Dominican Republic cuisine is predominantly made up of a combination of Spanish, Taino and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries but, many of the names of dishes are different. Breakfast usually consists of eggs and mangú (mashed, boiled plantain). For heartier versions, these are accompanied by deep-fried meat and/or cheese. Similar to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, and a side portion of salad. “La Bandera” (literally, The Flag), the most popular lunch dish, consists of broiled chicken, white rice and red beans.
Typical Dominican cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. However, meals usually heavily favor meats and starches, less dairy products, and little to no vegetables. Many dishes are made with sofrito, which is a mix of local herbs and spices sautéed to bring out all of the dish’s flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite Dominican dishes include chicharrón, yucca, casave, and pastelitos.
Some treats Dominicans enjoy are arroz con leche (or arroz con dulce), bizcocho dominicano, habichuelas con dulce, flan, frio frio, dulce de leche, and caña or sugar cane.
The beverages Dominicans enjoy include Morir Soñando, rum, beer, Mamajuana, batida (smoothie), ponche, mabí, and coffee.