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  • Punta Cana had been a favored locale since it first opened, as the Mr. has a crazy yen for Dominican food. The Mr. likes the chicharron (de cerdo), the chivo guisado, and the chicharron de pollo (con hueso). He likes the pernil, though he says that sometimes it is a little dry and not as tasty as it used to be. The Mrs. agrees that the chicharron de pollo (con hueso) is tasty, though not as much as it used to be, and she likes the mofongo. The sancocho, which is available only on Sundays, is good and as close to authentic as you will find in the area. But she had a bad experience with rancid bistec encebollado, which tasted as if it had spent too much time without refrigeration before cooking. On a few occasions, the platanos maduros have been overcooked and burnt. Sometimes the chicharron (de cerdo) in the mofongo was undercooked. Fatty pork is very unpleasant when it is undercooked. Punta Cana went through a fire some time back and has not fully recovered from that disaster. The service is not the same excellent service it once was. The food is now in much smaller portions, and the quality is not what it used to be. We used to be regulars, but now . . . not so much. The Mr. and Mrs. would like to see Punta Cana go back to the wonderful service it used to have. The Mrs. would like to have Punta Cana be more careful of food preparation and hygiene. (The Mrs. is sensitive to ill-prepared food.) The Mr. and Mrs. recommend Punta Cana, with caveats. .
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