Dominican food essay

If you really want to get to know the Dominican Republic, start with its food. Dominicans are very proud of their cuisine – and for good reason. The variety of local dishes available is not just impressive but also a representation of our unique history and cross-cultural influences of African, Spanish, and Taino traditions.

Deliciously simple ice cream comprised of three simple ingredients: (1) sweet potato, (2) milk, and (3) sugar. And sometimes with coconut too! This dessert is commonly found in the freezers of elderly women in the countryside, where they are made and sold with love.

Because we promised you iconic, chicharron or fried pork skin, had to be on the list. These deep-fried savory pork chunks usually come with a side of tostones, yuca, and/or boiled plantains and a citrusy sauce. Get your chicharron from the place that makes it best: Villa Mella, in the northern part of Santo Domingo.

You can eat it as is on the beach, or with a side of tostones, rice, salad, french fries, or fried yams – and you can add some lime or hot sauce to taste. Find some Salpicón in Azua, Juan Dolio, Boca Chica, and other coastal beach towns.