Dominican Gastronomy Included in Menu of Important Mexican Chain of Restaurants

Dominican Gastronomy Included in Menu of Important Mexican Chain of Restaurants
Santo Domingo, Dominican Republic, 03/18/2014

Dominican cuisine, one of the most varied and rich of America, will be among the dishes available on the main menu of the prestigious Sanborn restaurant chain, starting April 3rd, 2014.

This information was provided by Esperanza Lithgow, Culinary Advisor to the Ministry of Tourism of the Dominican Republic (MITUR), after having trained 248 chefs from the famed Slim Sanborn Group in Mexico, during the celebration of its Gastronomical Festival.

“My Mexican colleagues learned to prepare about 16 Dominican dishes, most of which were selected to be part of their menu throughout the year. One that impressed them the most was the Dominican Stewed Goat with Rice and Red Beans and the salads”, reported Lithgow.

The culinary ambassador of the Dominican Republic, who attended the activity held in Mexico City, the capital of Mexico, said that in so many years representing the country in international activities, she had never had such an extraordinary, different, and rewarding experience, because of the obvious affection of the participants for the appetizing Dominican cuisine.

“They all expressed great interest in our food, to the point that they learned with great care and ease what was explained to them, and were highly impressed with the mix of flavors of our food”, noted the skilled chef.

She added that some of the things that most clearly stood out were the elements and ingredients and how they are combined in the Dominican Republic to prepare food, which are totally different from theirs and the methods they had learned from other countries.

Lithgow also expressed her satisfaction with the results obtained in the Slim Group gastronomic festival, as this is part of the work being done with the support of MITUR.

Meanwhile, she added that “in order to establish the food of the Dominican Republic as our greatest legacy, we require more international presence, as our food has enough merits and qualities to be declared cultural heritage of humanity.”

In this regard she stressed that to achieve this “we need a joint push, to continue participating in all international cooking competitions, for people to know more about us as a people, because our food, like us, is happy, healthy, and very nice”, she said, visibly moved.

She announced that by the end of April 2014 she will release her new book of Dominican dishes, consisting of 263 recipes that include side dishes, salads and desserts, among other dishes that are fully local.

A note
The Sanborn Restaurants chain has a presence in several countries in Latin America and it has raised the possibility of bringing to New York the prestigious name brand, synonymous of good food.

The country´s attendance to the Slim Sanborn Group Gastronomic Festival is a distinction that only France, Ireland, Panama, and Costa Rica, among a few other countries, have received so far.

This activity was part of the XIII Dominican Cultural Day in Mexico.