As a former Spanish colony, the Dominican Republic offers a wide variety of Spanish style dishes, sometimes mixing the Spanish influence with a twist of African and native Taino themes.

Traditional breakfast consists of eggs and African mangu (boiled, mashed plantain). This is sometimes accompanied by deep fried meat and/or cheese.

Lunch is the main meal of the day and normally consists of meat (often chicken), rice, beans, plantain and salad, while supper is normally a lighter snack.

African dishes

Mofongo - made from fried green plantains or yuca, seasoned with garlic, olive oil and pork crackling. It is then mashed. Mofongo is usually served with fried meat and chicken broth.

Mondongo - soup made from beef tripe

Taino dishes

Arepita - fried yucca or sometimes potatoes

Cassava - yucca bread

Chulitos - meat stuffed with refried yucca

Expect to come across sofrito, an exquisite mix of local herbs, sauteed and added to many recipes. Favouring herbs such as onions, garlic, coriander and oregano, Dominican cuisine is less spicy than on many of the other Caribbean islands. Seafood is a firm favourite and most commonly eaten fish includes shrimps, marlin, sea bass and lobster.

Typical drinks in the Dominican Republic are: morir sonando (die dreaming), a popular drink made from orange juice, milk, can sugar and ice; rum; beer; Mama Juana, a fortified wine with red wine, rum, herbs and honey; smoothies; ponche, like egg nog; mauby, made from sugar, bark and fruits; and coffee.

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