OUR CULINARY DIVERSITY
Based on that assumption, Mr. Marcano sorts these culinary variations out based on the type of product. The first difference can be made between livestock regions and non-livestock regions, although the largest one would be in the areas such as those of production and consumption of dairy products. Likewise, it indicates that the same categorization can be made between sugarcane and non-sugarcane regions. These areas refer to where the greatest immigration of the last centuries has occurred, thus creating a rich cultural blend. Finally, another difference would be between coastal regions versus inland.
All this production range, blend of flavors, colors and diverse cultural accents, have made Dominican Creole cuisine a solid attraction, and a complement to the culinary experiences of locals and travelers.