Mélange Travel & Lifestyle Magazine July 2018 - Page 298
Barahona boasts innovative gastronomy cultivated by the local community. Local restaurants
support agro-tourism, gathering locally grown vegetables, fruits and spices for their dishes.
They also catch fresh entrée items like seafood in the Caribbean Sea, specifically mackerel,
dorado, lobster and more.
Many dishes are from a cornstarch
base like chacá and chenchén
and are garnished with shredded
coconut, while soups are made with
pork and goat meat. Fried plantains
are a popular side dish and sweets
made from milk and tropical fruits
are typically served for dessert.
In Spanish, La Bandera means the flag but in
the Dominican Republic, it also translates into a
delicious meal usually eaten at lunch.
With lunch being the largest meal of the day, a
plate of rice, beans, meat and salad is your La
Bandera, or as it is sometimes called, el plato del
dia (dish of the day).
For more information:
Photo Credit: Dominican Republic Ministry of Tourism