Food is a pretty important part of any culture. So I'm going to deviate from chronology and devote this post to Dominican cuisine.
First thing to know: the most common lunch of the country is
la bandera, which is beans, rice, and some sort of stewed meat (in my experience, usually chicken), often served with a salad (which, again based on experience, is shredded cabbage with a vinegar dressing). In poorer areas, the lunch of
la bandera is the only meal of the day, as it is very filling. I confess I got tired of
la bandera from sheer repetition.
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stewing meat |
The good news is there are plenty of other awesome Dominican foods. One of the country's favorite side dishes is also one of mine: tostones, which are fried green plantains. They are salted, and are very good with ketchup. It's a strange idea to eat banana-looking things with ketchup, but trust me, they are good.
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The great thing about tostones is that I know how to make them! |
[Actually, plantains are extremely versatile, and show up in all kinds of forms. Boil and mash them for breakfast as
mangu. Fry and mash them for a dish of
mofongo. Slice them, layer with ham and cheese, and roll up to make
piononos. For a sweeter side, carmelize chunks of plantain in
platanos al caldero. No, I have not eaten all of these things. I'm just making a point.]
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Pastelon de platanos amarillos. It's kind-of like lasagna, but with plantains. |
One of my best, most cherished experiences in the Dominican Republic was staying with a
Doña Altagracia and eating her homemade meals. I learned a lot about Dominican food, and am proud to say that I immediately liked concón (crunchy rice), some sort of chocolate tea, ginger tea, and fried corn patties.
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Altagracia and me |
Come to think on it, a LOT of things are fried. I guess it's an easy way to cook.
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bollitos de yuca: cheese-filled cassava. and it's fried |
My favorite way to end off a meal was to go for some batidas, which are basically smoothies: fruit, ice, evaporated milk, sugar. The fruit in the DR tastes SO good!
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