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Dominican Republic: A unique and endless destination throughout the world.

Gastronomy

Gastronomy

sancocho

The Dominican Republic boasts many cozy and comfortable eating establishments that are headed by competent chefs whose skills and service will satisfy the most demanding palate.

Each restaurant carries an international menu, in addition to its own specialty. Conceivably, you can enjoy culinary delights from Germany, the Middle-East, Argentina, Spain, France, Italy, the Mediterranean, Mexico and East Asia. Above all, however, feast on some our exotic local specialties.

As a general rule, restaurants accept major international credit cards.

Typical and Regional Cuisine

labandera

The typical Dominican kitchen is very rich and varied. The most common meal known as "La bandera" (the flag) consists of white rice, beans, meat, vegetables, and fried, ripe plantains or "fritos verdes"(which are nothing other than green plantains fried in a special way). The Dominican sancocho is a gastronomic derivative of the Spanish cocido (stew), and each region of the country has its peculiar way of preparing it. Do not leave without tasting a "sancocho prieto", made of seven different local meats. It is a respectable and respected dish.

If time permits, we suggest you try other regional specialties. Samaná's pescado con coco (fish cooked in a coconut milk sauce) for example, or chivo de Azua (goat dish from Azua) and chivo liniero (goat dish from the north western region), which has an exquisite, peculiar taste because the goat eats wild oregano daily and consequently, its meat is seasoned while the animal is alive. Also the delicious "puerco en puya" (pit-smoked pork), meat pies in leaves and "chicharrones de pollo" (deep-fried pieces of chicken).

viveresAll these and many more dishes, like the green plantain and yucca mofongos, and the soups that can "revive the dead" can be savored at D'Luis Parillada Restaurant, which specializes in authentic Dominican gastronomy.

Johnny Cakes and mangú, the gastronomic legacy of Windward and Leeward island immigrants, are part of our daily diet. You can order the former from the fritureras (women who sell fried food) or on beaches as "yaniqueques". The mangú, a purée made of boiled green plantains, is a popular native breakfast dish that can be found in most hotels' menus". It is highly recommended to those suffering from "Caonabo's Revenge" also known as Tourist's Diarrhea, known locally as "Caonabo's revenge."

The casabe (flat and round cassava bread) and catibías (cassava flour fritters stuffed with meat) are Taíno foods we maintain in the typical Dominican diet. Those who enjoy natural food should know that cassava bread has a high content of vegetable fiber and less than 0.35% fat per portion. Casabe seldom goes bad, and it may be purchased in almost all the colmados (small grocery stores) and supermarkets in the country. In hotels and restaurants offering native foods, it is served as a substitute for bread.

Dominican Locrio

locrio

This native preparation of rice is the missing link of the Valencian paella (rice dish with meat, fish, seafood and vegetables). Apparently, the Spanish ladies who arrived here at the time of the conquest, bereft of the ingredients for a paella, adapted the recipe to the ingredients found on the island. For example, they substituted annatto for saffron; and giving free rein to their imagination, they created a basic formula from which emerged the delicious Dominican locrio.

In our country, locrio is made with the most varied ingredients. For this reason it is considered the most versatile dish of the native kitchen, allowing us to create, with a little rice and whatever else is at hand, an exquisite meal for our special guests.

The Siesta Habit

siestaThe native Dominican still takes a nap after lunch. If time permits, take a momentary vacation, and let yourself sway in a hammock for about ten or fifteen minutes after lunch. You will understand why it is so difficult for us to get rid of this habit.

When on the contrary, you believe a walk will aid your digestion, take a tour of the colonial district and walk in the Colonial Zone, experiencing the historical legacy that the city preserves and showcases in its legendary monuments. In the early hours of the afternoon, the oldest streets of the First City of the Americas are all yours.

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