As the owner and CEO of Grupo Noval, Fabio La Rosa guides a firm that offers resort living development and property management services across the Dominican Republic’s sun-kissed Punta Cana coast. With the region attracting an increasing number of retirees from throughout the world, Fabio La Rosa’s firm focuses on comfortable living in a family friendly coastal environment that embodies the best of Caribbean food culture.
Similar to Cuba and Puerto Rico, Dominican Republic cuisine combines Spanish, African, and Taino indigenous influences and centers around items such as rice and beans, and sancocho, a hearty meat stew that includes vegetables and plantains. One unique plantain dish is mangu, or plantain mash, which is typically served alongside fried cheese, eggs, and the local version of salami for breakfast.
Plantains also make an appearance as fried tostones, with the unripe version of the fruit cooked to create a perfect accompaniment to seafood and meat. Crispy in texture, the flattened, twice-fried plantains take the place of French fries for many in the Dominican Republic. Other local favorites include pollo guisado, which features chicken that is braised until it nearly falls off the bone.
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