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Taste the Dominican Republic Food
Learn some facts about the
Dominican cuisine
The
Dominican Republic food stems from Spanish,
Taino,
and African cultures.
While
the cuisine
of this country has a fair
amount of similarity with the dishes of other nations in the Caribbean,
there is a great deal that makes it unique. This
diversified place is
well known for its hospitality and their delicious traditional food as
well.
When looking into the
tastes that make the cooking of this area special, it is worth noting
that although local herbs are used very often, it is not prepared
highly spiced. Unlike in other countries, there is almost no spicy food
that is considered particular to this region. The various types of
meals that are available within the
Dominican
Republic food are plates that truly represent the blend of
the culinary traditions from regions all around the world with the
particular Dominican style.
Seasonings
 You
will see meats that are served in a sauce known as guisado
(stew). The guisado essentially refers to a
tasteful tomato-based sauce with the addition of sofrito.
The sofrito can have slight variations depending
on the preferences but generally is the
sautéed mixture of: garlic, onions, cilantro, and oregano
used in countless dishes. The guisado is often used
with chicken, beef, and sea food like shrimp or crab; olives are added
to give a touch of more flavor.
Typical home
cooking
When you are looking around for breakfast, you can expect a light meal
of eggs or meat, often combined with the typical mangu.
The mashed plantains with butter and milk are prepared to make this
appetizing plate; normally cheese is added with some bacon. This is a
lovely and very filling dish that can be found everywhere, and if you
have a delicate stomach, you will find that mangu
can be a great basic food for you to keep in mind.
 Lunch is
the largest and most important meal of the day, and you can try some
great Dominican Republic food. One of those is the flavorful bandera
dominicana which involve: rice, beans, vegetables, meat, and
fried plantains.
In addition to this, when learning more about the
Punta
Cana food, we have to mention the sancocho,
which is a stew usually made from several kinds of meats, plantains,
and some root vegetables. As you may notice this type of Caribbean food
can be prepared for dinner too.
Cultural
influences
Some of the most common Dominican Republic food were originated by the Tainos.
They used to cook with
yuca (cassava). The yuca
was used to prepare the casabe, which is a type of
flat and round bread, as well as
catibias, which are flour fritters that have been stuffed
with meat. From the African
inheritance there is the mangu, the original version
is the
fufu, which is made from a variety of mashed root vegetables.
There is also another similar plate which is the mofongo,
and it is made basically from mashed fried green plantains with some
meat or seafood and a bit of crushed garlic. The use of coconut milk
also comes from the African continent.
The legacy of the Spanish dishes are also present in everyday meals,
for example, in the sancocho and the Dominican-style
paella commonly known as locrio,
consisting mainly of the following: rice, chicken
or any other meat, tomato sauce, vinegar, sofrito,
and some herbs cooked together.
 When
you are interested in a luscious conclusion to your meal, don't miss
out on the great desserts. You will find that most of them are
wonderfully sweet, created with sugar and condensed milk, for example: dulce
de leche (milk candy), majarete (corn
pudding), flan (custard), and habichuelas
con dulce
(sweet creamed beans). Another dessert that many
people love to eat is
arroz con dulce, which is
sweet rice pudding. Be prepared to get lots of tropical fruits, ranging
from papayas to pineapples.
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Dominican Republic Food to Punta Cana All Inclusive Resorts
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