The Dominican Republic's everyday national dish — white rice, slow-stewed red beans, and braised chicken or beef, the three elements mirroring the red, blue, and white of the Dominican flag. Eaten daily by millions.
La Bandera — "the flag" — is not a restaurant dish or a celebration meal. It is Tuesday. It is every day. Millions of Dominicans eat it for lunch, the biggest meal of the day, and have done so for generations. The name comes from the plate's colors: white rice for the white cross, red beans for the red, and the stewed meat makes up the rest. It is a deliberately humble, explicitly patriotic meal that says: this is who we are, this is what we eat, and we are proud of it. The beans — always red kidney beans, slowly cooked with sofrito until thick and creamy — are the heart of the plate. The rice must be white and fluffy, each grain separate. The pollo guisado (stewed chicken) is braised with onions, garlic, tomato, and sazón until tender and sauced. Together, with a side of tostones (twice-fried green plantains), this is the Dominican Republic's answer to every other country's national comfort food — and it is one of the best in the world. Dominican grandmothers make it from memory. Dominican college students in New York City cry at the smell of it because it means home.
Join FlavorBridge to explore authentic recipes from cultures around the world — with comments, ratings, and the stories behind every dish.
Open Interactive Recipe →