GASTRONOMY

Discover the most typical dishes and drinks in the country and enjoy the Dominican cuisine par excellence

Dominican Food is an interesting mix of Spanish, Taíno and African products. A typical Dominican meal is based on rice, beans and meat being the most common due to the lower prices.

In the country, each region has its own dishes however, most foods have in common the use of specific ingredients quite often. White rice, beans, green beans, coconut, cassava, chili, sweet potato, banana, avocado or guineo, among many others, can be found as the most common ingredients.

Something you should know about Dominican meal is that both breakfast and lunch are main dishes, while dinners tend to be lighter.

Between the meals they emphasize:

- Sancocho: Derived from Spanish stew, this dish varies depending on the region you visit. In essence it is a broth in which a selection of meats and vegetables are introduced. It can be served accompanied by rice, avocado, hot sauce or salad.

- Mangú: Intended mainly for breakfast, it is a green banana puree and can be accompanied by many elements. It is very common to be served in hotels for breakfast.

- Cassava: It can be tasted in Creole cuisine restaurants and is a substitute for bread. It is a thin cake made from cassava flour, following the recipe of the ancient Tainos and contains a high content of vegetable fiber and very little fat.

- Rice: It is the basic ingredient of a large number of Creole dishes. In addition to working as an accompaniment in most of the island's stews, they highlight the locrio, which is cooked based on fish, meat and seafood; the Moor, cooked with legumes and vegetables; the asopao, thicker, and made with beef, chicken and fish but all stewed, which gives it density. 

- Los tostones: It is another of the characteristic dishes. They are green banana strips that are fried crushed in oil, giving the impression of potato chips. It is very common in the daily cuisine of any Dominican family and a regular accompaniment in most restaurants.

- Chicken: Another of the star ingredients in Dominican gastronomy, especially in its fried version and seasoned with oregano. On many occasions they are accompanied by tostones or french fries.

Sweet theeth;

- Sweet beans: One of the most typical desserts in the Dominican Republic and reserved especially for the Easter season is sweet beans, a dish composed of bean cream with milk, raisins and sugar. It also highlights the coconut candy, the dulce de leche with orange or the majaretes, a light cream made with striped corncobs, coconut milk, vanilla, sugar and cinnamon powder.

Dominican drinks:

- Rum: Among the alcoholic beverages, rum stands out, much milder than European and with a flavor so characteristic that it is worth trying. A mix of rum and coke is a traditional one named "cuba libre" and an own drink made from herbs that are mixed with rum or another liquor is known as Mama Juana.

- Among the non-alcoholic ones, Dominican coffee, where you can choose up to 25 different varieties. It is intense due to the way of preparing it (with strainer); It is offered at any time of the day and is usually taken alone.