The mixture of gastronomic culture in the Dominican Republic was born due to the close relationship between three cultures: Tainos, Africans and Spanish. A perfect example of this mixture is the “Salcocho” a stew of Spanish descent, accompanied by tubercles such as yucca, the main ingredient of the “Casabe” of the natives Tainos.
Dominican cuisine is similar to its compatriots in the Caribbean Sea. Caribbean countries all share a similar story, which is reflected in their cuisine. However, the seasonings, creativity, and flavors, present their own personality.
The typical Dominican dishes differ according to the region, but they have in common an exquisite flavor that allows satisfying the tastes of the most demanding diners.
In the North a lot of stewed or fried pork is consumed in the form of “chicharrón” accompanied by tubers; in the south other ingredients are transformed into exquisite dishes like the typical goat stewed with “chenchen”; another typical dish, is a type of “risotto” but made of corn and coconut milk.
In almost all regions you can taste the typical “mangu” dish, which consists of mashed green plantain with butter or olive oil; mostly served with “salami” a fried sausage or fried white cheese. An avocado slice should never be missing on a Dominican dish!
In a smaller proportions, fish and seafood shape numerous and colorful dishes served on a daily base.
Definitely the Dominican cuisine is tasty and it incorporates a variety of vegetables, that besides their great taste, provide a high nutritional value.