Dominican cuisine is predominantly Spanish, Taino, and African. The typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of the dishes are different. A breakfast dish consists of eggs and mangú (boiled banana puree). For more hearty versions, the mangú is accompanied by fried meat (Dominican salami, typically) and / or cheese. Similar to the Spanish tradition, lunch is generally the biggest and most important meal of the day. Lunch usually consists of rice, meat (such as chicken, beef, pork, or sh!), Beans, and a serving of salad. “La Bandera” (literally “La Bandera”) is the most popular lunch dish; It consists of meat and red beans on white rice. Sancocho is a stew often made with seven varieties of meat. Meals tend to favor meats and starches over dairy products and vegetables.

Many dishes are made with sofrito, which is a mixture of local herbs used as a wet way to eat and sauté to bring out all the flavors in a dish. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite Dominican foods are chicharrón, yuca, casabe, pastelitos (empanadas), sweet potatoes, yams, leaf cakes, chimi, tostones (a plate of fried plantain). Some goodies that Dominicans enjoy are arroz con leche (or arroz con dulce), bizcocho dominicano (lit. Dominican cake), beans with sweet, cold cold (snow cones), and caña (sugar cane).

The drinks that Dominicans enjoy are Morir Soñando, rum, beer, Mama Juana, mabí and coffee.

For dessert, the chaca (also called maiz caqueao / casqueado, corn with candy and corn with milk), the last item found only in the southern provinces of the country such as San Juan.