Dominican Cuisine 30

Name Cuisine Photo
Asopao De Pollo
It is a yummy, one-dish meal that resembles a chicken and rice gumbo or jambalaya. It’s not quite a soup and quite a stew.
Bacalao Guisado
It is stewed salted cod — a fish that’s very popular in the Caribbean. Bacalao is enjoyed in the Dominican year round, but it’s especially common during Easter and Lent.
Batata Frita
It is a variety of sweet potato with white flesh. Boniato is less sweet than its orange-fleshed counterpart but has a fluffier consistency and a delicate flavor.
Batida De Lechoza
It is a smoothie made with Papaya, milk, and vanilla extract.
Broth
It is a savoury liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone but is most commonly used to prepare other dishes such as soups, gravies, and sauces. ...
Casabe
It is one of the foods Dominicans inherited from their native forefathers, the Taínos. Traditionally, it’s made by grating yuca into a flour and then cooking it on a hot plate.
Chimichurri
It is a type of street burger that is topped with cabbage and a sweet sauce made with ketchup and mayonnaise.
Chivo Guisado
It is tender, braised goat meat that’s usually enjoyed in the northwest region of the island.
Chuleta A La Parrilla
Dominican Breakfast
This is one of my guiltiest pleasures, “Los Tres Golpes”, the traditional Dominican breakfast of fried eggs, mangu, fried salami, fried cheese , and fried longaniza (not shown here). I can tell you, I only indulge once in ...