Dominican Restaurants in Dominican Republic
Dominican cuisine is a mixture of Spanish, Taino Indian and African influences, resulting in a unique Creole flavor. Its main ingredients are rice, beans, chicken, cassava, banana, lambi (conch), lobster and coconut.
The national dish in Dominican Republic is La Bandera (The Flag), which consists of white rice, chicken or beef meat, red beans, salad and tostones (fried plantains). Mangu is eaten for breakfast and usually offered at hotels: it consists of boiled green plantain mashed with butter. Fish is often cooked with coconut in the Northeast region. Try one of the natural juices prepared with fresh tropical fruits: papaya, coconut, pineapple, mango, watermelon, grapefruit or the passion fruit called chinola… mmmm delicious!