Cuisine in Dominican Republic

Dominican Republic’s cuisine is made up of combination of indigenous Taino, Spanish and African cuisine. It is almost similar to cuisines of Cuba and Puerto Rico.
Lunch is the most important mear in cuisine of Dominican Republic. Typical lunch consists of meat, red beans, rice and salad. Typical breakfast consists of meat or eggs and mangu. Usually cheese is also included in breakfast.
Some of the specialities in Dominican Republic’s cuisine are: chulitos, arepita, casabe, mofongo, pasteles en hojas, mondongo, flan, paella, bacalaito and Arroz Con Leche.
Dominicans from the central parts of the island usualy use pork as a important ingredient of every meal, while Dominicans from seaside areas usuly use varieties of seafood.
There are thousands of restaurants in Dominican Republic that are serve national cuisine specialities. No matter where you stay, you will easily find one of them.