![]() So simple yet so divine, with your toes sunk in the sand, the salty breeze, and the turquoise colors of the water, it is simply a sublime food cultural experience.įlan – typically found in most menus and a popular dessert in many Latin countries. ![]() The sultry tropical flavor of coconut in a smooth creamy mix of milk, sugar, cinnamon, and vanilla. Our favorite place to enjoy it is at Playa Blanca Restaurant ordered from a lounge chair at the beach. Mofongo – originally from the neighbor island of Puerto Rico, the difference between Dominican Mangu and Mofongo is that the plantains are not boiled but fried, then put in a pilon (mortar), fresh garlic and any preferred seasonings are added and mashed together, then served with stew or as a side dish.ĭulce de Coco – One of the favorite Dominican deserts, there are two versions and they’re both delicious. Pica Pollo – This is a version of fast food for Dominicans, fried pieces of well seasoned chicken with a side of tostones (twice fried plantains) You’ll find this dish made in other Latin countries, but we think the Dominican version is best due to the seasonings and cooking method.Ĭhimichurri (Chimi) – A burger made with beef or pork, topped with cabbage, and Thousand Island dressing on a bread bum. Moro – Moro is a rice dish cooked with habichuelas (beans, typically red kidney, pink or black) or gandules (green pigeon peas). For a casual authentic plate of fresh fried fish, head to Macao Beach. Fresh fried fish somehow always tastes better at the beach. Fish is typically fried seasoned with salt, pepper, and battered in flour, some vendors grill the fish and it is just as delicious. You’ll find fresh fish cooked on beachside kiosks and restaurants. Pescado Frito (Fried Fish) – There is an abundance of fresh fish in Punta Cana. Sides such as plantains, casabe, a slice of avocado, and a small simple salad of iceberg lettuce and tomatoes with a vinegar dressing may also be served. Arroz, Habichuelas y Carne / Seafood (Rice, beans and a meat stew such as beef, chicken or seafood. La Bandera (The Flag) – This is a staple meal at the Dominican family table and the most common, a blend of cultures in one plate. The authentic m angu is made with green plantains that are boiled, then mashed, seasoned with garlic, olive oil and topped with sauteed onions. Dominicans eat it for breakfast but it is also common to be eaten for lunch or dinner since it can be served with so many other dishes. Mangu – … speaking of Mangu, this dish is to Dominicans like mashed potatoes is to Americans… they can’t get enough of it. You have to try it, most likely you’ll end up eating it every morning during your visit. A serving of mangu (plantains that are boiled, mashed, and seasoned, fried eggs on top, complemented with fried cheese and fried salami. Los Tres Golpes – Gotta start the day strong with Dominican’s favorite breakfast. This hearty soup/stew is cooked slowly, the simplest recipe is made with just chicken and beef, made into a thick and tasty meaty bowl of Dominican love. One thing is for sure… no one in the Dominican Republic turns down a bowl of Sancocho. Each home and cook gives Sancocho its own touch, each boasting their soup is better. The Sancocho broth is well seasoned with a base of garlic, onions, green peppers, and other seasonings. ![]() Sancocho is typically made with platanos (plantains), viandas (roots vegetables), and a mix of meats. Other Caribbean Islands and Latin American countries have their own version of Sancocho, but those that have tasted the Dominican Sancocho simply can’t argue that it is the best. Sancocho, shall we say Sancocho!!!! – Such a comforting food, the one food that tastes like mama, like grandma, like love… the soup that carries stories, and memories of generations. Instead of crackers, casabe may also be eaten as a snack with cheese or dips. Dominicans eat it at different times of the day, for breakfast with eggs or simply with coffee or hot chocolate, it is also eaten with soups. Some casabe is made plain, some are seasoned with garlic, it may also be served with sprinkled salt and olive oil. In many restaurants, you will be served casabe as a side instead of bread. Casabe – This delicious crispy flatbread is a staple in Dominican cuisine that is rooted in Taino culture made from yucca.
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