DK Travel : Dominican Republic : Editor's choice

Page
1
2
3
4
5
6
7
8
9
10
11

Brujería

The Dominican term for magic, black or white, which most people believe in.
Butterflies

Almost 300 species of butterfly have been identified, but it is thought there are many more, especially in the remote mountain terrain of the Sierra de Baoruco. The arid southwest is home to hundreds of colorful species, including some rare swallowtails and monarchs, attracting growing numbers of lepidopterists.
Cabo Rojo

A desolate expanse of gray sand and rocky bluffs, this empty beach (see Playa Cabo Rojo) shows the scars of bauxite extraction. But it’s a wildlife paradise for pelicans and other seabirds.
Cacti

The region’s desert conditions are ideal for many different sorts of cactus. The best-loved, though, is called tuna , the prickly pear, which boasts lovely white flowers and bears edible fruit.
Caimito

A star apple. The round, usually yellow fruit contains a sweet, sticky pulp.
Calabash

A small evergreen tropical tree with a strange nocturnal love life, the calabash’s flowers bloom only at night, when they are pollinated by bats. The fruits that develop in clusters along the trunk and branches have a hard green wooden shell, which since Taino times has been used as a utensil and ornament.
Calle El Conde

This pedestrian-only shopping strip isn’t the prettiest in town, but it’s always full of life. Escape the heat and bustle outside by slipping into one of the bars or cafés and you’ll meet plenty of visitors.
Carnival

Carnival is a countrywide affair in February, bringing out the most gregarious side of the Dominican character with days of merengue music and rum. Some of the traditional rituals can be rather boisterous and onlookers are likely to be squirted with water, but the emphasis is very much on fun.
Casa de Ponce de León

The squat, fortified stone house, built in 1505, belonged to Ponce de León, founder of Puerto Rico and Florida.
Casabe

Passed down by the indigenous Tainos, the making of cassava flour involves an intricate process of removing toxic cyanide residues by grating and drying the starch-filled tubers. The flour is then used to make a bread with a hard biscuit-like texture that can be eaten as a side dish or snack.