The Taíno cultivated many types of tubers such asyuca,yautia, andbatata. An important staple of Dominican cuisine adopted from the Taíno people iscasabe, made from cassava root and important to the diet of the Taíno. Casabe is served with soups and stews in the Dominican Republic. Spices such asvanilla,nutmeg, and pepper most often used by Dominican cooks derive from Spanish cuisine.
TheDominican Republic was formerly aSpanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged.[citation needed]
All or nearly allfood groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island[2]), and wheat; vegetables, such as beans and otherlegumes, potatoes,yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and the least of dairy products and non-starchy vegetables.
Mangú – mashed, boiled plantains can be traced back to west Africa where it is known asfufu. This is a typical and official national breakfast in the Dominican Republic but can also be served at lunch and dinner. Mangú is typically served withqueso frito (white cheese fried in a pan), fried Dominican salami, fried eggs, and topped with onions cooked in vinegar. This combination is also known aslos tres golpes (the three hits). Plantains can be replaced with green bananas or squash.
A few dishes have been adopted from a wave ofLebanese immigration into the Dominican Republic. These dishes reflect significant changes from the traditional Middle Eastern, including the preparation, using beef instead of lamb, and leaving out many spices (cumin, cardamom, coriander seeds, saffron, and others), herbs (rosemary, mint, dill,marjoram, Greek oregano, and others), spice blends (za'atar andbaharat), seeds, and nuts (pine nuts, pistachios, sesame seeds, hazelnuts, and others). Many of these dishes are traditionally served with a sauce in the Middle East, while in the Dominican Republic they are served alone. Many of these spices and flavoring have been replaced with Dominican oregano, bell peppers, and chicken bouillon.
Pilaf – Rice with raisins and almonds. It is usually eaten around Christmas.
Cocolo is a term used in the Spanish-speaking Caribbean to refer to non-Hispanic African descendants, or darker skin people in general. The term originated in the Dominican Republic, and was historically used to refer to the Anglophone and Francophone Caribbean descendants. The Cocolo cuisine brought over through various parts of the Caribbean have influenced Dominican cuisine. Some recipes have changed but most have stood the same but with different names.
Dumplings – Dumplings in the Dominican Republic are eaten with braised meats or seasoned tomato sauce. They came from the British Caribbean mostly in and around San Pedro de Macorís. A simple recipe is based on all-purpose flour, water, and salt made into a thick dough before boiling. When cornmeal is added they are known asbollitos de maíz (boiled cornmeal dumplings).
Guavaberry – Guavaberry is used to makejams and drinks. Guavaberryliqueur, which is made fromrum, is a commonChristmas drink on many of the islands, particularly inSint Maarten and theVirgin Islands. The colonists from Denmark and Holland found it could flavor rum by infusion similar to infusedschnapps.[5] In the Dominican Republic it is associated with the eastern town ofSan Pedro de Macorís which has a large population of Eastern Caribbean descent.[6]
Dominican cuisine has adopted fromPuerto Rico andCuba, though the dish names differ sometimes. Because of the historic migration between Cuba, Dominican Republic, and Puerto Rico, its three cultures are closely related. It is unclear for most dishes between these countries on where it originated from. Dishes like mofongo and pasteles de hola originated from Puerto Rico,Moros y Cristianos andyuca con mojo from Cuba have become part of Dominican cuisines and culture.
Majarete – Pudding made with blended corn, cornstarch, milk, vanilla, and cinnamon. This dessert is claimed by Cuba and Dominican Republic. The only difference is Dominicans add nutmeg while Cubans add lemon zest and raisins. Puerto Rico's first cookbook written in 1859 claims the dessert is of Dominican origin.
Mofongo – Originally from Puerto Rico. It is made from fried, boiled or roasted plantains, cassave, or breadfruit mashed withchicharrón and seasoned typically withgarlic, fat (olive oil, lard, or butter), and broth.
Pasteles de hoja – Plantain and root tamales stuffed with meat has its origin in Puerto Rico and made its way to the Dominican Republic in the beginning of the 20th century.
Chicharrón de pollo – Thisfried chicken dish also goes bypica pollo. Chicken is marinated in lime juice and coated with flour, garlic, and orégano. There are existing recipes with rum or soy sauce as a marine. It is served with tostones and lime.
Chulitos – Fresh grated cassava filled with ground meat and fried.
Chimichurris – The chimichurri is a burger topped with slaw made by Argentinean street vendors living in Santo Domingo. It is similar toArgentina sandwiches, in which meat is topped withchimichurri sauce andslaw.
Spaghetti a la Dominicana – Spaghetti with Dominican salami eaten for breakfast, lunch, and dinner.
Pico y pala – Chicken feet and necks are associated with popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
Guisados – Meat, fish, beans, or vegetables cooked in a tomato sauce base with Dominican-stylesazón. Small amounts of sour orange or lime juice and sugar are traditionally added.[7] When done it is served with rice. This is a popular staple in Dominican kitchens, andcarnes guisadas are one of the components of the traditional Dominican lunch meal (la bandera).Carne mechada is braisedtenderloin or flank. Brasied oxtail and cow tongue are usually spicy using Scotch bonnet or other local chilies. Beans and vegetables are cooked the same but with no citrus added.
Yaroa – Boiled mashed plantains or yuca layered with meat, melted cheese, with ketchup and mayonnaise on top. Sold on trucks.
Pastelón can be described as a casserole or shepherd's pie. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón origins can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama, and Cuba. Pastelón are usually stuffed with ground meat or chicken.
Pastelón de arroz – Rice, meat, and cheese casserole.
Agrio de naranja – Sour orange juice steeped with oregano, garlic, and chilies. It is a concentratedpique sauce usually paired with soup.
Wasakaka – Very similar tomojo and chimichurri. The sauce is made by simmering water with garlic, parsley, olive oil, and sour orange. Once cooled it is served with roasted chicken and boiled cassava.
Telera – Dominican bread similar to Mexicantelera. Typically served on Christmas.
Pan de agua
Pan de coco – Coconut bread shows up in many Central American cuisines and Caribbean cuisines particularly in Nicaragua, Venezuela, Honduras, Brazil, Colombia, Guatemala, Jamaica, Puerto Rico, and the Dominican Republic. Recipes are the same or similar but result in the same flavor and, most of the time, texture.
Most dishes in the Dominican Republic are served with long-grain rice, a staple of the Dominican cuisine.
Arroz blanco – White rice. This basic rice can be served with stew beans, braised meat, or soups.
Arroz con maíz ormoro de maíz – Rice with corn combines the sweet flavor of corn with the salty flavor of rice cooked with red onions, orégano, and cilantro.
Chofan – Although it is referred to as "Dominicanfried rice" there has been no change to its Asian origin besides adding Dominican orégano.
Concón – The layer of burnt hard oily rice left behind when cooking in a caldero (iron pot).
Locrio – Classic style of mixing rice with meat or seafood.
Moro de guandules con coco – Rice, pigeon peas (guandules), sofrito, and coconut milk dish served for Christmas.
Moro de habichuela – Rice cooked with beans and sofrito in the same pot.
Dominican desserts include flan,puddings, and tropical fruit-based sweets. Dulce de coco (coconut fudge),dulce de leche (caramelized milk), and majarete (cornmeal pudding) are also common Dominican desserts. Dominican puddings are often made with bread, sweet potato, or rice.[8]
Almibar de frutas – Fruit cooked in syrup. The most popular is calledmala rabia. Guava, sweet plantains, and sweet potato with cinnamon.
Arepa – Cornmeal and coconut cake. Dominican arepa is different from that of the Venezuelan and Colombian arepa.
Bizcocho Dominicano – Dominican cake uses a basic cake recipe with vanilla, eggs, flour, sugar,margarine, and baking soda, milk with orange juice and lime zest. When done the cake is then filled with pineapple jam and frosted withmeringue.
Brazo gitano – Rolled sponge cake with guava filling.
Canquiña
Dulce de coco tierno – Fresh coconut cooked slowly with milk, sugar, and cinnamon.
Dulce de leche
Dulce de leche en tabla – Milkfudge is usually eaten with pineapple jam.
Habichuelas con dulce – Sweet creamed beans dessert. Made with coconut milk, sweet potato chunks, etc.
Jalea de batata – Sweet potato pudding slowly cooked with spices, sugar, milk, and coconut milk.
Macaroon – Coconut macaroons are popular all over the island.Jalao are coconut macaroons made with honey and ginger.
Palitos de coco – Shredded coconut lollipops cooked with condensed milk. When done they are formed into small balls and coated in a simple syrup made from sugar, corn syrup, and red food coloring.
The most popular drinks in the Dominican Republic are rum locally known asromo, beer (especiallyPresidente),coffee,eggnog with rum, local fruitsmoothies,mabí juice made fromcolubrina bark or fruit that's done all over the Caribbean. Alcohol drinks such aspiña colada,coquito,Cuba libre, andmojitos from Cuba and Puerto Rico.
Chocolate de maní –Peanut milk is a drink that originated in South America. Modern recipes add spices, sugar, corn, milk, and rum. It is popular throughout the English speaking Caribbean where it is known aspeanut punch.
Mama Juana – an alcoholic drink concocted by allowing rum, red wine, and honey to soak in a bottle with tree bark and herbs.
Jugo de avena – A spiced oatmeal drink popular throughout South America and the Caribbean.
Morir Soñando – Evaporated milk, sugar, orange juice, and sometimes added vanilla and lime juice.
What Dominicans tend to eat depends highly on where they live: whether near the sea or in the interior mountains. In either case, most Dominican meat dishes tend to involvepork, as pigs are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from the lesser availability of refrigeration on the island.[citation needed]
Seaside Dominican fishing villages will have great varieties ofseafood, the most common beingshrimp,marlin,mahi-mahi ordorado, andlobster. Most villagers more commonly dine on cheap, lesser-quality fish, usually stewed withla criolla, a type of rice. Premium seafood tends to be too expensive for the many locals, and is saved for the island's upper class and the tourist resorts.[citation needed]
