The traditional cuisine of the Dominican Republic correlates with recipes and dishes from the entire Caribbean region. Most Dominican dishes have either seafood, which is logical for an island nation, or coconuts and all sorts of tropical fruit greens. We've put together a small list of Dominican national dishes for you to try.
Mangu (Mangu) is the first of the region's banana dishes, stewed pieces of green banana with bacon, cheese, and onions.
Mofongo (Mofongo) is a thick banana puree based on meat broth, a hearty dish that brings out the banana's flavor in a very unusual way.
Pastelon de Platanos (Pastelon de Platanos) is an unsweetened banana mince pie, a dish that reveals the local approach to bananas. After all, bananas are hardly a substitute for potatoes here, and are included in many dishes, as are coconuts.
Sancocho (Sancocho) is the first course, a thick soup of Spanish origin with no less than 7 different meats and plenty of Dominican vegetables.
Abichuelas guisadas (Habichuelas guisadas) is a pureed bean soup, a hearty and inexpensive dish that, as happens with such dishes, was considered the domain of the poor but has now become part of the list of favorite traditional recipes.
Asopao de mariscos (Asopao de mariscos) is a thick rice soup with seafood that is spicy and seasoned. This dish is served in many restaurants and is fondly appreciated by the locals.
Dominican drinks are fresh juices, fruit cocktails. For example, banana or Coca-Cola-infused cocktails are considered an original invention. For alcoholic drinks, we can recommend rum, which is produced here.
Dominican rum is its trademark. Not only is it widely drunk in the country, but it is also bought by foreign visitors who want to bring their relatives a piece of the exotic country.
