Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
Breakfast can consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag"), consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad.
Read more about Dominican Republic Cuisine: Dishes and Their Origins, Other Dishes, Desserts, Beverages, Geographical Differences
Famous quotes containing the words republic and/or cuisine:
“It was the most ungrateful and unjust act ever perpetrated by a republic upon a class of citizens who had worked and sacrificed and suffered as did the women of this nation in the struggle of the Civil War only to be rewarded at its close by such unspeakable degradation as to be reduced to the plane of subjects to enfranchised slaves.”
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
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