The streets of the Dominican Republic will be filled with music, parade floats and thousands of residents and tourists throughout February as the country celebrates Las Fiestas de Carnaval Dominicano.

The month-long carnival commemorates Dominican heritage and leads up to the country's Independence Day and Flag Day, both celebrated on Feb. 27.

A celebration that spans an entire month seems appropriate considering that Dominicans have much to be proud of. The country's capital, Santo Domingo, is not only the birth place of meringue, but also home to the first cathedral, monastery, hospital, university and court of law established in the Western Hemisphere.

Like its neighboring Caribbean countries, Dominican Republic culture is a fusion of many different influences including Spanish, African and native Taino.

The cuisine is a reflection of this blend of cultures and includes many popular Latin American dishes with local flair.

Chicharrones are a favorite culinary delight around much of Latin America and in parts of the United States and are typically fried pieces of pork.

In the Dominican Republic, pieces of deep-fried chicken called chicharrón de pollo, also known as pica pollo, are found in restaurants and on family tables throughout the country.

The chicken in this recipe is prepared in strips, but can also be cut into small chunks for bite-size snacking.

Lime juice (or lemon juice in some recipes) makes up the base of the marinade, and is a great way to flood your taste buds with a tangy fusion of flavors.