Influenced mainly by Taino, Spanish and African traditions, the cuisine of the Dominican Republic is similar to what can be found in other Latin American countries. The major difference lies in the spiciness of the food, as people there prefer mild seasoning and use primarily onions, garlic, cilantro, cilantro ancho (culantro), aji cubanela (cubanelle pepper) and oregano for flavoring.

Rice, corn, wheat, potatoes and yuca (cassava), as well as pork and seafood, are among the staples in Dominican dishes. Eggs and mangu (mashed plantains) typically comprise breakfast. These can be accompanied by fried red onions, white cheese or meat.

Considered widely as the largest and most important meal of the day, lunch is often made up of chicken, pork or fish, rice, beans and salad. The La Bandera Dominicana, a popular lunch menu, consists of black, red or white bean stew, rice and meat. White rice is commonly served, but this can also come with noodles, sweet corn or vegetables. As for the meat, chicken, beef, pork and goat are usual choices. They are stewed, fried or roasted. Codfish stew is an alternative for the meat portion. The "bandera" usually includes a small mixed salad or a serving of boiled vegetable.

Meals at night are typically light. They may be a variation of what was eaten at breakfast, or consist of a sandwich and a hot drink. During summer, a glass of fruit juice suffices. Ginger and lemon grass tea, and hot chocolate are also among the Dominicans' favorite drinks.

Desserts mostly have a milk and fruit base. Classic selections include majarete (sweet corn pudding) and mala rabia (sweet potatoes mixed with fruits). Although flan, quesillo, dulce de leche and tres leches are not uniquely Dominican, they are well-liked by the people as well.

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