Puerto Rico Gastronomy Information

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Dominican Republic Gastronomy Information

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Without any doubts, the cuisine of the country has a mixture of African, Spanish, and native Taíno influences.

"Mangu," is generally served at breakfast, a good combination of bacon, cheese and plantains. Other well-liked dishes include chicharrones de pollo (cube chunks of deep fried chicken), locrio (variation of Spanish paella and prepared with achiote), monfogo (plantain based dish), pastelitos (meat or cheese prepared by folding a piece of pastry over a filling), ropo vieja (seasoned and fried beef served with side salad and rice), sancocho (is a Spanish-style and the ingredients include several roots, avocado, green plantains and beef or chicken) and yucca cassava (kind of bread). “La Bandera” is served at lunch time; it consists of beans, fried plantains, rice, meat, and vegetables.

The desserts.... Some of the favorite Dominican desserts include agua de coco (coconuts combined with fruits and sugar cane juice), arroz con leche (rice pudding), bizcochos, dulce de coco (sweet coconut paste), caña (sugarcane), dulce de leche (milk cream flavor with fruit), flan, helados bon (ice cream with rum and coconut flavor), frio frios (ice with fruit syrups) and rum cake.

Some preferred beverages in the country are beer (“Presidente” is the local beer), coffee (served black with sugar), Mama Juana (a herbal drink, mixture of several herbs, leaves, roots and bark that blended with gin, honey, lemon, rum and wine) and rum (produced in a natural method of refining). Other common drinks are Morir Soñando(juice with milk), ponche, mabí (a root drink) and batida.


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