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La Bandera is a traditional Dominican dish, typically eaten for lunch and made with beans, rice, and meat, and served with salad. The dish is a representation of the colors of the Dominican flag (in fact, the Spanish word “bandera” translates to “flag”), and beans represent red, rice for white, and the meat for blue. For Chef Edwin De La Rosa, La Bandera is a dish he grew up on, and one that’s grown with him as his career has developed. Today, his version features citrusy braised chicken and twice-fried tostones smashed to a crisp. The citrus used in the braising pairs perfectly with a bourbon cocktail featuring Lillet Blanc, Aperol, and a grapefruit twist. Presented by @basilhayden. Share Generously. Drink Responsibly.
