Taking into consideration the potential business challenges (logistics, market /supply etc) how do you think a Comedor (or perhaps even a small restaurant) selling Traditional Southern Food would do?? And by Southern I mean DEEP South as in; Louisiana, Mississippi, Alabama, Georgia, and (parts of) Florida.
Traditional dishes would be a variety of everything like -
Louisiana Style Seafood
Gumbo
Red Beans and Rice (which I KNOW would do well, since its VERY similar to the abichuela y arroz de la bandera dominicana)
Southern Fried Chicken (which I also know would do good - Pica Polla)
Greens
Baked Mac N Cheese
Fish N Grits
Fried Okra
Fried Pork Chops
Green Beans
Black Eyed Peas
Corn Bread etc etc etc.
Of course consistently getting those things (some of which can not be found in the market) would be a challenge, but lets just say 'if'. Normally, if it tastes good people will go after it (even tasty dog meat in Haina - lol), and if the price is good even more so.
After all, good Dominican food does great in the South (US), why would it not work the other way around?? What do you think??
Traditional dishes would be a variety of everything like -
Louisiana Style Seafood
Gumbo
Red Beans and Rice (which I KNOW would do well, since its VERY similar to the abichuela y arroz de la bandera dominicana)
Southern Fried Chicken (which I also know would do good - Pica Polla)
Greens
Baked Mac N Cheese
Fish N Grits
Fried Okra
Fried Pork Chops
Green Beans
Black Eyed Peas
Corn Bread etc etc etc.
Of course consistently getting those things (some of which can not be found in the market) would be a challenge, but lets just say 'if'. Normally, if it tastes good people will go after it (even tasty dog meat in Haina - lol), and if the price is good even more so.
After all, good Dominican food does great in the South (US), why would it not work the other way around?? What do you think??