<P> 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), 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 . </P> <P> Sofrito, a sautéed mix of local herbs and spices, is used in many dishes . Throughout the south - central coast bulgur, 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 (sweet potato), pasteles en hoja (ground roots pockets), chimichurris, plátanos maduros (ripe plantain), yuca con mojo (boiled yuca / cassava) and fritos (fried plantains). </P> <P> Bouillon cubes are used heavily in the preparation of Dominican lunch food . </P> <Ul> <Li> Casabe--bread made out of yuca </Li> <Li> Guanimos--Guanimo, are tamales or hallaca . A dish that can be traced back to Mesoamerica Aztec and Mayan culture . Guanimos are prepared exactly to tamales and hallaca . Cornmeal or cornflour made into a masa then stuffed and wrapped with banana leaf or cornhusk . </Li> </Ul>

What food do they eat in dominican republic