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INTRODUCTION

The

Dominican

gastronomy

presents

characteristics

of

"Creole" kitchen, that is to say, of origin European but


developed in America with African influences. Because of it it
is similar to that of countries of Latin speech that surround the
Caribbean Sea, though with light variations developed in every
region. It has received influence of other peoples and cultures,
since it is the case of the immigrants of the Minor Antilles
("cocolos"), those who use the coconut in many of his plates.

THE DOMINICAN GASTRONOMY


The Dominican gastronomy is a reflection of the
Spanish

and

African

influences

that

have

affected in the social and cultural formation of


the country.

There are a lot of variety and plates in the Dominican kitchen.


Later we show you a list of the most typical plates of the
Dominican Republic. In any restaurant you will be able to taste
these

delicious

Creole

plates

though

if

you

have

the

opportunity to do it in the house of some Dominican family it


will be much better.
I

parboil:

It

is

probably

the

most

popular

and

representative plate of the Dominican kitchen. This


delicious stew is prepared for the big occasions. I
parboil traditionally normally it is done by meat of
beast. To simple sight it look like a " Spanish stew "
but his ingredients - yucca, potato, yam, yauta,
banana

tree, coriander, etc - they make it very

exquisite and special.


The Flag: This plate is not absent in any Dominican
table. The Dominican flag simply consists of boiled
rice,

kidney-beans

(of

reddish

color)

and

meat,

everything mixed in the same plate. It is sure that you


repeat!

The Moor: It is a mixture of of kidney-beans, rice and


cooked meat. Also the Moor in many cases and sites
of the Dominican Republic accompanies on cod.
The Moor of Guandules with Coconut: This Moor
takes the unmistakable flavor of the milk of coconut
and guandules: vegetables similar to the pea.
The Locrio: It is the classic one of the Creole
Dominican kitchen. It is the most similar thing to the
Spanish paella. This delicious rice can combine with
camarones, shrimps, herring, sardines and cod.

CONCLUSION

The

food that is consumed every day to the midday in the

Dominican Republic consists of boiled rice, cooked kidneybeans and meat cooked (of the type that is but preferably meat
of chicken or beast). This plate can be accompanied of green
or Russian salad and banana, green or I mature fried food.
The banana is consumed in the country of many ways,
besides boiled. Two ways of preparing them it is like tostones
(tracks of banana crushed and fried) and as mang, that is a
mash

of

the

green

or

mature

boiled

accompanied of sausages, cheese or eggs

banana,

generally

WEB BIBLIOGRAPHY

http://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_la_Rep
%C3%BAblica_Dominicana
http://www.turismosantodomingo.com/gastronom%EDa.html

INTRODUCCION

La gastronoma dominicana es un reflejo de las influencias


espaolas y africanas que han incidido en la formacin social
y cultural del pas.
Hay mucha variedad y platos en la cocina dominicana. A
continuacin te mostramos un listado de los platos ms tpicos
de la Repblica Dominicana. En cualquier restaurante podrs
degustar estos deliciosos platos criollos aunque si tienes la
oportunidad

de

hacerlo

en

la

casa

de

alguna

familia

dominicana ser mucho mejor.


Sancocho: Es quizs el plato ms popular y representativo de
la cocina dominicana. Este delicioso guiso se prepara para las
grandes ocasiones. El sancocho tradicional normalmente se
hace con carne de res. A simple vista parece un "cocido
espaol" pero sus ingredientes - yuca, patata, ame, yauta,
pltano, cilantro, etc. - lo hacen muy exquisito y especial.
-

La

Bandera:

Este

plato

no

falta

en

ninguna

mesa

dominicana. La bandera dominicana simplemente se compone


de arroz blanco, habichuelas (de color rojizo) y carne, todo
mezclado en un mismo plato. Seguro que repites!
- El Moro: Es una mezcla de de habichuelas, arroz y carne
guisada. Tambin el Moro en muchos casos y sitios de la
Repblica Dominicana se acompaa con bacalao.
- El Moro de Guandules con Coco: Este moro lleva el
inconfundible

sabor

de

la

leche

legumbres similares al guisante.

de

coco

guandules:

- El Locrio: Es un clsico de la cocina criolla dominicana. Es


lo ms parecido a la paella espaola. Este delicioso arroz se
puede combinar con camarones, gambas, arenque, sardinas y
bacalao.
CONCLUSION
La comida que se consume diariamente al medioda en la
Repblica Dominicana consiste de arroz blanco, habichuelas
guisadas

carne

guisada

(del

tipo

que

sea

pero

preferiblemente carne de pollo o res). Este plato puede estar


acompaado de ensalada verde o rusa y pltano, verde o
maduro fritos.
El pltano es consumido en el pas de muchas maneras,
adems de hervido. Dos maneras de prepararlos es como
tostones (rodajas de pltano majadas y fritas) y como mang,
que

es

un

pur

del

pltano

verde

maduro

hervido,

generalmente acompaado de embutidos, queso o huevos