If you’ve been anywhere in the Caribbean previously, you know that johnnycakes, in all their infinite varieties, are a staple across the islands. In Anguilla they’re light and fluffy like a pastry, in Jamaica they often appear as a pancake, and in St. Lucia they’re thin and crisp. Here in the Dominican Republic, at least in Punta Cana, johnnycakes take on the character of thick, savory tortilla chips, made from tremendously fresh cornmeal.
The cakes are served with an excellent bean dip as an appetizer when ordering lunch at Playa Blanca, which makes selecting an entrée an exercise in restraint. The cakes are that good.