Dominican cuisine combines Taíno, African, Spanish, and wider Caribbean traditions, with rice, beans, plantains, cassava, meat, seafood, and tropical vegetables forming its core. Meals are often generous and family-oriented, and many dishes bring several staples together on one plate.

Mangú, sancocho, la bandera, and tostones are among the best-known examples, but regional and household variations are extensive. Sofrito-like seasonings, garlic, oregano, citrus, and peppers provide much of the cuisine's flavour, while sweet plantains and tropical fruits add contrast.