World Culinary Cruise-29th Stop Dominican Republic Event Cache

All aboard the international cruise of flavors. This crazy cruise ship has disembarked on a world tour, with curious and hungry cachers aboard. The itinerary is every country in the world, one restaurant at a time, all without leaving the confines of Central NJ.

The weather is always beautiful in the DR, and the food is plentiful. Lets go island hopping in the Caribbean for some latin cuisine and talk about caching and things.

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.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.

Taíno dishes

    Casabe – bread made out of yuca

    Guanimos - Guanimo, are tamales or hallaca. A dish that can be traced back to Mesoamerica Aztec and Mayan culture. Guanimos are prepared exactly to tamales and hallaca. Cornmeal or cornflour made into a masa then stuffed and wrapped with banana leaf or cornhusk.

    Guanime - Called bollos de harina de maiz in the Dominican Republic. A cornmeal dish from the Taínos in Puerto Rico.

Spanish dishes

    Arroz con leche or arroz con dulce – rice pudding.

    Crème caramel - known as flan.

African dishes

Mondongo beef tripe soup

 Mangú – mashed, boiled plantain. Originated in west Africa and is known as fufu in Africa, Cuba and Puerto Rico. This is a typical Dominican breakfast but can also be served at lunch and dinner. Mangú is typically served with fried cheese, Dominican salami, eggs and topped with onions cooked in vinegar.

Join us at

Sabor Caribeno

243 W St Georges Ave, Linden, NJ

7pm to 9pm