Dominican Cuisine

(Dominican Republic)

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cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.

A traditional breakfast would consist of mangú, sauteed onions, fried eggs, fried salami, fried cheese and sometimes avocado. This is called "Los Tres Golpes" or "The Three Hits". As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag"), consists of rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad.

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Mangú is made up of boiled green plantains. The plantains are then mashed with the water it has been boiling …
(1 ) Patacones, Fritos V… (Colombian) (Cuban) (Dominican)
Tostones, from the Spanish verb tostar which means "to toast"), also known as patacones, (Dominican Republic) and banan peze (Haiti) …
Jugo De Chinola is a juice which is made with passion fruit.
It is one of the most common side dishes eaten in the Dominican Republic. It’s rice cooked with black or …
Pica Pollo is a Dominican fried chicken that’s been seasoned with lemon, garlic, and most importantly: Dominican oregano.
It is one of the foods Dominicans inherited from their native forefathers, the Taínos. Traditionally, it’s made by grating yuca …
Dulce De Coco is a creamy, coconut and milk dessert. With only five ingredients, it’s a quick and easy fix …
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