The Food and Drink of The Dominican Republic
As with all Central and South American countries, plantains are a staple in the diet. They are used much like potatoes are. My first exposure to them was when I was a kid in California. My parents had friends that were from the Dominican Republic and I would visit their house regularly.
One morning I went to their house and they were at breakfast and they were eating what looked like a fried banana to me. I was shocked when they put ketchup on their fried bananas, but was told that these bananas were not sweet and they were eating them like we would eat potatoes with our eggs. I found that very interesting. I tasted it and while it didn't taste like potatoes, it didn't taste like the banana that I was used to.
The banana that most Americans are used to is called the sweet or dessert banana. Those that are native to the islands will be referred to it by its Spanish name pl?tano. There is a smaller variety that you may have seen in the stores called bocadillo pl?tano and these are used much the same as the larger variety.
A popular breakfast favorite is a dish called mangu. This is a mixture of plantains, bacon, and cheese. This mixture has been named, by visitors to the Dominican Republic, as "mashed potatoes". You must try this when you go out for breakfast on your vacation.
Many dishes prepared in the Dominican Republic have tropical fruits and vegetables in them. You will find an abundance of coconuts, mangoes, pineapples, papayas and other favorites. You won't get tropical fruit this fresh at home so try it for breakfast while on vacation.
The Dominicans make a form of paella (originally from the Spanish) that uses locrio, which is Dominican rice. The Spanish version uses saffron, but here the seeds of the achiote plant are used instead. This paella is usually made with fresh shrimp, lobster, and crab. You will find it on most menus in this country.
Sancocho is a stew that is made of chicken or beef and has native roots and herbs in it as well as green plantains and avocados. Served with rice this is a distinctive and tasty dish. Quipes is a beef dish that is wrapped in bulgur whole wheat. Another dish served is tipili which is a salad made of bulgur.
Dominican desserts are dominated with tropical flavors. Flan is of course a favorite. Its Carmel flavored goodness is popular in most Latin American countries. There is also mango cake, arroz con leche (rice pudding), and Frio frios that is the Dominican version of our Sno cone. Rum cakes are a special treat as well. Rum is used to flavor many desserts, which brings us to Dominican Rum.
Many of the drinks served in this country have either light or dark rum and possibly both. The favorite drink of most is the Coco-Loco and it will have you banging your head on the bar. Most likely just one of these will do ya. The Dominicans are producers of their own rums and a visit to their distilleries would be a fun tour for the adults to take.
Bermudez is a distillery that was founded in 1852. Bitter Panacea is the first formula used and to this day is produced and remains popular.
Brugal, established in 1888 is a big producer and is the well known internationally. The distillery is located near Puerto Plata and they offer their product at very reasonable prices and have daily tours.
Barcelo is distilled in Santo Domingo and is the favorite of the locals.
If beer is your beverage then the local beer is what you should ask for. Presidente is the local beer. This is a light Pilsner and instead of the usual 5% alcohol that is standard in the states, this beer is 6%. You will not find this beer in many places here in the States so bring some home if you find you like it.
Coffee is also produced in abundance in the Dominican Republic. Tours at some of these facilities are available so inquire at you location to see if there are any in your area.
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