Just so you know, before you read all of this, Jose & Gloria most likely your hosts, go to great extent to try to Americanize your meals. So rest assured, you should eat very well while in Hainamosa.

FOOD AND DRINK
Dominicans enjoy an array of foods as colorful as the landscape, but simple in taste. Women especially take pride in preparing enticing traditional dishes, layered with ingredients of the land. Inspiration for Dominican cuisine stems from native Antillean and hearty Creole recipes and is prepared similar to the dishes of Central and South America with rice, fish and other seafoods, meats or vegetables. Light spices or coconut add depth and warm the soul. Culinary specialties of the country vary from region to region, although residents of the Dominican Republic share a common hunger for its staple meals.


Traditional Fare

Breakfast typically calls for a serving of "Mangu," a mix of plantains, cheese and bacon, which can be found at most hotel and resort restaurants. Mangu has been dubbed the "mashed potatoes" of the Dominican Republic and is a must-try for all visitors. Locals are also known to prepare the dish for evening meals.

A foundation of the native diet, "La Bandera Dominicana," or the Dominican flag meal, is eaten by nearly everyone at lunch time. The most important meal of the day, La Bandera consists of rice, beans, meat, vegetables and fried plantains to ensure energy throughout the afternoon and evening.

Another popular dish is "Sancocho," a Spanish-style stew usually served with rice. Ingredients include various roots, green plantains, avocado and typically chicken or beef, although it sometimes includes a combination of seven meats (Sancocho prieto). Goat meat, a staple in many Dominican homes, may also be used in this recipe. It offers a unique addition to the character of any dish as these animals graze on wild oregano.

"Locrio," or Dominican rice, varies with its preparer. An adaptation of the Spanish paella, locrio is made with achiote (a colored dye produced from the seeds of the achiote plant), since saffron spice is unavailable.

Near Samana, coconut trees decorate the landscape and provide a delectable milk sauce for fish, known as "Pescado con Coco." Throughout the south central coast, "bulgur", or whole wheat, is a main ingredient in "Quipes" (ground beef wrapped in wheat) or "Tipili" (bulgur salad).

Desserts 

A proper Dominican meal is not complete without dessert. In a land abundant with sugar cane, most desserts are exceptionally sweet. Cakes, puddings, caramel-dipped fruits and creams are common.

Additional specialties found at hotels and resorts include:

• "arroz con leche" (rice pudding)
• "mango cake"
• "flan"
• "dulce de leche" (milk cream flavored with coconut or fruit)
• "dulce de coco" (thick, sweet coconut paste)
• "helados bon" (ice cream shops with tropical sherberts, macadamia, coconut and rum flavored ice creams)
• "bizcochos" (cakes with white cream topping)
• "frio frios" (shaved ice with fruit syrups)
• "aqua de coco" (sliced coconuts mixed with sugar cane juice and native fruits of the island such as mangoes, pineapples, oranges, bananas and plantains)

A favorite item and a popular souvenir for visitors to return home with is rum cake. Flowing freely in the Dominican Republic, rum provides the signature ingredient for this tasty treat.

Recipe for Rum Cake
Serves 10
Cake Mix
2 cups cake flour 
1 1/2 cups granulated sugar 
4 teaspoons baking powder 
1 teaspoon salt 
1/2 cup butter, cut into bits 
3 tablespoons vegetable oil
For the Cake
1/2 cup finely chopped walnuts 
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup milk 
4 eggs 
1/2 cup rum 
1/2 cup vegetable oil 
1 teaspoon vanilla extract
Rum Soaking Glaze
1/2 cup butter 
1/4 cup water 
1 cup granulated sugar 
1/2 cup rum 
Combine "cake mix" ingredients with a low-speed electric mixer in a large bowl until mix is the consistency of fine gravel and all of the particles are almost equal in size. 
Preheat oven to 325 F. Spray a large (12-cup size) bundt pan with nonstick cooking spray. Sprinkle the chopped nuts into the bottom.
Place cake mix, pudding mix, milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 or 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back - about 55 minutes. Remove from oven and place on cooling rack while making soaking glaze.
In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is combined well and a little thicker. Remove from heat and add the rum and mix to combine.
While cake is still cooling, pour hot syrup into and on top of cake. There is a lot of syrup and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will eventually take the entire mixture.
Cool cake completely in bundt pan before turning out onto serving platter.
This cake is delicate, so once it is turned out it cannot be moved around easily. The cake can be eaten when fully cool, but it is better the next day.