18 Flavorful Easy Dominican Recipes for Beginners

Welcome to the vibrant world of Dominican cooking! If you’re looking to spice up your dinner routine with authentic, easy-to-make dishes, you’ve come to the right place. From comforting stews to quick weeknight meals, these beginner-friendly recipes will bring the lively flavors of the Caribbean straight to your kitchen. Let’s dive in and discover your new favorite dishes!

Dominican Sancocho (Hearty Meat and Vegetable Stew)

After that first chilly autumn breeze hits, I find myself craving something that warms you from the inside out, and for me, that’s always been a big pot of Dominican Sancocho. It’s the kind of meal that fills the whole house with the most incredible aroma, reminding me of family gatherings where the stew pot was always the center of attention.

Ingredients

• Beef stew meat – 1 lb
• Chicken thighs – 1 lb
• Water – 8 cups
• Green plantain – 1
• Yuca – 1 cup, peeled and chopped
• Corn on the cob – 2 ears, cut into 2-inch rounds
• Potato – 1 large, peeled and cubed
• Carrot – 1 cup, chopped
• Cilantro – ¼ cup, chopped
• Garlic – 4 cloves, minced
• Onion – 1 medium, chopped
• Salt – 1 tbsp
• Black pepper – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large stockpot over medium-high heat for 2 minutes.
2. Add beef stew meat and chicken thighs, browning all sides for 8 minutes. (Tip: Don’t overcrowd the pot—work in batches if needed for a proper sear.)
3. Add chopped onion and minced garlic, sautéing for 4 minutes until fragrant and translucent.
4. Pour in 8 cups of water, scraping the bottom of the pot to lift any browned bits.
5. Stir in 1 tbsp salt and 1 tsp black pepper.
6. Bring the mixture to a rolling boil, then reduce heat to low, cover, and simmer for 45 minutes.
7. Add peeled and chopped yuca and green plantain, simmering covered for another 20 minutes.
8. Add corn rounds, cubed potato, and chopped carrot, simmering covered for 15 minutes until vegetables are fork-tender. (Tip: Pierce the yuca with a fork—it should slide in easily when done.)
9. Stir in ¼ cup chopped cilantro and simmer uncovered for 5 more minutes. (Tip: Adding cilantro last preserves its fresh, bright flavor.)
10. Remove from heat and let rest for 10 minutes before serving.

Rich and deeply satisfying, this stew develops a wonderful thickness from the starchy vegetables breaking down slightly. The combination of tender meats and soft, creamy yuca with the sweet corn makes every spoonful a delight. I love serving it with a side of white rice and a few slices of avocado for a truly comforting, complete meal that always brings everyone to the table.

Quick Dominican Tostones (Fried Green Plantains)

Craving something crispy, salty, and utterly satisfying? I first tried tostones at a friend’s family gathering, and now I make them whenever I need a quick snack that feels like a treat. They’re surprisingly simple and always hit the spot.

Ingredients

Green plantains – 2
Vegetable oil – 1 cup
Salt – 1 tsp
Water – ½ cup

Instructions

1. Peel 2 green plantains by cutting off the ends, making a shallow lengthwise slit, and peeling away the skin.
2. Slice each plantain into 1-inch thick rounds.
3. Heat 1 cup of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Fry the plantain slices for 3 minutes per side until lightly golden but still pale.
5. Remove the plantains from the oil and drain on paper towels for 1 minute.
6. Place one fried plantain slice between two sheets of parchment paper.
7. Flatten the plantain slice using the bottom of a heavy glass or plate until it is ¼-inch thick.
8. Repeat step 7 for all remaining plantain slices.
9. Dip each flattened plantain into ½ cup of water for 2 seconds.
10. Return the flattened plantains to the hot oil and fry for 2 minutes per side until golden brown and crispy.
11. Remove the tostones from the oil and drain on fresh paper towels.
12. Sprinkle 1 tsp of salt evenly over the hot tostones while they drain.
They come out wonderfully crisp on the outside with a soft, starchy center—perfect for dipping in garlic sauce or serving alongside beans and rice for a complete meal.

Easy Dominican Mangú (Mashed Plantains)

Sometimes the most comforting meals come from the simplest ingredients, and that’s exactly what I discovered when my Dominican neighbor shared her family’s mangú recipe with me during a particularly stressful week. Now it’s my go-to comfort food that reminds me how humble plantains can transform into something magical with just a few basic pantry staples.

Ingredients

Green plantains – 4
Water – 4 cups
Salt – 1 tsp
Butter – 2 tbsp
Red onion – 1 medium
White vinegar – ¼ cup
Vegetable oil – 2 tbsp

Instructions

1. Peel 4 green plantains by cutting off both ends, making 3-4 shallow lengthwise cuts through the skin, and peeling away the skin sections.
2. Cut each peeled plantain into 1-inch thick rounds.
3. Place plantain pieces in a medium saucepan with 4 cups of water and 1 teaspoon of salt.
4. Bring the water to a rolling boil over high heat.
5. Reduce heat to medium and boil plantains for 20 minutes until they’re fork-tender.
6. While plantains boil, thinly slice 1 medium red onion into half-moons.
7. Combine sliced onions with ¼ cup white vinegar in a small bowl and let marinate for 15 minutes to create quick-pickled onions.
8. Drain the cooked plantains completely, reserving ½ cup of the cooking water.
9. Transfer hot plantains to a large bowl and mash vigorously with a potato masher or fork.
10. Add 2 tablespoons of butter and ¼ cup of the reserved cooking water to the mashed plantains.
11. Continue mashing and stirring until the mixture reaches a smooth, creamy consistency, adding more reserved water if needed.
12. Heat 2 tablespoons of vegetable oil in a small skillet over medium heat.
13. Drain the pickled onions and sauté them in the hot oil for 2-3 minutes until slightly softened.
14. Serve the mashed plantains immediately topped with the sautéed onions.
Buttery smooth with just the right amount of starchy texture, this mangú develops an incredible creaminess that pairs perfectly with the tangy sharpness of the quick-pickled onions. I love serving it alongside fried eggs and salami for traditional Dominican breakfast, but it also makes a fantastic side dish for roasted chicken or pork.

Simple Dominican Habichuelas Guisadas (Stewed Beans)

Huddled over my grandmother’s worn recipe card, I still remember the first time I attempted her beloved habichuelas guisadas—the comforting aroma that filled my tiny apartment kitchen instantly transported me back to childhood Sundays. This simple Dominican stewed beans recipe has become my go-to comfort food, perfect for busy weeknights when I crave something hearty yet effortless to prepare. Over the years, I’ve streamlined the process while keeping that authentic flavor that makes this dish so special.

Ingredients

Red kidney beans – 2 cups (canned, drained and rinsed)

Olive oil – 2 tbsp

Yellow onion – 1 medium, diced

Green bell pepper – 1, diced

Garlic – 3 cloves, minced

Tomato sauce – ½ cup

Chicken broth – 2 cups

Adobo seasoning – 1 tsp

Dried oregano – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and bell pepper, sautéing for 5 minutes until vegetables soften and become fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Pour in tomato sauce and cook for 2 minutes, stirring constantly to deepen the flavor.
5. Add drained kidney beans to the pot, gently stirring to coat with the sofrito mixture.
6. Pour in chicken broth, bringing the mixture to a gentle boil.
7. Reduce heat to low and simmer uncovered for 20 minutes, allowing the beans to absorb the flavors.
8. Sprinkle adobo seasoning and dried oregano over the beans, stirring to distribute evenly.
9. Continue simmering for 10 more minutes until the liquid reduces to a thick, gravy-like consistency.
10. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.

What I love most about these habichuelas is how the beans become tender while maintaining their shape, swimming in that rich, tomato-infused broth that’s neither too thick nor too watery. The combination of sofrito and adobo creates layers of flavor that develop beautifully as the dish rests. We often serve it over fluffy white rice with slices of avocado, though it’s equally delicious as a standalone soup or with crusty bread for dipping.

Dominican Chicharrón de Pollo (Crispy Fried Chicken)

Often when I’m craving something crispy and satisfying, I turn to this Dominican Chicharrón de Pollo recipe that my neighbor Maria shared with me years ago—it’s become my go-to for game day gatherings and casual weeknight dinners alike.

Ingredients

• Chicken thighs – 2 lbs
• Flour – 1 cup
• Garlic powder – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Vegetable oil – 2 cups

Instructions

1. Cut 2 lbs of chicken thighs into 2-inch pieces, removing any excess skin or fat.
2. Combine 1 cup flour, 1 tbsp garlic powder, 1 tsp salt, and ½ tsp black pepper in a large bowl.
3. Toss chicken pieces in the flour mixture until evenly coated on all surfaces.
4. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a thermometer to verify temperature.
5. Carefully place chicken pieces in hot oil using tongs, working in batches to avoid overcrowding.
6. Fry chicken for 8-10 minutes, turning pieces halfway through cooking time.
7. Check for doneness by inserting a meat thermometer—chicken is ready when internal temperature reaches 165°F.
8. Remove chicken from oil and drain on a wire rack set over a baking sheet for maximum crispiness.
9. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Finally, you’ll love how the exterior stays shatteringly crisp while the interior remains incredibly juicy. The garlic-forward seasoning creates this addictive flavor that pairs perfectly with lime wedges for squeezing over top, or try serving it alongside sweet plantains for that authentic Dominican combo that always disappears first at my dinner table.

Quick Dominican Arroz con Leche (Rice Pudding)

Keeping warm memories of my abuela’s kitchen alive, I’m sharing this quick Dominican arroz con leche that comes together in under 30 minutes. It’s the perfect cozy dessert for busy weeknights when you need a comforting treat without the long simmering time. I love making this version when unexpected guests drop by or when my kids beg for something sweet after dinner.

Ingredients

Rice – 1 cup
Water – 2 cups
Cinnamon stick – 1
Evaporated milk – 12 oz can
Sweetened condensed milk – 14 oz can
Ground cinnamon – 1 tsp

Instructions

1. Rinse 1 cup of rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 2 cups of water, and 1 cinnamon stick in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pan.
4. Simmer for 15 minutes until the rice is tender and has absorbed most of the water.
5. Remove the cinnamon stick and discard it.
6. Pour in the entire 12 oz can of evaporated milk and stir to combine.
7. Add the full 14 oz can of sweetened condensed milk and mix thoroughly.
8. Cook over medium-low heat for 5 minutes, stirring constantly to prevent sticking.
9. Remove from heat and stir in 1 teaspoon of ground cinnamon.
10. Let the pudding rest for 10 minutes to thicken before serving.

Something magical happens when the warm spices meld with the creamy rice texture. The condensed milk gives it that signature Dominican sweetness while the evaporated milk keeps it light enough for seconds. I love serving it warm with an extra sprinkle of cinnamon or chilled the next day when it develops an even richer, custard-like consistency that’s perfect for summer nights.

Easy Dominican Moro de Guandules (Rice with Pigeon Peas)

Finally, after years of trying to recreate my Dominican friend’s family recipe, I’ve nailed this comforting Moro de Guandules. It’s become my go-to for busy weeknights when I crave something hearty without the fuss—just one pot and a handful of pantry staples. Trust me, the aroma alone will have everyone asking for seconds!

Ingredients

Long-grain white rice – 2 cups
Pigeon peas – 1 (15 oz) can, drained
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Chicken broth – 4 cups
Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and sauté for 4–5 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Mix in tomato paste and cook for 2 minutes to deepen the flavor.
5. Add drained pigeon peas and salt, stirring to coat evenly.
6. Pour in chicken broth and bring to a boil over high heat.
7. Rinse long-grain white rice under cold water until the water runs clear to remove excess starch.
8. Add rice to the pot, stir once, and reduce heat to low.
9. Cover the pot tightly and simmer for 20 minutes without lifting the lid.
10. Remove from heat and let it rest, covered, for 5 minutes to allow steam to finish cooking the rice.
11. Fluff the rice gently with a fork before serving. Really, the fluffy rice and tender peas soak up all that savory broth, making each bite a cozy delight. I love pairing it with crispy fried plantains or a simple avocado salad for a complete meal that feels like a hug in a bowl.

Dominican Ensalada Verde (Simple Green Salad)

Keeping things simple in the kitchen is my go-to philosophy, especially when I want something fresh and vibrant on the table without much fuss. That’s exactly why I love this Dominican Ensalada Verde—it’s a no-fuss green salad that comes together in minutes but still feels special. I first had it at a friend’s family gathering, and I’ve been making it ever since for quick weeknight dinners or as a bright side dish.

Ingredients

– Romaine lettuce – 1 head
– Cucumber – 1 medium
– Red onion – ¼ cup thinly sliced
– Avocado – 1 large
– Lime juice – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Wash the Romaine lettuce under cold running water for 30 seconds to remove any dirt.
2. Pat the lettuce dry completely with a clean kitchen towel or use a salad spinner to prevent a soggy salad.
3. Tear the dried lettuce into bite-sized pieces by hand and place them in a large salad bowl.
4. Peel the cucumber using a vegetable peeler to remove the skin.
5. Slice the peeled cucumber into ¼-inch thick rounds.
6. Add the cucumber slices to the bowl with the lettuce.
7. Thinly slice the red onion into ¼-inch pieces until you have ¼ cup.
8. Add the sliced red onion to the salad bowl.
9. Cut the avocado in half lengthwise around the pit and twist to separate the halves.
10. Remove the pit by carefully tapping it with a knife blade and lifting it out.
11. Scoop the avocado flesh out of the skin with a spoon.
12. Slice the avocado into ½-inch chunks and add them to the bowl immediately to minimize browning.
13. Drizzle 2 tbsp of lime juice evenly over the salad ingredients.
14. Pour 1 tbsp of olive oil over the salad.
15. Sprinkle ½ tsp of salt evenly across the top.
16. Toss the salad gently with salad tongs or two large spoons for about 30 seconds until everything is well coated. Zesty and crisp, this salad delivers a refreshing crunch with the creamy avocado balancing the sharp red onion. I love serving it alongside grilled chicken or stuffing it into tacos for an extra burst of freshness that never fails to impress.

Quick Dominican Yaniqueques (Crispy Fried Dough)

Every time I visit my Dominican friend’s house, the irresistible aroma of frying dough hits me at the door, and I knew I had to master these crispy yaniqueques at home. They’re the perfect snack for unexpected guests or when you’re craving something warm and satisfying without spending hours in the kitchen.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Salt – 1 tsp
• Vegetable oil – 2 cups

Instructions

1. Combine 2 cups of flour and 1 tsp of salt in a large mixing bowl.
2. Gradually add ¾ cup of water while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
4. Divide the dough into 8 equal portions and roll each into a ball.
5. Cover the dough balls with a damp kitchen towel and let rest for 15 minutes to relax the gluten.
6. Heat 2 cups of vegetable oil in a deep skillet to 350°F, checking with a thermometer for accuracy.
7. Roll each dough ball into a thin, 6-inch circle about ⅛-inch thick on a floured surface.
8. Prick each circle several times with a fork to prevent puffing during frying.
9. Carefully slide one dough circle into the hot oil and fry for 1-2 minutes until the bottom is golden brown.
10. Flip the yaniqueque using tongs and fry for another 1-2 minutes until both sides are crispy and evenly browned.
11. Transfer to a paper towel-lined plate to drain excess oil.
12. Repeat with remaining dough circles, maintaining oil temperature between 345-355°F.

Vibrantly golden and shatteringly crisp, these yaniqueques deliver that satisfying crunch with every bite. I love serving them warm with a dusting of powdered sugar for sweetness or alongside savory dips for contrast—they’re wonderfully versatile whether you’re hosting brunch or need a quick afternoon treat.

Easy Dominican Pollo Guisado (Braised Chicken)

Every time I make this Dominican-style braised chicken, it reminds me of my neighbor Maria who first shared her family recipe with me during a rainy afternoon—now it’s my go-to comfort dish when I want something flavorful with minimal effort.

Ingredients

Chicken thighs – 2 lbs
Olive oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Tomato sauce – 8 oz
Chicken broth – 2 cups
Sazon seasoning – 1 packet
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Place chicken thighs skin-side down in the hot oil without crowding the pan.
5. Cook chicken for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 4 minutes on the other side.
7. Remove chicken from the pot and set aside on a plate.
8. Add chopped onion to the same pot and cook for 3 minutes until softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Pour in tomato sauce and cook for 2 minutes, stirring constantly.
11. Add chicken broth and Sazon seasoning, stirring to combine completely.
12. Return the chicken thighs to the pot, nestling them into the sauce.
13. Bring the liquid to a boil, then reduce heat to low.
14. Cover the pot and simmer for 45 minutes until chicken is fork-tender.
15. Remove the lid and simmer uncovered for 10 minutes to thicken the sauce.
16. Skim off any excess fat from the surface with a spoon.

Velvety tender chicken falls right off the bone in this rich, aromatic sauce that’s perfect served over fluffy white rice—I love letting the sauce soak into every grain. Sometimes I’ll shred the leftovers for incredible chicken tacos the next day, and the flavors only deepen overnight.

Dominican Batida de Lechosa (Papaya Smoothie)

There’s something magical about how a simple fruit smoothie can transport you straight to a tropical paradise, even on a chilly morning. I first discovered batida de lechosa during a trip to the Dominican Republic, where street vendors would blend these creamy concoctions that tasted like sunshine in a glass. Now I make this version weekly—it’s become my go-to breakfast that makes me feel like I’m on vacation, even when I’m just rushing out the door.

Ingredients

• Ripe papaya – 2 cups, cubed
• Whole milk – 1 cup
• Sweetened condensed milk – ¼ cup
• Ice cubes – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Cut a ripe papaya in half lengthwise and scoop out all the black seeds with a spoon.
2. Peel the papaya skin completely using a vegetable peeler or sharp knife.
3. Cut the peeled papaya flesh into 1-inch cubes until you have exactly 2 cups packed.
4. Measure 1 cup of whole milk and pour it into your blender pitcher.
5. Add ¼ cup of sweetened condensed milk to the blender—this gives the smoothie its signature creamy sweetness without needing additional sugar.
6. Drop in 1 teaspoon of vanilla extract for that warm, aromatic flavor that complements the papaya perfectly.
7. Add all 2 cups of cubed papaya to the blender with the other ingredients.
8. Measure 1 cup of ice cubes and add them to the blender last.
9. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and frothy.
10. Stop blending and check the consistency—if there are any chunks remaining, blend for another 15 seconds.
11. Pour the smoothie immediately into glasses and serve right away while it’s cold and frothy.

And the resulting texture is luxuriously creamy with just the right amount of tropical sweetness that isn’t overpowering. I love how the vanilla notes dance with the papaya’s natural flavor, creating a drink that feels both indulgent and refreshing. Sometimes I’ll rim the glasses with cinnamon sugar for an extra special presentation that makes ordinary mornings feel like celebrations.

Simple Dominican Pastelitos (Savory Meat Turnovers)

Just last week, I found myself craving the flaky, savory pastelitos my Dominican neighbor used to share during holiday gatherings—those golden turnovers filled with spiced meat that disappeared within minutes. Today, I’m sharing my simplified version, perfect for a cozy weeknight or impromptu get-together, because who can resist handheld comfort food?

Ingredients

Flour – 2 cups
Salt – 1 tsp
Water – ½ cup
Ground beef – 1 lb
Onion – 1 medium, diced
Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine 2 cups of flour and 1 tsp of salt.
2. Gradually add ½ cup of water, mixing with a fork until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.
5. While the dough rests, heat 2 tbsp of vegetable oil in a skillet over medium heat.
6. Add 1 diced onion and sauté for 4–5 minutes until translucent and fragrant.
7. Add 1 lb of ground beef, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
8. Drain any excess fat from the skillet using a spoon.
9. Roll out the rested dough on a floured surface to ⅛-inch thickness.
10. Cut the dough into 4-inch circles using a round cutter or bowl.
11. Place 1 tbsp of the meat filling in the center of each dough circle.
12. Fold each circle in half over the filling to form a half-moon shape.
13. Press the edges firmly with a fork to seal completely.
14. Heat 1 inch of vegetable oil in a deep skillet to 350°F.
15. Fry the pastelitos in batches for 2–3 minutes per side until golden brown and puffed.
16. Transfer to a paper towel-lined plate to drain excess oil.
Crispy on the outside with a warmly spiced, juicy filling, these pastelitos are irresistible straight from the fryer. I love serving them with a tangy cilantro-lime dipping sauce or alongside a simple avocado salad for a balanced meal.

Quick Dominican Arepitas de Maíz (Cornmeal Fritters)

Keeping my Dominican heritage alive in my kitchen means these quick arepitas de maíz are on regular rotation in my house—they’re the perfect crispy, golden bite that transports me straight to my abuela’s sunny courtyard with every fry. I love how the simple cornmeal transforms into something magical with just a few pantry staples, and today I’m sharing my no-fuss version that comes together faster than you can say “¡qué rico!”

Ingredients

– Cornmeal – 1 cup
– Water – 1 cup
– Salt – ½ tsp
– Vegetable oil – ½ cup

Instructions

1. Combine 1 cup cornmeal, 1 cup water, and ½ tsp salt in a medium bowl.
2. Mix with a fork until a thick, lump-free batter forms—let it rest for 5 minutes to hydrate fully (this prevents gritty texture).
3. Heat ½ cup vegetable oil in a skillet over medium heat until it reaches 350°F on a thermometer.
4. Drop tablespoon-sized portions of batter into the hot oil, spacing them 1 inch apart.
5. Fry for 2-3 minutes until the bottoms are golden brown and edges look set.
6. Flip each arepita carefully using a slotted spoon and fry for another 2-3 minutes until uniformly golden and crisp.
7. Transfer to a paper towel-lined plate to drain excess oil—press gently with another paper towel to remove surface grease.
8. Serve immediately while hot and crispy. Crispy outside with a tender, slightly crumbly interior, these arepitas deliver that authentic corn flavor I crave. I love drizzling them with honey for breakfast or serving alongside stewed beans for a savory twist—they’re wonderfully versatile!

Easy Dominican Salami Guisado (Braised Salami)

Usually when I’m craving something hearty but don’t want to spend hours in the kitchen, this Dominican salami guisado is my go-to. It reminds me of those busy weeknights when my abuela would whip up something magical with just a few ingredients, proving you don’t need fancy stuff to make a memorable meal.

Ingredients

• Dominican salami – 1 lb
• Vegetable oil – 2 tbsp
• Onion – 1 medium
• Garlic – 3 cloves
• Tomato sauce – ½ cup
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Slice the Dominican salami into ½-inch thick rounds.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Add salami slices and cook for 3 minutes per side until lightly browned.
4. Remove salami from skillet and set aside on a plate.
5. Dice the onion and mince the garlic cloves.
6. Add diced onion to the same skillet and sauté for 4 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in tomato sauce and cook for 2 minutes, stirring constantly.
9. Return the browned salami to the skillet.
10. Add water and salt to the skillet.
11. Bring the mixture to a boil, then reduce heat to low.
12. Cover the skillet and simmer for 25 minutes until sauce has thickened.
13. Remove from heat and let rest for 5 minutes before serving.

Gloriously tender salami soaks up that rich tomato sauce, creating a perfect balance of savory and slightly tangy flavors. I love serving this over white rice with a side of fried sweet plantains, or stuffing it into a crusty roll for an incredible sandwich that’ll have everyone asking for seconds.

Dominican Pan de Agua (Crusty Water Bread)

Oh, the first time I bit into a warm piece of pan de agua at a friend’s family gathering, I was completely hooked—that crisp crust giving way to a soft, airy interior was pure magic. Now, after many attempts (and a few dense loaves), I’ve perfected this simple bread that’s become my go-to for sandwiches or just tearing apart straight from the oven. It’s surprisingly easy to make, and the smell alone will have your kitchen feeling like a Dominican bakery in no time.

Ingredients

– All-purpose flour – 4 cups
– Warm water – 1 ½ cups
– Active dry yeast – 2 ¼ tsp
– Salt – 1 ½ tsp
– Granulated sugar – 1 tsp

Instructions

1. Combine warm water (around 110°F), yeast, and sugar in a large bowl, then let it sit for 5–10 minutes until foamy.
2. Tip: If the mixture doesn’t bubble, your yeast might be inactive—start over with fresh yeast for the best rise.
3. Add flour and salt to the yeast mixture, then stir with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
6. Punch down the dough to release air, then shape it into a round loaf on a parchment-lined baking sheet.
7. Tip: For that classic crust, slash the top of the loaf 2–3 times with a sharp knife right before baking.
8. Cover the shaped loaf and let it rise again for 30–45 minutes until puffy.
9. Preheat your oven to 425°F and place a small oven-safe dish of water on the bottom rack to create steam.
10. Tip: The steam helps develop a crispier crust, so don’t skip this step!
11. Bake the loaf for 25–30 minutes until golden brown and it sounds hollow when tapped on the bottom.
12. Cool the bread on a wire rack for at least 20 minutes before slicing.
Crackly on the outside and wonderfully soft inside, this bread is perfect for sopping up stews or making epic sandwiches. I love it toasted with a smear of butter or used for medianoche-style pressed Cubanos—it holds up beautifully without getting soggy.

Simple Dominican Ensalada de Aguacate (Avocado Salad)

This simple avocado salad has been my go-to side dish ever since my Dominican neighbor shared her family recipe during a summer potluck. The creamy avocado paired with crisp vegetables creates such a refreshing combination that I find myself making it weekly during warmer months.

Ingredients

Avocado – 2 large
Red onion – ¼ cup
Tomato – 1 medium
Lime juice – 2 tbsp
Salt – ½ tsp

Instructions

1. Cut 2 large avocados in half lengthwise and remove the pits.
2. Scoop the avocado flesh into a medium mixing bowl using a spoon.
3. Dice 1 medium tomato into ½-inch pieces and add to the bowl.
4. Finely chop ¼ cup of red onion and combine with the other ingredients.
5. Squeeze 2 tablespoons of fresh lime juice directly over the mixture.
6. Sprinkle ½ teaspoon of salt evenly across the ingredients.
7. Gently fold everything together with a spatula until just combined, being careful not to mash the avocado too much.
8. Let the salad rest for 5 minutes at room temperature to allow the flavors to meld.

Last night I served this alongside grilled chicken, and the cool creaminess perfectly balanced the smoky flavors. The lime juice keeps the avocado vibrant green while the red onion adds just enough bite to cut through the richness. For a heartier meal, try scooping this salad into lettuce cups or serving it over toasted bread as an open-faced sandwich.

Quick Dominican Majarete (Coconut Corn Pudding)

Every time I visit my Dominican friend Maria, I secretly hope she’s made her famous majarete. This creamy coconut corn pudding is my ultimate comfort food—so simple yet so magical. I finally convinced her to share her quick version that comes together in under 30 minutes.

Ingredients

Canned cream-style corn – 2 cups
Coconut milk – 1 cup
Cornstarch – ¼ cup
Sugar – ½ cup
Cinnamon stick – 1
Ground cinnamon – 1 tsp
Salt – ¼ tsp

Instructions

1. Combine 2 cups cream-style corn, 1 cup coconut milk, ¼ cup cornstarch, ½ cup sugar, 1 cinnamon stick, and ¼ tsp salt in a medium saucepan.
2. Whisk continuously over medium heat until the cornstarch dissolves completely, about 2 minutes.
3. Switch to a silicone spatula and stir constantly as the mixture thickens, scraping the bottom to prevent sticking.
4. Cook until the pudding coats the back of a spoon and leaves a clear trail when you run your finger through it, about 8-10 minutes.
5. Remove the cinnamon stick and discard it immediately.
6. Pour the hot pudding into 4 individual serving dishes or one 8-inch baking dish.
7. Sprinkle 1 tsp ground cinnamon evenly over the surface while the pudding is still warm.
8. Cool at room temperature for 15 minutes until a skin forms on top.
9. Cover with plastic wrap, pressing it directly onto the pudding surface to prevent a skin from forming.
10. Refrigerate for at least 2 hours until completely chilled and set.
Getting the texture just right is key—it should be silky smooth with tiny corn bits that pop with sweetness. I love serving it chilled with extra cinnamon dusted on top, or sometimes I layer it with fresh mango slices for a tropical twist that makes ordinary nights feel like vacation.

Easy Dominican Chivo Guisado (Braised Goat Stew)

Winters in New England always make me crave hearty, slow-cooked meals that warm you from the inside out, and this Dominican Chivo Guisado is my go-to comfort dish. I first tried it at a friend’s family gathering last year, and now I make it whenever I need a taste of cozy tradition—plus, it fills my kitchen with the most incredible aroma while it simmers away.

Ingredients

– Goat meat – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Tomato paste – 2 tbsp
– Chicken broth – 2 cups
– Oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Pat the goat meat completely dry with paper towels to help it brown evenly.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the goat meat in a single layer and sear for 4–5 minutes per side until deeply browned.
4. Stir in the chopped onion and minced garlic, cooking for 3 minutes until fragrant and softened.
5. Mix in the tomato paste and cook for 1 minute to deepen its flavor.
6. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits for extra richness.
7. Add the oregano, salt, and black pepper, stirring to combine everything evenly.
8. Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours until the meat is fork-tender.
9. Check the stew halfway through, adding a splash of broth if it looks too dry to prevent sticking.
10. Remove from heat and let it rest for 10 minutes before serving to allow the flavors to meld. This stew turns out incredibly tender with a rich, savory broth that’s perfect over fluffy rice or with fried plantains for a sweet contrast. I love how the goat just falls apart after hours of gentle simmering, making every bite feel like a warm hug on a chilly day.

Summary

Embark on a delicious journey through Dominican cuisine with these 18 beginner-friendly recipes! From savory stews to sweet treats, each dish brings authentic Caribbean flavors to your kitchen. We’d love to hear which recipes become your favorites—leave a comment below and share your cooking adventures on Pinterest. Happy cooking!