Dominican Republic food is a mix of Spanish influences and those of
the native Taino Indians. Columbus claimed and subsequently exploited
the island on his first voyage in 1492. Many of those Spanish traits are
still present and you will definitely notice a Latin American feel to
the island and its cuisine. Seeing the way Spanish dishes like Paella
have become truly Dominican dishes is interesting. They are still
essentially Spanish, but ingredients and flavors have changed to reflect
fresh ingredients available in the average Dominican household.
Their
cuisine is not as spicy as you may expect after visiting other islands
in the West Indies. The main spices used in Dominican recipes are
onions, garlic, coriander and oregano. In fact, much of the livestock on
the island graze on wild oregano which gives Dominican dishes a kind of
pre-marinated flavor. What Dominicans tend to eat depends highly on
where they live, near the Sea or in the mountains. Regardless, most
Dominican meat dishes tend to involve goat meat as the animals are
farmed quite heavily on the island. The Dominican Republic does have
excellent cattle, but they tend to export the bulk of their prime beef
stock. Keep in mind that meat dishes tend to be very well cooked or even
stewed in Dominican restaurants, a tradition stemming from lesser
availability of refrigeration on the island.
Seaside Dominican
fishing villages will have great varieties of seafood; the most common
being shrimp, marlin, mahi-mahi, lobster and Dorado. Most villagers will
more commonly dine on cheap lesser quality fish usually stewed with la
criolla (rice). Premium seafood tends to be too expensive for the locals
and is saved for the island's main industry, the tourist resorts. If
you do have a chance to go to a restaurant in one of the fishing
villages along the coast, resist the temptation to order the lobster.
Instead try one of the stewed fish dishes. You'll notice the very rich
blending of flavors that Dominican mothers have been perfecting for
hundreds of years. You can get great lobster anywhere, try a traditional
Dominican dish; you won't be disappointed.
Visitors to the
upscale resorts in Punta Cana will see all styles of Dominican dishes
mixed with dishes to appease primarily North American palettes. Most
resorts have one "a la carte" restaurant that focuses on local cuisine.
When ordering at these restaurants, try asking your waiter what they
suggest and what they believe to be the most authentic Dominican dish.
Many tourists love to visit different countries and cultures, but still
want to eat the same things they do at home. If you're this type of
tourist, keep in mind that a hamburger or a steak in Punta Cana will NOT
taste the same as it does at home. You're visiting a different and
beautiful culture, keep an open mind (and mouth) try something new. For
more information on Dominican Republic food and Caribbean recipes visit www.puntacana-information-guide.com
Peter Nield publishes the Punta Cana Information Guide http://www.puntacana-information-guide.com
a travel guide offering pertinent information ranging from tips and
contacts to Caribbean recipes. Peter and his family have been to Punta
Cana scores of times and know more about the region than most of the
locals do, their passion for the area definitely shines through in their
website.
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