Puerto Plata (Dominican Republic)

The diversity of the country is reflected in the cuisine. Meat, fish and seafood, African, European and Indian influences; the Dominican Republic also has something to offer in the way of cuisine.

The diversity of the country is reflected in the cuisine. Meat, fish and seafood, African, European and Indian influences; the Dominican Republic also has something to offer in the way of cuisine.
The Dominican food is simple and hearty, yet rarely spicy. Used to prepare the dishes are ingredients that are readily available to the inhabitants: beans, rice, chicken, mutton and goat. Hearty stews are particularly common. Most famous is la bandera Dominicana, a typical Dominican dish made from rice, red beans and braised meat. Further specialities include moro de habicuelas, which comprises rice, beans and meat with bacon sauce, as well as locrio, a variation on Spanish paella. Regional delicacies on the north coast are the freshly prepared crab in addition to the meat and vegetable stew, sancocho. The most popular accompaniments to meals are fried slices of banana, pieces of yucca and yams. Mashed banana is also eaten for breakfast. A refined Creole cuisine is mainly served up in hotels in which international and French influences are apparent.
Often drank without ice and knocked back like water, Dominican rum is especially famous. It is, however, also used to create mouth-watering drinks and cocktails such as Cuba libres with lemon juice and cola, or alternatively piña coladas with pineapple juice and coconut cream. Fresh coconut juice is a tasty refreshment on offer practically everywhere.