The typical Dominican cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. One breakfast dish consists of eggs and mangú (mashed, boiled plantain), a dish that the Dominican Republic shares with Cuba and Puerto Rico. For heartier versions, mangú is accompanied by deep-fried meat (Dominican salami, typically) and/or cheese.
Similarly to Spain, lunch is generally the largest and most
important meal of the day. Lunch usually consists of rice, meat (such as
chicken, beef, pork, or fish), beans, and a side portion of salad. "La
Bandera" (literally "The Flag") 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.
Many dishes are made with sofrito, which is a mix of local herbs used as a wet rub for meats and sautéed to bring out all of a dish's flavors. 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), batata, yam, pasteles en hoja, chimichurris, and tostones.