The Dominican Republic has a long history with the Spanish and therefore their influence on the food is profound. The indigenous Taino people have also made their mark, as well as the many West Africans who were brought to the island through the slave trade. These three cultural forces have resulted in diverse offering of flavors to be experienced all over the Dominican Republic.
Punta Cana, itself, has a reputation for having dishes centered around seafood, largely due to its nickname: The Luckiest Fishing Village In The World. Visitors can experience varieties of seafood here that cannot be found in many places around the world. Mahi-Mahi is a common dish served in upper class homes and resorts such as Grand Paradise Bavaro Punta Cana. It is a mild tasting fish and can be served grilled, poached, broiled or fried. It has a lightly sweet flavor and in fact, some say it tastes nutty. Most villagers dine on lesser quality fish, as premium seafood such as marlin and lobster are too highly priced for them.
Many Taino influenced dishes are still eaten regularly by the Dominican people. For example, fried yuca root is a common side dish, as are mashed potatoes. Casabe is a spicy bread made from the yuca. Very popular as a street food is the Chulitos, which are yucca tubors cut in half, hollowed out, coated in a mixture of green bananas, calabazas (pumpkin), potato, plantains and spices. The tubor is chilled to make it solid, stuffed with a ground meat mixture, such as picadillo. Chicken or crab can also be used. The Chulito is fried once more and served. In Puerto Rico, the same dish is called Alcapurria.
The Spanish influence on Dominican dishes is evident through the use of sugar cane and rice. As the Spanish were the ones to bring sugar cane to the island, the local people and slaves learned to incorporate it into their food. Arroz Con Leche is very similar to the Portuguese Arroz Doce, which is basically a rice pudding. The Spanish flavored their rice pudding with cinnamon and lemon, while the Dominicans opted for star anise. Grand Paradise Bavaro resort still serves Arroz Con Leche in its restaurants in the Dominican fashion, possibly being the most famous Spanish dish is Paella. Traditionally in Spain, paella was served as either a seafood or mix of meat and seafood dish. It always included white rice, green vegetables, meat (rabbit, chicken, duck), green beans and seasoning. Occasionally land snails were added. The spices use were saffron, olive oil, olives, Spanish paprika, rosemary and garlic. The Dominican influence is in the seasoning. Instead of olives and saffron, annatto was used. Annatto is a plant found in the Americas and produces a seed with a scent described as slightly peppery and with a hint of nutmeg.
The West African influence on local cuisine is interesting. The Africans who came to the island were slaves and such were not given much to choose from as food sources. These people used what ingredients they had and tried to recreated the flavors of home. The most iconic dish is probably Mangu, a boiled and mashed plantain. In Africa, Cuba and Puerto Rico it is known as fufu. Mofongo is a very popular dish in the Dominican Republic. It originates in the slave camps of Puerto Rico but was adapted to Dominican cuisine. It is made from green plantains or yucca, fried with garlic, olive oil and pork cracklings. It is usually served with a chicken broth soup. A variation on Mofongo is Mondongo, a beef tripe soup.
The sugarcane plantations that drove the Dominican economy for so long had a profound effect on the cuisine. Many sweet delights originated in the Caribbean area but some of the most famous desserts are said to have come from the Dominican Republic. For example, many foodies believe Dulce de leche was created here. Any all-inclusive Punta Cana resort would be happy to claim they had a hand in the creation of the decadent dessert, but no one really knows. The proof is not evident, but the possibility certainly is.
Only a few distinctive Dominican Republic dishes have been mentioned here. There are many, many more patiently waiting for travelers to indulge in. Don’t forget the beverages either! Every Punta Cana resort will urge you to try the Mama Juana, a lovely drink made from rum, red wine, and honey. All the ingredients are left to soak in a bottle with tree bark and spices until the flavor is just right. Whether you are an armchair foodie or a traveling foodie, it is time to visit the Dominican Republic and sample all the wonderful flavors!
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