Typical Food from the Dominican Republic

The Dominican Republic is a nation in the Caribbean. The county occupies half of the island of Hispaniola. The other half is the country of Haiti. Today, the country draws visitors in from around the world. People come here to enjoy the island’s mild climate, gorgeous beaches and fine restaurants at hotels such as the Barcelo Punta Cana.

Dominicans have developed their own cuisine to eat and serve to travelers. The cuisine brings together many important influences that have shaped the entire region. Visitors will dishes that draw on influences including native island products, Spanish culture and current food trends.

A typical breakfast in the Dominican Republic usually incorporates eggs and meat as well as the ubiquitous plantain. This starchy vegetable is a staple of the region and often used in many dishes that are served here. Eggs are prepared in various ways including standard preparations such as scrambled eggs as well as mixed in with plantains. Deep fried meat is also often served along with the other dishes.

Lunch is generally the filling meal of the day. Spanish influence is strong in the region. Just as in Spain, so too in the Dominican Republic is lunch the most important meal of the day in the Dominican Republic. Travelers can expect a standard Dominican Republic lunch with many parts to it. A typical lunch in the region will include a large serving of boiled white rice seasoned with local spices. The rice is often accompanied with red beans that have been slowly simmered for hours in a broth that includes onions and peppers. The result is an enjoyable combination of flavors that works well with the simple boiled rice.

Most lunches in the Dominican Republic are also served with meat such as beef, pork or chicken. In many cases, the meat has been simmered as well, often in the local combination of tomatoes, paprika, olive oil, onions, garlic and peppers known as sofrito. Lunch is served with a salad and often a Spanish inspired dessert such as flan or dulce de leche.

Dominicans usually eat a lighter dinner meal. Still, tourists can expect it to be hearty and filling. Many local places in the area offer traditional Dominican specialties. A meal might begin with mondongo, or beef tripe soup originally brought over by African slaves to the area. Aranitas or yucca fritters are also a common appetizer. Lunch or dinner may find a very filling stew like sancocho or guisados. Chicken dishes are also highly popular here as in much of the region. Chicken is usually served fried or stewed.

In short, Dominican cuisine and foods have much in common with the entire region.

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