{"id":11913,"date":"2018-10-30T19:29:55","date_gmt":"2018-10-30T19:29:55","guid":{"rendered":"https:\/\/www.dominicanaonline.org\/?p=11913"},"modified":"2018-11-01T15:28:23","modified_gmt":"2018-11-01T15:28:23","slug":"comida-dominicana-en-new-york-el-mofongo-protagonista-del-tour","status":"publish","type":"post","link":"https:\/\/www.dominicanaonline.org\/en\/comida-dominicana-en-new-york-el-mofongo-protagonista-del-tour\/","title":{"rendered":"Dominican Gastronomy in New York: The Mofongo is the Main Course of the Tour"},"content":{"rendered":"

When the announcement was made regarding the first Dominican Gastro Tour in New York City, everyone thought that the idea was to introduce more delicious Dominican dishes to the city. \u00a0However, no one imagined that the Mofongo<\/em> <\/strong>\u2013 the delicious dish made with mashed green plantains \u2013 would be the protagonist of this innovative tour in U.S. territory.<\/p>\n

Once in Washington Heights, in upper Manhattan, as we waited for the light to change on St. Nicholas Avenue and 182nd<\/sup> Street, we were on the lookout for the Airbnb apartment where we would stay for nine days.\u00a0 This would be the time we would need to visit a great number of Dominican restaurants in New York City.<\/p>\n

I remember that while on the lookout for the Airbnb address, I saw a large crowd that seemed familiar because of the way they moved.\u00a0 Their high-pitched voices, their language \u2013 but most important of all the smell of one of the Dominican Republic\u2019s most important treats, sweet beans \u2013 told us immediately that we were in the very heart of the Dominican community in New York\u00a0 City.<\/p>\n

Stop! I literally screamed at the driver who also happened to be Dominican.<\/p>\n

\"\"Almost instinctively, he understood that even though the light had changed we would not move until we tried the sweet beans being sold in the street.\u00a0 He quickly rolled down the car window and shouted to the vendor: \u201cHey!\u00a0 Give me a cup of your classic beans!\u00a0 Later I found out that Do\u00f1a Nena, the queen of the sweet beans in NYC, has become so popular in the area because she has developed several varieties of the popular treat.\u00a0 We went for the classic treat, with no beans, but with sweet potatoes and small crackers.<\/p>\n

I could not have received a sweeter welcome to the city of New York. \u00a0That\u2019s how I arrived: with a sweet treat that originated in my country and feeling a sense of pride that seemed to be reaching its highest levels.<\/p>\n

First Day of the Dominican Gastro Tour 2018
\n<\/strong>Our gastronomic tour through Dominican restaurants and producers in New York City began on October 9. \u00a0We opened our tour – \u201curban style\u201d – by visiting the Empanadas Monumental<\/em>, owned by Eliezer Bueno. \u00a0Situated on 181st<\/sup> Street, in the heart of Washington Heights, Empanadas Monumental<\/em> is the favorite Dominican restaurant for those who want a light, quick and delicious breakfast.<\/p>\n

There is a wide choice of empanadas <\/em>to choose from, such as those filled with cheese, pizza sauce, chicken and chicken with cheese. \u00a0Not only Dominicans, but the Latino community in general, considers the restaurant as one of its most popular morning stops.\u00a0 The menu offer is not complicated at all, but the empanadas<\/em> remind the visitor that these delicious patties have been around the area for the past 30 years.<\/p>\n

\"\"Owner Eliezer is a true connoisseur of Dominican gastronomy in New York City. \u00a0Thanks to his orientation, the Global Foundation for Democracy and Development, through its initiative Dominicanaonline.org \u2013 which encourages the cultural values of the Dominican diaspora in the United States – \u00a0organized this First Dominican Gastro Tour 2018. The Tour also included special workshops, such as \u201cGastronomic Writing for Foodies\u201d and \u201cOnline Communication and its Role in Promoting Dominican Gastronomy.\u201d<\/p>\n

Thanks to Eliezer\u2019s recommendations, we ate lunch at La Casa del Mofongo<\/em>. \u00a0If something attracted my attention is the popularity of the mofongo <\/em>and churrasco<\/em> among the restaurant\u2019s patrons. The popularity of these two lunch options is unparalleled in other restaurants.<\/p>\n

The Mofongo<\/em><\/strong>:\u00a0 Synonymous of Dominican Gastronomy in New York City
\n<\/strong>La Casa del Mofongo<\/em><\/strong>, situated on 1447 St. Nicholas Avenue, is the favorite destination for the mofongo <\/em>lover. \u00a0<\/strong>The menu consists of 30 varieties of mofongos<\/em>, including the strangest combinations of ingredients that are mixed in with the mashed green plantains, such as \u00a0codfish, clams, sausages and vegetables. \u00a0The restaurant also features a Sushi bar, grilled chicken and a breakfast corner.<\/p>\n

\"\"The\u00a0mofongo<\/em>\u00a0is well represented in this particular restaurant which maintains the tradition of this popular dish, while at the same time introducing tasty innovations. \u00a0If you are not necessary crazy about this particular Dominican dish, it is an excellent restaurant to visit because it also offers great Dominican music and stand-up comic shows.<\/p>\n

Our first day in New York City ended with a sumptuous dinner at Caf\u00e9 Rubio<\/a><\/u>, situated in Queens at 9805 Northern Blvd, in Corona.<\/p>\n

Owner Juan Romero, originally from the Dominican mountain town of Jarabacoa, decided to open the restaurant in 2001 soon after the World Trade Center tragedy.\u00a0 It was that specific year that he opened the restaurant and, since then, the restaurant has grown and become an important member of the Dominican gastronomic community in the borough of Queens.<\/p>\n

Romero, also known as \u201cEl Rubio, is proud to talk about his origins. He recently remodeled the restaurant and placed, in a strategic spot, a giant photograph depicting his childhood in his native town.<\/p>\n

\"\"<\/p>\n

Customers say that Romero prepares the best Guinea Fowl au Vin .\u00a0 I must admit that this is one of the only restaurants that we found in New York City \u2013 and the Dominican Republic – that offered this delicious dish.<\/p>\n

More Plantains and Seafood than Rice
\n<\/strong>In our country the guinea hen has become a rare treat, served only on special occasions. \u201cEl Rubio\u2019s\u201d Guinea Fowl is more than justified, especially when you meet customers who come from all over New York to enjoy this special menu item. Tender and juicy, important characteristics when preparing this particular dish \u2013 plus the Caribbean flavor which characterizes its seasoning \u2013 is a must for anyone who enjoys this particular dish. Another important treat is the restaurant \u201cGoat with Oregano.\u201d<\/p>\n

Another finding is that in the Dominican Republic we consume approximately \u00bc of the seafood found in our surrounding waters. \u00a0That is why in New York City, the mofongos <\/em>are served with shrimp, squid and lobster.\u00a0 Seafood is the perfect partner for the mofongos <\/em>served in New York City.<\/p>\n

Although the restaurant owners had promised to treat us to three popular mofongo <\/em>dishes, their enthusiasm surpassed our expectations.\u00a0\u00a0 As soon as we began to taste the promised dishes, more came coming. That\u2019s when we tried a mofongo<\/em> made with yucca, one of the main ingredients used by the island\u2019s native, accompanied by scallops and shrimp.<\/p>\n

All mofongos<\/em> have the particularity that they must include bits and pieces of pork, even if other ingredients are added.<\/p>\n

\"\"Back to the apartment, we gave a sigh of relief and deep satisfaction. As I laid my head on my pillow, I began thinking of the rest of the trip.\u00a0 I thought about the history of each of the restaurants we visited, the popularity of the mofongo <\/em>in New York City and, most especially,\u00a0 in the Dominican community.\u00a0 I can also state that the mofongo<\/em> has substituted the basic Dominican traditional dish: rice, beans and various meats.<\/p>\n

Gastronomy Reporting: A Great Responsibility
\n<\/strong>Tomorrow will be another wonderful day, I told myself before closing my eyes.\u00a0 Writing about Dominican gastronomy outside the D.R. feels very different.\u00a0 You find yourself completely surprised by a feeling of pride that you normally do not identify when you are back home.<\/p>\n

I felt a strong sense of responsibility regarding this assignment. \u00a0I have to report faithfully on my findings, while at the same time try to motivate my followers to taste my Dominican dishes, no matter where they are being prepared.<\/p>\n

There\u2019s much one can do through social media outlets or blogs to promote the values of the homeland. I encourage you to learn to embark on this project by visiting our specialized communication services which specialize in gastronomy and tourism.<\/p>\n

For more information, please visit:\u00a0https:\/\/elainehernandez.com\/#section06<\/a><\/u><\/p>","protected":false},"excerpt":{"rendered":"

When the announcement was made regarding the first Dominican Gastro Tour in New York City, everyone thought that the idea was to introduce more delicious Dominican dishes to the city. \u00a0However, no one imagined that the Mofongo \u2013 the delicious dish made with mashed green plantains \u2013 would be the protagonist of this innovative tour … Continue reading “Dominican Gastronomy in New York: The Mofongo is the Main Course of the Tour”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":11914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-11913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/11913"}],"collection":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/comments?post=11913"}],"version-history":[{"count":4,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/11913\/revisions"}],"predecessor-version":[{"id":11943,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/11913\/revisions\/11943"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media\/11914"}],"wp:attachment":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media?parent=11913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/categories?post=11913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/tags?post=11913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}