What are some of the foods of Santo Domingo?

The cuisine of the Dominican Republic is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Though the dish names may differ, Dominican cuisine resembles that of other countries in Latin America.

Breakfast can consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. Cheese is another popular accompaniment.

As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag") consists of rice, red beans, plantains, meat (beef, chicken, pork, or fish), and salad.