Dominican food reflects the variety of cultures that were forced or made their way to Hispaniola. Our food reflects Arawaks indigenous (Taino), African, Spanish, and Middle Eastern influences. Each of these different influences has been embraced into the heterogenous Dominican cuisine. On your visit to Cap Cana these are some of the plates from our great gastronomy that you should try:
The traditional Dominican breakfast, a guilty pleasure consisting, of fried eggs, “Mangú” (mashed green plantains topped with onion), fried salami, fried cheese served every morning at Caffeina.
If you would like to eat like a local, try the red beans and meat at La Palapa by Eden Roc. A tribute to the dish served for lunch in a very Dominican culinary culture.
Rich casseroles, stews, and meat dishes are part of the culture to celebrate a special occasion. Also, on a rainy day mostly every restaurant will cook a rich and tasty stew. Whether is a “Sancocho” a meat stew with potatoes and plantains, a shrimp and halibut stewed rice creamy called “Asopao”, a red bean and meat stew, or a shrimp rice stew “Asopao”. The Dominican stews are delicious and will always be accompanied by fried green plantain chips and a piece of fresh avocado.
For late-night don’t miss a “Chimi” at Luga. This Dominican burger is made from grilled ground pork or beef, served with sliced carrots and cabbage, and onion.
To know more about our gastronomy please visit Restaurants in Cap Cana
History and Influences of Dominican Cuisine
Like many traditions that have survived in the Dominican Republic, the cuisine is a vibrant mix of cultures, a blend of Spanish, African, and even Arawaks indigenous (Taínos) influences. The particular type of cuisine is known as “Comida Criolla”, which is also found in other Caribbean areas and adapts classic Spanish and African recipes to indigenous cooking methods.
The technology of barbecue, today popular and considered exotic in our country, originated from the barbacoa (from which it takes its name), the method the Tainos used to roast their food. Hutias, iguanas, birds, fish, and seafood were roasted on this primitive grill.
One of the most produced foods, Cazabe, made of yuca, would become, because of its excellent preservation period, the “bread of the Conquista.” In 1783, Moreau de St. Mery observed that bread was sometimes made from bananas, corn, and Cazabe. This bread was, by 1860, named the “arepa”.