A Day in the DR

by Blair Loup

People are always telling me how fun and cool my job is and they’re 100% correct. As a result of being a Bite and Booze employee, I’ve landed a seat on several adventures, but my trips to the Dominican Republic are always at the top of my list.

Sipping on a Santo Libre on the North Coast. Photo Credit: Dawn Garcia

Walking around with an ice-cold beer in hand past walls and doors bursting with color and music flooding the streets is an all too familiar feeling for a Louisianan in Santo Domingo. The people, culture and food of the Dominican Republic always make me feel at home…until someone asks me something in Spanish.

Jay and I posing in Santo Domingo. Photo Credit: Dawn Garcia

While the taste and ingredients are far from Louisiana dishes the cooking methods and love that goes into their food hits home. Inspired by the dishes that are classic Dominican for me, Jay and I have created an authentic, sort of “Day in the DR”, menu we’ll be cooking at Red Stick Spice Co. Oct. 23rd and 24th.

Trust me, this four-course paired dinner is one worth getting out on a Monday/Tuesday night for.

Here’s a look at some of the dishes and drinks we had all along the island that we’ll be recreating:

Goat Empanadas:

Goat Empanadas made with yucca flour.

They’re not the prettiest bite you’ve ever seen, but these flavor-packed pockets are a must-try. Stewed down with tomato and plenty of strong, fragrant oregano, the goat is stuffed into yucca flour dough.

You’d be hard-pressed to not find yucca in something you eat in the DR. The yucca flour comes out a little more flat than the dough you’d use for a Natchitoches meat pie, but holds up against the filling and coconut/habanero hot sauce I doused mine in.

This will be paired with a Passion Fruit Sangria made with Jay D’s Blanc Du Bois. I would say that passion fruit, yucca and plantains are some of the most often seen ingredients on a menu. There’s passion fruit juice everywhere you go, fresh passion fruit at breakfast every morning, passion fruit candy…you name it. It’s tangy, tart and naturally sweet all at once which will balance well with the crisp, honeysuckle vibes of the Blanc Du Bois.

Sancocho:

Sancocho with long grain rice and fresh avocado.

Everyone’s mom makes it differently, but they’re all good. This stew is as comforting as a bowl of gumbo, but with more vegetables and less fat. Sancocho combines, different roots and tubers, often times a mixture of stew meats and fresh herbs.

Jay loves Brugal Rum. 

We’ll be pairing the Sancocho with the ever popular Santo Libre. Not a far stretch from its cousin the Cuba Libre, this rum and seven cocktail will be made with Jay’s favorite Dominican rum that we brought back with us: Brugal. Like Louisiana, the DR is flush with sugar cane and is home to some delicious rum distilleries.

Pollo Guisado:

La Bandera lunch plate: Pollo Guisado, tostones, rice and beans with a little fried chicken for good measure.

Pollo Guisado is a stewed chicken dish that has an extreme depth of flavor with a strong tomato backbone. Often served with different sides, the most common way to enjoy pollo guisado is with rice and beans.

This is typically called La Bandera Dominicana. A plate made up of red beans, white rice, a meat option and usually fresh slices of avocado and tostones (fried plantains).

You can find a meal like this at any lunch counter across the island. It’s always cheap and delicious.

It’s one of my favorite things to eat while I’m there and we’ll be pairing it with my DR beverage of choice: Presidente.

Beer. Beach. @bloup3.

A post shared by Gov't Taco (@govttaco) on Aug 18, 2017 at 10:00am PDT

Finding a frosted bottle of Presidente is more common than a bottle of water and I’m not complaining. A simple, crisp lager, Presidente is bright gold and light bodied with a foamy head that dissipates after a few sips. You can buy a regular sized bottle or go for the jumbo that gets served with a few dental office cups for you to share with friends…or not.

Coconut Cake:

We’ll wrap up our Dinner Dominicana with a piece of coconut cake. Dominicans love their sweets. They always spring for dessert and coffee, and yes, even the coffee comes pre-sweetened at times.

You can sip on a fresh coconut while you walk along the beach or find it in their dough mixes and hot sauces, but why not just eat coconut cake?

We’ll be serving Jay D’s Single Origin Coffee: a very special project using beans from the Dominican Republic. You can read more about our Dominican coffee project in conjunction with Lycoming College and local Baton Rouge roastery, Cafeciteaux here.

Tickets for Dinner Dominicana at Red Stick Spice Company on October 23rd are still available now (October 24th is sold out). Book your spot and take a stay-cation to the DR with us!

Photo Essay: A look at Santo Domingo's Mercado Modelo

by Blair Loup

I recently ate and drank my way through Santo Domingo in the Dominican Republic, and while at times things were very foreign to me, most of the time it felt a lot like home. It was hot, humid and I almost always had a beer in my hand.

The Mercado Modelo is full of interesting characters and beautiful produce. I had a few bites, got proposed to and snapped some gorgeous pictures.

Below you'll find a visual tour of the market. Be on the lookout for a post on all my experiences in the Dominican Republic!

Plantain carts and motorcycles. This is Santo Domingo.

Habaneros with a side of eggplant.

Peppers and potatoes.

Macadamia nuts.

Yucca is almost guaranteed to be on every table in the Dominican Republic.

Salted fish.

Drying flowers hang in nearly every booth.

Assorted hanging meats.

Bottles full of roots are strung up all over. Pour rum inside and you'll have Mamajuana, a local aphrodisiac.

While this man hacked heads of cabbage into slaw at an alarming rate, he also took the time to propose.
We haven't set a date yet.

4ft. tall cinnamon sticks. No joke.

Seeds and fresh eggs.

Flowers, grass reeds and palm leaves.

The prettiest beans in all the land.

The cashew fruit.

Bird's Eye chilis.

This trip to Santo Doming, DR was provided through trade with the Dominican Republic Ministry of Tourism.

The end of an era brings a dilemma: Taco n Sabor is closed

by Blair Loup

Taco n Sabor is closed and it sucks.

How many more lives need to be ruined? We literally cannot with the closure of Taco n Sabor.

I think it's important for Baton Rougeans to recognize the culturally diverse and delicious food scene that exists within our large Latin American community.While La Carreta, Superior Grill and Ninfa’s serve a purpose, they don’t come close to offering the incredible flavors that Taco n Sabor did.  

I understand the lusting after free chips and salsa and the enjoyment of multiple high fructose corn syrup laced albeit refreshing margaritas, but the food simply isn't on par with the truly authentic eateries in the city.

Spicy Beef Gordita at the former Taco n Sabor

This closure in particular literally hit close to home for Team Bite and Booze. Located near Bite and Booze headquarters, Taco n Sabor served up some of our favorite, authentic Mexican dishes with friendly and quick in-and-out service not to mention a chance for Jay to put some of those high school Spanish classes to good use. Now that it’s closed, we’re feeling the true definition of the word dilemma. Where the f*(& is our new lunch spot?

This news is absolutely devastating. It’s the kind of news that brings us to our knees with our fists in the air while shouting, “Why?!” at the ceiling. Why must dreams be crushed and lives be ruined?

Tacos at Taco n Sabor

We did try to reach out to our amigos at Taco n Sabor but have not heard back on why they’ve closed. While we assume it is likely financial reasons, it certainly could be a personal or professional decision.

Regardless of why this tragedy has unfolded on College Drive, I’m upset. Taco n Sabor taught me that beef tongue is one of my top 5 favorite proteins and made me realize my undying love for Joya Grapefruit Soda. I’ll miss all of the business talks and ideas that Jay and I came up with at their bolted down booths. Most of all, I’ll miss the roasted jalapeños because they were especially delicious.

"I’ll miss the way they stuck the tortilla chips up in the beans on my plate, the cold Mexican cokes, and the spicy beef,” says Jay. “It was so convenient and they were good people. This sucks.”

We’ll never forget you Taco n Sabor. RIP.

If anyone else's pain is as real as ours, please feel free to check out some other amazing whole-in-the-wall Latin American restaurants in Baton Rouge to fill the void: Palo Rojo: 7 (now 6) Places to get Your South of the Border Fix in the Red Stick.

The Story of One of the Best Meals I've Ever Eaten: Jay's Adventure in the Dominican Republic Part Quatro

This is the story about one of the best meals I've ever eaten my life. It happened a little over a year ago, but I haven't forgotten the warmth, the flavor, the hospitality, or the way the food truly replenished and rejuvenated my exhausted body and soul. This is the way everyone should experience food when they travel. Well, some of the time, kinda. Seeking out authentic culinary culture can take us out of the hustle and bustle of restaurants, steer us away from seeking out award-winning chefs, and guide us into a pot of beans from a home cook, and that's alright with me.

First, for a quick recap, make sure to check out parts Uno, Dos, and Tres of my trip to the Dominican Republic.

Santo Domingo Coffee and Panderia Dick

The morning started for us at day break and I still felt the aches as a result of the previous day's activities climbing hillsides and carabining down zip lines at the Monkey Jungle. The #Mancation crew departed our accommodations in Cabarete and convened at Panderia Dick, a small cafe on the main drag through town. We pulled tables together on the patio and watched locals on mopeds whiz by. Dick's Cafe features authentic cuisine, but this breakfast would only be the beginning of my adventure. I scarfed down Desayuno Domincano (Dominican Breakfast) complete with three scrambled eggs with salami and cheese, bread, and butter. Naturally I had a cup of Santo Domingo coffee as well. Then I started to get nervous. Our plans were to go canyoning in the depths of the Dominican Republic. Iguana Mama Tours had the whole trip lined up for us to do the Magic Mushroom Canyoning, but I wanted to back out. I'm not the most athletic fella, and the thought of donning a wet suit while climbing over slippery rocks and repelling down waterfalls didn't seem quite like the adventure I had signed up for, which instead included lounging on more Dominican beaches with non-stop Presidente cerveza attached to my palm.

Jay repels down a waterfall in the Dominican Republic

My body ached already, but our guide assured me that this experience should not be missed. He also made it seem like the physical exertion would not be too excessive.

He lied.

The tour is rated for beginners, but perhaps there needs to be a fat ass clause. We first enjoyed a scenic drive through the jungles and over mountain ranges on the north coast of the Dominican Republic. Starting from Cabarete on the beach we headed inland on a paved road. At some point atop a peak overlooking a pristine valley we stopped by a shack on the side of the road. Mama Iguana's base camp is where we were fitted for wet suits, life preservers, harnesses, and helmets. At this point my gut started turning upside down. If I needed a helmet then at some point I might be in danger of hitting my head, which likely would mean that I'm no longer on my feet. I didn't like this plan anymore. However, it seemed like there would be no way to turn back now. Our entire crew traveled in one van, and that one van, already 45 minutes of drive time up a mountain, continued onward until the paved road turned into dirt. The van stopped when the road became muddy at which point we got out and walked down the side of the hill to a house that perched alongside a flowing stream. We got a few lessons about how to avoid rolling our ankles on the slippery rocks. Immediately thereafter Rob and I had a conversation about turning around, walking back to wherever we could walk, hitchhiking back to the base camp, or really anything we could do to avoid rolling head-first down this mountain current. But we couldn't. We couldn't turn back. So I tried as hard as I could to survive.

Most of the canyoning actually proved to be quite enjoyable. There were stretches where we floated downstream and I thought I could use a cold beer in my hand. There were times when we hiked beside the creek in the gorgeous jungle scenery. But the hiking and swimming, the climbing and slipping, took its toll on me. An hour or so in and I was already starting to feel like I had had enough. We approached a fantastic waterfall thundering down into a pool of cold spring water. The stream flowed over a mushroom shaped rock and then plunged several stories to the calm below. The Magic Mushroom. We took turns, one at a time repelling down the side of the mushroom cap until no more footing existed, then pushed off and enjoyed the ride to the splashdown. My turn came and I nailed it. "That was fun," I thought. "And we must be almost done."

I could not have been more wrong.

Jay with the Mama Iguana guide who just may have saved his life

That waterfall constituted what felt like the first third of our canyoning adventure. We climbed over many more boulders and carabined down another even higher waterfall where some of the more thrill-seeking members of our group just jumped. Physically exhausted, I grabbed the ropes, leaned back, and tried to let gravity do more work than my tired arms and legs. At one point I slipped on an extremely slick rock and couldn't catch my balance. Flailing, I fell to the rocky creek bed beneath me and slammed my head on the wet earth. Good thing I had my helmet on. We continued on for what seemed like miles through the canyon. For the sake of balance and continuing on at an acceptable pace, I held on to the arm of one of our guides. Sadly I didn't write down his name and don't remember it now, but this man saved my life. We delicately trudged through the creek bed. My legs banged up and bloody from slamming them into underwater rocks, we continued on, stopping to rest when I couldn't take another slippery step. Finally, as I started thinking they might have to helicopter me out of there if I broke my leg or blew out my knee, our guides led us to the path back up to the road. One problem though: the path led straight up the side of a rocky cliff.

One step at a time I followed behind my hero. He showed me where to place my foot and then I took that step, each one as difficult as the hardest setting on any Stair Master complete with insecure foot holds and while toting a 300+ pound soaking wet and worn out frame. Clutching his shoulder, arm, or hand to help pull me up the mountain, I pushed myself to get there knowing that my salvation rested with the van atop the hill. The ground under my foot gave way and I fell, slamming my arm into the side of the rock, but he caught me and kept me from tumbling down to disaster. Blood poured down the side of my right forearm, so he took a first aid kit out of his bag and bandaged me up while the others continued on. Finally, after what seemed like an hour after everyone else had reached the top, my friend and I climbed over the last ridge to freedom. As I ducked through the barbed wire fence and onto the dirt road where the van waited I felt relieved, accomplished, fatigued, grateful, and, of course, hungry.

Lunch awaited our crew at the Mama Iguana Outpost

Bloodied and bruised, I changed out of my wet suit and waterlogged shoes and into clothes that didn't constrain every fiber of my beat down being. I could smell the home cooked meal, and finally managed to smile and laugh again. A motherly figure appeared with her daughter and they seemed ready to feed us... to take care of us in a way that they must have known we desperately needed. Our hosts opened the lids on the pots of real Dominican fare as my taste buds began salivating in anticipation of the end to my stomach growls. We lined up for the feast, famished, and ready to tear into a meal like a bunch of middle school boys after a football practice. Rice and beans, pollo guisado (stewed chicken), and simmered vegetables filled our plates. I had to stop myself in order to take a picture with Rob's phone before I scarfed down my first heaping. Rice and beans have never tasted so good. Comfort overwhelmed me as I shoveled the vegetables into my mouth. There was nothing fancy on the plate, just authentic, rustic cuisine cooked by somebody who cares. And the chicken. Oh, the chicken. Stewed down in tomato, garlic, and who knows what else, the chicken heightened my sense of what non-fried chicken can be. Rich and deep, the chicken filled my heart with warmth. I went back for another round. I still remember the flavors. I remember the satisfaction. I felt alive again, nourished and ready for a nap. I may have almost died earlier that day, and I would have been pissed if I had missed that meal. Everything became worth it. The entire adventure just a means to be so wiped out and starving that a simple plate of rice, beans, and chicken could move me, feed my soul, and remind me what it is that's truly special about food and people.

My Dominican Feast

Orca Beans, High West Whiskey, and Fried Chicken + Giveaway: Whisk(e)y Wednesday presented by Lock & Key

High West Whiskey and Bob's Red Mill Orca Beans

Whisk(e)y Wednesday presented by the Lock & Key Whiskey Bar takes a different turn this week with a little cooking challenge from Bob's Red Mill. They sent me some heritage beans called Orca and I thought there would be no better way to add smoke to them than the Campfire Whiskey from High West Distilling. The orca beans get their name from the black and white coloring similar to a killer whale. After soaking the beans over night I sauteed some red onion and garlic in olive oil then added my soaked beans and the soaking liquid. After simmering for half an hour, I threw in some Slap Ya Mama Cajun Seasoning and a few splashes of High West Whiskey. I let the beans simmer for another hour, adding a little water along the way, until they were tender but not mushy. Served alongside some fried chicken, these orca beans hit the spot! 

Here's some news even greater than my meal, though! Bob's Red Mill is offering up a bag of beans and a $30 gift card to purchase whatever you'd like from their site. Enter the giveaway below through Rafflecopter and you could win the prize! One winner will be randomly selected by Rafflecopter and the winner will be notified and displayed here on 11/20!

a Rafflecopter giveaway

Fried Chicken alongside Whiskey Orca Beans

Palo Rojo: 7 Places to get Your South of the Border Fix in the Red Stick

Baton Rouge is home to an extremely varied population. Surrounded by destination food cities that embody Cajun and Creole cuisine, I find that the many faces of that Capital City's culinary landscape to be one of the best parts of our food culture. Most culinary regions share the same influence, but Baton Rouge is home to quite a few cultures that each present their own extraordinary cuisine. We have a strong presence of Cajun, Creole, Southern, Latin American, Western European, Greek and Mediterranean, and East Asian influences. Having that said, in no particular order, these are some of the best, authentic Latin American joints in town. If you're tired of finding that Baton Rouge is slacking on the Mexican Cuisine front only to be stuck in the same rut of casual "Mexican" eateries, then it is time to think again. Don't see your favorite here? Leave me a comment and tell me where you like to grab your favorite south of the border bite or leave me a note on the Bite and Booze Facebook Page!

Lengua Gordita

Taco n Sabor: 3151 College Drive

Fairly new on the scene, Taco n Sabor is tucked away in the small College Creek shopping center. You may have passed it up because you've been caught up in the horrendous College Dr. traffic. I'll let it slide this time, but just know that this place has developed quite the buzz around town and is worth every bit of praise received. Not used to the different kinds of meats and spices behind the counter? No problem!--the staff is very nice and will offer samples upon request or quizzical expression.

Bite and Booze Bonus: Try the Ellotes Preparados. The Mexican Street Corn is cheesy, spicy, and delicious!

Pollo en Mole

La Reyna: 13213 Perkins Rd.

It is time to check out this hole in the wall Honduran place on Perkins near Siegen. One of my top dishes to get at La Reyna is the Pollo en Mole, chicken meat braised down in a spicy chocolate sauce. It is absolutely the best mole I've had in Baton Rouge! The flavors of the sauce balance nicely with the rice and beans while a side of fried plantains supplies a nice crunchy textural contrast. La Reyna definitely represents more of the Central America region rather than straight up Mexican, which is just fine by me.

Bite and Booze Bonus: Don't shy away from one of their tropical fruit drinks. The Tamarindo offers a nice sweetness to compliment the spices in their dishes.

Torta Carnitas

La Tiendita: 6031 Siegen Ln.

While every eatery in this post represents authentic Latin American cuisine, La Tiendita is my go to Mexican craving fix. The tacos are superbly simple yet phenomenal and their other menu items shine too. I highly suggest a torta, which is close to the Mexican equivalent of a poboy. If you're looking for a bold and zesty authentic Mexican menu, you'll want to check out La Tiendita for sure!

Bite and Booze Bonus: Try the Queso Fundido... the not skillet of molten cheese brings right the right flavor to the warm tortilla chips.

Pork with Cactus

La Michoacana:103 W. Jeansonne St., Gonzales, LA 70737

Half restaurant, half Latin American Market, La Michoacana proved worthy of the drive for me. Who doesn't love a place where you can get authentic Latin American cuisine, a Mexican Coke, some cowboy boots, and blocks of queso fresco? I skipped past the fajitas and enchiladas and headed straight for the lengua burrito and tacos. A friend of mine had their special of the day, pork and stewed cactus. I would recommend this tangy, spicy, and savory pork lovers out there. My dishes were excellent as well. I'm a big fan of lengua because it's tender, juicy and goes well with some crumbled queso fresco and cilantro. With impeccable service and a delightfully fresh, mild salsa, La Michocana is worth the stop if you're in the neighborhood.

Bite and Booze Bonus: Shop through the store on your way out, they have good looking tortillas, hard to find ingredients and produce available.

La Morinita: 7981 Florida Blvd.

If you cook a lot of Mexican food at home or like to try new recipes that call for specialized Latin American ingredients, skip hopping around to 2-3 different grocery stores and check out La Morinita. It's a huge market full of everything from specialized beverages, a fresh meat market, and tons of produce and dry goods. They have an array of spices, some of which I haven't even heard of, so chances are you'll be able to find what you're looking for. It's easy to get hungry while shopping so La Morinita has a great little in-store Taqueria to cure your fix. I had a couple of carnitas tacos and made my way through the store.

Bite and Booze Bonus: Go here to buy your Mexican Coke. I always keep my office stocked with it and they sell it in 24 bottle flats at La Morinita.

El Rio Grande: 8334 Airline Hwy.

The Rio Grande is the river that forms the border between Mexico and Texas, thus, making a great name for a quality Tex-Mex restaurant. While this post is mostly about authentic Latin American restaurants, there is such a thing as authentic Tex-Mex. It's nice to have to have a place where tamales, tacos, burritos, enchiladas, and guacamole reign supreme...and did I mention margaritas? In addition to their slammin' chips, salsa, and queso, El Rio Grande has fantastic drinks and house infused tequilas. They have kind of a funky atmosphere going on, and their dishes represent what you would mostly expect to see in a Tex-Mex restaurant, but they do it right.

Bite and Booze Bonus: Don't skip on the guacamole...it's some of the best I've had in town.

Beef Quesadillas with Grilled Onions

El Paste Durado Panaderia Bakery: 6166 Florida Blvd.

The store part of this eatery is rather small. What's more unique is their bakery. Behind a little wall you can find cases of baked Latin American pastries which looked mighty tasty! I sat down to a crunchy basket of chips and fresh salsa. I had the Carne Asada while my Chief Confusion Coordinator, Blair, had the Beef Quesadillas with grilled onions at the recommendation of our server. The creaminess of the cheese contrasted the slight crunch of the grilled onions and crispy tortilla. Blair told me that is easily one of the most delightful quesadillas she's found.

Bite and Booze Bonus: Ask your server for the "Hot Sauce." It's essentially a salsa verde, but this one has a ton of jalapeño... spicy, but more flavorful than anything.