I believe the questions was:

Why doesn't Dominican food get the same recognition as Cuban Food in the U.S.?


When tourist go to a restaurant cafeteria in the DR and ask for fried eggs over easy, sunny side up they don't expect to get them fried in 43 inches of oil. This is how Dominicans eat their eggs and fried cheese. Dominicans don't know how to grill and cook eggs without pouring 6-8 ounces of oil in the pan.

So if you cook your food to satisfy the taste-buds of Dominicans you will never get recognition. This is why Chinese have been successful. Real Chinese food does not taste the same as Chinese food you eat at the restaurant. Its called adapting to your environment. And no Cubans do not use as much seasoning as Dominicans. Thats why they get more recognition.

grease, grease.and more grease. call it what it is MANICERA

Wow, I feel sorry for all the Dominicans complaining about our food on here. It's obvious you guys grew up around inferior cooks because none of the women in my family have been known to saturate their food with so much grease nor do any of the Dominican restuarants I frequent (if that was the case I wouldn't frequent them).

I agree Cibaeno. I have never experienced these type of cooks at home or at restaurants. I honestly don't know where these comments are coming from.

Well, FYI I'm Dominican my family is Dominican. Mom had 15-16 brothers and sister of which some are very well off and others are not. I grew up in NY and travel to DR every 2-3 months and have been doing this for the last 15 years. I have been to almost every part of the DR east west south north. I have learned that when a Dominican asks a non Dominican person questions about the DR you will not always get the truth for fear of hurting their feelings.

My remarks on Dominican food is based on my personal experiences as well as friends and acquaintances that have travelled to the DR and all have expressed the same feelings. Though there are many dishes that appeal to them, they don't understand why we don't find better ways to cook them and enjoy the true flavor of the food and ingredients. I love Dominican food and think that no one can make better tostones and pork chops than me. But what can you expect I'M Domincan.

I have never witnessed a Dominican using a GRILL to cook eggs unless there has been a Dominican cook in Denny's or the corner cafeteria that I was unaware of.

and again the questions was:
Why doesn't Dominican food get the same recognition as Cuban Food in the U.S.?

not

Why don't Dominicans give the same recognition to their food as people give Cuban Food in the U.S?

ladanazo, I did initially weigh in on dominican foods' popularity or lack of. I gave only a passing mention to cuban food because I don't give a crap about Cuban food and here in new york its not like its the rage so I have no context to draw from when one speaks of cuban foods' popularity. I find it a bland cousin of dominican food hence the comparison in seasoning but hey that's my opinion (the cuban sandwich still rocks, though). I didn't know that there were strict rules to adhere to on here. Anyway, the only reason I gave my personal opinion on the food was because someone, I think it was you, took my comments on liberal uses of spices by dominicans out of context and used it in an argument to deride dominican cooking when I meant no such thing. I gave my personal opinion only to clear up any misunderstandings on my comments. As for hurt feelings that's ridiculous.I know dominican food. I don't need anyone to tell me anything about it. My wife, who isn't dominican,was following this thread with me and couldn't believe what she was reading because she loves dominican food and knows plenty of other non-dominicans that do, as do I. Obviously some people find merit in dominican cuisine.

My aunt has a restaurant in New York (Bronx); I remember the first time I went there, that was also my first time in the USA. I saw a big board that said CUBAN FOOD. I asked her, are you selling Cuban food in your DOMINICAN restaurant? She said not, Im selling Dominican food, but I thought that the food was going to be more saleable if I say Cuban Food than Dominican Food.

After a long talk I figured out that she had not basis to support her theory. The restaurant was full all the time but not because the board says Cuban food but for the quality and the taste of it.

She still has the same board, because she is not going to invest any more money in his restaurant because soon she will come back to La Vega to live her rest of life.

So we have a good food we just have to say it to the world

Ok I don't think people are understanding my view. So I'l try to put in simple contexts.

I have yet to frequent any major city and find a High Class Dominican Restaurant, except Dominican Republic. In addition, of all the friends and family I have talked to, I have yet to hear of any high class or well known, renown, critically acclaimed Dominican restaurants in the U.S.

This doesn't mean there aren't any. I just haven't heard of any. In addition its doesn't mean that to be a good restaurant you have to be high class. No! But you have to have something that builds awareness, recognition. Recognition comes with quality and quality builds a REPUTATION. Quality not only in the food, but the environment and everything that is associated with your product has to compliment the food to a degree.

Mecedez Benzes , Land Rover, Jaguar all identify with quality and social class.
Apple Computers and products identify with style quality simplicity and social class
Prada, Carolina Herrera, Dolce& Gobanna, Versace with social class and style.

No, this doesn't mean anyone who has these items are high class individuals. There are many who acquire these items and really dont have the income to suport the lifestyle.

Oh FYI, near my job there is a Subway and Wendy's that the lines go out the door every day from 11am to 5pm. Does this mean that the food is grrrrreate, I think not. Options, convenience, has much to do with it as well as other factors.


And remember the question, which I think I answered it.
Why doesn't Dominican food get the same recognition as Cuban Food in the U.S.?.

1-Marketing, Dominicans don't "MARKET" themselves effectively.

MrDOM your aunt is a prime example of this. She is insecure about the publics perception about Dominican food. Because as you stated:

""She said not, Im selling Dominican food, but I thought that the food was going to be more saleable if I say Cuban Food than Dominican Food.""

If she was confident of the publics perception, she would have changed the name irrespective of what peoples perception. If it was me, I'd change the name. But not to a typical Dominican name. Why give Cubans more credit for my Dominican cooking?

By the way, some of the best food I have had in my life is from greasy spoons and little holes in the walls. And I agree in my opinion Dominican food is better than Cuban food.

But if you want to appeal to a broad range of customers, gain recognition and build a reputation, you have to consider your target Markets characteristics and determine which market segment is going to take you there.

I agree 100% with you