Elevated classic Dominican dishes in a cozy setting at Travesias in Santo Domingo
The day after we arrived in the capital of the Dominican Republic for Taste Santo Domingo with Fundacion Francina, we had lunch at Travesias, which I would describe as a cozy, unpretentious bistro serving elevated versions of classic Dominican dishes. Even better, Travesias’ kitchen is helmed by a woman, Chef Tita!This was my first experience of Dominican fare, so we ordered a bunch of traditional dishes. DR cuisine is, like anywhere else, a confluence of their immigrant culture. Because the country was settled by the Spanish, there is a large Spanish and European influence in the cuisine, peppered with flavors from the Middle East, Africa, and Taino, the indigenous people of the Caribbean.
Fried yucca with avocado dip
I love fried starch, so these fried yucca were right up my alley. They came with an avocado dip, adding a little buttery coolness to the crispy yucca.Another appetizer were the quipes—think of them like a DR version of the Middle Eastern falafel—consisting of seasoned and then deep-fried bulgur.
Quipes are a result of the Arabic influence on DR cuisine.
Dominicans love their plantains and include them in any meal, morning, noon, or night. Tostones (pictured above) are double-fried plantain slices.Then came the richest dish: a goat risotto (see the European influence?).
Now here's the European influence: risotto with goat.
I washed it all down with a spicy tamarind cocktail.
My spicy tamarind cocktail
Travesias is the place to get a solid taste of DR cuisine in a cozy, casual atmosphere without breaking the bank. Muchas gracias a Francina y Tita para el almuerzo delicioso.
With Francina and Chef Tita