La Romana food - always to remember
The Dominican Republic has more restaurants than any Caribbean island. Interestingly, here the Dominican food restaurants are outnumbered by Argentinean, British, Chinese, Cuban, German, Italian, Japanese, Korean, Mexican, Spanish, Swiss, Taiwanese and Arabian restaurants. This reflects the cosmopolitan outlook of the residents in this country, especially the capital city. Dominican food primarily takes its influence from Spanish cooking with added touches of Caribbean herbs and spices. Many restaurants, including those in hotels, will feature several typical Dominican dishes. Try dishes prepared "a la criolla" or "guisado." These are basically meat (beef, pork, chicken) or seafood (shrimp, crab, conch) prepared in a tomato-base sauce with garlic, onions, olives and cilantro. Fried foods are very popular, such as "chicharrones de pollo" or "carne frita", chicken and beef which are usually heavily seasoned (but never spicy). These will be served with fried plantains, which are cut in one-inch slices, then flattened, dipped in salted water and fried in vegetable oil. Do not miss "mangu", the same green or ripe plantains that have been boiled and then mashed and served with cooked onions. A typical breakfast will be mangu with onions, fried white cheese, fried eggs and orange juice. Coconut is used to prepare many local dishes. Those traveling to Samana, the nation's leading producer of coconuts, should savor the "pescado con coco", a delicacy native to this area. This is fish stewed in a subtle coconut and tomato sauce. Rice is king in the Dominican Republic. The most popular meal in Dominican households will be a simple dish of white rice, red stewed beans, meat, and fried plantains. It is so popular Dominicans call it "la bandera," or the flag. Another popular rice dish is "moro", which can be of red beans, guandules or black beans. Another national dish is a stew, "Sancocho", made of a mixture of different meats and several root plants only found in the Caribbean. For desert, there are numerous sweets such as "dulce de leche," and "dulce de coco." Fruits cooked in syrup are also popular, for example bitter orange, papaya, guava, cashew or pineapple. If you visit during Easter, make sure to request "habichuelas con dulce," a sweet concoction made with red beans. All year round you can try "majarete," a kind of corn pudding. Both "habichuelas con dulce" and "majarete" are available in ice cream form sold by Helados Bon ice cream shops all around the country. Flan is another very popular dessert here - even available in cans!
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