How is a Dominican chimichurri different from a regular hamburger?

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?

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?

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?

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?

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.

🍽️

Snack

Chimichurri Dominicano

Name: Chimichurri Dominicano
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Dominican (Santo Domingo)
Ingredients: ground beef or pork; bread roll; cabbage; tomatoes; onion; mayonnaise; ketchup; garlic; oregano

“Chimi”

The king of Dominican street food

🌶️ Mild⏱️ 20 min📍 Santo DomingoStreet Food

📊Difficulty:Easy

🔪Prep:10 min

🍳Cook:10 min

👥Serves:1

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.

Chimis are found throughout the Dominican Republic, primarily at night:

Street carts: The classic chimi experience is at a mobile cart, identifiable by the flat-top griddle, the glass display case of toppings, and the queue of hungry customers. These carts appear after dark on busy streets nationwide.
Santo Domingo Malecon: The seaside boulevard in the capital is lined with chimi carts on weekend nights, creating a lively food-and-socializing scene.
Outside nightclubs and bars: Chimi vendors strategically position themselves near entertainment venues, catching patrons as they exit hungry and ready to eat.
Baseball stadium perimeters: During the Dominican winter baseball season (October-January), the areas around stadiums are rich with chimi carts serving fans before and after games.
Anywhere people gather: Festivals, concerts, beaches, parks — wherever there is a crowd after dark, a chimi cart will materialize.

Prices are remarkably affordable — a standard chimi ranges from RD$100-200 (US$1.75-3.50), making it one of the best food bargains in the country.

Maximize your chimi experience:

Go late: The chimi is a nighttime food. The best time to eat one is between 10 PM and 2 AM, when the carts are busiest and the griddles are hottest.
Accept the mess: A proper chimi drips with sauces and juices. Lean forward when you bite, accept the napkins offered, and embrace the delicious chaos.
Extra cabbage: Ask for "extra repollo" (extra cabbage). The cool, crunchy shredded cabbage provides essential contrast to the hot, savory patty.
Watch the grill: Part of the chimi experience is watching the vendor work. The sizzling griddle, the practiced assembly, and the crowd of fellow eaters all contribute to the enjoyment.
Pair with jugo de chinola: Many chimi carts also sell fresh passion fruit juice (jugo de chinola), which makes an excellent non-alcoholic companion. Alternatively, a cold Presidente beer is the traditional pairing.

❓ Frequently Asked Questions

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.

Dish Information

🍽️

Meal Type

Snack

📊

Difficulty

Easy

⏱️

Total Time

20 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

Santo Domingo

🛒

Type

Street Food

Key Ingredients

ground beef or porkbread rollcabbagetomatoesonionmayonnaiseketchupgarlicoregano

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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.

❓ Frequently Asked Questions

Chimichurri Dominicano

About Chimichurri Dominicano

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Chimichurri Dominicano

About Chimichurri Dominicano

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Chimichurri Dominicano

About Chimichurri Dominicano

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

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