Dominican cuisine is a flavorful blend of Spanish, African, and Taino influences. A staple dish is "La Bandera Dominicana," a colorful plate of rice, red beans, stewed meat (typically chicken or beef), and fried plantains. "Mangu," made from mashed green plantains often served with onions, cheese, and salami, is a popular breakfast item. Seafood lovers should try "Pescado Frito" (fried fish) along the coasts or the coconut-based "Pescado con Coco" from the Samaná region. For dessert, “Dulce de Leche” or “Habichuelas con Dulce” (a sweet bean dessert) offer a uniquely Caribbean taste.