Yaroa

This article needs additional citations for verification. Coat of arms of the Dominican Yaroa. 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. 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. Before rice was introduced it was made with corn and pineapple and called chicha. Same as tamales with no filling or stuffed with picadillo. Also known as bacalaíto in the Dominican Republic, a name borrowed from Puerto Rico but nonidentical.