<< What to Eat & Drink || Dominican Fast Food >>
La Bandera: The most typical of all Dominican meals – meat served with rice and beans, tostones (fried green plantains) and a side of salad.
Asopao: Delicious soupy rice with chicken, shrimp, lobster, or octopus.
Sancocho: A hearty soup made from five different types of meat and as many potatoes and other starches; a real Dominican delicacy.
Mofongo: Mashed roasted green plantain and pork cracklings (chicharrone); sometimes served in a pilon (mortar) with a side of bouillabaisse.
Pasteles en Hoja: Mashed green plantain and yellow banana massa stuffed with meat, wrapped in a banana leaf, then boiled and served.
Mangú: A breakfast staple of mashed boiled green plantain topped with fried cheese or a fried egg. When prepared with just the right amount of olive oil and salt, this simple staple is simply outstanding.
Pescado con Coco: A delicious regional specialty of Samaná – fish served in a tomato-based coconut sauce.
Moro: A black bean and rice concoction with a hint of coconut.
CULINARY RESOURCES www.dominicancooking.com – a good general resource on the Web Aunt Clara’s Dominican Cookbook by Clara Gonzalez, Ilana Benady, and Jill Wyatt, $42. 99 (buy at www.dominicancooking.com) 100 Traditional Dominican Recipes by Clara Gonzalez, Ilana Benady, and Jill Wyatt; $11.99 (www.dominicancooking.com) |
<< What to Eat & Drink || Dominican Fast Food >>
