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SALT LAKE CITY — KSL.com is celebrating Hispanic Heritage Month by going on tour throughout the Wasatch Front and highlighting some of the best Hispanic food in the area.
In this edition, KSL.com’s Xoel Càrdenas and Yvette Cruz try the dishes of the Dominican Republic and Mexico.
DOMINICAN REPUBLIC
It may be one of the smallest nations of Latin America as far as land, but the Dominican Republic is large in culture and beauty. Gastronomically, the nation’s food combines traditional Latin and African flavors.
El Tropical in Provo is one of the few restaurants — if not the only — that offer Dominican food along the Wasatch Front.
Tostones
Fried plantains are a culinary staple in many Caribbean countries. In the Dominican Republic, an appetizer that is delicious at any time is tostones. These fried plantain chips go great with any meal. Add a bit of salt or pepper to them, or dip the tostones in green sauce — a tangy sauce with a spicy kick — for extra flavor.
Mofongo
One of the most popular dishes in the Dominican Republic is mofongo. With its origins in Puerto Rico, mofongo is fried mashed plantains, typically formed in a bowl shape. Mofongo is typically served with boneless fried chicken, beef, pork or shrimp. At El Tropical, the mofongo de carnita frita (mofongo with fried pork) is hot and crispy. If the fried plantains are a bit too dry for one’s taste, a small cup of chicken broth is served on the side so you can give your mofongo a bit more moisture and taste.
Fried chicken, rice and beans
According to one of the waiters at El Tropical, Dominicans love fried foods. If you like fried chicken, try one of the main plates offered at the restaurant: chicharrón de pollo sin hueso (fried boneless chicken). The plate offers small pieces of crispy boneless fried chicken, seasoned with garlic, oregano, salt and lemon juice. Add in a nice serving of rice and red beans and you have a hearty meal that will make you feel like you’re in Santo Domingo, the country's capital. Other fried options include beef and pork.
Mangú and other foods
Other flavorful foods from the Dominican Republic include mangú, which is mashed boiled plantain. Mangú can be traced back to West Africa and can be served with two fried eggs and salami. Seafood is also a favorite among Dominicans. At El Tropical, you can get red snapper and white bass. Empanadas are a tasty treat at El Tropical.
Looking for a nice beverage to go with your meal? Try a fruit juice at El Tropical. Options include tamarindo (tamarind), chinola (passion fruit) and lemonade. Lastly, an authentic Dominican meal isn’t complete without bizcocho dominicano (Dominican cake). What makes it so different is the cake’s moisture and texture.
El Tropical is located at 54 N. 400 West in downtown Provo, is open Tuesday through Saturday and is a delight that'll satisfy your Caribbean food craving.
MEXICO
Drive down most main roads in the Wasatch Front and it’s obvious there’s not a shortage of Mexican restaurants. From taco shops to fine cuisine to food trucks — selecting a Mexican food spot to close out Hispanic Heritage Month was not a simple task. This could have gone many ways, depending on what kind of Mexican food to feature. So, instead of battling it out among Mexican food, cue Fruta Crush in Provo — your next stop shop for Mexican snacks and desserts.
Elotes
The must-try treat at this snack shop is undoubtedly the Mexican elote. “Elote” means corn in Spanish, but this is no ordinary corn. A traditional Mexican elote is corn on the cob slathered in mayonnaise and melted butter, then covered in parmesan cheese, sprinkled with a bit of lime juice and topped with chili powder for the spicy food lovers out there. However, for those who prefer a non-spicy, savory snack, the chili powder is optional.
For many people who have never tried an elote, the mere thought of mixing all of these ingredients together may not sound the most appealing. Chances are, though, those people would immediately change their minds if they actually tried this Mexican favorite.
Eating a Mexican elote tends to be a messy (but oh so worth it) task, so Fruta Crush gives customers a similar option with the esquite — same taste, less of a mess. An esquite is made up of corn kernels tossed in mayonnaise, melted butter, lime juice, cheese and chili powder, all served in a cup.
Bionico
Another popular item on the menu at Fruta Crush is the bionico. For some, this dessert can be likened to a fruit salad. The bionico consists of fresh chopped strawberries, melons and bananas covered in crema (sweet cream), granola, shredded coconut and raisins. The bionico is a sweet and refreshing choice with a good enough portion to serve two people.
Fresas Con Crema
For a delicious on-the-go treat option, try the fresas con crema (strawberries and cream). This dessert is made up of chopped strawberries, sweet cream, granola, shredded coconut and raisins in a cup. Fresas con crema is a superb dessert option but can also be enjoyed as a snack at any time of the day.
Mangoneada
The mangoneada is a summertime favorite. Essentially a mango popsicle, you can add chamoy (a Mexican variety sauce made from pickled fruit) and chili powder as you please. If given the mangoneada works, each bite will be a mouth-watering combination of sweet, salty, sour and spicy flavors.
Fruta Crush offers an ample selection of snacks and desserts, including sweet empanadas, raspados (shaved ice), piña coladas, gelatina de leche (milk gelatin), pastries and tamales — to name a few. The charming and colorful snack shop, located at 198 Center St. in Provo, is open seven days a week.
