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SnackDominican dish

Chimichurri Dominicano

“Chimi”

The king of Dominican street food

Total time35 min
Serves4
DifficultyEasy
SpiceMild
Street food
Meal type
Snack
Region
Santo Domingo
Prep time
20 min
Cook time
15 min
The dish

About Chimichurri Dominicano

Chimichurri Dominicano — known simply as "chimi" — is the Dominican Republic's iconic street burger and one of the country's most beloved late-night foods. Despite sharing its name with the Argentine herb sauce, Dominican chimichurri is an entirely different creation: a seasoned beef or pork patty served on a soft hamburger bun loaded with shredded cabbage, tomato, onion, and a generous drizzle of ketchup and mayonnaise. It has nothing in common with its South American namesake except the word.

The chimi is to Dominican street food what the hot dog is to New York — a ubiquitous, affordable, endlessly satisfying snack available from mobile carts and roadside stands across the country, particularly after dark. Chimi vendors set up their distinctive two-wheeled carts on busy corners, outside nightclubs, near baseball stadiums, and along the Malecon, serving a steady stream of hungry Dominicans from dusk until the early morning hours. The sizzle of the meat on the flat-top grill and the mingling aromas of seasoned beef and toasted buns are an essential part of Dominican nightlife.

The chimi is prepared on a flat-top griddle (plancha) right on the street cart:

  • The patty: A seasoned mixture of ground beef, finely diced cabbage, onion, garlic, and soy sauce is formed into a loose, generous patty and placed on the hot griddle. Some vendors use pork or a beef-pork mix.
  • Grilling: The patty is cooked on the sizzling plancha until charred and crusty on the outside. The loose texture of the meat means it stays juicy inside while developing a flavorful crust.
  • The bun: A soft, slightly sweet hamburger bun is toasted on the griddle, absorbing some of the meat juices and gaining a light crunch.
  • Assembly: The patty goes on the bun and is topped with shredded cabbage (repollo), sliced tomato, sliced onion, ketchup, mayonnaise, and sometimes a thin slice of processed cheese.
  • The secret weapon: Many chimi vendors make their own special sauce — a creamy, slightly spicy mayo-ketchup blend that is applied liberally and contributes significantly to the chimi's addictive quality.

The entire process takes just a few minutes, and watching the vendor work the griddle is part of the entertainment.

What goes in

Key ingredients

ground beef or porkpan de agua breadcabbagetomatoesonionmayonnaiseketchupgarlicoreganosaltpepper
Make it at home

How to make Chimichurri Dominicano

  1. 1

    In a bowl, mix ground beef or pork with minced garlic, oregano, salt, and pepper. Work the seasoning in with your hands until evenly distributed, then shape into thin, wide patties slightly larger than the pan de agua rolls.

  2. 2

    Heat a griddle or heavy skillet over medium-high heat, or light a charcoal grill until the coals are glowing and ashed over.

  3. 3

    Cook the patties for about 3 to 4 minutes per side, pressing gently once, until well browned outside and cooked through with no pink inside.

  4. 4

    While the patties cook, finely shred the cabbage and slice the tomatoes and onion, then char the onion and cabbage briefly on the hot griddle for smoky flavor. In a small bowl, stir together mayonnaise and ketchup to make the pink sauce.

  5. 5

    Split the pan de agua rolls and toast them cut side down on the griddle until lightly golden, pressing the patty juices into the bread.

  6. 6

    Place a cooked patty inside each roll and top with the grilled cabbage, tomato, and onion.

  7. 7

    Finish with a generous drizzle of the pink sauce and any other favorite condiments. Serve immediately while the bread is warm and the patty is juicy.

A home-style reference method; every family and kitchen has its own version.

Good to know

Chimichurri Dominicano questions

What is a chimichurri dominicano?

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A chimichurri dominicano (often shortened to "chimi") is a Dominican street burger that is completely different from Argentine chimichurri sauce. It features a seasoned beef or pork patty served on soft bread and loaded with shredded cabbage, tomatoes, onions, and a generous drizzle of ketchup and mayonnaise-based sauce. It is one of the most popular and affordable street foods in the country.

How is a Dominican chimichurri different from a regular hamburger?

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Unlike American hamburgers, a chimi uses finely seasoned ground meat that is often mixed with onions and herbs before grilling. The bread is softer and slightly sweet. The toppings emphasize shredded cabbage rather than lettuce, and the sauces are more generously applied. The overall flavor profile is uniquely Dominican, with bold seasoning and a saucier, more indulgent experience.

Where can I find chimichurris?

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Chimichurri stands are ubiquitous throughout the Dominican Republic, typically found at busy intersections, parks, and outside nightlife districts. The most famous chimi stands have been operating for decades and draw loyal crowds. Look for street carts with grills where vendors are pressing and flipping patties. Every Dominican city and town has its favorite local chimi vendor.

How much does a chimichurri cost?

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Chimichurris are one of the most affordable meals in the Dominican Republic, typically costing between 100 and 250 Dominican pesos ($2-5 USD) depending on the size and location. This makes them accessible to everyone and a perfect budget-friendly option for travelers. Some upscale versions at restaurants may cost more, but the street versions are the most authentic and affordable.

Is the Dominican chimichurri related to Argentine chimichurri sauce?

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Despite sharing the same name, Dominican chimichurri has no connection to the Argentine herb sauce. The origin of the name in the Dominican context is debated, with some attributing it to a vendor named Chimichurri and others linking it to linguistic evolution. The two items are entirely different culinary creations that happen to share a name.

What is the best time to eat a chimichurri?

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While chimichurris can be enjoyed at any time, they are most popular as a late-night snack after going out. Chimi stands typically fire up their grills in the evening and serve until well past midnight. Eating a freshly grilled chimi at a busy street stand at night, surrounded by locals and the sizzle of the grill, is a quintessential Dominican experience.
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