La Romana is one of the largest suppliers of meat in the region, therefore, original meat dishes are as common as fish in local restaurants. Fresh meat dishes can be tasted even in small local-oriented restaurants. Another important component of local gastronomy is rice, most often it is served as a garnish to meat and vegetable dishes. Hearty dishes from legumes are offered at very affordable prices, some of them may also seem to be a real delicacy to foreign guests. The classic dish of local cuisine is meat soup "asopao". It can be cooked from various types of meat and seasonal vegetables, while rice is an essential component. As for the second courses, the most common one is the La Bandera stew. It is customary to cook it from several types of meat, to which beans, rice, and fried bananas are added. Small “platano” bananas are also widely used in local cooking along with a variety of vegetables. Bananas are used to prepare various stews, to which they may add fresh meat or bacon. Such an original combination of products has long become regular for local residents, while foreign guests still find it very unusual. The tradition of cooking some local dishes has remained unchanged for hundreds of years. An excellent example is dishes baked in banana leaves, this cooking method is called "pasteles en hoja". Meat, vegetables and various types of seafood are simply wrapped in banana leaves and then baked. While heating, the leaves give an oily juice, so all the
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