Mélange Travel & Lifestyle Magazine July 2018 - Page 298

Barahona Gastronomy 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. La Bandera 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: www.GoBarahona.com Photo Credit: Dominican Republic Ministry of Tourism