One of our receptionists who’s Hispanic kept telling me I needed to try a chimichurri from my friendly neighborhood taco truck and I finally did after my Found Footage Festival outing earlier tonight because my only dinner was a gallon of Guinness.
Like most street food, my chimi was cheap and tasty, with high sodium content and alcohol-absorbing power.
Chimichurris are the Dominican version of the fast-food hamburger: a large, thin and greasy beef patty on lightly toasted rectangular buns of thick and chewy pan de agua (“water bread”), slopped with lots of chopped onions and tomatoes, ketchup and mayo, shredded cabbage and chimi sauce, a sweet sort of watery ranch dressing. The whole business is bundled in foil and the size of an extra-large baked potato. I learned that if you want the works, it’s chimi todos, and that everyone’s got his own chimichurri recipe. I snacked this one down quickly because of its tastiness.
Apparently, you can get a chimichurri on most any street corner of Santo Domingo from stands like those in this city that peddle hot dogs, pretzels and kebabs.
that taco truck on Sherman
- Sherman Avenue at Dyckman Street
- Meal 11 of 52: a chimichurri ($3).