Celebrations are huge in the Dominican Republic, whether it’s a baptism, wedding or birthday, and there’s no dish better suited to complement the festivities than sancocho. Traditional sancocho is a flavorful stew made from seven types of meat and an assortment of vegetables accented by Caribbean spices. Compare this homey dish with cocido, a Spanish variation served at Largo Restaurant, an upscale buffet overlooking a sprawling golf course at Casa de Campo Resort & Villas in La Romana. At the Oscar de le Renta-designed Tortuga Bay Puntacana Resort & Club, Bamboo restaurant also serves a rich sancocho, as well as other Dominican comfort food such as black bean soup and goat stew.

On your way into town or on a pit stop before the beach, stop at a rustic roadside restaurant to try tostones. Sliced plantains are fried twice until they are golden in color, pounded with a flat utensil called a tostonera, spritzed with lime and sprinkled with salt — a characteristic that makes it unique to the Dominican Republic. Pair this crispy side with other popular staples like arroz blanco and stewed red beans known as habichuelas guisadas.

The origins of this popular Caribbean dish can be traced back to the West African dish fufu, which is made from boiled and mashed semi-ripe plantains. Mofongo features crispy fried plantains that are mashed and then topped with chicharrones (pork cracklings) and seasoned with salt. This savory staple along with other Dominican delights and gourmet international cuisine is served at La Palapa restaurant at the Eden Roc at Cap Cana in Punta Cana. Try the delicious variation of traditional mofongo with the addition of fish and Creole sauce — the perfect way to use your $100 in dining credit. (A tip: You’ll receive an additional $100 when we reserve a participating suite for two or more nights.)

Similar to Mexican tamales, pasteles en hoja are mashed plantains stuffed with beef, chicken or vegetables wrapped in banana tree leaves and then garnished with ketchup or hot sauce. The paste that secures the meat inside is made from unripe plantains and the banana leaves are tied together with string, making it the perfect compact snack.

Cacao trees thrive in the tropical Dominican Republic climate, where rich, fertile soil helps them grow up to 40 feet tall. In the Dominican Republic, the fruits are transformed into cocoa for hot or cold drinks and chocolate confections and are even infused into liquors. Indulge in dessert at Brassa Grill & Bar at The Westin Punta Cana Resort & Club with the triple chocolate cake or a chocolate-dusted tiramisu made with Dominican ground coffee and coconut powder.