Dominican food is comfort cooking built on a colonial foundation that absorbed African, Spanish, and Taíno influences without fully separating them. La bandera — the national flag dish — is white rice, red beans, and stewed chicken or beef, served together every day across the country. Mangú (mashed green plantain) with fried cheese, fried salami, and sautéed onions forms the traditional breakfast, known as los tres golpes (the three hits). Sancocho, the slow-cooked stew of various meats with root vegetables and plantain, is the restorative dish for celebrations and hangovers alike. The Dominican street food circuit runs through chimichurri burgers (not the sauce, but a Dominican-style steak sandwich), fresh jugo stands, and frituras (fried snacks) of every kind. Presidente beer, cold and light, is the beverage that makes the heat manageable. Take your time.