Flavors of the Dominican Republic

On Rincones RD, eating is never a formality, it is the plan. Dominican cooking starts with a mangú at dawn and does not stop until the afternoon sancocho, with stops for fresh coastal fish, mountain coffee, hand ground cacao and rum that tastes of sugarcane. These experiences sit you at the table with the people who cook: chocolate and tobacco factories, rum tastings, criollo markets and countryside lunches where the recipe has not changed in centuries.