What is a dish dominican republic people make?

Answer 1

Dominican cuisine is predominantly Spanish, Taíno, and African. The typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. One breakfast dish consists of eggs and mangú (mashed, boiled plantain). For heartier versions, mangú is accompanied by deep-fried meat (Dominican salami, typically) and/or cheese. Similar to Spanish tradition, lunch is generally the largest and most important meal of the day. Lunch usually consists of rice, meat (such as chicken, beef, pork, or fish), beans, and a side portion of salad. "La Bandera" (literally "The Flag") is the most popular lunch dish; it consists of meat and red beans on white rice. Sancocho is a stew often made with seven varieties of meat.

Meals are mostly split into three courses throughout the day, as in any other country. One has breakfast, which can be served 8-9 a.m. Then there is lunch, which is usually the heaviest meal of the day and is usually served at noon sharp. The last meal of the day, which is dinner, is usually served by 5:30 or 6 p.m.

Tostones, a fried plantain dish.

Meals tend to favor meats and starches over dairy products and vegetables. Many dishes are made with sofrito, which is a mix of local herbs used as a wet rub for meats and sautéed to bring out all of a dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in quipes or tipili (bulgur salad). Other favorite Dominican foods are chicharrón, yuca, casabe, pastelitos(empanadas), batata, yam, pasteles en hoja, chimichurris, tostones.