Dominican cuisine — Taino + Spanish + African. La Bandera, sancocho, mangú, mofongo. Joyful Caribbean flavors.
La Bandera
La Bandera — national lunch. White rice + stewed beans + meat (chicken, pork, beef) + salad + tostones. Daily midday food.
Sancocho
Dominican sancocho — national soup. 7 meats (chicken, pork, beef, goat, turkey, longaniza, salami) + tubers (cassava, yam, plantain, sweet potato). Special days.
Mangú
Mangú — national breakfast. Mashed green plantain with sautéed onion, fried cheese, egg, salami. Los Tres Golpes — typical combination.
Mofongo
Mofongo — fried green plantain mashed with garlic + chicharrón. With broth, seafood or meat. African-Puerto Rican heritage.
Meats and Seafood
Goat stew, pernil, carne en palitos, Dominican longaniza. Coast: fish with coconut, shrimp in garlic, conch, fried fish.
Sweets
Habichuelas con dulce (Lent — sweet beans with milk + coconut + sweet potato), majarete (sweet corn), rice pudding, dulce de leche, cassava bread, casabe.
Drinks
Dominican rum world top — Brugal, Barceló, Bermúdez, Macorix. Mamajuana (red wine + rum + honey + herbs — aphrodisiac). Presidente beer. Morir Soñando (orange juice + milk).