Dominican Republic cuisine

Dominican Republic cuisine is a mix of Spanish and Taino Indian influences. Columbus claimed and later 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. Many traditional Spanish dishes have found a new home in the Dominican Republic. They are still essentially Spanish, but ingredients and flavors have changed to reflect fresh ingredients available in the average Dominican household.Guide to Dominican Food and Culture

Dominican cuisine is definitely different from other parts of the West-Indes and spicing of dishes is much more on the mild side. The main spices used in Dominican recipes are onions, garlic, coriander and oregano. 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. 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.