Dominican Republic 365
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Dominican Republic 365
“Chimi”
The king of Dominican street food
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 entire process takes just a few minutes, and watching the vendor work the griddle is part of the entertainment.
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.
Heat a griddle or heavy skillet over medium-high heat, or light a charcoal grill until the coals are glowing and ashed over.
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.
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.
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.
Place a cooked patty inside each roll and top with the grilled cabbage, tomato, and onion.
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.
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