Dominican Republic cuisine
14 entries in the Dominican Republic Cuisine compendium.
Dominican Republic cuisineA blend of Taíno, Spanish, African, and Middle Eastern culinary traditions.AsopaoPuerto Rico's national soup, a versatile stew with many variations.Bizcocho dominicanoMoist, airy cake with meringue frosting, popular in Dominican celebrations.Cervecería Nacional DominicanaLargest brewery in the Antilles and Central America.GuasacacaSavory sauce used in Dominican and Venezuelan cuisine.Habichuelas con dulceSweet bean dessert from the Dominican Republic, popular at Easter.LonganizaA Spanish sausage with regional variations worldwide.Mama JuanaDominican spiced beverage made from rum, wine, honey, and herbs.MangúMashed green plantains with pickled onions and three hits.Niño envueltoBeef rolls with filling, a commoner's dish from Argentina.PastelónA Caribbean casserole of plantains and seasoned meat.Pollo al carbónDominican charbroiled chicken marinated in citrus and spices.SancochoA traditional stew across Caribbean and Latin American cuisines.YaroaDominican street food of fries, meat, and cheese.
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