Travel Reference
In-Depth Information
Food Experiences
Meals of a Lifetime
»
Passion by Martin Berasategui
(
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)
Michelin starred owner from Basque country does a fabulous
seven-course tasting menu.
»
Mares Restaurant & Pool Lounge
(
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) Renowned chef combining Dominican flavors with
European culinary inspiration.
»
Castle Club
(
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) Elaborate, locally-sourced meals in out-of-the-way mountain-top home.
»
Pat'e Palo
(
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) Creatively conceived dishes in sparkling setting overlooking Santo Domingo's
Plaza España.
»
El Cabito
(
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) Fresh seafood in one of the most dramatically beautiful locations in the DR.
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Mi Corazon
(
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)
Inventive tasting menu served in a romantic colonial-style courtyard.
»
La Terrasse
(
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)
Sophisticated French bistro on the Las Terrenas beachfront.
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Rincon Rubi
(
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) Fresh fish grilled to perfection on one of the DR's most stunning beaches.
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Casa Bonita
(
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) Organic and locally sourced fare in a boutique hotel.
»
Aroma de la Montana
(
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) The DR's only rotating dining room has panoramic views of the Jara-
bacoa countryside.
CASABE
From ancient Taíno cooking fires to elegant presidential banquets, there is at least one common thread,
a starchy bread known as casabe. High in carbs and low in fat, casabe is made from ground cassava
roots (also known as manioc and a close relation to yucca). Cassava was one of the Taíno's principal
crops, as it was for numerous indigenous peoples throughout the Caribbean and South America. Easy to
plant - just bury a piece of the root or stalk into the ground - it's also fast growing. Europeans brought
the hardy plant from the Caribbean to their colonies in Africa and Asia, where it was widely adopted.
Casabe is still popular today, especially at traditional meals with soups and stews where it's great for
soaking up every last drop. Rather tasteless on its own, casabe is best topped with butter, salt, tomato or
avocado. A modern variation is the
catibía
, fried cassava flour fritters stuffed with meat.
