'The mid-pandemic demise of the late, great Morena’s Kitchen left the city devoid of the DR’s miraculous citrus-marinated fried chicken, but Bastidas has that covered too, along with the crispy chicharron-mined smashed plaintain mofongo...' | MikeSula
That means quipe, the Domincan take on kibbeh, the meat-stuffed, deep-fried, bulgur wheat orbs, brought to the island by Lebanese immigrants, here sauced with harissa yogurt. She’s also doing a sirloin burger topped with caramelized red onions on crusty pan de agua, aka water bread.
“I think when people think Dominican the first question is, ‘Isn’t it the same thing as Puerto Rican?’” says Bastidas. “And it’s not. There are dishes and flavors that you don’t see a lot and you don’t see them the way we’re gonna present them.” But what does Abuelita Dircia say? “I don’t know if she’ll think it’s as good as hers—and it might not be—but she’s happy I’m finally representing where my family is from.”for this final Foodball before our three-week May break , but as always a limited number of walk-in orders are available beginning at 5 PM.