DESTINATION GPS
A Taste of Paradise
A Taste of Paradise
The Dominican Republic serves up beach, jungle, and savory culinary experiences.
Warm turquoise surf. White-gold beaches. Swaying palms. Travelers have long flocked to the Dominican Republic for a quintessential tropical escape at an all-inclusive resort along one of its many idyllic beaches. But when venturing off the beaten path, there’s so much more to this Caribbean island and its many flavors.
The Dominican Republic’s vibrant culture draws on Taíno, Spanish, and African influences—and the best way to experience this intertwining of vibrant cultures is to explore the island’s sumptuous cuisine. The indigenous Taíno introduced yuca, maize, and various tropical fruits to island fare, while African influence is found in plantain dishes and various cooking techniques. Spanish colonization brought rice, wheat, and livestock for meat and dairy. All of this speaks to the richness of the physical landscape, from the Dominican Republic’s fertile valleys where farmers grow rice, tobacco, avocados, bananas, and plantains, to its fisherman ports, mountainous terrain, and coffee and cocoa farms. Across the country, these prized products are sourced for the island’s most beloved, signature dishes.
The Dominican Republic’s northern Samaná peninsula is a destination for windsurfing, the Amber Museum, and sites like the 16th-century San Felipe fortress and the botanical gardens at Mount Isabel de Torres. Along Puerto Plata’s waterfront Malecón promenade (or under the coconut trees at any beachfront café), a favorite local dish is pescado a la crema de coco—a fillet of the local fishermen’s freshest catch, be it snapper, mahi-mahi, or grouper, finished with a lime and coconut sauce and served over rice with boiled yuca.
And across the country, one doesn’t have to venture far before having the chance to order La Bandera (the flag), an emblematic dish of red beans, stewed beef, chicken, or pork, and white rice with tostones (twice-fried plantains).
Punta Cana, located on the easternmost tip of the Dominican Republic, is cherished for picture-perfect beaches, world-class golf courses, eco-parks, coral reefs, and deep, blue cenotes for the adventurous swimmer or scuba diver. The region also offers ample cultural and food heritage, found in traditional dishes like the breakfast go-to mangú (boiled and mashed plantains, typically served with fried cheese, salami, and eggs), hearty sancocho stew, or flavorful, gumbo-like asopao. Try it with a mamajuana—a unique beverage made with tree bark and herbs steeped in a blend of rum, red wine, and honey.
DESTINATION GPS
A Taste of Paradise
The Dominican Republic serves up beach, jungle, and savory culinary experiences.
Warm turquoise surf. White-gold beaches. Swaying palms. Travelers have long flocked to the Dominican Republic for a quintessential tropical escape at an all-inclusive resort along one of its many idyllic beaches. But when venturing off the beaten path, there’s so much more to this Caribbean island and its many flavors.
The Dominican Republic’s vibrant culture draws on Taíno, Spanish, and African influences—and the best way to experience this intertwining of vibrant cultures is to explore the island’s sumptuous cuisine. The indigenous Taíno introduced yuca, maize, and various tropical fruits to island fare, while African influence is found in plantain dishes and various cooking techniques. Spanish colonization brought rice, wheat, and livestock for meat and dairy. All of this speaks to the richness of the physical landscape, from the Dominican Republic’s fertile valleys where farmers grow rice, tobacco, avocados, bananas, and plantains, to its fisherman ports, mountainous terrain, and coffee and cocoa farms. Across the country, these prized products are sourced for the island’s most beloved, signature dishes.
The Dominican Republic’s northern Samaná peninsula is a destination for windsurfing, the Amber Museum, and sites like the 16th-century San Felipe fortress and the botanical gardens at Mount Isabel de Torres. Along Puerto Plata’s waterfront Malecón promenade (or under the coconut trees at any beachfront café), a favorite local dish is pescado a la crema de coco—a fillet of the local fishermen’s freshest catch, be it snapper, mahi-mahi, or grouper, finished with a lime and coconut sauce and served over rice with boiled yuca.
And across the country, one doesn’t have to venture far before having the chance to order La Bandera (the flag), an emblematic dish of red beans, stewed beef, chicken, or pork, and white rice with tostones (twice-fried plantains).
Punta Cana, located on the easternmost tip of the Dominican Republic, is cherished for picture-perfect beaches, world-class golf courses, eco-parks, coral reefs, and deep, blue cenotes for the adventurous swimmer or scuba diver. The region also offers ample cultural and food heritage, found in traditional dishes like the breakfast go-to mangú (boiled and mashed plantains, typically served with fried cheese, salami, and eggs), hearty sancocho stew, or flavorful, gumbo-like asopao. Try it with a mamajuana—a unique beverage made with tree bark and herbs steeped in a blend of rum, red wine, and honey.
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