North Coast, Dominican Republic
Dominican cuisine presents a flavorful blend of Taíno, Spanish, and African influences. Staples include rice, beans, plantains, and various meats and seafood.
Known for its hearty, comforting dishes that deliver substance and flavor.
Plantains, both green and ripe, cornerstone of the diet. Rice, beans, yuca, ñame, sweet potatoes, and tropical fruits like mango, passion fruit, pineapple, papaya are common. Chicken, pork, beef, fresh fish, and seafood appear frequently.
Garlic, onion, bell peppers, cilantro, oregano for aromatic base. Sour orange adds a bright, tangy note. A spice blend called 'sazón' features in many dishes. Dishes are flavorful but not spicy.
Cabarete has standard Dominican fare, coastal areas feature fresh seafood. Inland areas may feature more root vegetables and heartier stews. Cabarete's international community also adds global flavors.
The national dish. White rice, red beans ('habichuelas guisadas'), and stewed meat (chicken or beef). Served with salad or fried plantains.
Find it at any local "comedor."
Boiled and mashed green plantains. Served for breakfast with 'los tres golpes' (fried cheese, salami, eggs), topped with sautéed red onions.
Many local breakfast spots and comedores offer this.
Mashed green plantains with garlic and 'chicharrones' (fried pork belly). Served with fried pork or shrimp. Can be dry or with broth.
Restaurants with Dominican specialties will have this.
Hearty stew with various meats (beef, pork, chicken, goat) and root vegetables. A celebratory dish.
Look for it in larger Dominican restaurants or local homes.
Fish cooked in coconut sauce. This dish is common in coastal areas like Cabarete.
Found at beachfront seafood restaurants.
Sweetened milk confection.
Dominican cake, known for its meringue frosting.
Fine dining options are limited. High-end hotels or resorts might feature more upscale restaurants. Cabarete generally favors a casual atmosphere.
Numerous options line Cabarete Bay. They offer international cuisine like Italian, French, Asian fusion, and healthy choices, alongside Dominican dishes.
Find small, family-run restaurants ('comedores') throughout Cabarete. They offer 'La Bandera' and other local dishes at very affordable prices.
Various pizzerias and pasta restaurants catering to international tastes.
Look for wood-fired pizza spots popular with locals and visitors.
Several restaurants offer sushi, Thai, or general Asian fusion. Health-conscious cafes serve vegetarian and vegan options.
Many spots cater to the active, health-minded watersports community.
Increasingly common in tourist-focused restaurants and health cafes. Many Dominican dishes are meat-heavy, but options like rice and beans, fried plantains, salads, and vegetable stews without meat exist. Explicitly state dietary needs.
Awareness is growing, but not universal. Use a Translation card explaining dietary restrictions in Spanish. Rice, beans, and grilled meats are naturally gluten-free. Plantains serve as a good gluten-free staple.
Some local chefs or guesthouses may offer informal cooking classes focusing on Dominican cuisine.
Inquire locally for availability.
Arrange visits to small-scale coffee or cacao farms in the surrounding hills.
Typically part of a broader day trip.
Local food festivals or culinary events may occasionally take place, especially during peak season.
Often announced locally.
Be adventurous with your food choices. The local cuisine is full of unique flavors waiting to be discovered.
Ask for recommendations. Locals often guide you to the best, most authentic eateries.
These options are becoming more common, specifically in tourist-focused restaurants and health-conscious cafes.
Awareness is growing, but it is not universal. Bring a translation card explaining dietary restrictions in Spanish.
Halal and kosher options are very limited to non-existent. Travelers requiring these diets should plan to self-cater or rely on packaged goods.
Use translation apps to help convey your dietary needs effectively in Spanish.
Download offline language packs for areas with limited internet.
Before dining, check restaurant websites or social media for menus and explicit mentions of dietary accommodations.
Look for reviews from other travelers with similar dietary needs.
Learn about chocolate production.
Discover the process from bean to cup.
Less formal, but ask locals for informal food walks.
Consider beachfront spots with fresh, grilled seafood.
A popular sweet milk confection, often thick and caramelized.
Found in bakeries and local shops.
Tropical fruit juices (papaya, passion fruit, mango) are refreshing and widely available.
Look for 'Jugos Naturales' signs.
Cabarete's international community leads to a wide range of restaurant types, from casual cafes to more formal dining.
Try empanadas, grilled skewers, or fresh fruit from beach or roadside vendors.
Some local chefs or guesthouses conduct informal cooking classes, focusing on Dominican staples like 'mofongo' or 'La Bandera'.
Visit local farms growing coffee, cacao, or tropical fruits. Learn about the agricultural processes and taste fresh produce.
Sample various Dominican rums, a part of the local culture. Learn about the distillation process and different aging profiles.
Visit the local market for fresh produce, spices, and a glimpse into daily Dominican life. A true sensory experience.
Bargain politely for best prices.
While formal tours are rare, ask your local host or guesthouse owner for recommendations on local street food stalls or hidden 'comedores'.
Discover authentic local flavors.
The dining scene is mostly casual and beach-friendly, reflecting Cabarete's relaxed atmosphere.
A wide array of international restaurants reflects the town's diverse expat and tourist community.
Emphasis on fresh local ingredients, especially seafood and tropical fruits, defining the authentic taste.
Always drink bottled water. Avoid tap water for drinking or brushing teeth.
