A-Dominican Food Dictionary

The food of Dominican Republic / Comida de República Dominicana



– avocado a creamy fruit that are very nutritious and contain a wide variety of nutrients. During season they are found everywhere.
More about the aguacate.


Ahuyama or Auyama

– A type of yam pumpkin like squash (used in many soups to make the color). The seeds are also edible. Great cooked alone or added to a dish. You can see these in myna of the corner stores and truck vendors cut into pieces or sold whole.


– (pimiento, chile) This is the general word for peppers or chilies. They can come in all shapes, sizes and varieties.

Hot chillies
Hot chillies

Aji Verde

– Green pepper

Al Ajillo

– A sauce made with wine, butter and lots of garlic. You will see this on many menus throughout the country. Camarones Al Ajillo (Shrimp in Garlic Sauce), Mero Al Ajillo (A type of Fish in Garlic Sauce), Pollo al ajillo (Chicken in Garlic Sauce).


– Meatballs. These tasty little balls can be served as a main course, side dish or snack (picadera) in a sauce, typically a tomato type sauce. These small balls of meat are usually made of ground meat (carne picada or carne molida) but can also be made with fish. They are also added to the typical spaghetti and soups.


– Artichokes


– Carob. Its nickname here is mierda en cajeta – shit in a little box. This is a very strange fruit. It is said to be high in vitamins. When opened it does smell bad and the fruit is dry with a fuzzy texture. Get past the smell and the fruit is sweet.

A box of Algarrobos
A box of Algarrobos


– Almond.

Almendra nuts roasted and packaged ready for eating
Almendra nuts roasted and packaged ready for eating

Añuga Perros

– dog choker) – A coconut candy sold in small chunks in many of the Colmados.

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