DK Travel : Dominican Republic : Editor's choice

Dominican Republic : Editor's choice

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Dulce de Leche

Of all the ultra-sweet desserts beloved by Dominicans, this is by far the most widespread, a simple but irresistible blend of whole milk and sugar stirred together over a low heat until it reaches a cream-like consistency. Look out for variations on this sweet-toothed theme involving coconut and candied fruits.
Egrets

Taller and whiter than the cattle egret, the snowy egret is another mangrove-loving bird. It nests in colonies in the protective thickets and stalks its prey in the shallow waters (see Cattle Egret).
El Aguacate

As remote a place as you’re likely to find, up a tortuous mountain road from Pedernales. The tiny border post of El Aguacate (Avocado) is almost lost among pine forests and clouds.
El Paraíso

The small seaside town called Paradise is aptly named, with a gorgeous, if somewhat unkempt beach. It’s shaded by sea grape trees (see Sea Grape) and bisected by a cool freshwater stream.
Empanadas

A similar deep-fried turnover filled with meat or cheese but here it is made with yucca flour.
Flamingo

Pink and elegant in flight, this is the most attractive of the country’s many estuary and lagoon birds.
Frigate Bird

This magnificent coal-black sea bird has a red throat that expands dramatically during its mating rituals.
Fritos Maduros

A Dominican version of fries, these are chunks of deep-fried ripe plantain, sprinkled with a little salt.
Guanábana

A variety of sugar apple or sweetsop , its sweet white flesh tastes rather like vanilla.
Guineo

The local name for bananas, but unlike the large starchy plantains the guineos are the smaller and sweeter variety.