The typical dominican food is rich in flavor. The traditional dish is known as "flag" consisting of rice, beans (white, red or black), meat, salad and ripe banana and plantains. Fresh ingredients detonate in flavor when you add a sauce (mixture of herbs and spices) are the pillars of Dominican cuisine, granting our African heritage.
The Dominican sancocho is a gastronomic derivative of the Spanish cocido, but the ingredients are cassava, potatoes, yams, taro, banana, cilantro, make a dish like no other. We recommend trying the seven meats sancocho prieto, you will not regret!.
The plantain mofongo, such as cassava, and renowned soup "revive muertos" can be savored in one of the typical along the Amber Coast restaurants, and are a true representation of the local cuisine.
The yaniqueque (aka Johnny Cake) and mangú are our gastronomic heritage of immigrants cocolos of the Windward and Leeward. Rejuvenate after a hectic day at the beach tasting a rich yaniqueque in one of the places on the beaches. The hotels include the mangú, mashed bananas smooth texture fact, as an important member of the Creole breakfast.
Cassava and catibia are Taíno foods we are still part of daily diet. Excellent alternative for those looking to stay in shape; cassava bread has a high content of vegetable fiber and less than 0.35 of fat per serving. Many typical restaurants and hotels offer a substitute for bread.
The ladies of the Court residents on the island at the time of the conquest of the ingredients for a paella, adapted to existing condiments on the island. The annatto for saffron; and giving free rein to the imagination create this fascinating recipe known as Dominican locrio.
