Dominican Republic cuisine

[citation needed] All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island[2]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos.

Throughout the south-central coast bulgur, or whole wheat, is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants.

Cocolo is a term used in the Spanish-speaking Caribbean to refer to non-Hispanic African descendants, or darker skin people in general.

Dishes like mofongo and pasteles de hola originated from Puerto Rico, Moros y Cristianos and yuca con mojo from Cuba have become part of Dominican cuisines and culture.

Pastelón origins can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama, and Cuba.

In either case, most Dominican meat dishes tend to involve pork, as pigs are farmed quite heavily on the island.

Meat dishes tend to be very well cooked or even stewed in Dominican restaurants, a tradition stemming from the lesser availability of refrigeration on the island.

[citation needed] Seaside Dominican fishing villages will have great varieties of seafood, the most common being shrimp, marlin, mahi-mahi or dorado, and lobster.

Most villagers more commonly dine on cheap, lesser-quality fish, usually stewed with la criolla, a type of rice.

Premium seafood tends to be too expensive for the many locals, and is saved for the island's upper class and the tourist resorts.