Culinary Experiences in the Dominican Republic: Beyond Resort Dining

While the Dominican Republic may be most famous for its beautiful white-sand beaches and no shortage of all-inclusive resorts to choose from, the half-island nation also offers some incredible opportunities to explore its own kind of Caribbean cuisine.

The half-island nation, which shares the storied island of Hispaniola with Haiti, produces varied food products such as cocoa, coffee, sugar, ginger, mangoes and rum. Travelers can learn how these things are grown and produced by visiting local plantations on excursions, staying at an eco-lodge or participating in a local cooking class.

Dominican cuisine is a mixture of indigenous Taino, Spanish and African influences, ensuring a good use of locally grown and caught foods paired with delicious flavors. There’s also a bit of French influence thrown in, especially as the population of Haitians living in the Dominican Republic continues to grow.

La bandera, which translates to “the flag” in English, is the Dominican Republic’s most famous dish. It consists of rice, stewed beans and any kind of meat. It’s an important dish that no foodie can miss trying out when visiting the Dominican Republic!

A traditional breakfast in the Dominican Republic consists of Dominican salami, fried eggs, fresh fruit and mangú, mashed green plantains, accompanied by a delicious cup of cafe con leche.

For travelers wanting a nice meal or to take part in some fine dining, regions such as Santo Domingo, La Romana, Puerto Plata, Punta Cana and Samaná, where several restaurants are spearheaded by James Beard award-winning chefs.

Go Dominican Republic, the nation’s tourism website, offers an entire list of experiences, foodie attractions and restaurants to enjoy.