Cuisine of the Dominican Republic

Fresh vegetables at the local market Fried fish with green banana and rice More seafood

Dominican Republic cuisine is predominantly made up of a combination of Taino, Spanish and African influences over the last few centuries. Typical cuisine is quite similar to what can be found in other Latin American countries but many of the names of dishes are different. Breakfast usually consists of eggs and mangú (a boiled cassava or some other root vegetable). For heartier versions, these are accompanied by deep-fried meat and/or cheese. Similar to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of some type of meat (chicken, pork or fish), rice and beans, and a side portion of salad. 'La Bandera', the most popular lunch dish, consists of broiled chicken, white rice and red beans. Typical Dominican cuisine usually accommodates all four food groups, incorporating meat or seafood; rice, potatoes or plantains; and is accompanied by some other type of vegetable or salad. Many dishes are made with 'sofrito', which is a mix of local herbs and spices sautéed to bring out all of the dish's flavors.