GASTRONOMY OF THE DOMINICAN REPUBLIC

The traditional cuisine of the Dominican Republic combines the influence of several cultures like Taina, African and Spanish. It is extremely colorful and rich in flavors. One of the most characteristic dishes of this country is ¨la bandera” (the flag); a mixture of rice, red beans, meat, vegetables and fried plantains.

Another must while in the Dominican Republic is the Sancocho, characteristic of the northern region of the country. This is a sort of Spanish soup but the ingredients vary from zone to zone. It usually includes yucca, potatoes, plantains and cilantro. It’s reserved for special occasions and it is probably the most typical dish in the country.

The Locrio is also of Spanish influence, as it is very similar to paella, but some of the original ingredients have been replaced with local condiments. Another example of the Spanish impact in the Dominican cuisine, is the abundance of “embutidos” (type of sausage found in Spain), such as longaniza, butifarra, and morcilla. These are a very popular type of food.

Other common dishes in the Dominican Republic are Moro; which is a mixture of rice, beans and seasoned meat and one of its variations, Moro de Guandules. This features, in addition, coconut milk and guandules (a type of vegetable similar to peas)

The Asopao is a tasty soup made with rice, chicken, tomato and a bit of cilantro. There are variations of this as well, and the most popular is Seafood Asopao. Pica Pollo is a version of fried chicken, seasoned with cilantro.

Tostones, or Fritos, are a common side dish for many specialties. They are pieces of green plantain fried with salt and garlic. Sometimes vinegar is also used to prepare them.

Pescado con Coco (fish with coconut) is characteristic of the northeastern region, the Chivo de Azúa (Azúa goat) is from the southern zone and the Chivo Liniero (Liniero goat) comes from Montecristi. Puerto Plata features Palomas de Cueva (cave pigeons), but one of the most famous dishes of the Dominican Republic is “Mangú”. It is made with boiled and mashed green plantains and served with onions as a morning meal. Most hotels feature it as part of the Criollo breakfast.

Johnny Cakes or “yaniqueque”, as they are known locally, are another example of the many influences this country’s cuisine has had. These are fried and salted flour cakes that are very typical as breakfast or mid morning snack.

Cazabe is a legacy from the taina cuisine. It is a kind of bread made of yucca and then combined with “chicharrón” (fried pork rind).

As a culinary curiosity, Dominicans season their meats with fermented yucca juice, their food is not spicy and in their cuisine corn is not the main ingredient.

For dessert, the sweets made of coconut, orange, pineapple and other tropical fruits are mandatory. Majarete (sweet corn pudding) is very typical and it’s made with milk, sugar, cinnamon and coconut milk. During lent, a soup made of sweet beans and spices is prepared as dessert and served every Holy Friday.

The memory of the outburst of colors and flavors of Dominican cuisine will make you smile and yearn for it long after you have visited this beautiful country.