The african, spanish, taino and Middle East flavors join together to form traditional Dominican dishes.

Dominican cuisine resembles other Latin American countries, those of the nearby islands of Puerto Rico and Cuba, although the names of the dishes sometimes differ.

All or almost all food groups accommodate in typical Dominican cuisine, since it incorporates meat or seafood; grain, rice, grains, especially rice, corn (native of the island) and wheat; like beans and other legumes, potatoes, cassava or plantain, and salad.

 Here are the 10 most popular Dominican dishes you can try during your stay in Punta Cana:

The Tres Golpes (Special breakfast dish)

  A good day start with breakfast, and when you are in the Dominican Republic, fry is the rule. A typical breakfast includes fried eggs with a side of fried salami, fried cheese and mangú.

Mangú

“Mangú” is a basic Dominican food made out of boiled green plantain, mashed and cover with sautéed red onions.

La Bandera

This is perhaps the most eaten food of the Dominican Republic. “La Bandera” (The flag) it consists of white rice, stewed beans and a plate of meat that is usually stewed or roasted (chicken or beef). Often a salad (lettuce and tomato) or avocado slices is added to the plate.

Sancocho

This abundant stew is Dominican homemade food at its best. The mixture of seven meat and assorted vegetables is generally enjoyed during especial events and meeting with family and friends. It may take several hours to prepare, but the result is so worth it.

Mofongo

The mofongo is made out of fry plantain, garlic and "chicharrones" (fried pork skins) that are mixed in a mortar known as "pylon". Although it is originally from Puerto Rico, it has become a staple of Dominican cuisine.

Moro de habichuelas (o de guandules)

The moro is one of the most common dishes eaten in the Dominican Republic. It is rice cooked with black or red beans and is a popular dish not only in the Dominican Republic, but also in Latin America and in several Caribbean countries. Like the "moro de habichuelas", the "moro de guandules" is also a popular dish that Dominicans enjoy regularly.

Pica Pollo

The pica pollo is a fry chicken that has been seasoned with lime, garlic, and more important: Dominican oregano. The Dominican oregano is different from what is generally sold and is sometimes referred to as "fake oregano" because it does not belong to the genus of oregano Origanum. It comes with French fries or fry plantain “Tostones”.

Pescado Frito

Make sure to try the fry fish. It is a basic Caribbean dish and in the Dominican Republic it is commonly enjoyed on the beach. While you stay in Punta Cana, you should try this dish at Macao.

Locrio

Locrio is the Dominican equivalent of Spanish paella. It is made by cooking rice and meat, usually chicken or pork, all in the same pot so that the rice is infused with the meat flavors. The variation of the dish is enjoyed throughout Latin America and the Caribbean, and is known in San Martin as lokri or locreo.

Habichuelas con dulce (dessert)

If you thing beans can´t be a dessert, you haven´t try te “Habichuelas con dulce”, a rich and sweet cream made with simmered beans, sweet potato, coconut and sugar that is traditionally eaten during Lent and Easter.