This elixir has been present in human civilizations for thousands of years, in fact even the Holy Scriptures praised it. It is really delicious and it turns out to be an excellent pairing for almost all foods.
Cabernet Sauvignon. It is made with grapes that bear the same name, the result of crossing the Cabernet Blanc and Sauvignon Franc. Pelaéz tells us that this wine owes its popularity to the ease of its cultivation and the ability of its strain to adapt to different warm areas of the planet.
Bordeaux, France. It belongs to the ‘cabernet’ family. Merlot is one of the best known varieties with the most commercial demand in the world. It is a smooth wine with a fruity and herbal aroma. Pairing: Red meat.
Malbec. It ripens in the middle of the season and can have a very dark color, it contains many tannins and a particular plum flavor that adds an exquisite complexity. Pairing: It is ideal to accompany red meat and any dish with tomato sauce.
Burgundy, France. Chardonnay is undoubtedly the favorite of white wines and is made from the grapes that bear the same name. It is the result of processing this white, dry and full-bodied grape, with a fruity flavor, somewhat acidic and with a medium degree of alcohol. Pairing: Fish and seafood
He cassava. It is a cake made with bitter and dehydrated cassava. It is used as a companion for everything. It is of Taino origin, the indigenous people who lived in the country before the arrival of Columbus.
The Dominican Flag, is how the Dominicans call our traditional lunch based on rice, beans and meat, also called the meal, lunch and sometimes dish of the day. The flag is the main dish of Dominicans who enjoy this meal as it is the one that regularly forms part of the daily diet. Each Dominican has his own style of preparing it and accompanies it with different meats such as chicken, beef, pork, goat but always with white rice and beans... Some what they like the most about the flag is the concon which is the rice that is stuck in the cauldron.
The origin of this dish dates back to a dark period in Dominican history called Spain Boba, as a result of an economic crisis in which the island was found and its deficiencies, the inhabitants had to eat what little they produced: beans, rice from its swampy areas and meat from the cattle herds that abounded in the country.