A culinary tour of the Dominican Republic

A culinary tour of the Dominican Republic

The occasional visitor could be forgiven for thinking that because the Dominican Republic is a small country we have no regional cuisines. Up to a point, this is not far from the truth, but to any Dominican it is obvious that each region is best known for certain dishes.

Follow us in a culinary tour.

A culinary tour of the Dominican Republic

The northwestern region of the Dominican Republic, known to Dominicans as “La Linea” (the border) is an area with impressive coasts, beautiful beaches of golden sand, tropical desert forests, cacti and mesquite covered hills and salt plains.

Chivo guisado

Oregano grows wild in the area and the large goat population that feeds on it, allegedly seasoning themselves as they walk and breathe, are the best known part of its cuisine. The flagship dish of the northwest is chivo liniero (or picante), a dish consisting of braised, spicy goat seasoned with aromatic herbs and abundant oregano.

In the coastal area there is a small but important fishing industry. Seafood dishes, especially lambí (conch) are very popular.

Valle del Cibao

The northern region shares some dishes with the Cibao valley (the central part of the island). The valley is an agricultural region, with fertile land, majestic mountains and a moderate climate. Dishes like guanimo and buch’e perico are best known and loved here and it’s not rare to find that here some dishes are known by different names than the rest of the country. Such is the case of maíz caquiao, known in the south as chacá.

Quipes (bulgur rolls)

Santo Domingo and the southeast have always been a magnet for immigrants, which has left an imprint on the region’s cuisine. At the end of the ninetieth century a wave of immigrants from the Middle East arrived on our shores and settled mainly in San Pedro de Macorís and Santo Domingo.  Kipes and tipili are descendants of the Lebanese kibbeh and tabouleh. Our niños envueltos and arroz con fideos evolved from the Egyptian malfouf mahshi and ruz bil shereya respectively.

Yaniqueques

Another group of immigrants who settled in the southeast were the “cocolos”, freed blacks from the British Caribbean, and who gave San Pedro guavaberry, an alcoholic beverage, and johnny cake, which we turned into yaniqueques.

Chambre

The southwestern cuisine bears the imprint of our African ancestors. Dishes like chambre, chacá and chenchén originated in this region. The first one is a bean-based stew, the second and third are corn-based dishes, sweet and savory, respectively.

Pescado con coco (Fish in coconut sauce)

The beautiful Samaná peninsula, impressive and long-ago coveted by many an empire, yet it lived in isolation until relatively recently. With coconut groves that extend as far as the eye can see, it’s not surprising coconut is a fundamental part of its cuisine.

Pescado con coco and moro de guandules con coco have become favorites nationwide. In our trips there we also “discovered” the delicious pan de coco, a dish we hope will also become known throughout the rest of the country.

We invite you to discover our land and to enjoy this important aspect of our culture.

Aunt Clara

 

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{ 17 comments… add one }

  • Andy August 22, 2012, 7:02 PM

    Yes, Yes, pecao con coco.. People from Samana are magnificent with this plate. I tried it, cooked directly from a lady from Samana.. with some yams.. I also had cangrejo con coco..

  • Suzanne Perazzini August 22, 2012, 9:33 PM

    What a wonderful journey around the Dominican Republic with very enticing photos of the scenery as well as the food. I would eat all of those dishes – you have wonderfully rich, flavoursome dishes by the looks of those.

    • Aunt Clara August 23, 2012, 9:17 AM

      Yes, do try to make some of these. You will love them.

  • Sandra August 23, 2012, 1:41 PM

    Oh Aunt Clara You Have Made Me So Homesick, I Could Cry! It All Sound So Delicious!
    I Still Have To Try To Make Some Of The Dishes, I Can’t Wait!

    • Aunt Clara August 24, 2012, 1:27 PM

      There are so many easy dishes in our blog, there’s much to start with. Sorry to have made you homesick.

  • Mayra August 23, 2012, 7:35 PM

    Stunning post. I will be sending this to a lot of people. You should be an ambassador.

  • lenin lora August 23, 2012, 9:48 PM

    Hi Aunt Clara

    Why not talk about sancocho and mangu ???

    • Aunt Clara August 23, 2012, 10:21 PM

      Because they are not associated with any region in particular.

  • Yomaira Tarifa August 23, 2012, 11:09 PM

    Gracias, Aut Clara, por enriquecernos con la historia de nuestro país natal y por darnos tantas recetas ricas. ¡Eres un orgullo dominicano! ¡Felicidades!

    • Aunt Clara August 24, 2012, 7:07 AM

      Gracias a tí por comentar y las lindas palabras.

  • Alicia August 29, 2012, 3:05 PM

    Finally!!! I’ve been wondering how to say “Lambí” in english for a while! hahahha

    GRACIAS!

  • Kankana August 29, 2012, 11:56 PM

    This is such a fantastic tour and I am drooling at the dishes. LOVE your photos all the time.n
    Kankana recently posted..Spicy Corn FrittersMy Profile

  • Dileymis September 15, 2012, 1:39 PM

    Ay Dios mio! As a Dominican living abroad, this is about to bring tears to my eyes. Gracias Tia Clara.

  • janet October 16, 2012, 4:58 PM

    Do you have a receipt for arepas de maiz?

  • sylvia edna August 12, 2013, 9:29 AM

    Great tour of the various regions and food of DR. Love that yaniqueque for snack.