PROBANDO COMIDA CALLEJERA en REPÚBLICA DOMINICANA 🇩🇴

The host arrives at a Dominican neighborhood grill and is greeted with guasacaca sauce to try.

He asks about the types of meat available, which include chicken, pork, and chorizo.

He orders a plate that includes pork ribs, moro (rice and beans), yucca, and Russian salad.

The host describes the moro as similar to gallo pinto, mentioning the sweet touch of the beans.

He tastes the chicken, noting its juicy meat and roasted skin.

He tries the pork rib, commenting on its firm skin and juicy fat.

He orders a drink called 'morir soñando' which is made with milk and orange juice, served with ice.

He discusses the drink's flavor and how it does not curdle despite the orange juice.

He orders a 'bandera', a typical Dominican dish with rice, beans, and meatballs, specifically asking for concón (rice that sticks to the bottom of the pot).

He describes the preparation and presentation of the bandera, noting the integration of flavors from the broths.

He tastes the meatballs and comments on their quality.

He learns about the vinaigrette used in the salad, which is made with olive oil, vinegar, and salt, rather than lemon.

He tries homemade flan, describing its creamy texture and flavor.

Equipment Needed

Spice Level:

Dietary

Allergens