on sale. It's delicious with eggs, cheese, salami, or a dip.

Chimichurri Burger

If you visit the Dominican Republic, you must try chimichurri, which is not to be confused with Argentina's famed sauce. This Dominican burger, also known as a "chimi," is the centerpiece of the island's street food scene. Chimis, which are topped with onions, tomatoes, and shredded cabbage and served with a mayonnaise and ketchup sauce, will lift your mood. 

Sancocho

This meaty stew is often made with beef, hog, goat, chicken, plantains, yams, pumpkins, and other root vegetables. It's commonly served with rice and avocado on the side.

While several Latin American nations have their own variations of sancocho as just an African legacy to the continent, rest assured that Dominican sancocho is really unique, with its thick broth and spices.

Sancocho will be available almost everywhere on the island, but notably in Puerto Plata and the colder mountain communities (such as Jarabacoa). Local cafes, traditional restaurants, or a friendly neighbor’s house make the most authentic version.

Yaroa

Yaroa is a classic Dominican Republic cuisine that originated in Santiago. This dish is created in a variety of ways around the country, but the most common ingredients include mashed sweet plantains, cheese, fries, beef, pork, chicken, and condiments including mayonnaise, ketchup, and mustard.

This layered meal is typically purchased from food truck sellers and is frequently consumed as a late-night street food snack. Yaroa is a popular club food served in a Styrofoam to-go box.

Jugo de Chinola

This isn't a dish, but it's a must-try drink when you are in the Dominican Republic. Passionfruit juice (jugo de chinola) is a pleasant and delicious drink. It's also a nutritious drink that's high in vitamins, antioxidants,  and minerals. I strongly urge everyone to try this amazing juice.

Suspiritos

Suspiritos is a Dominican dessert prepared with egg whites, lime juice, and powdered sugar. Meringue kisses is a good translation of the name of this dish. Suspiritos are eaten right away after they've been cooked, and they're frequently provided at birthday parties and baby showers. There are chocolate, coffee, and vanilla varieties available in addition to the basic variety.

Of course, this isn't a complete list. There are numerous other Dominican cuisine marvels to be found on the streets, as well as unique recipes that must be specially ordered from local vendors. Introduce yourself to a couple of these Dominican foods and drinks, and they will captivate your senses.