Dominicans call their cuisine: comida criolla which translates to Creole Food.
Its vibrant flavors and unique ingredients, is a delicious adventure waiting to be explored.
Every bite is a journey through the country’s rich history, reflecting Spanish, African, and Taino influences.
Whether it’s breakfast, lunch or dinner Domincan food is very much comfort food making you feel satisified and sated. Providing you with the engery to take on an exciting day.
Each local eatery or resturaunt you discover will have their own unique flavors they infuse into their dishes.
In true day tripper fashion we’re going to tell you some of the names of dishes and ingredients but not where to find them.
We’ll whet your appetite with a few essential terms to help you navigate Dominican menus on your adventure. So explore the local cuisine, dishes and ingredients of the region.
Then come back and let your fellow day tripper know about the dish you discovered.
Chicken & Beef
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Spanish
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English
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|---|---|
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Pollo
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Chicken
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alitas de pollo
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Chicken wings
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piernas de pollo
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chicken legs
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pechuga de pollo
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Chicken breast
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estofado de pollo
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Chicken Stew
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carne de res
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Beef
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bife
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steak
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bistec y cebolla
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steak and onions
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Estofado de Carne
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beef stew
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callos
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Tripe the stomach of a cow or other animal.
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Pork & Goat
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Spanish
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English
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|---|---|
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pernil
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pulled pork
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pernil al horno
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pork shoulder
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lechon la vara
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whole pig cooked on a spit
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cerdo
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pork
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jamón
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ham
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tocino
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Bacon
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cabro, chivo
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Goat
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chivo guisado
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stewed goat meat
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Eggs & Cheese
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Spanish
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English
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|---|---|
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queso
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Cheese
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queso frito
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fried cheese
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queso de freír
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Cheese with a high melting point
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queso blanco
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White cheese
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leche
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Milk
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huevos
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Eggs
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huevos revueltos
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Scrambled eggs, sometimes with ham (jamón)
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huevos fritos
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fried eggs
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huevos con el lado soleado hacia arriba
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eggs sunny side up
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tocino y huevos
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Bacon and eggs
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jugo de naranja,
jugo de china
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orange juice
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Types of Dishes
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Spanish
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English
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|---|---|
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habichuelas
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beans: can refer to red beans or tiny black peas known as morros
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asopoao
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A rich thick rice soup or pottage with vegetables, tomato sauce, and protein (chicken, shrimp most popular)
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mangú
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mashed plantains mixed with oil and bits of fried onion
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mondongo
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a hearty soup made from diced tripe (the stomach of a cow or pig) and slow cooked. A very popular dish
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bistec encebollado
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Grilled steak topped with onions and peppers.
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cassava
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A crispy, flat bread inherited from the Tainos
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sancocho
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A meat and tubers (See tubers) based stew. It typically contains several different meats from Goat, Chicken, Pork, and Beef
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Tubers (Veggies)
Tubers are vegetables that used in a varity of ways in Dominican foods. Tubers can refer to one or more roots or tubes listed below.
Some common ways in which they are used are boiled, fried, and mashed. They can be side dishes or used in soups and stews, and casseroles.
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Spanish
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English
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|---|---|
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Yaca
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Brazilian arrowroot
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Yautia blanca
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Malanga / Taro root
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Yautia morada
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Taro root family
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Yautia Amarilla
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Cocoyam root
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Yautia Coco
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Taro / Cocoyam root
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Batata
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Sweet potato
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Name
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Yam root
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Mapuey
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Yam family, root
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Plantains
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Part of the Banana family
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Auyama
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A form of pumpkin
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