Eating Well in the Dominican Republic

Usually before I leave on a trip, I research like crazy and psych myself up for the local cuisine. Whether it’s barbecue in Atlanta, fresh fish off the coast of Greece or espresso in Italy, food is a driving force in my travel plans. This generally works out pretty well but can be difficult when you’re not alone. Apparently not everyone likes to plan their whole day around their next meal. (Trust me, I was as shocked as you are the first time I came to that conclusion.) Because I was going to be with a large group of people on my press trip to the Dominican, I sat on my Googling hands and agreed to take a backseat for my DR eating adventure. Luckily, I was pleasantly surprised.

Cuisine in the Dominican is a fusion of different influences including Spanish and African. It bears resemblance to other Caribbean cuisine and concentrates largely on the natural resources at hand. Coconuts, avocados and plantains are abundant in the DR and have found their place in the local diet. I found it interesting when our group was served pasta at an otherwise traditional meal. Upon my return, I learned that spaghetti was once called “the meat of the poor” and plays a fundamental part in Dominican cooking, though rice is, without a doubt, the primary starch.

More than anything, I found the fare to be hearty comfort food. Crispy fried plantains (tostones) with warm, soft centers, enormous, briny rock lobster, fall-off-the-bone, buttery chicken and good ol’ rice and black beans all found their way onto my plate. Because there is such an emphasis on fresh, quality ingredients, eating gluten-free in the Dominican was not an issue.

I’ll admit that I did do a little research. My good friend and esteemed drinking partner, Christian Averill, sang the praises of the Dominican national drink, Mama Juana. This rum-based concoction is a mix of herbs, spices, honey and occasionally, red wine. Heralded as “liquid viagra” at the beach, I promptly ordered up a round as soon as I could. Both forms are tasty and reminiscent of a good mead wine – strong in all the right places with a sweet aftertaste. A definite must, if only to say you’ve had it.

I want to know: do you like to try the local grub when you’re traveling?

(Photo Credit (top to bottom): Jodi Ettenberg, Andrea Duchon, Melanie Waldman)