Dominican Sides: Mangú, Casabe, Moro de Guandules & More

🇩🇴 Dominican Republic

Dominican Sides & Breads

Dominican breads and sides run on cassava and plantain — from an ancient flatbread to mashed green plantains eaten at nearly every breakfast table.

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15 breads & sides, each with a recipe ↓

📖 See the Full Roundup: See All Dominican Side Dishes →

Dominican breads and sides run on cassava and plantain — from an ancient flatbread to mashed green plantains eaten at nearly every breakfast table.

The Dominican Republic's National Dish

Mangú

The Dominican Republic's national comfort dish — mashed green plantains topped with sautéed red onions, usually eaten for breakfast.

Get the Recipe

More Dominican Republic Breads & Sides to Try

Casabe

An ancient cassava flatbread with roots in Taíno cooking, naturally gluten-free and still a Dominican staple.

Yaniqueque

A fried, crispy flatbread sold at Dominican beach stands, often paired with ketchup or avocado.

Tostones

Twice-fried green plantains, smashed and crisped — a constant at the Dominican table.

Chicharrón de Pollo

Dominican-style marinated fried chicken bites, crisp outside and juicy within.

Kipe

The Dominican take on Middle Eastern kibbeh — fried bulgur shells stuffed with spiced beef.

Moro de Guandules

Rice cooked with pigeon peas and coconut, the holiday rice.

Yuca con Mojo

Boiled yuca with garlic and sour orange mojo.

Pastelón de Plátano

Sweet plantain casserole layered with beef and cheese.

Arroz Blanco

White rice cooked so the bottom crisps into concón.

Chenchén

Cracked-corn pilaf from the southwest, served with chivo guisado.

Arepa Dominicana

Sweet cornmeal and coconut cake, nothing like the Venezuelan one.

Mofongo

Fried green plantain mashed with garlic and chicharrón.

Habichuelas Guisadas

Red beans stewed with sofrito and pumpkin, one third of la bandera.

Yuca Frita

Fried yuca sticks with mayo-ketchup.

A Guide to Dominican Sides & Breads

Dominican sides are what turn a piece of meat into la bandera. Tostones are the twice-fried green plantains, casabe is the flat yuca bread inherited from the Taíno, and yaniqueque is the fried dough sold on the beach at Boca Chica. Kipe, the bulgur-and-beef croquette, came with Lebanese immigrants, and chicharrón de pollo is the crisp fried chicken that doubles as a side and a main.

Start with the recipes above, then see all Dominican side dishes, or explore all Dominican food and Latin American and Spanish breads and sides.