Native Dominican cooking combines Spanish influences with local produce. There is plenty of fresh fish and seafood, island-grown tomatoes, lettuce, papaya, mangoes and passion fruit and all citrus fruits are delicious.
Things to know: Beef is expensive (Dominicans raise fine cattle, but most is exported) and local favorites are pork and goat meat. Locally produced beer and rums are cheaper than imported alcohol which tends to be expensive.
National specialties:
•
La bandera (meaning ‘the flag’, comprising white rice, red beans, stewed meat,
salad and fried plaintain).
•
Chicharrones (crisp pork rind).
•
Chicharrones de pollo (small pieces of fried chicken).
•
Sopa criolla dominicana (native soup of meat and vegetables).
•
Pastelón (baked vegetable cake).
National drinks:
•
Presidente (Dominican beer) is very good.
• Rum drinks such as the local
Brugal or
Bermudez.
•
Rum añejo (old, dark rum) with ice makes a good after-dinner drink.
• Native coffee is excellent and very strong.
Tipping: Hotel and restaurant bills automatically include a 10% service charge (on top of a 12% charge for tax purposes) but an additional tip may be given as an appreciation of good service.
NightlifeChoice varies from a Las Vegas-style revue, discos and casinos to a quiet cafe by the sea in Santo Domingo. Hotels offer more traditional shows, including folk music and dancing. Popular dances are the
merengue, played very loudly almost everywhere;
bachata, which is becoming very popular in tourist hotspots;
perico ripiao; and the
salsa.
The Malecón, Santo Domingo’s seaside boulevard, is known for its nightlife. Concerts and other cultural events are often held at the
Casa de Francia and
Plaza de la Cultura in Santo Domingo, among other venues.
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