The cuisine of the Dominican Republic is very good: it is a typical custom that the locals offer to drink to guests, travelers and tourists. Those who put their feet in this beautiful island can only be delighted by the hospitality and the goodness of the local dishes. The Dominican menu is very varied but at the same time simple: the dishes are abundant, and there are almost always potatoes, cassava and tapioca, bananas and fresh fish, a real gicca of the place. As a tourist destination it is normal that, in addition to restaurants offering typical dishes and recipes, you can come across international restaurants that offer the best of the world's cuisine. The buffets of many resorts and hotels are indeed varied to meet everybody's needs.
Yet once, it's worth trying the typical cuisine that will leave the fish lovers absolutely happy. IS? A coastal area and seafood, here, makes it a master: shrimp, crab, calamari octopus, shrimp, but also dairy, palamite, rye and mackerel are found in all restaurants. They are usually cooked with garlic, coconut, creole or seasoned with a spicy sauce and are usually accompanied by chips and salad. Those who do not like fish will find bread for their teeth: even meat grills are widespread and the dishes are accompanied by rice, beans and salad.
Among the typical recipes of the place are the bandera, a cheap dish prepared with rice, beans, beef stew, salad and fried green bananas, accompanied by a natural fruit juice; And los guineos, or bananas or mango green, boiled and served in wet, brine or puree, to which is added the mocha (mofongo). Among the desserts are the creoles of milk, coconut, orange, plum and a variety of tropical fruits.
A well-known restaurant in Punta Cana is El Delfin, whose specialties are fish, chicken or beef, with rice and beans, and strictly Dominican beer, called President. Other famous restaurants in Punta Cana, specializing in seafood, are Capitán Cook and La Langosta del Caribe.
Jerk Rubbed Chicken
Actually it is not a real dish. Rather, a mix of ingredients for marinating meat and fish before grilling.
The Jamaican super-spicy jerk is now synonymous with the large grilled chicken, pork and beef that you can enjoy on the island, and is one of the specialties not only of the nation but of the Caribbean. The mixture of herbs and spices contains shallots, onions, thyme, Jamaica pepper, cinnamon, nutmeg, red pepper, black and white, and salt. A bomb of flavor ready to release all its strength to to the first bite.
Pepperpot
It is a kind of exotic pepper, a volcano of flavors and colors.
Its perfume pervades the beaches of all the Caribbeans, because it is cooked on a slow fire, generally outdoors, in large pots and pans: this favors the amalgam of the flavors of all the ingredients. Among them are eggplant, gum, patisson courgettes, potatoes, and more or less any other vegetable that grows lush in the tropical climate.
Le boudin noir et le boudin blanc
If we pay attention to the gastronomy of Guadalupe, do not miss the budin noir and the budin blanc.
The first one is known as Morcilla de Guadalupe and is basically a local variation of Anglo-Saxon black pudding: a pork-based blood and local exotic spices.
The boudin blanc is a further variation of the theme, in which the main ingredient is codfish.
