Santo Domingo, capital of the Dominican Republic, was named by the UNESCO as one of the 10 cities of the Caribbean more interesting for cultural tourism. Numerous points define the country as an attractive and versatile destination. Where the traveler can find from a viceregal palace to modern shopping and entertainment centers, as well as ecotourism routes for those who wish to be more in contact with nature. But the best of the Dominican cuisine. Find out more
Its geographical location determines the general characteristics of a Nice weather, ruled mainly by the trade winds from the northwest. The gastronomic variations are conditioned by the climate and the relief of its mountain ranges that meander between valleys, rivers, springs and coastal plains.
To all this is added the warmth and hospitality of the people. Expression of the soul of a people that invites you to walk through its streets and places full of magic and authenticity. Contagious rhythms like meringue, Bachata and ripiao parakeet they converge with other manifestations of art that make the Dominican capital a unique destination.
Color and spontaneity in Dominican cuisine
La Dominican cuisine we can label it as colorful, simple and spontaneous. It is the result of the meeting of different cultures from various countries on different continents. Before the arrival of the Spanish conquerors, the Tainos -Indigenous natives- already had a culinary culture. This reflected the ingredients and technological limitations of the island.
With the arrival of the Spanish, new plants, animals and cooking techniques they were introduced to the island. All this is incorporated into the Creole cuisine. The Spanish added the flavors of the mediterranean and those who had been inherited in turn by the Arabs.
La Creole cuisine is based mainly on fresh ingredients. Also a great variety of vegetables which make it varied and healthy. The basis of your kitchen is the seasoning, a mixture of vegetables, herbs, spices and other ingredients sautéed until they release all their flavor. He stir fried traditionally incorporates sliced onions, crushed garlic, coriander, cubanela peppers, oregano powder, tomatoes, salt and vinegar.
Flag./Photo: gustogourmet
La Bandera, the typical dish of Dominican gastronomy
Dominicans call this dish their traditional lunch. It is very regular and common for visitors to be interested in trying it. The base of this dish is the white rice, beans and stewed meat. The name that the Dominicans give to this typical of Dominican gastronomy It comes from the similarity of its colors with the tricolor flag of the country. It is also the most consumed dish in the country. It is curious, but it is so common and traditional that in every Dominican household this dish is consumed about four times a week.
