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Pollo
frito, tostones, batata, carne de res, pescado, chivo guisado and arroz
con habichuelas
: these are
but a few of the culinary adventures awaiting your discovery
at peninsula restaurants. From little roadside stalls where
the day’s offerings of traditional Dominican foods
are kept in crudely-made, display cases tempting passersby
to fine
dining from an international menu offered in some of the
area’s
better restaurants, savoring new tastes is always an adventure
in itself.
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Fresh
seafood cooked on the beach over a charcoal fire is always
a hit.
Chillo con coco, whole
snapper prepared in a coconut sauce, is a local favorite
as are other Dominican specialties such
as pollo Samanesa,
Samana-style chicken that is downright delicious or chivo
guisado,
young, tender goat stewed in a rich, tomato sauce. Most entrées
are accompanied by arroz con habichuelas
(red
beans and rice), tostones (fried
plantain chips) and a simple ensalada repollo y zanahoria (cabbage
and carrot salad) dressed with vinagre y aceite (vinegar
and oil). Wash this down with an ice-cold Presidente,
our Dominican Republic-brewed beer that is one of the better
Pilsner’s you’ll ever taste, and you’ll
swear you’ve died and gone to culinary heaven!
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