Dominican food is a unique mixture of African, Spanish, and Taino Indian influences, without spiciness but with a lot of herbs and sauces. La bandera Dominicana (literally translated as the Dominican Flag) is one such dish and a staple of Dominican cuisine.

Similar to many Latin dishes, it starts with stewed beans and white rice, with the addition of meat, either stewed or roasted. The rice used in the dish is usually long-grained, cooked until it gets tender and dry on the exterior. It is mandatory to create a bit of concon - a dry, golden and crispy layer of rice, slightly burnt on the bottom of the pan.

The beans are cooked in a savory tomato sauce with herbs, onions, garlic, celery, plantains, and squash. Dominicans choose chicken as the most popular meat in the dish since it is the cheapest option available, but beef, pork, and goat are all viable options.

If the meat is stewed, the sauce is made from tomatoes and onions, and the meat is first caramelized on some burnt sugar in the bottom of the pan. When the plate is full of ingredients, it's time for side dishes, and Dominicans have a huge variety of those, such as salads, crispy-fried green plantains, corn fritters, or fried eggplant.