The Dominican Republic’s rich and diverse culinary flavours are an important part of the country’s history. Aside from its taste profiles, the region’s unique gastronomy is a lesson in every dish. The indigenous Taíno population, along with Spanish and African populations have called this island home, the latter bringing with them new ingredients and cooking methods that have helped shape Dominican cuisine into what it is today. Discover the Dominican Republic’s cultural menu along with some traditional dishes that are staples in local communities.
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Taíno origins
The origin of Dominican cuisine was very much dictated by the resources found in the natural habitat of the Taíno tribe. With limited animals available for hunting, they relied heavily on vegetation like yuca and sweet potato. Casabe, one of the oldest known dishes in Dominican culture was at the centre of the Taíno diet – a crispy flatbread made from yuca flour. Its popularity ebbed and flowed throughout the centuries, but thanks to advancements in technology, but Casabe has made a resurgence and travellers can try this simple and delicious bread at local markets and street vendors around the island.
Spanish influences
The arrival of the Spaniards at the end of the 15th century brought with them animals and new fruits, vegetables and grains. La Bandera, which translates to “The Flag”, is the national dish and would not exist had it not been for the Spanish influence on the country’s gastronomy. The ingredients represent each colour of the Dominican flag – the kidney beans for the red, the rice for the white and the meat representing the blue. Today, La Bandera is regularly found on lunch tables in resorts and restaurants from coast to coast, and is accompanied by green salad, avocado or tostones, also known as fried plantains.
African finishes
The African influence on the Dominican Republic is potentially one of the most profound, and its roots still resonate heavily in their culture today. African cooking methods were often born out of necessity, so casseroles, stews and spices were used to turn less desirable cuts of meat into delicious, savoury meals. Sancocho, one of the most popular Dominican dishes, blends Taíno, Spanish and African culinary traditions into one. Featuring yuca, a variety of meats, spices and other vegetables, this stew showcases the multicultural foundations of Dominican culture and cuisine. According to locals, Adrian Tropical in Santo Domingo serves one of the best bowls of Sancocho in the capital.