The traditional food of the Dominican Republic is unique, as it is a result of a cultural blending, including African, Spanish and native Taino influences.
The food prices in the Dominican Republic are generally low. The cost of a meal in a low-end restaurant ranges up to 10 euros. Dining for two people with a three-course meal in mid-range restaurants could range up to 35 euros.
The typical Dominican breakfast is “Mangu”, which is a mixture of bacon, cheese and plantains. It is prepared in various ways in the country like boiled and “tostones”, twice fried plantain chips.
One of the most common Dominican Republic food recipes for lunch is La Bandera, white rice with stewed beans and meat (primarily chicken or beef) and is also served with salad and “tostones” or fried ripe plantains. It's also the national dish of the Dominican Republic!
“Sancocho” soup is a very popular dish in the Dominican Republic, which is made of various meats and vegetables, served also in many countries of the Caribbean, with a differentiated flavor in each one.
There is a wide variety of desserts available in Dominican Republic, with all having a common denominator: their extreme sweetness. Some of the most popular ones are “aqua de coco” (coconuts with fruits and sugar cane juice), “arroz con leche” (rice pudding), “bizcochos”, “cana” (sugar cane), “dulce de coco” (sweet coconut paste), “dulce de leche” (milk cream flavored with fruit), “flan”, “halados bon” (ice cream with rum and coconut flavor) and “frio frios” (ice with fruit syrups).
Wine production has emerged in the Dominican Republic. There aren't any high-quality locally produced wines, but coconut wine is surely worth of trying. There are also several imported wines from popular countries like France and Italy, however, the most consumed beverage is beer.