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.
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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