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Article: Dominican Republic Cuisine Centers On Lunch.
- Article from:
- The Monitor (McAllen, TX)
- Article date:
- August 2, 2006
CopyrightCOPYRIGHT 2006 The Monitor. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Paige Lauren Deiner
Aug. 2--On the radio, the two-four beat of merengue music plays. In the shadowy clubs that line the beach of Santo Domingo, tourists, prostitutes and locals sway to the sensual rhythm of drums, brass instruments and guitars. Their bodies squeeze against each other as they grind out the steps of the fast-paced dance. The music ends and couples slowly leave the dance floor to grab a beer, either Presidente or Quisqueya, Dominican-produced beers. Presidente is by far the most popular and has a pungent yet sweet taste, very different from typical American beers. Other couples approach the wooden bar and order rum, after all that's ...