This article needs yaroa citations for verification. Coat of arms of the Dominican Republic.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle-Eastern and African influences. As in Spain, the largest, most important meal of the day is lunch. La Bandera is the Dominican Republicans national dish. The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist.
African and Taíno dishes still hold strong, some of them unchanged. Sofrito, a sautéed mix including local herbs and spices, is used in many dishes. Bouillon cubes are used heavily in the preparation of Dominican lunch food. Pera Piña – Rice and pineapple peel drink.