If you are thinking of celebrating your wedding in Punta Cana or somewhere in the Dominican Republic, it is important that you know the traditions of this incredible place. Gastronomy is one of the most important things that differentiates each country and the food of the Dominican Republic is no exception. This way you will have an idea of what you can offer your guests as part of the experience that will be celebrating the most important day of your life in this heavenly place.
Dominican gastronomy is loaded with the characteristics of what is commonly called Creole cuisine. These are foods of European origin, but which have been developed in America with differences and nuances that have been accentuated over the years, and which also have African influences. Thus, the typical food of the Dominican Republic presents some similarities with that of the different Latin-speaking countries with coasts in the Caribbean, but it has its slight variations and its own dishes that enrich its cuisine.
The typical food of the Dominican Republic presents a whole gastronomic variety that we must undoubtedly know.
Here we present the main dishes and what it consists of, to give you an idea of the delicacies that you can find in this place. Ready to make your mouth water?
It is not a unique dish from the Dominican Republic, but it is a dish that you can find in most Latin American countries. Of course, in each country this dish has a special seasoning, a particular taste that each region gives to the sancocho.
The sancocho of this island is made up of 7 different types of meats, from four animals, and that mixed with squash, different roots and different vegetables form a conglomerate of the most tasty, together with a broth with a spectacular flavor like never before tried. That is why the Dominican sancocho stands out among the others.
Another of the most typical Dominican dishes, the mangú, is simply a pureed green banana. Its preparation is just as simple, you just have to boil or boil the bananas in salted water and then crush them, with a little oil or butter, and, if necessary, a splash of water, until they form a smooth puree, without lumps. To accompany it, it is usually topped with fried red onion with oil and vinegar.
Inheritance of the African slaves who came to the Dominican Republic from the Congo region, the mangú is also one of the key pieces of “Los Tres Golpes”, the Dominican breakfast par excellence, made up of this banana puree accompanied with fried white cheese, some fried eggs (or scrambled with onion and chili), avocado and Dominican salami, also fried.
#3 HABICHUELAS GUISADAS
Stewed beans are an essential part of the Dominican lunch. They can be eaten on their own, with white rice or, at the height of traditional lunch in this region, with rice and stewed chicken. In each place you can get a different traditional recipe, some beans as the grandmother prepared them, with pepper, with paprika, garlic, chili, spicy, sweet, salty, and thus, an immense variety of the same dish that will make you never want to leave to try it.
#4 PASTELES EN HOJA
Sheet cakes are a Christmas specialty and it is difficult to find them during the rest of the year if you are not in Santo Domingo. They are the version of a Dominican Tamal, but they are made with banana dough and filled with meat or vegetables before wrapping them in a banana leaf.
It is one of the flagship dishes in the Dominican Republic, and one of the most elaborate and showy. This traditional delicacy is made from fried bananas, which are crushed in a mortar with garlic and pork rinds to form a kind of dough. With it, some balls are formed, like ice cream, which is customarily served in a bowl; There are those who, in addition, accompany them with shrimp, or with a piece of avocado, or bathe them in meat broth at the time of eating them. If you are traveling through the northern part of the Dominican Republic and heading towards Santiago de los Caballeros or Puerto Plata, be sure to visit the Moca region, where it is said that the best Mofongo in the country is served.
#6 HABICHUELAS DULCES
Of course, not everything is salty on the Dominican table, there is also a place for sweets, and one of the most classic desserts in the country is beans with sweet. Typical of Lent and Holy Week, this typically Dominican recipe is at least curious, since it is prepared by making a puree of boiled red beans, mixed with evaporated milk, condensed milk, coconut milk, sweet potato, butter , cinnamon, sugar, vanilla, cloves, anise, nutmeg, raisins ... Which are a few calories, but it feels like it.
The desserts are also a reflection of the rich history of the country. Spices and wheat flour that arrived from Europe were mixed with tropical fruits and other typically American ingredients, such as coconut and corn. The result is, of course, a country where everyone is a good sweet tooth.
It doesn’t matter if you are visiting a city or enjoying a day at the beach, any place, and any time, it is good to eat a typical Yaniqueque. This kind of round and crunchy fried flour or pork rind is one of the most typical snacks in the country. And like almost everything in Dominican cuisine, there are many versions.
The most common is the salty Yaniqueque, round, like an omelette but about the size of a plate. There are also some smaller ones, which are usually taken with hot chocolate, as for breakfast or a snack. Others make them stuffed, with cheese, with eggs, with ham, with vegetables, with chicken, some even fold them so that they are like empanadas. Either way, it's the perfect street snack.
You can find many other dishes that are a delicacy. We recommend you try all of them!
And there is no better way to have a good time enjoying this delicious food than with the best music. Give your reception a unique touch with the perfect music.
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By Veronica Rodriguez