page_title: Dominican Republic
section_title: Cuisine
hierarchical_section_title: Dominican Republic / Culture / Cuisine
caption_attribution_description: Patacones y pataconera
context_page_description: The Dominican Republic is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares with Haiti, making Hispaniola one of only two Caribbean islands, along with Saint Martin, that are shared by two sovereign states. The Dominican Republic is the second-largest nation in the Antilles by area at 48,671 square kilometers, and third by population with approximately 10.5 million people, of whom approximately 3.3 million live in the metropolitan area of Santo Domingo, the capital city. The official language of the country is Spanish.
  The native Taíno people had inhabited Hispaniola before the arrival of the Europeans, dividing it into five chiefdoms. The Taíno people had eventually moved north over many years, and lived around the Caribbean islands. The Taíno natives had done quite well for themselves and were on their way to being an organized civilization. Christopher Columbus explored and claimed the island, landing here on his first voyage in 1492.
context_section_description: Dominican cuisine is predominantly Spanish, Taíno, and African. The typical cuisine is quite similar to what can be found in other Latin American countries. One breakfast dish consists of eggs and mangú (mashed, boiled plantain). Heartier versions of mangú are accompanied by deep-fried meat (Dominican salami, typically), cheese, or both. Lunch, generally the largest and most important meal of the day, usually consists of rice, meat, beans, and salad. "La Bandera" (literally "The Flag") is the most popular lunch dish; it consists of meat and red beans on white rice. Sancocho is a stew often made with seven varieties of meat.
  Meals tend to favor meats and starches over dairy products and vegetables. Many dishes are made with sofrito, which is a mix of local herbs used as a wet rub for meats and sautéed to bring out all of a dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite Dominican foods include chicharrón, yuca, casabe, pastelitos (empanadas), batata, yam, pasteles en hoja, chimichurris, and tostones.
  Some treats Dominicans enjoy are arroz con leche (or arroz con dulce), bizcocho dominicano (lit. Dominican cake), habichuelas con dulce, flan, frío frío (snow cones), dulce de leche, and caña (sugarcane). The beverages Dominicans enjoy are Morir Soñando, rum, beer, Mama Juana, batida (smoothie), jugos naturales (freshly squeezed fruit juices), mabí, coffee, and chaca (also called maiz caqueao/casqueado, maiz con dulce and maiz con leche), the last item being found only in the southern provinces of the country such as San Juan.
caption: Tostones, a fried plantain dish
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