The Dominican Republic is a Caribbean nation that has the distinction of sharing the island of Hispaniola with Haiti. And while the two countries were both originally colonized by Spain, they differ in language and culture.
But some similarities remain in their cuisine. Despite the Spanish influence in the Dominican Republic, there are nods to African and Taíno Amerindian cultures. Here are some of the must-try meals for your next trip.
1. Mangú
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Mangú is a very popular dish in the Dominican Republic consisting of plantains mashed with butter or oil and the water it was boiled in. This is topped with red onions cooked in vinegar. The dish is typically served with fried eggs, fried Dominican salami, and Queso Frito (fried cheese). Together this is known as Los tres golpes (the three hits).
2. Habichuelas Guisadas
Beans are featured often in Caribbean cooking because it’s a cheap and easily accessible source of protein. In the Dominican Republic, these stewed, seasoned beans are a staple usually served with another cornerstone of their cooking, rice.
3. Tostones
Tostones is not specific to the Dominican Republic, but it’s still a very important part of the culinary landscape. They’re also known as twice-fried plantains which is indicative of the process. Sliced green plantains are first fried in oil, flattened, dipped in garlic-lime water, and fried a second time.
4. Sancocho
Sancocho is another dish that is popular not just in the Dominican Republic but in most Latin American countries. However, each country puts a different spin on the hearty stew. The Dominican version includes seven types of meat from four different animals. Combined with provisions and vegetables, this is a very rich and filling meal.