Dominican cuisine is a savoury blend of African and Spanish ingredients. The proximity to the ocean means that the seafood found in restaurants all over the Dominican Republic is to die for, but they're also big meat-eaters. The most popular dishes are sancocho (pork roasted on a spit), a rice and bean combination called moro, cassava bread, longaniza (pork sausage), morcilla (blood sausage), goat stew and fish with coconut milk. If you really love your meat, try Sancocho prieto, a combination of seven meats, including goat. However, if that all sounds a bit too exotic, many of the big resorts also cater for international tastes. The fresh fruit is also divine.
You can wash it all down with a cold glass of El Presidente beer or a nice swig of locally produced rum.
If you fancy learning something a bit different on holiday in the Dominican Republic, Merengue is the island's favourite beat and national dance and can be found from the beach to the bar and everywhere in between. Dominicans absolutely love to party, and there are merengue festivals in Santo Domingo during July and in Puerta Plata in October. Bachata is another popular style of dance. It's much slower than merengue and it's often described as the Caribbean equivalent of country music.
Santa Domingo hosts Carnival twice a year, once in late February and then again in mid-August. The Dominican Republic Jazz Festival is staged at three scenic north coast locations: Cabarete, Sosua and Puerto Plata each October.