A very important part of the identity of each country is its gastronomy, and that is why today we want to review those typical dishes of the cuisine of the Dominican Republic that are essential, since they are part of the ancestral culture of this region. This is what is gathered in a gastronomic analysis of the area elaborated by the online casino Betway.
It is well known by food lovers that Latin American gastronomy is a real adventure. The cuisine of the tropics has a special and particular seal, with the base of the Creole cuisine so characteristic of this side of the world.
The mixture of European and local, with its African influences, makes this whole set of flavors becomes a completely different and unique experience.
Join us to know these different typical dishes of the Dominican gastronomy, full of culture and roots.
The quintessential breakfast of this region. With the holy trinity of eggs, fried cheese and a little salami, this dish is one of the most characteristic of the island. It can be accompanied with other foods, of course, but it is definitely an experience you must try.
Although you can find this dish in many other Latin American and Caribbean countries, the special seasoning of each one makes it a unique characteristic of each region. In the Dominican Republic, it is made with 7 different meats, which come from four different animals, mixed with pumpkin, roots and vegetables, forming a very tasty dish, which has a broth that surely you have never tasted before.
Known in many places as frijoles, they are essential for lunch in the Dominican Republic, and you can eat them combined with rice, with chicken, with both, or simply on their own. The important thing is that you will always have a different seasoning.
Although it may be hard to believe, this dish is typical of the island because it is the base of practically all the typical meals. You can eat it with beans, with sancocho, with chicken, with meat, etc.
But not everything is as simple as it seems, because rice is a very important and serious subject for Dominicans. It is the first gastronomic challenge, since here it must be prepared to perfection, and on the island they know that not just anyone can do it, that is why it is so highly valued.
The meat of this animal forms another of the fundamental parts for lunch and, as we mentioned before, you can combine it with rice and beans. The difference is that for each region, it has something different that makes it special, since it will always have an original touch, wherever you try it.
On the island of the Dominican Republic they have known how to combine, evolve and maintain the roots of the ancestral food with the influences of the countries of the old world. So it is in most of Latin America, yes, but on the island there are touches that make them stand out from some other countries.
The mangú is an excellent example of what the three cultures can offer and combine to establish a harmony of flavors that only here you can find in this typical way that makes it even more special.
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