Things To Do
in Las Matas de Santa Cruz

The everyday staple—white rice, stewed beans and a protein (chicken, beef or fish); widely served in family-run comedores and market stalls.

Must-Try!

A rich, multi-meat stew with root vegetables, often prepared for weekends or special occasions; try it at local eateries on market days.

Fried plantain dishes—mofongo is mashed fried plantain usually mixed with garlic and pork; tostones are flattened fried plantains. Available at casual restaurants and some street vendors.

Fresh fried fish served with tostones and salad—best found at coastal spots and local grills when fish is in season.

The town market (feria) is where locals buy produce, goat cheese, herbs and prepared foods; ideal for tasting empanadas, pastries and fresh fruit juices.

Evening street stalls near the plaza serve quick bites like fried plantains, grilled meats and local sweets—great for trying varied small dishes.

People greet with a handshake or, among acquaintances, a light kiss on the cheek. Start interactions with 'Buenos días' or 'Buenas tardes'—politeness is valued.

Show deference to older community members; using formal language and polite manners is appreciated.

Dress modestly for daytime town visits and religious sites; beachwear is okay at the coast but not appropriate in town plazas or restaurants.

Ask permission before photographing people, especially vendors and children; many will be happy if you show respect and offer a smile.

Tipping is appreciated but not always expected in small towns. For restaurants, 10% is customary if service is good; round up taxi fares and leave small tips for porters and hotel staff.

The Dominican peso (DOP) is the local currency; cash is king in Las Matas de Santa Cruz, especially for markets and small shops. Credit cards are accepted at larger businesses, but ATMs may be limited—carry enough cash and withdraw in larger towns if needed.

Expect sunnier skies, lower humidity and cooler nights—this is the most comfortable time to visit for outdoor activities, markets and photography.

Warmer temperatures and higher humidity with afternoon showers; mornings are often clearer, but some rural roads may be muddy after heavy rain.

The official hurricane season peaks August–September; monitor weather updates, especially if traveling between June and November, and have flexible plans.

Hotter daytime temperatures and strong sun—carry water, sun protection and plan strenuous activities for early morning or late afternoon.

Vegetarian options are available but limited; request dishes focused on rice, beans, fried plantains, salads and vegetable stews. Communicate 'soy vegetariano/vegetariana' and be prepared to accept simple plates; larger towns offer more variety.

Vegan choices are scarce in small-town comedores; rely on sides like rice, beans (confirm no lard), salad and plantains. Bring snacks or check ingredient preparation carefully.

Many traditional dishes are naturally gluten-free (rice, beans, fish), but watch for fried foods coated with wheat or shared fryers. Ask about ingredients using 'sin trigo' or 'sin harina'.

Drink bottled water if unsure and eat freshly cooked foods; street food is generally safe if busy and hot, but use caution with raw salads or uncooked items.