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Dominican Cuisine: Exquisite yet Underrated
Dominican Cuisine evolved from the fusion of 4 different cultures: African, French, Spaniard and Taino Indians. It shares strong similarities with the Cuban and Puerto Rican Cuisines. Hence, if you have had a chance to savor the Cuban or Puerto Rican cuisine, then you will be delighted and excited about our cuisine.
Dominican cuisine can be divided into two eras: The Traditional and the Modern Cuisine. This distinction can be appreciated in our three basic meals: Breakfast, Lunch and Dinner.
The most traditional breakfast meal is comprised of boiled plantains or root vegetables (e.g., yucca, sweet potatoes, potatoes, taro, etc.) accompanied by eggs, cheese, ham, sausages or salami.
It may seem as a heavy breakfast to the rest of the world. However, this type of breakfast was, and still is, considered the perfect one for those hard working individuals working in the fields. The high level of carbohydrates keep them energized for the day’s arduous work.
Today, breakfast is more diverse, ranging from the traditional breakfast to a bowl of fruits, hot sandwiches, coffee, juice, shakes, toast, etc.
Dominican Republic follows the French governmental system, as well as, some of Europe’s working conditions. For example, businesses (especially in rural areas) close from 12-2pm to peacefully enjoy lunch with friends and families. However, big cities such as Santo Domingo, Santiago and others may keep businesses open to accommodate foreigners and visitors.
Lunch is the heaviest meal of the day and it is comprised of rice and beans, accompanied by meat, salad and a drink (beer, juice, H2O, etc.). This combination is the most traditional lunch meal. However, it is not an everyday meal. Although, I reiterate, that for the rest of the world, it may be the only meal we eat, this belief is only far from the truth.
I have come across ignorant answers to a broad question: What do Dominicans eat? To say that “tripe, tongue and pig’s feet” is what we eat is ignorant. Many of these dishes are tasty and enjoyed around the world, not only in the Dominican Republic. Here, they were created by low income individuals who could not afford to purchase the fine parts of the animals. Keep in mind, that these are not repulsive food…It may be an acquired taste for some, but once you have a taste…You might actually like them. There are countries whose diets inclusde frogs, crickets, grasshoppers, just to name a few. Aren't they bizzare?
Dominican Republic is a rich land, blessed with fruits, vegetables, grains, legumes and herbs. There is of course, a variety of meats: red meat, poultry, wild game, pork and seafood. To summarize, creativity is never compromised in the Dominican kitchen, as the selection to choose from is vast
Some of the most common ingredients used to make delicious Dominican meals are the same ingredidients you may find in the entire American Continent, some parts of Europe, Asia and Middle East: coconut milk, cilantro, oregano, parsley, thyme, nutmeg, allspice, garlic, tomatoes, onions, peppers…The list is endless.
A delicious coconut based sauce is perfect to make rice, fish, shrimps and legume dishes. There are over a 100 ways to cook rice (not only white rice)…From plain white rice to seafood rice.
Red beans are not the only legume Dominicans eat. Other legumes such as black, white, lima, faba beans…Green pigeon peas, lentils and chick peas…Are also a big part of the Dominican cuisine.
Dinner or supper is traditionally a light meal such as soup, tea, chocolate and juice (accompanied by a sandwich) stew or soup. However, as more women join the workforce, dinner tends to be similar to the lunch meal.
The following are some of the dishes that are also enjoyed in a Dominican Home:
MEAT
Chicken Breast in Garlic Sauce
Braised Chicken (Pollo Guisado)
Butterflied Baked Cornish Hens
Fried Steak (Bistec Empanizado)
Carne Mechada (Pot Roast)
Braised Steak & Onions
Pineapple Barbecue Ribs
Pork in a Brown Garbanzo Beans Sauce
Oven-Roasted Pork Shoulder (Pernil Asado)
SEAFOOD
Bacalao with Garbanzo Beans
Braised Herrings
Braised Bacalao (Dry Cod Fish)
Braised Bacalao with Garbanzo Beans
Escabeche de Camarones
(Shrimps in Tomato Sauce)
Baked Fish in a Lime & Cilantro Sauce
Fish Filet in Coconut Milk
Fried Fish
Salmon with Wine Caper Sauce
Salmon with Wine Cream Sauce
Shrimps in Garlic Sauce
Stuffed Fish
DESERTS
AREPA (Cornmeal Torte)
Bread Pudding
Bubbly Milk Caramel
Coconut Flan and other varieties of flans
Maiz Con Leche (Sweet Corn Soup)
Papaya in Heavy Syrup
Pound Cake
Rice Pudding
Smooth Milk Caramel
Sweet & Creamy Bean Soup
(Habichuelas Con Dulce)
Sweet Potato Pudding)
Tres Leches (Triple-Milk Cake)
These are only a few of the dishes that are commonly enjoyed in the dominican Republic. Pasta is also a big part of the dominican diet. It is very affordable and accessible. In rural areas, for example, it may be eaten more often than any meat available.
Overall, Dominican cuisine is as exquisite and versatile as any other cusine in the world. Please visit our homepage for additional recipes
RICE
Arroz Con Pollo (rice & chicken)
Rice & Shrimp Risotto (Asopao de Camarones)
Black Beans Rice
Calamari Rice
Golden Spaghetti Rice
Pigeon Peas Rice (Moro de Guandules)
Pigeon peas coconut rice (Moro de Guandules con Coco)
Paella
Red Bean Rice (Moro, Congri)
Rice & Mushroom Casserole
Vegetable Rice
Yellow Rice
VEGETABLE
Baked Sweet Plantains
Beef Plantain Canoes (Canoas de Platanos)
Corn Flour Lasagna (Lasagna de Harina de Maiz y Carne)
Eggplants with Eggs (Berenjena con huevos)
Eggplant with Pork (Berenjena con puerco)
Escabeche de Harina de Maiz (Polenta, cornmeal)
Pan-Braised Tayotas
Panini Corn Rolls
Plantain tamales
Okra in Tomato Sauce (Molondrones)
Stuffed Peppers
Stuffed Potato
Sweet Potato Fries
Yucca Lasagna
