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| Pastelón de Yuca with Chicharrón |
A nation’s cuisine speaks volumes about its culture, and the
Dominican Republic is no exception. Dominican dishes and basic staples draw
from a mix of European, African, and native foods and preparation styles to
form a unique Caribbean island cuisine. Talk to any Dominican, and you’ll find
someone who is supremely proud of the food that represents her heritage. And
while the most stereotypical foods are rice, beans, and plantains, Dominican
cuisine is so much more.
The biggest meal of the day is lunch, while breakfast and
dinner tend to be lighter affairs. The basic Dominican meal is also not
complete without a starch and a protein; if one is missing, the meal is called vacío, or empty. This might make things
difficult for vegetarians, since meat may be served at any time of day. And the
diversity and abundance of sublime tropical fruits available adds a sweet touch
to any dish.
Over the next few weeks, we’ll profile several areas of Dominican
cuisine, giving you a deeper look into what makes the food of this island so
special. Grab a fork and join us on this tasty journey.
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