Cuisine Dominicans enjoy an array of foods as colorful as the landscape, but simple in taste. Women especially take pride in preparing enticing traditional dishes, layered with ingredients of the land. Inspiration for Dominican cuisine stems from native Antillean and hearty Creole recipes and is prepared similar to the dishes of Central and South America with rice, fish and other seafoods, meats or vegetables. Light spices or coconut add depth and warm the soul. Culinary specialties of the country vary from region to region, although residents of the Dominican Republic share a common hunger for its staple meals.
From saucy nightclubs to enticing restaurants, there are no shortages of activities to fill the evening hours in the Dominican Republic. The only challenge is finding the time to squeeze it all in.
After a day of sun tanning or sight-seeing, visitors can recharge by dining at the unique restaurants that sprinkle the cities and villages from coast-to-coast. Culinary specialties of the country vary from region to region, but the simple tastes and staple foods are sure to please even the most finicky eater. Inspiration for Dominican cuisine stems from native Antillean and hearty Creole recipes and is prepared similar to the dishes of Central and South America with rice, fish and other seafood, meats or vegetables. Light spices or coconut add depth and warm the soul. Those with more daring palates can try local dishes such as Sancocho prieto, which includes a combination of seven meats, including goat, and wash it down with El Presidente beer, served at most restaurants. |
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