Dominican Cuisine

Dominican cuisine is comfort food at its finest — hearty, substantial, and always prepared with a generous portion of love. It is the fusion of three culinary traditions: Taíno (cassava, sweet potatoes, tropical fruits), Spanish (rice, pork, cooking techniques), and African (plantains, beans, spices, frying).

The base of almost every dish: rice, beans, and meat. Added to this are plantains in every conceivable form, tropical root vegetables, and a handful of spices that create the characteristic flavor: oregano, garlic, lime, Cubanelle pepper, and the ubiquitous Sazón spice mix.

In the Dominican Republic, people eat often and a lot. Lunch (Almuerzo) between 12 and 2 PM is the main meal — the whole family comes together, and there is always La Bandera. Dinner (Cena) is lighter and later (from 8 PM).