PUERTO VIEJO – BROOKLYN

Cuisine: Dominican Republic 

Average price pp: $18 -$25

Located on a corner of a cross road in busy Brooklyn, Puerto Viejo prides itself

on delivering not only authentic Dominican cuisine but giving its diners the ultimate

Dominican experience.

On entering, the colours of brown and grey created an ambience that was very laid

back and chilled. I was seated at the bar area where I waited for the owner. I did feel that

staff did take a while to ask if I wanted anything to drink.

When I met the owner, Maritza, she was very amicable and welcoming. Maritza and

her brothers took over the family business 10 years ago from their parents. The bistro has

been there for 35 years in total. We had conversations about various topics and I was informed

that Dominican cuisine varies depending on what part of the island you are from. The family

are from the centre, so the food at Puerto Viejo is largely based on this.

The Morir Sonando, a yoghurt-like drink made up of milk, orange juice, vanilla and

ice, had a great consistency and the flavours had been blended well. The translation from

Spanish to English is “to die dreaming” which I presume is an emphasis on how tasty

this drink is.  I was pleased. It was simple drink but tasted good.

A spicy pork empanada followed.  Similar to the Jamaican patty, only the pastry was 

crispier than your average patty. There was a lot of the shredded pork filling , which meant

that every time I took a bite I got this generous amount of meat. Furthermore, the

pastry had a rough texture, it reminded me of some apple pies that I have had in the

past. A delicious vinegar and red onion dip, offset the spiciness of the pork and gave it a sour

twist. I have to admit I that I enjoyed the dip so much that at certain points, I was eating

it alone. My first impression of empanadas: Yum!

A side of yuca fries also known as cassava fries, came next. They were cut thick and

displayed like the board game Jenga. I found these to be more filling than the usual

potato fries. They were starchier but not as heavy as potatoes. There is also a light

sweetness to the cassava that made it more pleasant. The garlic dip was good but I would

 have preferred if the taste of garlic was stronger.

For my main meal, I had a sancocho: a soup with many ingredients but the main ones I tasted

was chicken, plantain and potato.  I was amazed to see how similar this was to the soup that

my Mum cooks. The chicken was delicate yet, it had a great firmness to it. I liked this soup but

would have liked it more without the cilantro as I am not very fond of this herb.

You can also add avocado slices and rice to this meal for only $4. After I had finished the soup

I realised that I had eaten it wrong. You’re meant to put the rice in the soup or at least scoop the

rice then scoop the soup so that they are all on the same spoon. I did the latter a few times,

however, I preferred the rice, topped with alfalfa, alongside the avocado slices which had been

drizzled in olive oil. I don’t really like the taste of salt and could sense it in the

rice so the avocado balanced this perfectly.

Recommendations:

Spicy pork empanadas

Yuca fries 

Morir Sonando 

Visit: http://www.puertoviejony.com/