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Traditional food of Punta Cana: the best dishes.
The star dishes of the Dominican Republic are an interesting mixture of local, fusion and the innovation that occurs over time. Its privileged climate and geographic position favor the cultivation of local products of extraordinary quality. In the past, the food of the native inhabitants, the Taino, was mixed with that brought by the Spanish (flours, grains, bacon, Canary Island sugarcane and sweet peppers from Mexico) and the African slaves (peanuts and pigeon peas), resulting in what is today known as “creole food.”
Sancocho
Dominican sancocho is a traditional and very representative dish of the cuisine of the Dominican Republic. It is a thick stew made with a variety of meats, including chicken, pork and sometimes even fish or seafood, cooked slowly with a selection of tubers such as cassava, yam and green plantain. The stew is seasoned with cilantro, garlic, onion and other local condiments that give it a distinctive flavor. Sancocho is often enjoyed during family get-togethers and festivities. It is usually served with white rice and a piece of avocado.
Bandera Dominicana
Bandera dominicana reflects the essence of the Dominican Republic. It consists of white rice, beans and meat, which may be chicken, beef or pork. It is usually served with salads or fried sweet plantains.
Mofongo
Mofongo is the star dish and the most beloved in the Dominican Republic. It is a puree made of unripe plantains with garlic and pork rinds (also known as torreznos), made to accompany a wide variety of meats, seafood and stews. This traditional recipe of African origin is also served as a main dish in a tall wooden bowl dressed in a delicious hot broth. It is present on every restaurant menu in the country.
Bistec encebollado
Among the most popular meat dishes of Ibero-America is bistec encebollado, a delicious and filling recipe that is usually served as a main dish. What sets this tasty meal apart is how the meat is prepared, marinated for two hours in a mixture of garlic, oregano, worcestershire sauce and mustard. Then, onion is cooked until golden in a pan and the juice left over from marinating the meat is added. Finally, the meat is cooked briefly on each side and served with the onion, with a side of white rice.
Leave room for dessert
There is nothing better than putting the finishing touch on a tasting of traditional dishes in Punta Cana with the most emblematic desserts.
Dulce de naranja
The traditional desserts are rich in natural, fresh ingredients, such as fruit, abundant and excellent throughout the island. In this recipe the main ingredient is the orange, which is cooked with syrup, cinnamon and a dash of vanilla to create a dessert of delicious texture and flavor.
Flan de maíz
Corn was brought to Punta Cana by the Spanish coming from Mexico. Today, it is essential to many traditional recipes. Corn flan is a fresh and delicate dessert, ideal for something light after a large dinner. It is made like traditional flan, with the addition of crushed fresh corn, heavy cream, coconut cream, eggs, butter and salt.
Passionfruit Juice
Chinola, or passionfruit, is an oval-shaped fruit found in tropical areas. In the Dominican Republic, it is used to make creams, sweets, marmalades, liqueurs and of course, delicious and nutritious juices you can find at the traditional stands along the beach.
Drinks and liqueurs in Punta Cana
Punta Cana has a large variety of cuisine on offer, which also greatly features drinks. On restaurant menus you can find everything from traditional liqueurs to fun and flirty cocktails.
Mamajuana
Mamajuana, of African origin, is the star drink of the Dominican Republic. It was originally used with medicinal purposes and as a stimulant. This eye-catching liqueur is prepared by macerating rum and molasses, then adding a combination of spices to achieve a unique, semi-sweet flavor with a slight touch of herbs and wood.
Morir soñando
It is said that the name of this traditionally Dominican cocktail was given because it is smooth and relaxing. Although simple and made with few ingredients, the key to its success is finding the exact combination to balance the tartness of the citrus with the creaminess of the milk. The traditional recipe combines orange juice, sugar cane, crushed ice and milk, although you can also try variations with other fruits such as the Morir Soñando with passionfruit or lime.
Mabí
The Mabí or “creole beer” is a fermented drink of Afro-Caribbean origin, the preparation process of which is very similar to that of craft beer. It is made by boiling the bark of the mabí tree with fresh ginger, cinnamon, palo santo, anise and water. It is a unique, refreshing drink to quench your thirst on hot days.
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Punta Cana, Dominican Republic
Punta Cana, Dominican Republic
Punta Cana, Dominican Republic
