Monday, November 20, 2017

Cabarete street food

Cabarete street food big bang yaroasHey! I’m back, and guess what? I am a little tired of always writing about my food and my recipes. I’m sure some of you readers might even find me a little too much all over your face with food. So that’s why I decided to write STILL about food (that’s the only thing I know), but not home-made nor Vacabar made!

 

 

 

 I want to talk about drunk food. Yeah, you know what I mean! It’s 3 am, bars and clubs are closing, you've danced all night, had a few rum chinolas (passion fruit), added some tequila shots here and there, finished up with some cold beers, because it’s pretty much the only thing you can afford at that point, and realized you're freaking hungry and need to eat! I say if you eat, the probability of having a hangover is a little reduced. I’m not saying it’ll magically make it vanish, but it will definitely help a little. And I rate it by the greasier, the better.

We all have our little spots in different places all over the world, where ever we go out raging. It’s a survival mode that gets switched on. It can be that hot dog stand with caramelized onions (San Francisco), a magic window in the wall leading to a bakery shop with the smell of warm croissants (that one was in Switzerland) , the kebab place with all the nice hot sauces (Barcelona), or even the pizzeria around the corner, with lots of salami and the smell of pee around the corner (New York)... Here in Cabarete we are very blessed because of the plenty different spots that are open after you zigzag your way out of the club like a zombie!! You gotta love street food!

You can find yourself eating at Jesus: hot dogs or thin burgers with lots of onions and cabbage while sat on a beer case right next to the road, as the street action unfolds in front of you: papis (local boys) getting on their bikes and parading around with their night’s catch; people going home; people trying to go home with other people; motoconchos (moto-taxi) busy with those incapable of going home by themselves; prostitutes; empty beers, and all the energy you have left is barely enough to eat, have that last cold beer and go sleep.

Cabarete street food JesusCabarete street food JesusCabarete street food Jesus

It’s called Jesus, because he is our savior among the food chain. Although now, Jesus himself no longer operates that little food stand, he retired… For all of you Cabarete night creatures, Jesus was the man who started it. But he tended to be a little too tipsy himself and well, took a break from the street life.

You can bring it up a level and go to this German place Hexenkessel. That’s open 24 hours. Insane! That’s a life saver. They have proper seating and usually you share the enormous benches with other friends or hungry strangers. This is a great place to make new friends while you wait for your food. They’re German, but I’ve only had the pizza there. Delicious at night, but if you have it during the day, sober… it’s a whole different story. Although I heard their schnitzels are very good as is the rest of their menu. I just never had the brain capacity to order something else but pizza after a night out.

Cabarete street food HexenkesselCabarete street food Hexenkessel

And then we have the Greek. Ah, the Greek! One step inside, and you’ll smell of fried oil for the rest of the night, even after that courageous shower you push yourself to take at 4am. You can choose from fried chicken, BBQ chicken, Dominican soup, and well, kebab! The owner; friendly guy, is basically there just to put the money in his front left pocket of his shirt.

Cabarete street food GreekCabarete street food GreekCabarete street food Greek

Then, if you go further east down the road you have Big Bang, which is actually called Yaroa, my absolute favorite. Two reasons: amazing quesadillas with lots of greasy cheese, and they don’t sell alcohol. So you can’t get more smashed than that.
There they have a bigger food stand with a huge plancha, where they prepare burgers, sandwiches with thick bread, hot dogs, quesadilla, burritos, and yaroas. Those are a type of sweet plantain complete with melted cheese, chicken strips, and corn salsa on top. So Good!! And if you are a meat lover ask for their ‘sandwi de pierna”: a big juicy sandwich made out of pulled pork! So fantastic, even sober!!!

Cabarete street food big bang yaroasCabarete street food big bang yaroasCabarete street food big bang yaroas

There is this other food stand between Big Bang (Yaroa) and The Greek, next to the Scotia Bank. Pinkish truck-like stand. I’ve been there once as a last resort. Unfortunately I don’t have much to say about that one, but the man who works it is a very nice guy with a very nice hat.

Drunk food hot dog stand

And finally, if you’re already on your motoconcho, and realized darn it! I need to eat… make a pit stop at the Esso gas station. Unless you live in the opposite direction. That would mean turning around, or praying you have some food in your fridge.

Drunk food Esso

At the Esso you can find chips, chocolate bars, ice cream, instant noodles, and quipes. Say what? yeah, quipes! They are this deep fried whole wheat croquet filled with minced beef, onions and spices. It’s a recipe that got introduced by the immigrants of the middle east and got butchered by the Dominicans. They are usually very good, but often super dry so we add ketchup on it. Because hey, you can’t be picky at that time of the night. Just make sure to have a nice pop to go with it as well;).

So with all that said about late night street food, there are more places to explore in El Callejon, but that would need a whole article of its own. So maybe next time. Because for now it’s late at night and I need to go out after all this writing for a drink or two. So see you on the street side munching on your hangover cure.

Salud y buen probecho!

 

Quipe recipe

Ingredients
1 cup of whole wheat (burgol)quipe comida
500 grams of ground beef
1 spoon of cumin
1 spoon of oregano
1/2 spoon of cinnamon
1 spoon of Sriracha
1 green Italian paper cut in brunoise (fine dices)
1/3 cup of fresh mint
1/3 cup of coriander
1 whole onion cut into brunoise
2 garlic heads
Salt and pepper to your liking
50 grams of tomato paste
1/3 cup of cooking red wine
2 cups of regular oil


Tools
frying pan
big pot pan
slotted spoon

 

  1. First thing is to let the whole wheat soak in water overnight. Next day make sure you drain all the water out.
  2. Put the ground beef in a bowl and add all the spices, the green Italian peppers, mint, coriander, onions, garlic, salt and pepper.
  3. Keep half of the prepared meat and mix it with your drained wheat. Yes keep it raw!
  4. In a pan with hot oil cook the rest of the meat. Once nicely cooked add the tomato paste and a splash of red wine. Make sure to cook until all the liquid is reduced.
  5. So we end up having one bowl with half of the meat that is still raw and mixed with the whole wheat, and another bowl with the other half of the meat that is cooked. Now we’re ready to make magic happen.
  6. With clean hands take the wheat mix and knead it with the cooked meat, mixing it well until you get a nice and tight consistency.
  7. Make little rolls with pointed endings
  8. Make sure that your oil is hot, then drop them in the oil pot and get them all crispy and brown. When ready get your slotted spoon and pick them out. Let them cool down.
  9. Serve as a starter with some mayo catchup and Sriracha mix.



 

 

 

 

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