Eating and Drinking in the Dominican Republic

The two trips to the Dominican Republic weren’t planned as such, so my knowledge of Dominican food was limited. We don’t have many Dominican restaurants in Atlanta and I assumed it would be similar to other Caribbean flavors I’d tasted in Puerto Rico and at local Cuban restaurants.

What I found instead was some of the same dishes (mofongo is debatable) but also the best comfort food around. The ingredients are simple but so very flavorful. I was able to experience both traditional dishes, made by local families and a Santo Domingo chef, as well as more modern interpretations. Without further adieu, here are my favorite starch-heavy dishes from my two trips to the country!

The Best Food in the Dominican Republic

Sancocho

Our group took a cooking class from Chef Martin Omar, who made sancocho, a beloved Dominican stew. Ingredients vary, but usually includes some sort of tender meat, either chicken, pork or beef, that falls off the bone. Starches include yucca, plantains, sweet potatoes or potatoes.

The broth is nice and spicy and you can add rice to absorb even more flavor. This is absolutely something I would cook for myself and something I’ll crave. Despite the hot weather, I loved slurping the hot dish!

Yaniqueques (Johnny cakes)

Named for a man named Johnny, the johnny cakes are also called “yaniqueques.” The deep fried deliciousness is made of deep fried dough with butter and water. The popular snacks are best paired with fried plantains and whole fried fish, all of which are popular beach snacks in the Boca Chica area. You’ll find dozens of stalls selling these goodies.

Favorite side dishes that come with many of these main items are yucca, stewed or fried, tostones, made of fried plantains, and many incorporations of rice and beans. 

Mamajuana

You can find bottles of this concoction everywhere from duty-free shops to buried beneath local houses. Usually, you take an old rum bottle, add in bark and herbs and top with rum, red wine and honey. Each recipe might be different, but it was originally an herbal tea made by the Taino Indians. Today, it’s known as an aphrodisiac and can be home made similar to moonshine. You’ll just have to taste it for yourself and see when it comes to its side effects.

Coffee

While Costa Rican coffee may get all the glory, and Cuban coffee is known for its strength, Dominican coffee is just as good. The coffee beans are grown in similar landscapes, the mountainous areas in the middle of the country. Most Dominicans drink their coffee with lots of sugar, so if this isn’t your thing, say you prefer it black.

Chocolate

The same goes for the chocolate, which requires a similar climate. Not only can you eat the chocolate grown here, but you can also see where it’s grown, roasted and melted down to become bars. Stay tuned for another story on that process soon!

Beer

There’s nothing more refreshing than a cold beer on a hot day. Presidente and Brahma are just two of the brands. Best of all, they’re cheap!

Rum

And what would any Caribbean country be without rum? Three main companies exist as well as smaller, craft labels. Ron Barcelo is one of the premier labels, made near Santo Domingo while Brugal is out of Puerto Plata. Both offer tastings and tours. Bermudez is another brand, as is Vizcaya. Grab a bottle to take home with you as a tasty souvenir.

This post was created through my first trip to the country, coordinated by BVK and the Dominican Republic Ministry of Tourism. All thoughts, photos and stories are my own.