The cuisine of the Dominican Republic is a vibrant blend of Spanish, African, and Taino influences, reflecting the island's rich cultural history. It is characterized by its use of fresh ingredients and bold flavors. Staple foods include rice, beans, and plantains, often served with meats such as chicken, pork, or beef. Popular dishes include "La Bandera," which consists of rice, red beans, and meat, and "Mangu," a breakfast dish made from mashed plantains. Seafood is also prevalent, given the country's coastal location. The cuisine is known for its hearty, comforting nature and the use of spices and herbs to enhance the flavors.