Dominican cuisine is a Caribbean, African and Spanish fusion \u2014 comforting, generous, and largely unknown outside the island.<\/em><\/p>\n The Dominican Flag<\/strong> (the flag) is the national lunch \u2014 white rice, red beans, meat (chicken, pork or beef), salad and pl\u00e1tanos fritos (fried plantains). Every comedor in the country serves it between noon and 2 pm. 150-250 DOP (2-4 EUR). It's the equivalent of the Costa Rican casado or the Mexican comida corrida \u2014 simple, complete, daily.<\/p>\n The rule: the more popular the comedor is with locals, the better the Bandera.<\/p>\n The mang\u00fa<\/strong> is a mash of green plantain, boiled and crushed with butter. Served with red onions marinated in vinegar (los tres golpes include mang\u00fa, fried salami, fried cheese and eggs). It's the country's most popular breakfast \u2014 hearty, delicious, impossible to find anywhere else in the Caribbean in this form.<\/p>\n Street breakfasts at the comedores of Santo Domingo or Santiago start at 5 am \u2014 caf\u00e9 con leche and mang\u00fa for 100-150 DOP (1.50-2.50 EUR).<\/p>\n The sancocho<\/strong> is the dish for big occasions \u2014 a thick stew with seven meats (chicken, pork, goat, beef, longaniza, marrow bones, brisket), tubers (yuca, \u00f1ame, green plantain, potato) and corn. Every family has its recipe. The Dominican version is the richest in the Caribbean \u2014 a single dish that feeds a whole table.<\/p>\n Sunday sancocho is an institution. You'll find it in country comedores and village festivities \u2014 always with white rice and avocado.<\/p>\n The plantain is to the Dominican Republic what corn is to Mexico \u2014 omnipresent, in every form.<\/p>\n Tostones<\/strong> : slices of green plantain fried, crushed and refried. Crunchy, salty, addictive. The universal snack.<\/p>\n Mang\u00fa<\/strong> : green plantain mash (see above).<\/p>\n Pl\u00e1tanos maduros<\/strong> : fried ripe plantain, caramelized and sweet. A side to everything.<\/p>\n Mofongo<\/strong> (a Puerto Rican influence): fried green plantain pounded with garlic, chicharrones (pork rind) and broth.<\/p>\n The Dominican Republic produces some of the world's finest rums. Unlike French rums (agricultural, from cane juice), Dominican rums are molasses rums \u2014 amber, smooth, complex.<\/p>\n Brugal<\/strong> : the historic brand, based in Puerto Plata. The Brugal Extra Viejo is the entry point. The distillery can be visited.<\/p>\n Barcel\u00f3<\/strong> : based in San Pedro de Macor\u00eds. The Barcel\u00f3 Imperial regularly wins international competitions.<\/p>\n Ron Berm\u00fadez<\/strong> : the oldest producer (since 1852). Less known abroad but excellent.<\/p>\n Rum is drunk neat, in cocktails (the Dominican Cuba Libre = ron con cola), or as mamajuana<\/strong> \u2014 a maceration of rum, red wine and honey in a bottle filled with bark and roots. Every family, every colmado has its mamajuana. A self-proclaimed aphrodisiac, a certain digestif.<\/p>\n The coast offers fresh fish everywhere. Pescado frito con tostones<\/strong> (whole fried fish with plantain) is the beach classic \u2014 ordered at a wooden chiringuito with your feet in the sand. The camarones al ajillo<\/strong> (garlic shrimp) of Saman\u00e1 are a monument.<\/p>\n The Lambi<\/strong> (conch) is the quintessential Caribbean seafood \u2014 as ceviche, stewed or grilled. Increasingly rare due to overfishing.<\/p>\n Morir so\u00f1ando<\/strong> ('to die dreaming'): fresh orange juice mixed with milk and sugar over ice. The national smoothie.<\/p>\n Jugo de chinola<\/strong> : passion fruit juice. Everywhere, always fresh.<\/p>\n Presidente<\/strong> : the national beer. Served ice-cold in a 'grande fr\u00eda' (big cold bottle). The country's social ritual \u2014 a Presidente is shared among friends at the colmado.<\/p>\n Dominican coffee<\/strong> : grown in the Cibao mountains, Dominican coffee is full-bodied and sweet. Colmados serve coffee in small plastic cups for 15-25 DOP.<\/p>\n Find our Travel journal Dominican Republic<\/a> and us 7-14 day itineraries<\/a> to plan your trip.<\/em><\/p>\nLa Bandera: the national flag on a plate<\/h2>\n
Mang\u00fa: the Dominican breakfast<\/h2>\n
Sancocho: the celebration soup<\/h2>\n
Pl\u00e1tanos: the Dominican obsession<\/h2>\n
Rum: the Dominican spirit<\/h2>\n
Fish and seafood<\/h2>\n
Drinking in the Dominican Republic<\/h2>\n
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