Punta Cana's inventive entrees include red snapper, kingfish or cod made with exquisitely seasoned sauces.

If you prefer turf to surf, the menu features many tempting takes on steak, but go for the rabo encendido (oxtail) or chivo guisado (goat stew) if you're feeling adventurous.

The main dishes are all superb and affordable at $11-15 per plate, but the true power punch comes at the top of the menu.

Dominican fare is well known for championing the mighty plantain, and Punta Cana stays true to its roots by serving them up crispy with garlic sauce, sweetened with sugar and a side of sour cream, or flattened and fried as tostones.

If you aren't quite feeling the plantains, try the yuca al mojo de ajo (fried yuca root in garlic sauce) for a definitive Cuban treat.

Skeptical diners would do well to order some empanadas, traditional stuffed pastries filled with ground beef, chicken or cheese that will make a quick addict out of anyone.

The drink menu is loaded with fresh tropical juices like coconut, tamarind and passion fruit,as well as, classic american lemonade, made fresh and sold by the pitcher. The pina colada's are wonderful and simply made with coconut and pineapple juices, sans alcohol.

For a very authentic swill, the morir-sonando, a Dominican classic which translates as "to die dreaming," lives up to its name with fresh oranges, crushed ice, sugar and cream.

Lunch specials at Punta Cana are particularly good deals. For less than eight bucks, choose from chicken, beef or pork dishes that come with sides of rice, beans and salad.

Another option is the amazing sandwich menu. Two great choices are the Cuban which features roasted pork, ham, pickles and cheese and the equally delicious Jibarito which has sautéed steak, garlic sauce and cheese squeezed between fried plantains.