Here’s a little fun fact about me: I love weddings.
Another fun fact: I loooove vacations.
And you know what I really, really love? Destination weddings! Cause BAM! You get a two in one combo of things I love!
So when my good friend/coworker Vilmarie announced she was getting married in the Dominican Republic, where her family is from, I verbally RSVP’d monts before she even sent out her save-the-dates. Wedding, out-of-town trip, friends, fun, DONE. I’m there.
And as I expected, it was loads of fun. We went rafting, saw waterfalls, ate mangoes straight off the tree, laughed till we cried, made new friends and cemented old friendships, danced like fools (or maybe that was just me), got misty-eyed during the ceremony, and for the purposes of this blog: ate a ton of delicious Dominican food.
But of all the tasty eats I had, without a doubt my absolute favorite was the traditional plate of chivo con tostones I devoured at the beautiful Jamaca de Dios, a restaurant nestled high up in the hills, overlooking lush Jarabacoa.
Chivo, or goat, might not sound appealing to some, and the three other people at my table looked at me with that slightly skeptical look I should be used to by now, but let me tell you, when everything came out and everyone’s dishes were tasted, mine was the one to garner all of the food envy. The goat, similar in texture to stewed beef, was cooked in a rich, red wine sauce with peas and red peppers, and was so unbelievable soft and tender that each bite was a little cloud of meaty deliciousness. The tostones, crunchy, salty golden plantains, fried and flattened, were a great complement in texture and taste.
I’ll always remember Vil’s wedding as the beautiful celebration of love, family and friendship that it was, but in the back of my mind I’ll also think fondly of that delicious goat.
I don’t think any restaurant here knows how to cook goat well. Some foods just do not travel well. 🙂
Aww Angie! Glad you had a blog-worthy good time in DR with us crazy fools. Love, your fellow chivo lover.