What is the Dominican Republic’s national dish of rice, beans, meat, and salad called?

The Dominican Republic’s national dish of rice, beans, meat, and salad is called La bandera Dominicana.

The name means “the Dominican flag,” referring to the meal’s three-part structure and its place in everyday Dominican cooking. A typical plate contains white rice, stewed beans, a meat such as chicken or beef, and a salad or fried plantains. Recipes vary between households, so the meat and side dishes are not fixed in one universal formula.

La bandera Dominicana is different from mangu, a mashed green-plantain dish usually served with toppings, and from sancocho, a hearty stew made with several meats and root vegetables. Another related meal is moro, in which rice and beans are cooked together rather than served as separate components.