Comida típica

La bandera: rice, beans (usually red), meat, and salad – national dish of the Dominican Republic

Moro: rice and beans cooked/mixed together, as opposed to being served separate – really good when made with coconut and/or guandules (pigeon peas)

Locrio I made with my host sister

Locrio I made with my host sister

Locrio: rice cooked/mixed with meat and/or vegetables

Guineo: DR word for banana; served boiled, double-fried as tostones, or ripe with rice and beans

Mangú: mashed, boiled plantains with butter – even better with a fried egg on top!

Sancocho: stew with yucca, plantains, yams, and other starches; often made with chicken or pork

Asopao: a hearty soup thickened with rice that’s often made with seafood, similar to a gumbo or paella

Mondogo: tomato-based tripe soup; apparently it’s a hangover cure, but I had a hard enough time swallowing it while feeling 100% …

Concón: crunchy, almost burned rice that’s left at the bottom of the pot

Arepitas: fritters – can be made from corn, flour, and/or yucca

Arroz con leche: rice cooked with milk, butter, cinnamon, and raisins

Habichuelas con dulce: cooked red beans blended with sweet potato, cinnamon, clove, coconut milk, evaporated milk, sugar, raisins, and salt – a popular dish during Semana Santa

One Response to “Comida típica”

  1. mindyweschler March 15, 2013 at 11:50 pm #

    Hi Kate, Love reading the blogs…didn’t get the birthday one until today 😦 I would like to try the habichuelas con leche! XOXOX MOM

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