Discover Santiago and the Flavors of the Dominican Republic Chris Caggiano October 11, 2023 Caribbean, Food & Drink, general, International Travel Set amid the lush valleys of the Dominican Republic, Santiago is more than just a bustling urban center; it’s a melting pot of history, traditions, and, most prominently, culinary delights. As one roams through the vibrant streets of Santiago, the rich tapestry of scents and flavors offers an invitation to a deep-rooted culinary heritage. Join us on a culinary tour of the Dominican capital. Main Dishes Mangú with onions Santiago’s signature meals find their foundation in a handful of staple dishes that have graced Dominican tables for generations. First among them is Mangú, a morning delight crafted from boiled and mashed plantains. Its creamy consistency, often contrasted with caramelized red onions, becomes a full meal when sided with fried cheese, eggs, and the uniquely seasoned Dominican salami. The soul of Santiago’s culinary repertoire, however, is arguably the Sancocho. This thick stew, brimming with meats like pork, chicken, and beef, is stewed alongside a mélange of root vegetables, making it a flavorful mosaic in a pot. Chicharrón, with its irresistibly crispy texture, offers a deep-fried journey into Dominican snack culture. And capturing the daily rhythm of Dominican life is La Bandera Dominicana — or “The Dominican Flag” — a nutritious trio of rice, beans, and typically, a meaty stew, a dish that finds its way to many local tables daily. Side Dishes Tostones Santiago’s rich food traditions are further accentuated by its side dishes, each adding a distinctive layer to the dining experience. Tostones, made from sliced and doubly fried green plantains, are a crunchy revelation that pairs well with almost any main dish. Then there’s Arroz con Maíz, a delicately spiced combination of rice and corn. Occasionally interspersed with chicken bits, it’s a flavorful nod to the island’s agricultural heritage and the significance of grains in its diet. Drinks Jugo de Chinola Hydration and refreshment in Santiago come with a splash of tradition and taste. Mamajuana leads the pack, an intriguing infusion of rum, red wine, and honey marinated with tree barks and local herbs. Originally from the Taino natives, it’s believed to have medicinal benefits and is a favorite after-meal digestive for many. For a non-alcoholic burst, try Morir Soñando. Literally translating to “die dreaming,” this drink blends milk with the tangy zest of orange juice, creating a dance of creamy and citrusy notes in every sip. For those who prefer a caffeine kick, the strong and aromatic Dominican Coffee, often enjoyed black or with a dash of sugar, promises an invigorating experience. And for a tropical thirst quencher, freshly squeezed fruit juices, including the tangy chinola (passion fruit) or sweet guava, are abundantly available. Sweets and Desserts Habichuelas con Dulce Desserts in Santiago are a testament to the island’s penchant for merging local ingredients with age-old recipes. Habichuelas con Dulce stands out — a sweet, creamy concoction made from red beans, enriched with coconut milk and sweetened with sugar, it’s a dessert that’s deeply rooted in local traditions. Dulce de Leche, with its flavors of caramel and condensed milk, is a creamy treat that often finds its way into pastries or is enjoyed solo. Another sweet marvel is the Dominican Arepa, distinct from its South American counterpart. This version is a cake, made from cornmeal, sweetened with sugar, and intertwined with the essence of coconut. You Might Also Enjoy: St. Croix — The Caribbean Island Where Celebrities Go…and You Can Too! Street Food Chimichurris The heartbeats of Santiago’s streets resonate with the sizzles, aromas, and flavors of its street food. As dawn breaks, vendors are already dishing out Empanadas or Pastelitos, pastries filled with a variety of meat or cheese, exuding aromas that are hard to resist. For a crispy treat, Yaniqueques serve as the Dominican answer to crunchy flatbreads, often enjoyed with toppings or dips. For a heartier appetite, the Chimichurris, a Dominican adaptation of the burger, blends seasoned beef with a slew of fresh veggies and sauces, all packed into a bun. Another intriguing dish for the curious palate is Chenchén — a grainy concoction made from broken corn, and often enjoyed with a side of meat or a flavorful sauce. FAQs Q: What dish epitomizes Santiago’s culinary scene? A: Sancocho, a rich stew combining multiple meats and vegetables, truly captures Santiago’s culinary essence. Q: Are vegetarian options readily available? A: Yes! While many Dominican dishes are meat-based, an increasing number of restaurants and stalls offer vegetarian and vegan adaptations. Q: Is street food in Santiago safe to consume? A: Most street vendors in Santiago maintain good hygiene standards. As always, choose stalls with a high turnover and observe the vendor’s cleanliness. Q: What’s the average cost of a meal? A: While prices vary, a street food item might be a few dollars, with mid-range restaurants typically charging $10 to $20 USD per person. Q: Is tipping customary in Santiago’s eateries? A: Yes, a 10% tip is appreciated, especially for good service. However, always check if a service charge is already included in your bill. Q: Any local drinks to recommend? A: Beyond the renowned Dominican coffee, try the alcoholic Mamajuana or the creamy-citrus blend of Morir Soñando. Q: Are there specific dining etiquettes in Santiago? A: Dominicans often enjoy a substantial lunch and a lighter dinner. Before starting a communal meal, it’s polite to say “Buen provecho,” or “Enjoy your Meal.”
