Tag Archives: translation

C-Dominican Food Dictionary

The food of Dominican Republic / Comida de República Dominicana


Cachú or Kachu

– Your basic tomato condiment Ketchup.


(Solimán) – A small pear-shaped fruit that is nicely sweet with a crunchy texture and very few seeds. They are a pink to white color sometimes turning bright red when they are over-ripe. They can be eaten fresh or made into juices and jams. You can see vendors along the streets selling these small fruits. Ask for a taste of one.


– Cashew. The interior is the cashew NUT or seed (semillas) called Marañon. The outside of the fruit is made into sweets that are very tasty. There are many different types of this fruit from nice and round to long and flat. You can purchase Cajuil nuts and Cajuil Dulce, the sweet fruits, in many roadside stands and markets.
More detailed information about the cajuil.

Jars of Cajuil Dulce
Jars of Cajuil Dulce


– West Indian type pumpkin


– A smaller squid that is tenderer than the larger octopus or pulpo


– shrimp


– Jaiba – Crab. You can find these being sold on the streets and beaches. They are tied into a bundle. Very tasty.

cangrejo - crabs ready for cooking
cangrejo – crabs ready for cooking


– Sugar cane. Sold by vendors on street corners and just about everywhere. You can buy these natural peeled sticks for munching on. Make sure you keep the bag or have a place to spit the discarded the pulp after you have removed the juice. You can also get the juice squeezed if you desire. Caña street vendor.


– Carnation milk

Carne molida

– Ground Beef


– Cassava. More information on Casabe and Casabe Bread.


– flour made from fresh yuca.


– Pork


– The Barbados cherry is the common cherry here in DR. It grows on a large bushy type shrub or tree. It gets small pink flowers with the fruits being ripe from April to October. The tree produces bright red cherries that are very tart with 3 seeds inside. They are very high in vitamin C. The fruits can be purchased throughout the country. They can be made into a wonderful juice.

Cereza cherries and seeds
Cereza cherries and seeds


– milk mixed with the guanábana fruit


– Barley

Chen Chen

– pudding made with cornmeal

Chicharrone / Chicharones

– Fried pork skins. One can usually purchase these in the streets carried on the shoulders of street vendors. Topped with a special vinegar sauce or límon these are very greasy, not that good for you. But they are sooo tasty that once you have tried them you won’t be able to resist making the guy stop to sell you a little bit (un chin)

Chicharrone, Chicharones - Fried pork skins
Chicharrone, Chicharones – Fried pork skins

Chimichurri – Chimi

– A hamburger Dominican style.

China/ Jugo de China

– Orange/ Orange juice. You can also call this fruit Naranja.


– Passion fruit. This fruit has a tart sweetness that is wonderful made into juice and ice cream. It is also great eating this messy fruit fresh from the skin (easer if eaten with a spoon)

Chinola - Passion fruit
Chinola – Passion fruit


– Goat

Chivo Picante or Chivo Liniero

– Spicy goat

Cho-Cho or Tayota

– Little squash

Cho-Cho or Tayota
Cho-Cho or Tayota


– Dominican twist to the Chinese dish chow fan. This is a rice dish made with bacon, chicken and/or fried pork skin. Added in are egg, garlic, onions and other ingredients that are different according to the cook. Get the recipe for Chofan.

Chuleta ahumada

– Smoked pork chop

Chuleta al Carbon

– Grilled pork cutlet

Chuletas de Res

– Beef Cutlet


– Skirt Steak. Usually charcoal grilled wit lots of spices.


– Prune (Ciruela Seca-dry prune)

Coco de Auga – coconut and coconut water

Coco de Auga

– The water inside a green coconut. Very refreshing. Information about the Cocoero Street Vendor

Coco Tierno

– Coconut and milk sweetened to make a puddling like desert.


– Cauliflower


– The burnt rice on the bottom of the pan. It is very good to eat (make concón)


– Cream of tartar


– Cream Cheese

B-Dominican Food Dictionary

The food of Dominican Republic / Comida de República Dominicana



– Cod Fish Fritters. These salted Cod (Bacalo) fritters can be served as a snack, side dish or main part of a meal. When prepared Dominican style they are filled with minced salted cod fish, onions and cilantro and sometimes with different variations of ingredients. These little fritters are nice and crispy on the outside and soft on the inside.


– Cod Fish


– Barbecue. Food slow-cooked over an open fire or on a grill. This word originated from the Taino Indians. (This does not refer to the barbecue sauce). Here you can find many different foods cooked barbecue style both in restaurants and in the streets.

Batata Frita

– sweet potato fritters. They can be sliced round or in strips like French Fries or cut wider like Steak Fries. Sometimes they are fried simply with or without the skins and other times they can be dipped into cornstarch.


– Sweet potato. There are a few different varieties from white inside to red.



– A blender drink made of different fruits. The fresh fruit is blended with milk (either Carnation milk or regular milk), sugar, sometimes vanilla is added, and ice. Very much like a milk shake but made with fruits. Batida de Fresa (Strawberry) Batida de Lechoza (Papaya). A refreshing drink for any time of the day or night.

Mangos- Mango Bread - Mango milk blended juice
Mangos- Mango Bread – Mango milk blended juice


– Eggplant. You can find this versatile vegetable prepared in many different ways. One of the favorites is a stewed dish served as a salad or side dish.


– Cake. Dominican style biscocho is oh so wonderful. With or without icing you can purchase small cakes in local stores individually packaged. Some places sell the cake cut into triangles prepared by a local and sold in the local Colmado. You can also go to a bakery and purchase this sweet delight for parties decorated in a variety of ways.

Dominican-style bizcocho
Dominican-style bizcocho


– Beef. This covers all types of beef be it steak or thinly sliced to be used in guisadas (stews)


(bizcochos de) – Prune cake. Also a very upscale bakery in Ensanche Julieta, Santo Domingo.

Buche Perico

– A stew made mostly of corn. The name translates to Parrots Gut.

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.