Gastronomy is part of the culture and identity of a country, reflected through typical dishes. It is an intimate link between tradition and flavour, which has the power to unite people, thus becoming the best thing to offer tourists.
On a tourist level, one of the most practiced “hobbies” is gastronomic tourism or culinary tourism, and discovering new flavours. Integrating further into the culture of a country, expanding culinary knowledge and supporting the local economy is of great interest to many.
Doing gastronomic tourism in the Dominican Republic means opening the doors to an avalanche of flavors and smells, from the “flag” (rice, beans, meat), sancocho, asopao, mangú, domplines, chenchén, “niños envueltos”, to sweet dishes, such as sweet beans, chacá, gofio and jalao, up to drinks such as mamajuana and “morir soñando”.
The country can become a gastrodestination, since Dominican gastronomy is varied, has unique flavors and essences, which is why it can become famous throughout the world.
To consolidate gastronomy as a tourist resource and product, it is necessary to implement research and recovery programs of traditional gastronomic customs, as well as offer gastronomy in all tourist fairs in which the country participates, integrating gastronomy into the Ministry’s promotion and advertising plans of Tourism (MITUR).
