18 Delicious Dominican Recipes Authentic

Dive into the vibrant flavors of the Caribbean with our roundup of 18 Delicious Dominican Recipes Authentic to your kitchen! Whether you’re craving the comfort of a hearty Sancocho or the sweet delight of Habichuelas con Dulce, these dishes promise to transport your taste buds to the sunny shores of the Dominican Republic. Perfect for home cooks looking to spice up their meal rotation, let’s get cooking!

Sancocho (Dominican Beef Stew)

Zesty and hearty, Sancocho is a Dominican Beef Stew that brings warmth and flavor to any table. This dish is a perfect blend of tender beef, root vegetables, and aromatic spices, simmered to perfection.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white preferred)
• 4 garlic cloves, minced (fresh is best)
• 1 bell pepper, diced (any color)
• 2 tbsp tomato paste (for depth of flavor)
• 6 cups water (adjust as needed)
• 1 lb yuca, peeled and cut into chunks (also known as cassava)
• 1 lb potatoes, peeled and cut into chunks (Yukon Gold recommended)
• 1 lb sweet potatoes, peeled and cut into chunks (adds sweetness)
• 1 ear of corn, cut into 3 pieces (optional for texture)
• 1 tsp oregano (dried or fresh)
• 1 tsp cumin (adjust to taste)
• Salt and pepper to taste (start with 1 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes to the pot, searing on all sides until browned, about 5 minutes total. Tip: Do not overcrowd the pot to ensure proper browning.
3. Stir in onion, garlic, and bell pepper, cooking until softened, about 3 minutes.
4. Mix in tomato paste, coating the beef and vegetables evenly, cook for 1 minute.
5. Pour in water, scraping the bottom of the pot to release any browned bits. Tip: This adds flavor to the stew.
6. Add yuca, potatoes, sweet potatoes, corn, oregano, cumin, salt, and pepper. Stir to combine.
7. Bring the stew to a boil, then reduce heat to low, covering the pot. Simmer for 1.5 hours, or until the beef and vegetables are tender. Tip: Stir occasionally to prevent sticking.
8. Adjust seasoning with salt and pepper if needed before serving.

Enjoy the rich, comforting flavors of Sancocho, where the beef is fork-tender and the vegetables melt in your mouth. Serve it with a side of avocado or a sprinkle of fresh cilantro for an extra burst of flavor.

La Bandera Dominicana (The Dominican Flag)

Let’s dive into the vibrant flavors of La Bandera Dominicana, a dish that’s as colorful as the flag it’s named after. This traditional meal is a staple in Dominican households, combining simple ingredients to create a hearty and satisfying dish.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 4 cups water
• 1 lb chicken thighs (skin-on for more flavor)
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp oregano
• 1 large onion (sliced)
• 1 bell pepper (sliced)
• 2 cups canned red kidney beans (drained and rinsed)
• 1 tbsp tomato paste
• 1 tsp cumin

Instructions

1. In a large pot, heat olive oil over medium heat. Add rice, stirring occasionally, until lightly toasted, about 2 minutes.
2. Add water and salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Do not stir during this time.
3. While rice cooks, season chicken thighs with soy sauce, garlic powder, and oregano. Let marinate for at least 10 minutes.
4. In a separate pan, cook chicken over medium heat until browned and cooked through, about 7 minutes per side. Remove and set aside.
5. In the same pan, sauté onion and bell pepper until soft, about 5 minutes. Add kidney beans, tomato paste, and cumin. Cook for another 5 minutes, stirring occasionally.
6. Fluff rice with a fork and serve alongside the chicken and bean mixture. For an authentic touch, arrange the components to resemble the Dominican flag.

Combining the fluffy rice, tender chicken, and savory beans creates a dish that’s both comforting and full of flavor. Serve with a side of avocado or fried plantains for an extra touch of Dominican flair.

Mangu (Mashed Plantains)

Gather around as we dive into the comforting world of Mangu, a beloved Dominican dish that turns simple plantains into a creamy, dreamy side. Perfect for breakfast or any meal, this dish is a testament to the magic of minimal ingredients.

Ingredients

• 2 large green plantains (look for firm, unripe ones for the best texture)
• 4 cups water (for boiling)
• 1 tbsp salt (adjust to taste)
• 1/4 cup olive oil (or any neutral oil)
• 1 small onion, thinly sliced (for topping, optional)
• 1 tbsp vinegar (apple cider or white, for topping, optional)

Instructions

1. Peel the plantains by cutting off the ends, making a shallow slit along the length, and removing the skin under running water to ease the process.
2. Cut the plantains into 1-inch chunks and place them in a pot with 4 cups of water and 1 tbsp of salt.
3. Bring the water to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until the plantains are fork-tender.
4. While the plantains cook, heat 1/4 cup olive oil in a small pan over medium heat. Add the sliced onion and cook until translucent, about 3-5 minutes. Stir in 1 tbsp vinegar, then remove from heat.
5. Drain the plantains, reserving 1/2 cup of the cooking water. Mash the plantains with a potato masher or fork, gradually adding the reserved water until you reach a smooth, creamy consistency.
6. Serve the mashed plantains topped with the onion mixture. Tip: For extra creaminess, stir in a tablespoon of butter during mashing. Tip: If the mash is too thick, add more reserved water a tablespoon at a time. Tip: For a traditional touch, serve with fried cheese, salami, and eggs.

This Mangu boasts a velvety texture with a subtle sweetness, perfectly balanced by the tangy onion topping. Try it alongside a fried egg for a hearty breakfast that’ll transport you straight to the Caribbean.

Habichuelas Guisadas (Stewed Beans)

Begin your culinary journey with Habichuelas Guisadas, a comforting stewed beans dish that’s both nutritious and bursting with flavor. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 cups dried red kidney beans (soaked overnight for best texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups water (for a thicker stew, reduce by 1 cup)
• 1 tbsp tomato paste (for depth of flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Drain the soaked beans and rinse under cold water to remove any impurities.
2. In a large pot, heat the olive oil over medium heat (about 300°F) until shimmering.
3. Add the diced onion and green bell pepper, sautéing until soft and translucent, about 5 minutes.
4. Stir in the minced garlic, ground cumin, and dried oregano, cooking for another minute until fragrant.
5. Add the drained beans to the pot along with 4 cups of water, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beans are tender. Stir occasionally to prevent sticking.
7. Once the beans are tender, stir in the tomato paste, salt, and black pepper. Simmer uncovered for an additional 10 minutes to thicken the stew.
8. Tip: For a creamier texture, mash a small portion of the beans against the side of the pot before the final simmer.
9. Tip: Taste and adjust the seasoning with more salt or pepper if needed before serving.
10. Tip: If the stew is too thick, add a little water until you reach your desired consistency.

Your Habichuelas Guisadas should now have a rich, velvety texture with layers of savory and aromatic flavors. Serve it over steamed rice for a hearty meal, or with a side of crusty bread to soak up the delicious sauce.

Pollo Guisado (Dominican Braised Chicken)

Zesty and comforting, Pollo Guisado is a Dominican classic that brings warmth to any table. This dish, with its tender chicken and rich sauce, is perfect for those looking to explore Caribbean flavors with simple, step-by-step guidance.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white preferred)
• 1 bell pepper, diced (any color)
• 4 garlic cloves, minced (fresh is best)
• 1 tbsp tomato paste
• 1 tsp ground cumin (adjust to taste)
• 1 tsp dried oregano
• 2 cups chicken broth (low sodium recommended)
• 1 large potato, cubed (Yukon Gold holds shape well)
• 1 carrot, sliced (about 1 cup)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then brown in the pot for 4-5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, bell pepper, and garlic until softened, about 3 minutes. Tip: Scrape the browned bits from the chicken for extra flavor.
4. Stir in tomato paste, cumin, and oregano, cooking for 1 minute until fragrant.
5. Return chicken to the pot, add chicken broth, and bring to a simmer. Cover and cook for 20 minutes.
6. Add potato and carrot, then simmer uncovered for another 15 minutes, or until vegetables are tender. Tip: The sauce should thicken slightly; if too thin, simmer longer.
7. Adjust seasoning with salt and pepper before serving. Tip: Let it rest for 5 minutes to allow flavors to meld.

Unbelievably tender, the chicken falls off the bone, enveloped in a sauce that’s both hearty and aromatic. Serve over steamed rice or with a side of avocado for a complete meal that’s sure to impress.

Tostones (Fried Plantains)

Now, let’s dive into making Tostones, a crispy and savory treat that’s perfect for any occasion. This guide will walk you through each step to ensure your fried plantains turn out perfectly golden and delicious every time.

Ingredients

• 2 green plantains (look for firm, unripe ones for the best texture)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (for soaking)

Instructions

1. Peel the plantains by cutting off both ends, making a shallow slit along the length, and removing the skin in sections.
2. Cut the peeled plantains into 1-inch thick slices on a diagonal to maximize surface area.
3. Heat the oil in a deep skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
4. Fry the plantain slices in batches for about 3 minutes per side, until they’re lightly golden but not fully cooked.
5. Remove the slices from the oil and drain on paper towels. Let them cool for a minute until they’re safe to handle.
6. Flatten each slice to about 1/4-inch thickness using the bottom of a glass or a tostonera, pressing gently to avoid breaking.
7. Soak the flattened plantains in salted water for 1 minute to season them, then pat dry with paper towels.
8. Re-fry the tostones in the hot oil for another 2 minutes per side, until they’re crispy and deep golden brown.
9. Remove from the oil, drain on fresh paper towels, and sprinkle with salt while still hot.

Enjoy your tostones hot, with a side of garlic mojo or avocado salsa for dipping. Their crispy exterior and tender interior make them a versatile side or snack that’s sure to impress.

Arroz con Leche (Rice Pudding)

Delving into the comforting world of desserts, Arroz con Leche stands out as a creamy, dreamy treat that’s both simple to make and deeply satisfying. This traditional rice pudding is a delightful way to end any meal or enjoy as a sweet snack.

Ingredients

• 1 cup white rice (short-grain preferred for creaminess)
• 4 cups whole milk (for richness, can substitute with 2% for lighter version)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1/2 cup sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup water
• 1/4 tsp salt (enhances flavors)

Instructions

1. In a medium saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
3. Remove the cinnamon stick and add the milk, sugar, and salt to the saucepan. Stir well to combine.
4. Increase the heat to medium and cook, stirring frequently, for 20-25 minutes, or until the mixture thickens to a pudding-like consistency.
5. Remove from heat and stir in the vanilla extract. Let it sit for 5 minutes to allow the flavors to meld.
6. Serve warm or chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.

Great texture and flavor make this Arroz con Leche a versatile dessert. Enjoy it warm for a comforting treat or chilled for a refreshing summer dessert. For a creative twist, top with fresh fruit or a drizzle of caramel sauce before serving.

Pastelon de Platano Maduro (Sweet Plantain Lasagna)

Venturing into the world of Latin cuisine brings us to a delightful dish that layers the sweetness of ripe plantains with savory ground beef, creating a harmonious blend of flavors. This recipe is perfect for those looking to explore new textures and tastes in their cooking repertoire.

Ingredients

• 4 ripe plantains (look for deep yellow skins with black spots)
• 1 lb ground beef (85% lean for optimal flavor)
• 1 cup tomato sauce (homemade or store-bought)
• 1/2 cup shredded mozzarella cheese (for a creamy melt)
• 1/4 cup vegetable oil (or any neutral oil for frying)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (for aromatic depth)

Instructions

1. Peel the plantains and slice them lengthwise into 1/4-inch thick pieces. Tip: A sharp knife makes this easier.
2. Heat the vegetable oil in a large skillet over medium heat (350°F). Fry the plantain slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
3. In the same skillet, cook the ground beef over medium heat until no longer pink, breaking it apart with a spoon. Tip: Drain excess fat for a lighter dish.
4. Add the diced onion and minced garlic to the beef, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the tomato sauce, salt, and pepper. Simmer for 5 minutes to blend the flavors. Tip: Letting it simmer enhances the sauce’s richness.
6. Preheat your oven to 375°F. In a baking dish, layer half of the fried plantains, followed by the beef mixture, then the remaining plantains. Sprinkle the mozzarella cheese on top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden. Tip: Watch closely to prevent over-browning.

Yielded is a dish where the sweet, caramelized plantains contrast beautifully with the savory beef, all brought together by the gooey cheese. Serve it with a side of avocado salad for a refreshing contrast.

Chicharron de Pollo (Dominican Crispy Chicken)

Here’s how to make Chicharron de Pollo, a Dominican crispy chicken dish that’s bursting with flavor and has the perfect crunch. Follow these steps carefully to achieve the best results.

Ingredients

• 2 lbs chicken thighs, cut into bite-sized pieces (bone-in for more flavor)
• 1 cup lime juice (freshly squeezed for the best taste)
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 4 cloves garlic, minced (adjust to taste)
• 1 tsp oregano (dried or fresh)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup all-purpose flour (for coating)
• 1 cup cornstarch (for extra crispiness)
• 2 cups vegetable oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine chicken pieces with lime juice, soy sauce, minced garlic, oregano, salt, and black pepper. Mix well to ensure all pieces are evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. In a separate bowl, whisk together all-purpose flour and cornstarch. This combination ensures your chicken will be extra crispy.
3. Heat vegetable oil in a deep fryer or large, deep skillet to 375°F. Use a thermometer to maintain the correct temperature for even cooking.
4. Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, shaking off any excess. This step is crucial for achieving that signature crunch.
5. Fry the chicken in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy chicken. Cook each batch for about 6-8 minutes, or until golden brown and crispy.
6. Use a slotted spoon to transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil. This keeps the chicken crispy.

Golden and crispy on the outside, juicy and flavorful on the inside, Chicharron de Pollo is a dish that’s sure to impress. Serve it with a side of tostones or a fresh salad for a complete meal that brings a taste of the Dominican Republic to your table.

Morir Soñando (Dominican Orange Milkshake)

Getting started with a refreshing and creamy beverage, Morir Soñando, or Dominican Orange Milkshake, is a delightful blend of citrus and dairy that’s perfect for cooling down on a warm day. This simple yet flavorful drink combines the tanginess of fresh oranges with the smoothness of milk, creating a dreamy texture that lives up to its name, ‘to die dreaming.’

Ingredients

• 2 cups fresh orange juice (strained to remove pulp for a smoother texture)
• 1 cup whole milk (for creaminess, can substitute with evaporated milk for a richer taste)
• 1/4 cup sugar (adjust to taste, depending on the sweetness of the oranges)
• 1 tsp vanilla extract (optional, for added depth of flavor)
• Ice cubes (as needed, for serving)

Instructions

1. In a blender, combine the fresh orange juice, whole milk, sugar, and vanilla extract. Blend on medium speed for about 30 seconds until the sugar is completely dissolved.
2. Taste the mixture and adjust the sweetness by adding more sugar if needed, blending for an additional 10 seconds to incorporate.
3. Fill serving glasses halfway with ice cubes to keep the drink chilled.
4. Pour the blended mixture over the ice, leaving a little space at the top for the drink to mix as it’s served.
5. Stir gently before drinking to combine the flavors evenly. Tip: For an extra frothy texture, blend the mixture for a few seconds longer before pouring.

The resulting Morir Soñando is luxuriously smooth with a perfect balance of sweet and tangy flavors. Serve it immediately for the best texture, or garnish with a thin orange slice on the rim for an elegant touch.

Empanadas de Yuca (Cassava Empanadas)

Delving into the world of Latin American cuisine, empanadas de yuca offer a delightful twist on the traditional empanada, using cassava for a gluten-free dough that’s both tender and crispy. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• 2 cups cassava flour (look for finely ground for smoother dough)
• 1/2 cup warm water (adjust as needed for dough consistency)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 cup cooked, shredded chicken (or any filling of choice)
• 1/2 cup diced onions (sauté until translucent for best flavor)
• 1 tbsp olive oil (for sautéing)
• 1/2 tsp cumin (adds depth to the filling)

Instructions

1. In a large bowl, mix cassava flour and salt. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Tip: The dough should not stick to your hands; add more flour if too sticky.
2. Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a disc about 1/4 inch thick. Tip: Use a rolling pin between two sheets of parchment paper for even thickness.
3. Heat olive oil in a pan over medium heat. Sauté onions until translucent, about 3 minutes. Add shredded chicken and cumin, cooking for another 2 minutes. Let cool slightly.
4. Place a spoonful of the chicken mixture in the center of each dough disc. Fold over to form a half-moon shape, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
5. Heat oil in a deep fryer or large pan to 350°F. Fry empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Cassava empanadas boast a unique texture—crispy on the outside, yet soft and chewy inside. Serve them with a side of spicy salsa or a cooling avocado dip for a contrast in flavors that elevates the dish.

Locrio de Pollo (Dominican Chicken and Rice)

Here’s a classic Dominican dish that’s as flavorful as it is comforting. Locrio de Pollo, or Dominican Chicken and Rice, is a one-pot wonder that combines tender chicken with aromatic rice, all cooked together to perfection.

Ingredients

• 2 cups long-grain white rice (rinsed until water runs clear)
• 1 lb chicken thighs (bone-in, skin-on for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion (diced)
• 1 bell pepper (diced, any color)
• 4 garlic cloves (minced)
• 1 tbsp tomato paste
• 4 cups chicken broth (low sodium, adjust salt to taste)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper (adjust to taste)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion and bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
3. Add garlic and tomato paste, stirring for 1 minute until fragrant.
4. Return chicken to the pot. Add rice, chicken broth, oregano, cumin, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat. Let stand covered for 5 minutes. Fluff rice with a fork and garnish with cilantro before serving.

Variations of this dish can include adding peas or carrots for color and sweetness. The rice should be fluffy and slightly sticky, with the chicken falling off the bone tender. Serve with a side of avocado salad for a complete meal.

Bizcocho Dominicano (Dominican Cake)

Kickstart your baking journey with this exquisite Bizcocho Dominicano, a Dominican cake that’s as fluffy as it is flavorful. Perfect for celebrations or a sweet weekend treat, this cake promises a delightful experience with every bite.

Ingredients

• 2 cups all-purpose flour (sifted for a lighter texture)
• 1 cup granulated sugar (adjust to taste)
• 4 large eggs (room temperature for better volume)
• 1/2 cup unsalted butter (softened, or use margarine as an alternative)
• 1/2 cup whole milk (for richness, can substitute with almond milk)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes, using an electric mixer for best results.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Mix in the vanilla extract, ensuring it’s evenly distributed throughout the batter.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt to combine these dry ingredients thoroughly.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to prevent the batter from curdling.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it doesn’t collapse.

Once cooled, the Bizcocho Dominicano reveals a tender crumb and a subtly sweet flavor, making it a versatile base for your favorite frosting or a simple dusting of powdered sugar. Serve it alongside a cup of coffee or as the star of your dessert table for a truly memorable treat.

Arepas (Cornmeal Cakes)

Discover the simplicity and versatility of Arepas, a staple in Latin American cuisine that’s as easy to make as it is delicious. These cornmeal cakes are the perfect blank canvas for your favorite fillings, from cheese to shredded meats, and can be enjoyed any time of the day.

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)
• 2 1/2 cups warm water (adjust as needed for consistency)
• 1 tsp salt (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil, for cooking)

Instructions

1. In a large mixing bowl, combine the pre-cooked white cornmeal and salt.
2. Gradually add warm water to the cornmeal mixture, stirring continuously until a soft dough forms. Tip: The dough should hold together without sticking to your hands; add more water or cornmeal as needed.
3. Divide the dough into 8 equal portions and shape each into a ball.
4. Flatten each ball between your palms to form a disc about 1/2 inch thick. Tip: If the edges crack, wet your fingers with water and smooth them out.
5. Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat (350°F).
6. Cook the arepas for about 5 minutes on each side, or until a golden crust forms. Tip: Press down gently with a spatula to ensure even cooking.
7. Transfer the cooked arepas to a plate lined with paper towels to absorb any excess oil.

Arepas boast a delightful contrast between their crispy exterior and soft, fluffy interior. Serve them warm, split open, and stuffed with your choice of fillings for a customizable meal that’s sure to impress.

Pescado con Coco (Fish in Coconut Sauce)

Now, let’s dive into making Pescado con Coco, a delightful dish that combines the freshness of fish with the rich, creamy texture of coconut sauce. This recipe is perfect for those looking to explore the flavors of coastal cuisine with a simple, step-by-step approach.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into chunks
• 1 cup coconut milk (for a richer sauce, use full-fat)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
3. Stir in the sliced red bell pepper and cook for another 2 minutes until slightly softened.
4. Sprinkle ground cumin, salt, and black pepper over the vegetables. Stir well to combine.
5. Place the fish chunks into the skillet. Cook for 2 minutes on each side, just until they start to turn opaque.
6. Pour coconut milk over the fish and vegetables. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
7. Garnish with fresh cilantro before serving.

Just like that, you’ve got a creamy, flavorful dish that’s both comforting and exotic. The fish should be tender and flaky, enveloped in a velvety coconut sauce with a hint of spice. Serve it over steamed rice or with a side of plantains for a complete meal.

Dulce de Leche Cortada (Curdled Milk Sweet)

Zesty and comforting, Dulce de Leche Cortada is a traditional sweet that transforms simple ingredients into a creamy, caramel-like delight. Perfect for those who appreciate the magic of milk-based desserts, this recipe is a delightful way to explore the richness of curdled milk sweetened to perfection.

Ingredients

• 4 cups whole milk (for a richer taste, use full-fat)
• 1 cup granulated sugar (adjust to taste)
• 1/2 tsp baking soda (ensures smooth texture)
• 1 tsp vanilla extract (or almond extract for a twist)

Instructions

1. In a large, heavy-bottomed pot, combine the milk and sugar over medium heat, stirring constantly until the sugar dissolves completely.
2. Once the sugar has dissolved, sprinkle the baking soda evenly over the milk mixture, stirring gently to incorporate without creating too many bubbles.
3. Reduce the heat to low and continue to cook the mixture, stirring occasionally, for about 1.5 to 2 hours. The milk will gradually thicken and turn a light caramel color.
4. When the mixture reaches a thick, pudding-like consistency and a deep golden color, remove it from the heat. Stir in the vanilla extract for flavor.
5. Allow the Dulce de Leche Cortada to cool slightly before serving. It will continue to thicken as it cools.

Enjoy the silky texture and rich, caramelized flavor of Dulce de Leche Cortada on its own or as a decadent topping for pancakes, ice cream, or fresh fruit. Its versatility and depth of flavor make it a cherished treat for any occasion.

Chivo Guisado (Braised Goat)

When it comes to comforting, hearty dishes that bring a taste of the Caribbean to your kitchen, few can compete with the rich flavors of Chivo Guisado. This braised goat dish is a celebration of slow cooking, where every ingredient melds together to create something truly special.

Ingredients

• 2 lbs goat meat, cut into chunks (shoulder or leg works best)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 4 garlic cloves, minced (fresh is best for vibrant flavor)
• 1 bell pepper, diced (any color, but red adds sweetness)
• 2 tbsp tomato paste (for depth and color)
• 1 cup chicken stock (homemade or low-sodium preferred)
• 1 tsp ground cumin (toast whole seeds and grind for best flavor)
• 1 tsp dried oregano (Mexican oregano if available)
• Salt and pepper to taste (start with 1 tsp salt, adjust as needed)
• 2 bay leaves (remove before serving)
• 1 tbsp white vinegar (a splash brightens the dish)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season goat meat generously with salt and pepper. Brown in batches, ensuring not to overcrowd the pot, about 5 minutes per batch. Tip: Proper browning builds flavor, so don’t rush this step.
3. Remove meat and set aside. In the same pot, add onion, garlic, and bell pepper. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
4. Stir in tomato paste, cumin, and oregano. Cook for 1 minute to bloom the spices.
5. Return the goat meat to the pot. Add chicken stock, bay leaves, and vinegar. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until meat is fork-tender. Tip: Check occasionally and add a splash of water if the pot looks dry.
6. Once meat is tender, uncover and simmer for an additional 10 minutes to slightly thicken the sauce. Taste and adjust seasoning with salt and pepper if needed. Tip: The sauce should be rich and slightly reduced, but still plenty to spoon over.

Delightfully tender, the goat meat falls apart at the touch of a fork, enveloped in a sauce that’s both robust and subtly tangy. Serve this over a bed of creamy polenta or with a side of buttered rice to soak up every last drop of the delicious sauce.

Jalao (Coconut Candy)

Always on the lookout for a sweet treat that’s both easy to make and irresistibly delicious? Jalao, a traditional coconut candy, is your answer. This recipe will guide you through creating this chewy, sweet delight with just a few simple ingredients.

Ingredients

• 2 cups shredded coconut (unsweetened for best results)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup water (for syrup)
• 1 tsp vanilla extract (or almond extract for a different flavor profile)

Instructions

1. In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is completely dissolved.
2. Add the shredded coconut to the saucepan, stirring continuously to ensure it’s evenly coated with the sugar syrup.
3. Continue to cook the mixture on medium heat, stirring frequently, for about 10 minutes or until the mixture thickens and starts to pull away from the sides of the pan.
4. Remove the saucepan from the heat and stir in the vanilla extract. This is the perfect time to taste and adjust the sweetness if needed.
5. Pour the mixture onto a parchment-lined baking sheet, spreading it out evenly with a spatula. Let it cool for about 30 minutes at room temperature.
6. Once cooled, cut the Jalao into small squares or rectangles using a sharp knife. For easier cutting, lightly oil the knife blade.

Freshly made Jalao boasts a chewy texture with a rich coconut flavor, enhanced by the subtle sweetness of the sugar syrup. Serve these bite-sized candies as a sweet snack or package them in decorative boxes for a heartfelt homemade gift.

Conclusion

We hope this roundup of 18 authentic Dominican recipes has inspired you to bring the vibrant flavors of the Dominican Republic into your kitchen. Each dish is a celebration of culture and taste, perfect for home cooks looking to explore new cuisines. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!