The Most Typical Dishes of The Dominican Republic

You may be planning to visit the Dominican Republic for vacation, as well as to get to know the houses and villas or apartments for sale in Cabarete, Sosua and Las Terrenas, so we want you to know a little about the gastronomy of the country where you plan to invest in real estate.

The gastronomy of the Dominican Republic is a mixture of Spanish, African and Indigenous influences. It is also known for its spices and condiments, such as oregano, thyme, garlic, onion, coriander (cilantro o recaito) and recaito ancho (also known as cilantro culantro).

But in addition to food, the Dominican Republic is known for its beverages, such as Presidente beer, Quisqueya beer, Barcelo rum and Brugal. Also, we should not forget to make special mention of certain beverages, such as the fermented Indian bejuco, the mabí and the Dominican cream punch. Without deviating from the gastronomic theme, we can assure that Dominican food is very tasty and is a mixture of different flavors and influences, which is usually quite spicy and based on traditional dishes.

Typical Dishes of The Dominican Republic:

• • El locrio de pollo: which is nothing more than rice with chicken, vegetables, aromatic herbs and spices.
  • Sancocho: which is a traditional stew made with a variety of meats (such as chicken, beef and pork) with green plantain, yucca, yautía, auyama (pumpkin) and other vegetables.
  • Pastelitos or empanadas: they are often fried, filled with meat, chicken, cheese, vegetables, etc.
  • Chicharrones: pork meat fried in its own fat, usually served with yucca, green bananas or cassava.
  • Pasteles en hoja: are cakes made with a dough of plantains or yucca, stuffed with beef or chicken.
  • Mofóngo: the most popular and famous dish in the Dominican Republic, is a traditional fried green plantain dish, where in a mortar (pilón) garlic, chicharrón and salt to taste are mixed and mashed, sometimes cheese and other ingredients are added. The options for the filling can vary, seafood, chicken, meat or vegetables are used.
  • Asopao: which is a kind of rice stew, this dish is very similar to rice with chicken, but more like a soup, where vegetables and spices are added, this can be made with seafood and pork.
  • Tostones: these are green plantains cut and fried, which are then mashed (crushed) to fry a second time, they are an alternative to accompany any dish, they can be served with cheese, meat or seafood.
  • La Bandera Dominicana: this is a typical dish consisting of white rice, red beans and fried or stewed chicken, it is very common in homes and restaurants in the country.
  • Stewed or onioned liver: it is served with rice or yucca.
  • Fried fish: this is a typical dish of the coastal areas of the country, it consists of fresh fish marinated with oregano, garlic, lemon and onion, with rice and salad, as well as fried sweet potato.
  • Tayota guisada con cerdo (Stewed chayote with pork): accompanied by white or brown rice with beans or stewed pigeon peas (gandules).
  • Fish stewed with coconut: usually served with moro de guandules (pigeon peas).
  • Okra stew: perfect as a vegetarian dish, these can be served as a side dish or with rice.
  • Stew of pig’s feet: served with white rice.
  • Beef or pork tripe: served with white rice.
  • Plátano maduro pasado por paila o al caldero: it consists mostly of ripe plantains cooked in syrup and cinnamon, it can be eaten as a dessert, but it is mostly part of the meal.
  • Stewed pigeon peas (guandules guisados).
  • Stewed red beans (habichuelas rojas guisadas).
  • Stewed or roasted eggplants.
  • Pastelón of corn flour stuffed with ground beef or mixed meat.
  • Pastelón of ripe plantains stuffed with ground beef.
  • Chulitos de yuca, made with grated cassava or manioc flour, it is usually filled with ground beef or cheese.
  • Arepas de harina de maíz and arañitas de yuca, Those of corn are made with corn flour and those of cassava with cassava flour., with a touch of aniseed.
  • Bollitos de harina de maiz (“corn flour dumplings”) or domplines, are generally more consumed in the southern part of the island.
  • Fried sweet potato and fried yucca are the ideal accompaniment to fried fish and stews.
  • Habichuelas con dulce, this is a common dessert at Easter time, made with red beans, sweet potato, coconut milk, evaporated milk, cinnamon, cloves, etc.

Which Cultures Have Influenced Dominican Cuisine?

The Gastronomy of The Dominican Republic Has Been Influenced by Several Cultures Throughout Its History. Some of The Main Influences Are:

Spanish: Spanish colonizers introduced many of the basic ingredients of Dominican cuisine, such as rice, beans and plantains. They also introduced many of the spices and cooking techniques used today, such as sofrito, guiso and adobo.

African: this has influenced Dominican food, as many African slaves were brought to the island during the Spanish colonial period. They brought their own recipes and cooking techniques, and also influenced the use of spices and seasonings, the use of plantains and soups.

Taino: The Taino Indians, who lived on the island before the arrival of the Spanish, also influenced Dominican cuisine. They introduced the use of yucca, yams and sweet potatoes, and are also believed to have introduced the method of cooking in a “cazuela de barro” (clay pot). Casabe, which is a staple side dish for Dominicans, is a Taino heritage.

In general, we can say, that Dominican cuisine has been greatly influenced by various cultures, which introduced the use of spices, as well as certain foods, and the way of cooking and preparing food.

The combination of these cultural influences has resulted in a unique and tasty gastronomy in the Dominican Republic.

Lebanese Arab Influence in Dominican Cuisine

The Lebanese influence on the cuisine of the Dominican Republic is significant, as numerous Lebanese immigrants have arrived at the island over the years. They introduced many of the dishes and cooking techniques from their country of origin, and also adapted some of the traditional Dominican dishes with Lebanese ingredients and techniques.

Some of the dishes that have been adapted with Lebanese influences in the Dominican cuisine are:

Quipe or kipe (Kibbe): Kibbe is a kind of ground beef meatball, mixed with buckwheat flour, onion and spices.

Tipile (Tabbouleh): a traditional Lebanese salad made with grass, bulgur, parsley, tomato and onion.

Niño envuelto: cabbage rolls stuffed with beef or mixed meat, rice and vegetables, which are baked in the oven and bathed in tomato sauce. If you wish, you can opt for the vegetarian option, which is prepared by substituting meat for eggplant.

The Lebanese influence is also reflected in the presence of Lebanese stores and restaurants in the country, especially in larger cities such as Santo Domingo, where you can find several options of Lebanese food.

It is important to know that this influence is not only in the cuisine, but also in the culture and customs, since most Lebanese families are traders and have contributed to the country’s economy with their businesses.

Traditional Dishes that Are Almost Unknown Abroad

There are several typical dishes of the Dominican Republic that are less known outside the country. Some of them include:

• Mangú: a traditional dish of mashed green plantain, it is usually eaten with some fried onion, cheese, salami or fried egg.
• Yaroa: this street food dish has its beginnings in the city of Santiago, composed of french fries, and mashed ripe plantain, on which is placed a bed of shredded pork leg meat, it can also be chicken or ground beef, along with ketchup and mayonnaise, covered by slices of cheese.
• Majarete: A traditional dessert made from cooked corn and milk, spices and sugar.
• Dulce de leche de coco: A variety of dulce de leche made with coconut milk and sugar, some add small pieces of shredded coconut. It is very popular in the Dominican Republic and can be found in most supermarkets and candy stores.
• Fruit sweet: A popular treat known for its different flavors and colors, it is made with fresh fruits and mixed with sugar.
• La bandera de camarones: It is a traditional dish composed of rice, beans and shrimp, served in the same dish accompanied by tostones.
• Asopao de pescado: It is a typical dish of the coastal area, it is prepared with fresh fish, rice and spices, especially cilantro.
• Sopa de mondongo: A traditional stew made with beef or pork, with vegetables, green plantain, yucca and specific seasonings.
• Chivo guisado: A goat stew with spices, people love to buy the goat liniero, as they consider that its meat is already seasoned by having a diet based on aromatic herbs, especially oregano.
• Puerco en puya (roast pork cooked on a stick over the coals): it is consumed quite a lot at Christmas time, but you may find stalls selling it when driving along the Duarte Highway, in the Bonao area.

Conclusion:

Century 21 Perdomo as a real estate agency in Cabarete, Sosúa and Puerto Plata, hopes that this brief guide has been of help to you, since at the moment of investing in a real estate property it is possible that you are curious about the local gastronomic offer.

Likewise, you may have questions about the typical dishes that may be unknown to you, but that are very much appreciated by Dominicans and that we assure you are worth trying during your stay in the country. It is worth noting that many outstanding restaurants on the north coast do fusion food.