Dominican food near me
The foods of the Dominican Republic are among the many cuisines the Latin American community offers to South Florida.
Dominican food
is influenced by African, Spanish, Taíno Indian ,Pakistan and Middle Eastern cultures, using milder spices than their ancestral cuisines. Looking at a menu can be overwhelming for those inexperienced with the food, so here are the best options for those with a curious palates.
Middle Eastern cultures
- Better known as chimi among natives, this is a sandwich made with beef or chicken, topped with shredded cabbage, tomato and salsa rosada. It is a popular street food in D.R. and a common find in restaurants in Miami. The chimi can be found for $8 at Llego el Sabor in Hialeah, where it is a customer favorite, according to manager Tito Gomez. The restaurant is known by locals for its fast-food style of meals. And it is now re-opened for dine-in.
- Mofongo is made from fried green plantains that are mashed with garlic and mixed with fried pork cracklings. The churrasco is a grilled skirt steak cooked on a barbecue grill. The dish is often considered Puerto Rican, though herbs and spices used in the D.R. such as oregano, sofrito and cilantro distinguish them from their P.R. counterpart, said Mariana Abreu, co-founder of Puritas Restaurant & Lounge in Pembroke Pines. The mofongo can often be served with chicharron (pork cracklings) or longaniza (sausage). It’s a filling meal sold for $20 at Puritas, so come hungry.
- The word regionally means snacks, this is a mixed sampler platter of fried cheese and salami, longaniza (sausage), and chicharron with tostones served on the side. With several meat options per plate, this is a must for any meat-lovers out there. It’s often shared among groups as an appetizer, though some restaurants offer personalized portions. The cost of a picadera for three to four people is $30, while a personal platter costs $12.
