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If you take all your meals at an all-inclusive hotel, you'll
get little sense of how Dominicans eat and drink;
the "international" buffet fare on offer at these resorts
can't compete with the delicious, no-nonsense cooking at the
many mom-and-pop restaurants just outside their walls.
Dominicans call their cuisine "comida criolla", and it's a
delicious - if often a bit greasy - blend of Spanish,
African and Taíno elements, with interesting regional
variants across the island.
Dishes usually include rice and beans - referred to locally
as la bandera dominicana (the Dominican flag) - using
either habichuelas (red beans) or the tiny black peas
known as morros . Most often the rice is supplemented
with chicken, either fried, grilled or served asopao
(in a rich, soupy sauce. Inariably main courses come with
plátanos (deep-fried green plantains, which locals
often inundate with ketchup), and a small coleslaw salad.
Outside of the major cities,vegetarian s will often
have to stick to rice and beans.
Local breakfasts are traditionally starchy and huge,
and typically include huevos revueltos (scrambled
eggs), sometimes con jamón (with bits of ham mixed
in); mangú, mashed plantains mixed with oil and bits
of fried onion; and queso frito, a deep-fried
cheese. Dominican lunches are the day's main meal.
Aside from the omnipresent chicken, popular main courses
include mondongo, a tripe stew strictly for the
strong of stomach; mofongo, a tasty blend of
plantains, pork rinds and garlic; and bistec encebollado, grilled steak topped with onions and peppers.
Special
occasions, particularly in rural areas, call for either
chio (roast goat) with cassava, a crispy,
flat bread inherited from the Taínos; or sancocho, a
hearty stew with fie different kinds of meat. For the very
best in Dominican eating, go for the seafood, which
is traditionally prepared one of fie ways: criolla,
in a flavorful, slightly spicy tomato sauce; al ajillo, doused in a rich garlic sauce; al horno, roasted
with lemon; al orégano, in a tangy sauce with fresh
oregano and heavy cream; and con coco, in a tomato,
garlic and coconut milk blend especially prevalent on the
Samaná Peninsula.
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The best local fish are the mero
(sea bass), chillo (red snapper) and carite
(kingfish). Other popular seafood include langosta
(clawless lobster), lambí (conch, camarones
(shrimp), pulpo (octopus) and cangrejo (crab).
As far as drinks go, Dominican coffee is among the
best in the world. Most Dominicans take it solo,
with a great deal of sugar added, which is the way it's sold
for RD$1 by morning street vendors, and handed out for free
in the petrol stations. Dominican café con leche is
made with steamed milk and is extremely good.
Jugo de naranja, fresh orange juice squeezed as you
order it, is another omnipresent Dominican morning drink; be
sure to ask for it sin azúcar (without sugar). Later
in the day you should sample the fresh coconut milk
sold by street vendors, and the many Dominican batidas,
popular fruit shakes made with ice, milk and either papaya,
mango, pineapple or banana.
There are several Dominican beer brands, but by far
the best and most popular is Presidente, served in
both normal-sized and surreally large bottles, and comparing
favorably with beers from across the world. Also popular
are the very good, inexpensive local rums, Brugal,
Barceló and Bermúdez.
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Dominican
Republic
travel guide
Dominican Republic
Where to go
 When
to go
Getting there
Entry requirements
Money and costs
Getting around
 Food
and drink
 Communications
Crime and safety
 Brief
history
Best of DR
Info and maps
 diving,
surfing
 Festivals,
holidays
Explore
Dominican Republic
Barahona
Barahona
The City
East of Barahona
San
Cristóbal
San José de Ocóa
West of Barahona
Bayahibe
Bayahibe
travel info
Boca Chica
Boca de Yuma
Cabarete
Cabarete
Windsurfing
Restaurants
Sports outfitters
Cibao
Cibao
Explore Cibao
Cordillera Central
Explore Cordillera Central
Jarabocoa
Jarabocoa
Arrival & accommodation
Restaurants,
tour operators
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