Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern , and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.[1]
The Taíno cultivated many types of tubers such as yuca, yautia, and batata. An important staple of Dominican cuisine adopted from the Taino people is casabe, made from cassava root and was important to the diet of the Taino. Casabe is served with soups and stews in the Dominican Republic. Spices such as vanilla, nutmeg, and pepper most often used by Dominican cooks derive from Spanish cuisine.
The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged.[citation needed]
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island[2]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and the least of dairy products and non-starchy vegetables.
Arroz con leche – rice pudding made with long-grain rice, milk, sugar, cinnamon, raisins, star anis, clove, and nutmeg.
Buñuelos de bacalao – a codfish fritter popular throughout the Caribbean and Latin America. Also known as bacalaíto in the Dominican Republic, a name borrowed from Puerto Rico
Crème caramel – sweet egg custard known as flan. Coconut flan is known as quesillo de coco.
Mangú – Mangú mashed, boiled plantains can be traced back to west Africa where it is known as fufu. This is a typical and official national breakfast in the Dominican Republic but can also be served at lunch and dinner. Mangú is typically served with queso frito (white cheese fried in a pan), fried Dominican salami, fried eggs and topped with onions cooked in vinegar. This is also known as los tres golpes (the three hits). Plantains can be replaced with green bananas or squash where it is known as mazamorra.
A few dishes have been adopted from a wave of Lebanese immigration into the Dominican Republic. Drastic changes from the traditional Middle Eastern, starting with the preparation, and just as importantly, using beef instead of lamb, and leaving out many spices (cumin, cardamom, coriander seeds, saffron, and others), herbs (rosemary, mint, dill, marjoram, Greek oregano, and others), spice blends (za'atar and baharat), seeds, and nuts (pine nuts, pistachios, sesame seeds, hazel nuts, and others). Many of these dishes would be served with a sauce while in the Dominican Republic they are served alone. Much of these spices and flavoring have been replaced with Dominican oregano, bell peppers, and chicken bouillon.
Pilaf – Rice with raisins and almonds. It is usually eaten around Christmas.
Cocolo is a term used in the Spanish-speaking Caribbean to refer to non-Hispanic African descendants, or darker skin people in general. The term originated in the Dominican Republic, and was historically used to refer to the Anglophone and Francophone Caribbean descendants. The Cocolo cuisine brought over through various parts of the Caribbean have influenced Dominican cuisine. Some recipes have changed but most have stood the same but with different names.
Chen-chen – A cracked corn pilaf dish from Haiti that has made its way through the Dominican Republic.
Dumplings - Dumplings in the Dominican Republic are eaten with braised meats or seasoned tomato sauce. They came from the British Caribbean mostly in and around San Pedro de Macorís. Simple recipe including all-purpose flour, water, and salt made into a thick dough before boiling. When cornmeal is added they're known as bollitos de maíz (boiled cornmeal dumplings).
Guavaberry - Guavaberry is used to make jams and drinks. Guavaberry liqueur, which is made from rum, is a common Christmas drink on many of the islands, particularly in Sint Maarten and the Virgin Islands. The colonists from Denmark and Holland found it could flavor rum by infusion similar to infused schnapps.[3] In the Dominican Republic it is associated with the eastern town of San Pedro de Macorís which has a large population of Eastern Caribbean descent.[4]
Dominican cuisine is adopted from Puerto Rico and Cuba, though the dish names differ sometimes. Because of the historic migration between Cuba, Dominican Republic, and Puerto Rico its three cultures are closely related. It is unclear for most dishes between these countries on where it originated from. Dishes like mofongo and pasteles de hola originated from Puerto Rico, Moros y Cristianos and yuca con mojo from Cuba have become part of Dominican cuisines and culture. Dominican majarete, pastelon, and mamajuana has gain popularity in both Puerto Rico and Cuba.
Majarete – Pudding made with blended corn, cornstarch, milk, vanilla and cinnamon. This dessert is claimed by Cuba and Dominican Republic. The only difference is Dominicans add nutmeg while Cubans add lemon zest and raisins. Puerto Rico's first cookbook written in 1859 claims the dessert is of Dominican origin.
Mofongo – Mofongo Original from Puerto Rico. It is made from fried, boiled or roasted plantains, cassave, or breadfruit mashed with chicharrón and seasoned typically with garlic, fat (olive oil, lard, or butter) and, broth.
Pasteles de hoja – Plantain and root tamales stuffed with meat has its origin in Puerto Rico and made its way to the Dominican Republic in the beginning of the 20th century.
Chicharrón de pollo – This fried chicken dish also goes by pica pollo. Chicken is marinated in lime juice and coated with flour, garlic, and orégano. There are existing recipes with rum or soy sauce as a marine. It is served with tostones and lime.
Chulitos – Fresh grated cassava filled with ground meat and fried.
Chimichurris – The chimichurri is a burger top with slaw made by Argentinean street vendors living in Santo Domingo. It is similar to Argentina sandwiches, in which meat is topped with chimichurri sauce and slaw.
Spaghetti a la Dominicana – Spaghetti with Dominican salami eaten for breakfast, lunch and dinner.
Pico y pala – Chicken feet and necks are associated with popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
Guisados – Meat, fish, beans, or vegetables cooked in a tomato sauce base with Dominican-style sazón. Small amounts of sour orange or lime juice and sugar are traditionally added.[5] When done it is served with rice. This is a popular staple in Dominican kitchens, and carnes guisadas are one of the components of the traditional Dominican lunch meal (la bandera). Carne mechada is braised tenderloin or flank. Brasied oxtail and cow tongue are usually spicy using Scotch bonnet or other local chilies. Beans and vegetables are cooked the same but with no citrus added.
Yaroa – Boiled mashed plantains or yuca layered with meat, melted cheese, with ketchup and mayonnaise on top. Sold on trucks.
Pastelón can de describe as a casserole or shepherd's pie. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón origins can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba. Pastelón are usually stuffed with ground meat or chicken.
Pastelón de arroz - Rice, meat, and cheese casserole.
Pastelón de berenjena - Eggplants are sliced, floured and fried in oil. They are layered with cheese (cheddar and mozzarella are frequently used) and occasionally meat. It's similar to eggplant parmigiana and moussaka but with no sauce.
Agrio de naranja - Sour orange juice steeped with oregano, garlic, and chilies. It's concentrated a pique sauce usually paired with soup.
Wasakaka – Very similar to mojo and chimichurri. The sauce is made by simmering water with garlic, parsley, olive oil, and sour orange. Once cooled it is served with roasted chicken and boiled cassava.
Telera – Dominican bread similar to Mexican Telera. Typically served on Christmas.
Pan de agua
Pan de coco – Coconut bread show up in many Central American cuisines and Caribbean cuisinines. Particularly in Nicaragua, Venezuela, Honduras, Brazil, Colombia, Guatemala, Jamaica, Puerto Rico and the Dominican Republic. Recipes are the same or similar but results in the same flavor and most of the time texture.
Dominicans enjoy making soups. More than a third of the country's total population lives in poverty, and almost 20 per cent are living in extreme poverty. In rural areas poor people constitute half of the population. Soup in the Dominican Republic is easy, cheap and can feed a large number of people.[citation needed]
Aguají – Plantain puree soup seasoned with sofrito.
Most dishes in the Dominican Republic are served with long-grain rice, a staple of the Dominican cuisine.
Arroz blanco - White rice. This basic rice can be served with stew beans, braised meat, or soups.
Arroz con maíz or Moro de maíz - Rice with corn combines the sweet flavor of corn with the salty flavor of rice cooked with red onions, orégano and cilantro.
Chofan - Although it's referred to as "Dominican fried rice" there has been no change to its Asian origin, only adding Dominican orégano.
Concón - Is usually something not cooked on its own. Instead, it is a byproduct of cooking rice. Simply put, it is the layer of burnt hard oily rice left behind when cooking in a caldero (iron pot). Historians have also traced Dominican love for 'concón' from the Nigerian word 'konkon' for oily.
Locrio - Classic style of mixing rice with other kind of meat.
Moro de guandules con coco - Rice, pigeon peas (guandules), sofrito and coconut milk dish served for Christmas.
Moro de habichuela - Rice cooked with beans and sofrito in the same pot.
Dominican desserts include flan, puddings, and tropical fruit-based sweets. Dulce de coco (coconut fudge), dulce de leche (caramelized milk), and majarete (cornmeal pudding) are also common Dominican desserts. Dominican puddings are often made with bread, sweet potato, or rice.[6]
Almibar de frutas – Fruit cooked in syrup. The most popular is called mala rabia. Guava, sweet plantains, and sweet potato with cinnamon.
Arepa – Cornmeal and coconut cake. Dominican arepa is different from that of the Venezuelan and Colombian arepa.
Bizcocho Dominicano – Dominican cake uses a basic cake recipe with vanilla, eggs, flour, sugar, margarine, and baking soda, milk with orange juice and lime zest. When done the cake is then filled with pineapple jam and frosted with meringue.
Brazo gitano – Rolled sponge cake with guava filling.
Canquiña
Dulce de coco tierno – Fresh coconut cooked slowly with milk, sugar and cinnamon.
Dulce de Leche en Tabla – Milk fudge is usually eaten with pineapple jam.
Habichuelas con dulce – Sweet creamed beans dessert. Made with coconut milk, sweet potato chunks, etc.
Jalea de batata – Sweet potato pudding slowly cooked with spices, sugar, milk, and coconut milk.
Macaroon – Coconut macaroons are popular all over the island. Jalao are coconut macaroons made with honey and ginger.
Palitos de coco – Shredded coconut lollipops cooked with condensed milk. When done they are formed into small balls and coated in a simple syrup made from sugar, corn syrup, and red food coloring.
The most popular drinks in the Dominican Republic are rum locally known as romo, beer (especially Presidente), coffee, eggnog with rum, local fruit smoothies, mabí juice made from colubrina bark or fruit that's done all over the Caribbean. Alcohol drinks such as piña colada, coquito, Cuba libre, and mojitos from Cuba and Puerto Rico.
What Dominicans tend to eat depends highly on where they live: whether near the sea or in the interior mountains. In either case, most Dominican meat dishes tend to involve pork, as pigs are farmed quite heavily on the island. Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from the lesser availability of refrigeration on the island.[citation needed]
Seaside Dominican fishing villages will have great varieties of seafood, the most common being shrimp, marlin, mahi-mahiordorado, and lobster. Most villagers more commonly dine on cheap, lesser-quality fish, usually stewed with la criolla, a type of rice. Premium seafood tends to be too expensive for the many locals, and is saved for the island's upper class and the tourist resorts.[citation needed]
