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Spaghetti a la Dominicana – Spaghetti with Dominican salami eaten for breakfast, lunch, and dinner. Pico y pala – Chicken feet and necks are associated with popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
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Mofongo is a traditional Puerto Rico dish combining influences from the cultures of the Greater Antilles Island descending from Spain, West Africa, and Taíno, where Puerto Rico gets most of its culture and roots.
Santiago Rodríguez (Spanish pronunciation: [sanˈtjaɣo roˈðɾiɣes]) is a province in the northwest region of the Dominican Republic.It was split from Monte Cristi in 1948.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
San Francisco de Macorís is a city in the Dominican Republic located in the northeast portion of the island, in the Cibao region. It is the capital of the Duarte Province and the sixth most populated city in the country in 2010. [5]
Santiago de los Caballeros is the economic center of the Cibao region.. El Cibao occupies the central and northern part of the Dominican territory. To the north and east of the region lies the Atlantic Ocean; to its west lies the Republic of Haiti and to the south the Central Range, which separates El Cibao from the other natural regions.
San Juan de la Maguana is a city and municipality in the western region of the Dominican Republic and capital of the San Juan province.It was one of the first cities established on the island; founded in 1503, and was given the name of San Juan de la Maguana by San Juan Bautista and the Taino name of the valley: Maguana.