DOMINICAN Facts & Figures

Size: 18,704 square miles

Population: 9,378,818

Capital:  Santo Domingo

Currency: Peso

Weather / Climate:

The climate of the Dominican Republic is mostly tropical. The annual average temperature is 25 °C (77 °F). At higher elevations, the temperature averages 18 °C (64.4 °F) while near sea level the average temperature is 28 °C (82.4 °F). Low temperatures of 0 °C (32 °F) are possible in the mountains while high temperatures of 40 °C (104 °F) are possible in protected valleys. January and February are the coolest months of the year, while August is the hottest month. Some snowflakes can fall in rare occasions on the top of the Pico Duarte.

The wet season along the northern coast lasts from November through January. Elsewhere, the wet season stretches from May through November, with May being the wettest month. Average annual rainfall is 1,500 millimetres (59.1 in) countrywide, with individual locations in the Valle de Neiba seeing averages as low as 350 millimetres (13.8 in) while the Cordillera Oriental averages 2,740 millimetres (107.9 in). The driest part of the country lies in the west. Tropical cyclones strike the country every couple of years, with 65 percent of the impacts along the southern coast. Hurricanes are most likely between August and October. The last time a category 5 hurricane struck the country was Hurricane David in 1979.

Taken from wikipedia

DOMINICAN languages

Dominican Spanish is Spanish as spoken in the Dominican Republic, a Caribbean country, and throughout the Dominican diaspora, which is found mostly in the United States, chiefly in New York City, Boston, and Miami.

Dominican Spanish is similar to Puerto Rican Spanish, Cuban Spanish, Canarian Spanish (Canary Islands of Spain), Andalusian Spanish (Andalucia, southern Spain), Panamanian Spanish and Venezuelan Spanish. Speakers of Dominican Spanish may also use several Spanish archaisms. Dominican Spanish has heavy influence from African languages, mainly in phonetics and syntax, but also some words.[1]

Despite the particularities, speakers of the Dominican variant of Spanish usually have no trouble understanding speakers of other Spanish dialects, due to exposure to such dialects in mass media and the use of standard Spanish in the Dominican education system. The opposite is sometimes more difficult, because of differences in syntax and vocabulary, but in particular the relatively high speed of Dominican speech.

Taken from:


The population of the Dominican Republic in 2007 was estimated by the United Nations at 9,760,000,[66] which placed it number 82 in population among the 193 nations of the world. In that year approximately 5% of the population was over 65 years of age, while 35% of the population was under 15 years of age. There were 103 males for every 100 females in the country in 2007.[4] According to the UN, the annual population growth rate for 2006–2007 is 1.5%, with the projected population for the year 2015 at 10,121,000.

It was estimated by the Dominican government that the population density in 2007 was 192 per km² (498 per sq mi), and 63% of the population lived in urban areas.[67] The southern coastal plains and the Cibao Valley are the most densely populated areas of the country. The capital city, Santo Domingo, had a population of 3,014,000 in 2007. Other important cities are Santiago de los Caballeros(pop. 756,098), La Romana(pop. 250,000), San Pedro de Macorís, San Francisco de Macorís, Puerto Plata, and La Vega. Per the United Nations, the urban population growth rate for 2000–2005 was 2.3%.[68]


According to the CIA World Factbook, the ethnic composition of the Dominican population is 73% multiracial, 16% white, and 11% black.[4] The multiracial population is primarily a mixture of European and African, but there is as well a significant Taíno element in the population;[26] research published in 2010 showed that 15% of Dominicans have Taíno ancestry.[70] There is also a large Haitian minority. Other ethnic groups in the country include West Asians—mostly Lebanese, Syrians and Palestinians.[71] A significant presence of East Asians, primarily ethnic Chinese and Japanese, can also be found.[71] Europeans are represented mostly by Spanish, German Jews, Italians, Swiss, Portuguese, British, Dutch, Danes, and Hungarians.[71][72][73] There is also a sizeable expatriate community of U.S. citizens residing in the country.[74]

Taken from:


Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.

Breakfast can consist of eggs or meat and mangú (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag"), consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad.

Dishes and their origins

The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged.

All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island[1]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos. However, there is heaviest consumption of starches and meats, and least of dairy products and non-starchy vegetables.

Sofrito, a sautéed mix of local herbs and spices, is used in many dishes. Throughout the south-central coastbulgur, or whole wheat, is a main ingredient in quipes and tipili, two dishes brought by Levantine Middle Eastern immigrants. Other favorite foods and dishes include chicharrón, pastelitos or empanadas, batata, pasteles en hoja (ground roots pockets), chimichurris, plátanos maduros (ripe plantain), and tostones.

Taíno dishes

Spanish dishes

  • Arroz con lecheor arroz con dulce – sweet spiced milk and rice pudding. Still used the classic Spanish recipe.
  • Flan– there are many recipes of flan with a tropical twist from the fresh fruits on the island
  • Paella– In the Dominican Republic paella is done with local fish and ground annatto instead of saffron
  • Chicharrón– fried pork rinds
  • Empanadas - called pastelitos (not to be confused with the Cuban pastelitos).

African dishes

  • Mangú– mashed, boiled plantain. Originated in west Africa and is known as fufu in Africa, Cuba and Puerto Rico.
  • Mondongo– beef tripe soup. Its origins lead back to african slaves in the Dominican Republic.

  • chen-chen- A corn dish originating in San Juan De La Maguana with african influences

Dominican dishes

  • Arepa– Dominican arepa is different from that of the venezuelan and colombian arepa. It is very popular as street food in the Dominican Republic.

  • chambre- legumes and meat stew. It has african origins in the poor rural parts of the Dominican Republic.
  • Moros de gandules con coco– rice, peas, and coconut milk dish. This dish originated in Samaná.
  • Pasteles en hojas– similar to tamales. Its origin leads back to African slave in the caribbean in general. Tubers or plantains are grated and the paste is formed into a rectangular purse shape, stuffed with meat (usually ground meat and Dominican seasoning). They are then tightly wrapped in a banana leaf and boiled.
  • rabo encendido- Spicy ox-tail stew.
  • Sancocho– very hearty stew with a mixture of meats including chicken, pork, shrimp or fish, and several tubers and vegetables, like cassava, corn, potatoes, yautía, and yam. The sancocho de siete carnes(seven-meat sancocho) and sancocho de habichuelas (bean sancocho) are unique to the Dominican Republic.
  • Niño envuelto– rice cake wrapped in cabbage leaf. A dish influenced by lebanese immigrants.
  • Chicharrón de pollo– fried boneless chicken.
  • Molondrones guisados- Okra stew. Can be traced back to african slaves in the Dominican Republic.
  • yuca y batatas fritas- fried sweet potatoes and cassava. This dish can be traced back to the taino indians that inhabited the island.
  • carne mechada- Braised beef roll. Not to be confused to the Venezuelan dish of shredded meat also known as carne mechada.
  • chapea
  • Guanimos- Corn pockets. similar to Mexican tamales and Venezuelan hallaca. Guanimos are made of cornflour instead of cornmeal seen in both hallace and tamales.
  • asopao- Rice soup. This dish is proven to have originated in the Dominican Republic and was later adapted to Puerto Rican cuisine . Asopao can be made with chiken, shrimp or sea food in general.
  • pastelones-Dominican casseroles. A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelon de platano maduro(yellow plantain casserole) and pastelon de yuca(cassava casserole). Pastelones can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama and Cuba, specially the eastern part which has great Dominican influence. Pastelones are usually stuffed with ground meat or chicken.
  • Arroz con maiz- Rice with corn. A popular staple of the *Dominican cuisine. It combines the sweet flavor of corn with the salty flavor of rice and other ingredients.
  • Locrios- A classic style of mixing rice with other kind of meat. There are many variations of this dish , some being unique to the *Dominican Republic.The famous dish *arroz con pollo, is called locrio de pollo in the*Dominican Republic.
  • Chimichurris- Hamburgers topped with cabbage slaw.
  • Los tres golpes- Literally "the three hits". A meal usually sereved as breakfast consisting of mangu, fried cheese, dominican salami and eggs. The mangu is topped with suteed onions.
  • Pan de coco- Coconut bread.This dish originated in samana.
  • Camarones con coco y gengibre- Shrimp with coconut and ginger. This dish is prepared with Dominican seasoning as a base and with the addition of coconut cream and ginger.
  • Mazamorra- Mashed Squash and onions. Not to be confused with Peruvian mazamorra.This dish is used as an alternative instead of mangu sometimes.
  • Buche e perico-Litterally parrot's cheek.A hearty Dominican corn stew.
  • repollo guisado
  • palmito guisado
  • bollitos de yuca
  • berenjenas guisadas
  • Pico y pala
  • La bandera- Litteraly " The flag".The national dish consisting usually of dominican bean stew(most commonly used the red kidney beans), any type of white meat, red meat or seafood which are prepared "guisadas" (stewed), "A la criolla" , "Al ajillo" or "al carbon". The beans are usually served mixed with white rice.
  • Habichuelas blancas con longaniza-White beans stew with Domnican sausage.
  • arroz con almendras y pasas- Rice with raisins and almonds. This dish is usually eaten around christmas.
  • bollos de arina de maiz
  • camarones guisados
  • bolitas o bollitos de platano maduro y queso-ripe plantain balls filled with cheese
  • lengua picante- spicy cow tongue
  • crema de cepa de apio
  • lambi guisado-conch stew

Taken from wikipedia




Doing business in DOMINICAN REPUBLIC

The Dominican Republic has the second largest economy[10] (the largest, according to the U.S. State Department)[15] in Central America and the Caribbean. It is an upper middle-income developing country,[119] with a 2007 GDP per capita of $9,208, in PPP terms, which is relatively high in Latin America. In the trimester of January–March 2007 it experienced an exceptional growth of 9.1% in its GDP, which was actually below the previous year's 10.9% in the same period. Growth was led by imports, followed by exports, with finance and foreign investment the next largest factors.[120]

The Dominican Republic is primarily dependent on natural resources and government services. Although the service sector has recently overtaken agriculture as the leading employer of Dominicans (due principally to growth in tourism and Free Trade Zones), agriculture remains the most important sector in terms of domestic consumption and is in second place, behind mining, in terms of export earnings. The service sector in general has experienced growth in recent years, as has construction. Free Trade Zone earnings and tourism are the fastest-growing export sectors. Real estate tourism alone accounted for $1.5 billion in earnings for 2007.[121] Remittances from Dominicans living abroad amounted to nearly $3.2 billion in 2007.[15]

Economic growth takes place in spite of a chronic energy shortage,[122] which causes frequent blackouts and very high prices. Despite a widening merchandise trade deficit, tourism earnings and remittances have helped build foreign exchange reserves. The Dominican Republic is current on foreign private debt.[citation needed]

Following economic turmoil in the late 1980s and 1990, during which the gross domestic product (GDP) fell by up to 5% and consumer price inflation reached an unprecedented 100%, the Dominican Republic entered a period of growth and declining inflation until 2002, after which the economy entered a recession.[15]

This recession followed the collapse of the second-largest commercial bank in the country, Baninter, linked to a major incident of fraud valued at $3.5 billion, during the administration of President Hipólito Mejía (2000–2004). The Baninter fraud had a devastating effect on the Dominican economy, with GDP dropping by 1% in 2003 as inflation ballooned by over 27%. All defendants, including the star of the trial, Ramon Baez Figueroa, were convicted. One subpoena was not delivered because the United States denied extradition.[citation needed]

According to the 2005 Annual Report of the United Nations Subcommittee on Human Development in the Dominican Republic, the country is ranked #71 in the world for resource availability, #79 for human development, and #14 in the world for resource mismanagement. These statistics emphasize national government corruption, foreign economic interference in the country, and the rift between the rich and poor. 


The Dominican peso (DOP, or RD$[123]) is the national currency, although United States dollars (USD) and euros (EUR) are also accepted at most tourist sites. The dollar is implicated in almost all commercial transactions of the Dominican Republic; such dollarization is common in high inflation economies. The peso was officially at par with the dollar until the early 1980s, but has depreciated since then. The exchange rate, liberalized by 1985, stood at 2.70 pesos per dollar in August 1986,[37]:p417, 428 14.00 pesos in 1993, and 16.00 pesos in 2000. Having jumped to 53.00 pesos in 2003, the rate was back down to around 31.00 pesos in 2004. As of November 2010 the rate was 1 DOP = 0.0273 USD, that is, 36.6 DOP per USD; 1 DOP = 0.020 euro (EUR, or €); and 1 DOP = 2.294 Japanese yen (JPY, or ¥).[123]


Tourism is fueling the Dominican Republic's economic growth. For example, the contribution of travel and tourism to employment is expected to rise from 550,000 jobs in 2008—14.4% of total employment or 1 in every 7 jobs—to 743,000 jobs—14.2% of total employment or 1 in every 7.1 jobs by 2018.[124] With the construction of projects like Cap Cana, San Souci Port in Santo Domingo, and Moon Palace Resort in Punta Cana, the Dominican Republic expects increased tourism activity in the upcoming year. Ecotourism has been a topic increasingly important in the nation, with towns like Jarabacoa and neighboring Constanza, and locations like the Pico Duarte, Bahia de Las Aguilas and others becoming more significant in efforts to increase direct benefits from tourism.

Taken from wikipedia


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