While gastronomy in the Dominican Republic resembles foods that are traditional of other Latin American countries, many dishes are either unique to the country or include a special Dominican touch. Here are a few foods typically served at Dominican homes and that are easy to prepare.Dominican Potato Salad
Dominican style potato salad is served year-round and is a perfect side dish for most Dominican lunch items. Potato salad is largely used by Dominicans throughout the holidays and other festivities. One of the things that makes this potato salad unique is Dominicans tend to add either carrots or beets, or both.
To make the salad, the potatoes, beets and carrots need to be peeled, cut in dices and boiled. The onions are also to be peeled and diced before being marinated in salt and vinegar to taste. Dominicans also add diced hard-boiled eggs, mayonnaise and sometimes even corn to this popular recipe. Finally, all of the ingredients must be mixed together and the salad can be served at room temperature or cold.Mangú con los tres golpes
Mangú con los tres golpes is one of the most unique dishes to the Dominican Republic. Mangú is simply peeled and boiled plantains that are then mashed. “Los tres golpes” is what mangú is normally accompanied with. “Los tres golpes” if translated to English means “the three hits” and it refers to fried cheese, eggs and Dominican salami. Dominicans also eat mangú con los tres golpes along with fried onions marinated in salt and vinegar; and avocado. This dish can often be seen at Dominican homes at breakfast and dinner time.Arepitas de Maíz
Arepitas de Arepitas de Maíz, also known as torrejas de harina de maíz is a popular side dish or snack in the Dominican Republic. Variations of this dish are made in various parts of the country and in various countries of Latin America. To make “arepitas de maíz,” corn flour, milk eggs, salt and sugar are mixed together. The key ingredient used for this dish in the Republic is aniseed — a grain that adds a sweeter taste to the dish. All of the ingredients must be mixed together. Then the mixture is taken in smaller pieces that can be given the shape of a cookie to make the arepitas. The final step is to fry the arepitas in oil, and then they can be enjoyed.