Everyday Meals, Dominican Style

Influenced mainly by Taino, Spanish and African traditions, the cuisine of the Dominican Republic is similar to what can be found in other Latin American countries. The major difference lies in the spiciness of the food, as people in the Dominican Republic use more chili to accentuate the flavors.

Rice, corn, wheat, barley and yuca (cassava), as well as pork and seafood, are among the staples in Dominican dishes. Eggs and mangu (a plantain flour), together with some types of vegetables, are also a common part of the everyday meals.

grilled fishes and fried rice

Considered one of the healthiest nations in the world, the Dominican Republic has low rates of obesity and disease. However, they do have one of the highest life expectancy ratings in the world. Similarly, their foods are a perfect blend of Spanish, African and French cuisine.

The Spanish influence in Dominican dishes is perhaps one of the most significant because of the establishment of supermarkets and modern methods of marketing food. supermarket culture has also influenced the development of the Dominican Republic’s cuisine. Reviewing the history of Spanish influence in Spanish- Dominant Foods and Cuisine in Honduras, Guatemala and El Salvador, it is found that a chain of supermarkets was opened in the early 20th century, which stocked locally grown agricultural products. This opened the market for Central American foods, which had otherwise been limited to farmers and other low-income sectors.

The Chinese shopping markets were not centered in San Latino, but in San Dominic, a small city in the Eastern Santo Domingo region of Honduras. This is where you will find the most Chinese immigrants settled as of now. The food they prepare is not limited to Chinese food, but includes spaghetti, pork, goat, beans, and pasta. They also have restaurants where you can enjoy family meals. The cuisine of Honduras and San Dominta is quite unique and certainly worth trying.

The Honduran cuisine resembles heavily the Mexican food found in the United States, but with a rustic flavor. Meat is considered a staple in Honduras and is served in a wide array of recipes. Corn, however, is a important ingredient in many recipes. Rice is also quite popular in this Central American country and is the staple food for most of their meals.

To keep up with the massive Honduran population, it is said that the country has an abundance of fresh water, so drinking water is not a problem. Honduran food is prepared with a lot of rice, and because of the land being so dry, there is no need for really fancy ingredients. Honduran recipes are those that have a very low amount of spices because most of the processing has already happened at a local level. For example, corn is used in the making of Humus, Papaya Salad, and many occasions include vinaigrette. In the Central Region of Honduras, they use a blend of chicken and turkey meat.

Foods that are hard to find in the US

Perhaps you guys are used to the version of Honduran food that is found in fast food chains and restaurants. In general, though, Honduran food can be found through a friend or family friend, and even in a fancy restaurant. Here are some Honduran recipes that are a little hard to find in the US:

The beer guacamole is a spectacular example of a Honduran food recipe. In a vinager, a corn meal substitute, you will find it makes a great appetizer. The guacamole is a blend of tomatoes, chilies, frescilla (as a dip for the guacamole) and sometimes, eggplants.

Therito, is yet another Honduran food classic. TheRice is a great base for the Honduran food, which tends to be very spicy. The Ritz eliminates the need for aoglycos quite a bit, making this Honduran food type of a hidden gem.

Salsa roja, for those who might not know, is a North American native styling of this food type. It covers a variety of Central American foods together, and Honduran chicken is the meat of choice for this style. In the Central Region, this can be found served on a “comida”, or rice dish.

The chocolate horchata and the Guajillo are both Central American foods that have a large amount of chocolate making them a favorite of the rich and famous. Honduran food is quite well known for its chocolate, and Honduras takes full advantage of the rich cocoa flavor. Honduran food is known for including rice and beans in many dishes.

A scientific study has shown that Honduras has some of the highest rates ofporateiffy harvesting in the world. A 40% rise in reported cases has been reported in PorteƱo, due to the influx of processing plants earmarked to handle the transfers.

person holding fork and knife