Dominican cuisine is predominantly made up of a combination of Spanish, Taíno and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. One breakfast dish consists of eggs and mangú (mashed, boiled plantain). For heartier versions, these are accompanied by deep-fried meat (typically Dominican salami) and/or cheese. Similar to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of rice, some type of meat (chicken, beef, pork, or fish), beans, and a side portion of salad. "La Bandera" (literally, The Flag), the most popular lunch dish, consists of meat and red beans on white rice.
Dominican cuisine usually accommodates all the food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. However, meals usually heavily favor starches and meats over dairy products and vegetables. Many dishes are made with sofrito, which is a mix of local herbs and spices sautéed to bring out all of the dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite Dominican dishes include chicharrón, yuca, casabe, and pastelitos (empanadas), batata, pasteles en hoja (ground-roots pockets) chimichurris, plátanos maduros (ripe plantain), and tostones.
Some treats Dominicans enjoy are arroz con dulce (or arroz con leche), bizcocho dominicano (lit. Dominican cake), habichuelas con dulce (sweet creamed beans), flan, frío frío (snow cones), dulce de leche, and caña (sugarcane).
The beverages Dominicans enjoy include Morir Soñando, rum, beer, Mama Juana, batida (smoothie), ponche, mabí, and coffee.
Courtesy of Wikipedia
| < Prev | Next > |
|---|
