A typical Dominican dish whose origins are found in the Canarian broth of 18th-century immigrants, who called it salcocho. It is a stew made with meats, root vegetables, and seasonings, served with white rice and avocado. The selection of root vegetables depends on availability and on the region of the country, while the meats may vary between beef, chicken, pork, or the combination known as seven meats.

Siete carnes sancocho is, in many cases, a myth that has become a tradition. It is associated with special days such as rainy weather, visits from relatives, friends, or compadres, as well as important family events, including the arrival of relatives from abroad or from other parts of the country, anniversaries, birthdays, or baptisms. In these contexts, the food is meant to please and to share. Because of its character, sancocho is considered the national, identity-defining dish of Dominican culture.

Dominican sancocho is a preparation of Canarian origin, but it also integrates culinary elements from Spanish, African, and Taíno cultures. Dominican historian and writer Frank Moya Pons notes that sancocho emerged from the large amount of livestock that existed during the colonial period, and that the island’s inhabitants created a Creole broth with several kinds of meat, root vegetables, and local spices. A written description of this dish has been preserved by a Jesuit priest who visited the city of Santo Domingo in 1650.

The connection between sancocho and Dominican identity is so strong that, when Dominicans are outside the country, it is often the go-to dish to prepare and enjoy with family. Some, as in the case of families living abroad, say it is very difficult to make a true Dominican sancocho outside the country, since getting all the necessary ingredients can be a challenging task.

The importance of sancocho in Dominican popular culture is also reflected in music and literature. There are several songs that mention it, the most famous being "El Sancocho Prieto," composed by the renowned Dominican artist and composer Luis Alberti in 1951, and performed by artists such as Alberto Beltran, Vinicio Franco, Joseito Mateo, and Johnny Ventura. In Dominican literature there are numerous references to this dish. For the average Dominican, when something is poorly defined or confusing, people say it is "a sancocho" of things.