“What are the best Dominican Republic cuisines should we try?” We get this question a lot. Well, for many first-timers, there are a lot of things to enjoy in Dominican Republic – not just its tourist attractions but the food as well.
Sancocho – Stew Made from 7 various types of meat
Dominican sancocho arrives in a select form: Sancocho de Siete Carnes, in which seven unique sorts of meat from four kinds of creatures are blended in with root vegetables and plantain to deliver an exceptionally rich, thick, substantial stew, dissimilar to anything you’ve attempted previously. The improved rendition may contain simply hamburger and maybe chicken.
Mangu – Plain Mash
Mangú is a remarkably Dominican food; it is an exceptionally famous dish consisting of pounded plantains, typically presented with eggs, singed Dominican “salami” and Queso Frito (Fried Cheese). Served together they are known as Los Tres Golpes (The Three Strikes). It is chiefly filled in as a morning meal dish, and in some cases it shows up on the supper table.
Arroz Blanco – White Rice
Rice is the primary staple of Dominican cooking. There is an incredible number of Dominican rice dishes, however none more normal, or more significant than Arroz Blanco. It is likewise the base of La Bandera Dominicana (the Dominican banner), the purported customary Dominican lunch supper comprising of white rice, Habichuelas Guisadas (stewed beans), Pollo Guisado or Res Guisada (braised chicken or hamburger) and serving of mixed greens.
Habichuelas Guisadas (Stewed Beans)
A modest, plentiful wellspring of protein, beans, and heartbeats are normal in Latin American and Caribbean food, and the Dominican Republic is no special case. They are a staple of Dominican food. Habichuelas Guisadas is presented with rice dishes, most usually with Arroz Blanco, and it structures one of the four corners of the Dominican Flag (the conventional Dominican lunch feast).