Gastronomy in Dominican Republic

Its varied cuisine combines Taino, European and African influences. Typical dishes include: la bandera or “Dominican flag”, with rice, beans, meat, vegetables and fried plantains; sancocho, a type of Spanish stew; yaniqueque, deep fried flatbread; mangú, boiled puréed plantains topped with onion; casabe, bread made from ground cassava; locrio, a rice dish similar to paella; sopa criolla, soup with meat and vegetables; chacá, a dessert with corn, milk, sugar and cinnamon, in addition to all kinds of fish, seafood and tropical fruit.

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