Dominican Republic

Although a mixture of Spanish, African and Indian cuisines, the food in the Dominican Republic has a strong Latin American feel from the land being colonized by the Spanish. When eating as the locals do, you’ll find dishes with an African flair—such as mofongo (mashed and refried plantains filled with pork grinds)—or those influenced by the Taino, such as arepita (fried yucca). Dishes are not overly spicy. Near the coast you'll find excellent high-quality seafood. In the mountains, goats graze on wild oregano, which gives the meat a distinctive flavor.

Eating like the Dominicans means trying these traditional dishes: Mangu, a mix of plantains, cheese and bacon, for breakfast or La Bandera Dominicana (the Dominican flag) at lunch, made with rice, beans, meat, vegetables and fried plantains. Rice, or locrio, is made in many ways, and often harkens to Spanish paella. A sweet tooth may be overwhelmed by dessert: one of the more popular is sugarcane mixed with condensed milk. Local rum and El Presidente beer complete meals. Best idea for a souvenir: rum cake.—Denise Shoukas