From crispy fried plantains to savory yuca con mojo, Dominican side dishes are packed with incredible flavors and often served as the perfect complement to the main course.
Whether you’re a foodie or simply curious about the native flavors of the Caribbean, exploring the world of Dominican side dishes is sure to be a treat for your taste buds.
Some of the most famous savory Dominican side dishes are mangú, tostones, mofongo, pastelitos, and yaniqueque. Some of these dishes were brought to these islands during the colonial era and therefore originated from other areas of the world. They’re firmly part of Dominican fare now, though!
Now, let’s delve into these popular side dishes, including their history and why Dominicans love them so much.
Just want the recipes? Browse our Dominican sides and breads hub for each dish below with its own recipe.
1. Mangú
Mangú is a popular food in the Dominican Republic. Most people eat it for breakfast but you can also enjoy it for lunch or dinner.
It is often served with the Tres Golpes, which consists of fried eggs, salami, and onions. The dish originated from the Congo and spread to the islands during the slave trade era.
In fact, the word mangù comes from the West African word mangusi.
The recipe consists of a smashed and boiled plantain made even creamier by adding melted butter.
It’s a meal packed with nutrients and is very easy to prepare. It’s the ideal comfort food for any time of the day.
2. Tostones
Tostones are to Dominicans what chips are to Americans.
You can add these traditional latin snacks as a side dish to a hearty meal, like chivo guisado, a famous goat stew, or enjoy them by themselves.
You can make tostones by soaking them in salted water, drying them off and then frying them.
Fry the unripe plantains, flatten them into bite-sized pieces, and fry them again.
When ready, sprinkle them with salt, and enjoy!
*Note: Be sure to keep the plantains in the oil long enough during the first fry. Otherwise, they will break when you try to flatten them.
3. Ensalada Verde
Ensalada verde is a simple and refreshing salad that is a staple in Dominican cuisine.
This salad is made with fresh lettuce, ripe tomatoes, and thinly sliced onions, and is typically dressed with lime juice and olive oil.
Sometimes, variations of this mixed green salad may include additional ingredients like cucumber and radishes.
Ensalada verde is a perfect side dish for any meal, as it provides a crisp and refreshing contrast to heavier dishes like meat or fried sides.
4. Mofongo
Mofongo is another plantain-based side dish.
The dish originated from Puerto Rico but became famous in the Dominican because of the richness of its flavors. This dish is also referred to as mofongo Dominicano and mofongo el Mocano.
You can make mofongo from fried and mashed ripe plantains mixed with garlic and crispy pork skin.
The flavors that emerge from this unlikely mixture are mouth-wateringly delicious.
Before serving it, you’ll shape it into a cup and serve it with meat and veggies.
5. Pastelitos
These flavorsome bites are often confused with empanadas, but a closer examination will reveal them to be quite different.
For example, empanadas use a heavier dough and have rolled edges, unlike pastelitos, which have a thinner dough with crimped edges.
Pastelitos’ ingredients include:
- Ground beef and chicken
- Olives
- Salt
- Pepper
- Boiled eggs
- Garlic
You’ll stuff all those things in buttered dough and deep fry them.
Then, sit back and enjoy them with larger meals or on their own as yummy midday snacks.
If you are feeling more creative, you can switch out the beef or chicken with shredded cheese or fruit.
Pastelitos can be prepared ahead of time and then frozen. When you are ready to deep fry them, ensure to thaw them first.
6. Yaniqueque
This fried bread is often eaten as a snack with coffee or tea or served on the side with other main Dominican dishes.
This snack is considered the Dominican’s version of the Johnnycake that originated from North America.
Yaniqueque can be made crispy or soft, depending on your preferences.
The standard recipe includes eggs, baking powder, flour, salt, and water, but to make them soft, you may add a little butter.
These snacks are popular on the beaches of the Dominican and are a beloved street food one can munch on between meals.
7. Ensalada de Aguacate
Ensalada de aguacate, also known as avocado salad, is another popular side dish in Dominican cuisine.
This salad is made with ripe avocados, sliced tomatoes and thinly sliced red onions.
Ensalada de aguacate is often dressed with a mixture of lime juice, olive oil and salt.
The creamy texture and mild flavor of the avocado pairs very well with the tanginess of the lime juice, making this a flavorful Dominican side dish.
8. Chicharrón de Pollo
Chicharrón de pollo, or fried chicken chunks, is a popular side dish and snack in Dominican cuisine.
This dish consists of small pieces of chicken that are marinated in a flavorful mixture of garlic, lime juice, and spices before being fried to a crispy golden-brown perfection.
The end result is a mouthwatering and crispy texture on the outside, with tender and juicy meat on the inside.
Chicharrón de pollo is often served as an appetizer or snack, but it can also be served as a side dish with rice, beans or salad.
9. Moro de Guandules
Moro de guandules, or pigeon peas and rice, is a traditional Dominican side dish that is often served alongside grilled or roasted meats.
This dish is made by sautéing sofrito, a mixture of onions, peppers, garlic and tomato paste, and adding rice and pigeon peas to the pot along with a flavorful broth.
The tasty mixture is then simmered until the rice is tender and infused with the rich flavors of the sofrito and Dominican pigeon peas.
10. Yuca con Mojo
Yuca con mojo, or yuca with garlic sauce, is a classic side dish in Dominican cuisine that is simple yet flavorful.
This dish features boiled or fried yuca, a starchy root vegetable that is similar in texture to a potato, served with mojo, a tangy garlic sauce made from garlic, olive oil, lime juice and salt.
The yuca itself has a slightly nutty flavor and a creamy texture that pairs well with the sharpness of the garlic sauce.
Yuca con mojo is often served as a side dish to accompany grilled or roasted meats.
11. Pastelón de Plátano Maduro
Pastelón de plátano maduro, or sweet plantain casserole, is a delicious and hearty side dish in Dominican cuisine.
This lasagna like dish consists of layers of mashed sweet plantains, ground meat (usually beef or chicken), and cheese, seasoned with garlic, onions, peppers, and other spices.
The layers are then baked in the oven until the cheese is melted and the flavors have melded together.
12. Casabe
Casabe is a traditional latin food made from cassava, a starchy root vegetable that is widely grown and eaten in the Dominican Republic.
Casabe is a cracker-like food that is made by grinding cassava into a fine flour and mixed with water to form a dough.
The cassava dough is then pressed and flattened and cooked on a hot surface until crisp.
Casabe is believed to have been a staple food for indigenous people in the Caribbean region for thousands of years.
Today it is enjoyed as a snack or side dish to meals in many Latin American countries.
13. Kipe
Kipe or deep-fried bulgur rolls are quite famous and tasty.
They’re also easy to prepare as a side dish or as a hot appetizer.
The two main ingredients of the Kipe are bulgur and meat.
Bulgur is made of the cracked parboiled groats of wheat and has a rich and nutty flavor.
The meat has to be finely ground to make the rolls.
Adding spices to the meat depends on personal preferences and availability.
Final Dominican Side Dish Thoughts
Dominican cuisine offers a rich variety of delicious side dishes that are sure to satisfy any palate.
Whether you’re looking for something simple like ensalada verde or something hearty like pastelón de plátano maduro, there are many options to choose from.
You can always explore and savor many other typical Dominican food in addition to these side dishes.
Consider trying one of these delicious side dishes from the Dominican Republic the next time you’re searching for something new to add to your regular menu!
Sources
- Amigo Foods: Dominican Food: Its History & 29 Dishes You’ll Absolutely Love
- Wikipedia: Johnnycake
- Dominican Cooking: Mofongo Recipe: Garlicky Fried Plantains And Pork
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.