Dominican Republic
November 10 2024 - Rachel’s House
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Jess - Ensalada Rusa
Stacy - Arroz Con Leche
Genevieve - Dominican Beans (Habichuelas Guisadas)
Tina + Issac - Pollo Guisado Dominicano
Sam - Repollo Guisado
Rachel - Pastelón de Plátano Maduro
Dominican cuisine is made up of Spanish, Indigenous Taíno, Middle Eastern, and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged.
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and the least of dairy products and non-starchy vegetables.