Punta Cana’s gastronomy is a reflection of the Dominican Republic’s rich cultural diversity, shaped by Taíno, Spanish and African influences. Each dish tells a story of heritage and tradition, made with natural ingredients such as rice, cassava, coconut, plantain, fish and seafood — all essential in Dominican cuisine.
If you’re planning a trip to this Caribbean paradise, get ready for an unforgettable culinary journey. Here are the most iconic dishes and drinks you must try during your stay in Punta Cana.
The most traditional dishes of the Dominican Republic
Dominican cuisine is wonderfully varied and changes from region to region. Along the coast, the flavours of the sea and coconut prevail, while inland, fresh ingredients and vegetables take centre stage.
1. La Bandera Dominicana: the country’s signature dish
Known as the national dish of the Dominican Republic, La Bandera Dominicana perfectly embodies the essence of local cuisine. Simple yet delicious and nutritious, it’s a staple in Dominican homes.
Its recipe brings together:
- White rice, the cornerstone of Dominican cooking.
- Red beans, adding flavour and texture.
- Stewed meat, usually beef or chicken, seasoned with a rich local marinade.
- Fried green plantains, a classic side that balances the dish.
- A fresh salad for a light and colourful touch.
- Natural fruit juice to round off the meal.
This combination of flavours captures the richness of the country’s gastronomy and its focus on balanced, flavourful food. La Bandera Dominicana is not just a dish — it’s a cultural experience and an authentic taste of the Caribbean.
2. Fish and seafood: fresh flavours from the Caribbean
Thanks to its privileged coastal location, Punta Cana offers an exceptional variety of fresh fish and seafood prepared using traditional techniques that highlight their natural flavours.
Popular styles include:
- Al ajillo (garlic sauce), for an intense, aromatic kick.
- Con coco (with coconut), creamy and unmistakably tropical.
- A la diabla (spicy tomato sauce), perfect for those who love heat.
- Criollo, gently seasoned with tomato and herbs for a balanced taste.
Seafood grills are another local favourite, featuring prawns, crabs, squid, lobster, and lambí (a type of Caribbean conch).A highlight is the filete de pescado criollo, typically made with grouper, bonito or snapper and served with rice and tostones (fried plantain). Whether enjoyed at a seaside grill or in a fine restaurant, Punta Cana’s seafood is an experience not to be missed.
3. Mangú: a Dominican breakfast classic
Mangú is one of the most iconic dishes in Dominican cuisine. Made from boiled and mashed green plantains, it has a smooth and creamy texture. Although traditionally eaten for breakfast, it’s also enjoyed at lunch, dinner or even family gatherings.
The most popular version combines salami, fried cheese and eggs — a delicious contrast between the softness of the plantain and the crunch of its accompaniments. To enhance the flavour, locals often fry the cheese lightly in oil until golden.
If you prefer a lighter alternative, it can be served with aubergine, courgette or pumpkin, keeping its authentic flavour but with a fresher twist.
Its preparation is simple, so you can even try making it at home before your trip and compare your version with the original Dominican recipe. Dare to give it a go?
4. El Moro: a homely dish full of tradition
El Moro is one of the most beloved family recipes in the Dominican Republic, especially in Punta Cana. It combines rice, beans and meat to create a hearty and flavourful dish.
Depending on the region or occasion, El Moro may be served with cod or coconut sauce for a creamier texture. It’s often prepared for festive occasions like Christmas Eve, making it a symbol of togetherness and Dominican hospitality.
Simple yet comforting, El Moro is a true expression of Caribbean warmth.
5. Sancocho: the most traditional Dominican stew 🥘
Sancocho is an iconic Dominican dish — a hearty stew that brings people together. It combines seven types of meat with cassava, potatoes, plantain and coriander in a rich, thick broth.
Although versions exist across Latin America, the Dominican sancocho is especially famous for its depth of flavour and celebratory nature. It’s a favourite at family gatherings, where large pots simmer slowly, filling the air with irresistible aromas.Rich, comforting and full of tradition, sancocho is a must-try for anyone visiting Punta Cana.
6. Asopao: the Dominican comfort soup
Even in warm climates, Dominicans love hearty dishes like asopao, a thick, flavourful soup that’s part of the country’s culinary tradition.
Made with rice, chicken and tomato, and seasoned with coriander and olives, it’s aromatic, nourishing and deeply comforting. Some versions include seafood for extra depth of flavour.Served piping hot, it’s perfect after a morning exploring Punta Cana’s natural beauty.
7. Mofongo: a Caribbean classic with Dominican soul
Mofongo may have originated in Puerto Rico, but Dominicans have made it entirely their own.
It combines:
- Fried plantains, crispy on the outside and soft inside.
- Garlic, for a rich and aromatic kick.
- Chicharrones (crispy pork crackling) for irresistible crunch.
All are mashed together in a wooden mortar (pilón), creating a compact, savoury mix usually served with Creole sauce, prawns or meat. It’s a must-try dish that perfectly represents the island’s authentic flavours.
8. Locrio: the Dominican paella
Locrio is a beloved Dominican dish often described as a Caribbean version of Spanish paella —but with its own unique flair. It’s made with rice, meat and vegetables cooked together for an intense, aromatic result.
Common varieties include:
- Chicken locrio, with golden spiced pieces of meat.
- Pork locrio, made with marinated, tender chunks.
Seafood locrio, ideal for fish lovers and prepared with prawns, squid or lambí.
Flavoured with garlic, peppers, tomato, oregano and coriander, it’s a feast of colour and aroma, often served with tostones, salad or avocado. In Punta Cana, locrio is a favourite at family gatherings and celebrations.
9. Yaroa: the perfect oven-baked mix of meat and cheese
Yaroa is a comforting Dominican favourite that wins hearts with its creamy, indulgent mix of flavours. Made with minced meat, ripe plantain and melted cheese, it’s baked until golden and bubbling. Variations include potato or chicken versions, depending on taste.
Whether enjoyed as a family dish or as popular street food, it’s pure comfort on a plate.
10. Chivo al ron: a dish full of character and tradition
Chivo al ron is an emblematic Dominican recipe. The goat meat is slow-cooked with rum and a blend of spices that bring out its rich, aromatic flavour. Sometimes the rum is replaced with wine for a smoother finish, but in all its forms it’s a bold and deeply traditional dish that reflects the island’s culinary heritage.
11. Pica pollo: the Dominican take on fried chicken
Pica pollo is one of the most popular street foods in the Dominican Republic: crispy on the outside, juicy inside and always served with a squeeze of lime.
The chicken is marinated in lime juice and spices, coated and fried to golden perfection, then served with fried plantain slices (patacones). Simple, delicious and irresistibly Dominican.
12. Dominican grill: a feast of flame-grilled flavours
Dominican barbecues are a tradition at family gatherings and outdoor parties. A parrillada brings together a variety of meats and seafood grilled over open flames and seasoned with Caribbean spices and marinades.Expect lobster, prawns, crab, octopus and lambí, alongside tender cuts of meat cooked slowly for maximum flavour. Served with fried plantain and cassava fritters, it’s a true feast for the senses.
13. Plantains: the versatile heart of Dominican cooking
Plantains are one of the defining ingredients of Dominican cuisine and a local favourite in many forms —mashed, fried or boiled.
One popular variation is mofongo, made from fried plantain pieces mixed with pork crackling and served with mashed plantain on the side. Another is mangú, made with unripe plantains for a milder, softer flavour.
The most traditional Dominican drinks
Dominican gastronomy is also rich in traditional drinks, many of which date back centuries.
1. Mabí
This refreshing drink is made by fermenting the bark of the mabí tree with sugar in water. It’s popular across the entire country.
2. Mamajuana
One of the country’s most emblematic beverages, mamajuana is made from rum, honey, cinnamon, cloves and tree bark, left to macerate for days to achieve its distinctive flavour.
Where to enjoy the best food in Punta Cana
The gastronomy of Punta Cana is an explosion of flavors and tradition. In the restaurants of Lopesan Caoba Lagoon, Lopesan Serenity Bay, Lopesan Splash Cove, and Lopesan Costa Bávaro Resort, Spa & Casino, you will find the finest representation of these iconic dishes. From authentic Creole recipes to international options, every meal is a sensory experience that will make your stay truly unforgettable.
Our resort offers restaurants specialising in Dominican, Mediterranean and international cuisine, as well as gourmet buffets featuring dishes like sancocho, moro and La Bandera Dominicana. Every dish is prepared with fresh, local ingredients that capture the essence of Caribbean cooking with a touch of sophistication and excellence. Book your stay at Lopesan Costa Bávaro Resort and let Dominican flavours captivate your palate.
