The Dominican Republic’s gastronomy is rooted in indigenous Taino, African and European Spanish cooking traditions. Called Comida Criolla by locals, their flavors combine a food history spanning three different cultures and continents. When deciding what to eat in Punta Cana, visitors will discover many of their traditional dishes are accompanied by staple starches such as potatoes, yucca, bananas, and rice, as well as proteins such as fish and meat. The base of most Dominican cuisine is sofrito; a mixture of spices and herbs sauteed together to release their hearty flavors. Typically, a sofrito comprises parsley, onion, green pepper, garlic, cilantro, and vinegar. It’s used as a base seasoning for delicious rice, stew and bean dishes, such a Locria, a poultry dish similar to Paella. Other appetizing traditional meals like Mofongo, a ball of fried plantains with bacon and garlic, and Chivo, braized goat, are also favorites, as well as the indigenous, alcoholic drink Mama Juana, and café con leche, aromatic coffee served with milk. Here’s a quick guide to Punta Cana’s Caribbean cuisine, including a few tips on dining dos and don’ts.