Dominican Gastronomy

The most delicious flavors

*Photos by Chef Ana Lebrón

Dominican gastronomy has been forged throughout history with the influences of distinct communities and cultures, which has made it both diverse and exotic. It plays an important role in defining our distinctive cultural wealth and it’s recognized globally as one of our most delicious tourist attractions.
Additionally, our country has a privileged geographical position, as we are surrounded by the waters of the Caribbean Sea and the Atlantic Ocean, but also crossed by rivers and mountains. This has made possible the cropping of key products such as bananas, plantains, beans and coconuts, which can be used in dozens of recipes, as well as traditional dishes based on a combination of flavors of sea and land. Typical dishes are the seven-meat stew (sancocho), mofongo, mangú, goat roast, fish with coconut and a coconut or milk-based dessert. For more information: https://www.godominicanrepublic.com/about-dr/gastronomy

Sancocho Siete Carnes (For 20 people)
Chef Esperanza Lithgow's Recipe


  • 1 chicken (4 pounds)
  • 2 pounds of pork
  • 1-pound beef
  • 1-pound goat meat
  • 1-pound pork sausage
  • 1-pound beef brisket
  • 1 pound of pork bacon
  • 7 or 8 tablespoons of sea salt
  • 2 teaspoons of oregano
  • 1 large garlic head
  • 5 liters of water
  • 2 pounds West Indian pumpkin
  • 6 ears of corn
  • 8 Malagueta pepper seeds
  • 8 plantains
  • 2 pounds malanga (yautia)
  • 2 pounds yam (ñame)
  • 2 pounds yellow malanga
  • 2 pounds cassava (yuca)
  • 3 tablespoons cilantro
  • 3 tablespoons of vegetables
  • 1/4 cup of bitter orange vinegar
  • 1/4 cup vinegar*
  • Spicy to taste

Preparation: Clean the chicken and cut it into medium parts. Cut the other meats into pieces and wash them all. Season and place in a large pot, adding the water and putting on the fire until almost softened with half of the pumpkin, the corn, and the Malagueta pepper seeds.
Add the broken food into pieces keeping in mind to put the plantains first and then the rest. Add the rest of the pumpkin. Let thicken to taste. Straighten the salt and add the other ingredients.
Note: The bitter orange vinegar and vinegar should be added to the Sancocho at the last minute after all the ingredients are cooked because putting them earlier there is a risk that the Sancocho will be dark.

Green Plantains Mangú (For 6 people)
Chef Esperanza Lithgow's Recipe


  • 6 plantains
  • Sea salt to taste
  • Oil
  • 2 onions rings put with vinegar and a pinch of salt

Preparation: Peel and cut the plantains in two parts and bring to a boil with salt for approximately 15 minutes, before being ready, add a little water and bring to a boil.
Remove from the water and mash with a masher, pouring the hot water into which they were cooked.
After it is almost done, pour a stream of cold water to make it smooth.
Prepare the onion in the oil and let it cook halfway.
Place above the mangú.
It could be served for breakfast and accompanied by fried or scrambled eggs depending on your choice, also with white frying cheese, sausages, and bacon.

Fish in Coconut Sauce (For 3 people)
Chef Esperanza Lithgow's Recipe


  • 3 pounds of fish
  • 1 large garlic head
  • 3 teaspoons of sea salt
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon oregano
  • 1/8 teaspoon of pepper
  • 1 little flour to wrap the fish wheels
  • 1 cup of oil

  • The oil where the fish was fried
  • 1 medium onion rings
  • The season where the fish was marinated
  • 4 Barceló tomatoes
  • 1 green pepper rings
  • 1 red pepper rings
  • 1 bay leaf
  • 2 tablespoons minced leek
  • 1 sprig of parsley
  • 3 teaspoons of tomato paste
  • 2 cans of coconut milk
  • 1 teaspoon of lemon juice

Preparation: Clean the fish from scales, wash and dry with a cloth and start on the wheels. Crush the garlic and mix it with the salt, lemon juice, oregano, and pepper. Mix well, strain and marinade with this seasoning and fish. Let marinate for an hour. Wrap each drained fish wheel in flour and fry in hot oil at 375 ° F if using a thermometer.
Preparation of the Sauce: In hot oil, lightly brown the onions, add the seasoning, tomatoes, chili peppers, bay leaf, leek, parsley, and tomato paste. Let fry for 5 or 8 minutes.
In the pan where you are going to continue cooking the fish, add the coconut milk. Simmer until warm slightly. Add sofrito. Let simmer for a few minutes without boiling. Add the fish wheels, cover, and simmer for 15 to 20 minutes. Add a teaspoon of lemon juice. When serving, do it carefully to avoid breaking the wheels. Strain the sauce (reserving some onion wheels and red pepper) and pour it over the fish already in the bowl to bring it to the table. Garnish with onion wheels and reserved red chili.
Note: When you add the sofrito to the coconut milk, it must be allowed to heat without boiling, as the sauce would very easily be cut off. After the fish is added, it does not matter if it boils, since it has flour.

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