To Die Dreaming
Dominican food is famous for it's tastiness. I've inhaled quite a few Dominican dishes in New York but it rose to a whole other level in La Romana, Dominican Republic. First of all, the sheer freshness of the ingredients made the flavors dance. Dominican cuisine is a mix of Taino Native American, African and Spanish colonial influences. This is a combination that you find on a lot of Caribbean islands but Dominicans put their own spin on it. The dish pictured above is mangu , which is mashed green plantains served with onions,avocado, fried eggs or salami. We found this dish everywhere we went and it's an important staple for the Dominican diet. This meal is so rich and so filling, that I never seemed to finish it. La Bandera , pictured above, is the national dish and earns such an essential place in the Dominican diet that most eat it for lunch five times a week. It features stewed meat, rice, beans and plantains or salad, arranged to resemble the red, white and blue of th...