For those who enjoy food, Latin American gastronomy will always have that extra something that makes it a real adventure for the palate. But if we are talking about the tropical zone, there are even more exotic combinations that give it a special seal. Some of them deserve a special chapter, as a study by the online roulette reference Betway shows.
In the case of the Dominican Republic, African influences transform the experience into something completely different, but maintaining its original features with all the flavor of traditions. We have put together a list of some of the most important dishes of Dominican gastronomy that you must try if you are planning a visit to this beautiful country.
Sancocho
Also known in many other Latin American and Caribbean countries, in the Dominican Republic you will taste it with a specific seasoning, differentiating it from others. Here it is prepared with seven different meats from four different animals, and mixed with pumpkin, roots and vegetables.
Mangú
Known for being the quintessential breakfast for Dominicans, it uses what is also known as the holy trinity of that region: egg, fried cheese and salami. You will find this dish everywhere on the island, and it can be accompanied by almost any other food that you feel like.
Stewed beans
A complete lunch essential, prepared with rice, chicken, or both. They can also be eaten alone, but you will always find them with a different seasoning depending on the region.
Stewed chicken
This is one of the animals that make up the basic diet of the Dominican Republic, used mainly for lunch, although it is also eaten as a main dish, since, in each region, it is prepared with different ingredients that make it a varied and special dish.
White rice
Yes, it may be hard to believe, but this dish is typical in the island because it is part of the basic food of all typical meals. Here you will find it mixed with beans, with sancocho, with meat, with chicken, with both, and with mixtures according to the preferences of each person or each region. It is very likely that you will not find its flavor anywhere else.
However, the importance of rice is very high for Dominicans, since it is the first challenge that must be overcome if you want to have the approval to cook the typical food of the island. It must be prepared to perfection, always, so not just anyone can do it, which greatly increases its value.
The gastronomy of the Dominican Republic is a constant evolution that is based on pre-Hispanic and ancestral roots, but has known how to mix the influences that arrived with visitors from the old continent.
The unique touches make the food truly different, such as Mangú, a very clear example of what the combination of three cultures can produce, with a harmony of flavors that has transcended generations.
It is a real pleasure to be able to taste these traditional dishes that are prepared with a high load of experiences and that turn them into an experience full of adventures.
Source: Elnuevodiario.com
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