The Dominican Republic is a nation on the island of Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western three-eighths of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands, along with Saint Martin, that are shared by two countries. Both by area and population, the Dominican Republic is the second largest Caribbean nation after Cuba with the Santo Domingo as capital city.Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles very much like other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.Breakfast can consist of eggs or meat and mangú which is mashed plantain. A heartier version uses deep-fried meat, such as Dominican salami. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera which meansThe Flag, consists of rice, red beans, meat like beef, chicken, pork, or fish, and salad. A typical Dominican food consists of the grains, especially rice, corn (native to the island) 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 mangoes. However, there is heaviest consumption of starches and meats, and least of dairy products and non-starchy vegetables.The favourite dishes includes Chimichurries, ripe plantains, empanadas, chicharron, batata and tostones.
