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About Us
In 1994, Merengue Restaurant opens its doors for the first time, with the purpose
of bringing a different service in the restaurant business to the growing Latino
community and the general public in the city of Boston. The essence of the
Dominican culture comes alive in every one of our dishes, always with the taste
of our towns and the warmness of our people in a familiar environment and
personalized service.
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In June 2001 we opened our new and modern Restaurant, located next door
from where we started in 1994.
The new Merengue with 90 seats capacity divided in two dining rooms, where
vibrant colors and tropical accents complement a tropical ambiance. A permanent
display of paintings by renounced Dominican Artists like Alberto Ulloa, Dionisio
Blanco, Robinson Roque and Jol Diaz among others bring the final touch. Our
restaurant services include Wi-Fi High Speed Internet, private room reservation
for special functions, Power Point Screen Projector, online reservations and food
delivery.
PHOTO. Hector and Nivia Pina at Merengue Restaurant
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What is Merengue?
Merengue as a musical genre permeates the Dominican culture.
You can find it in the rhythm of it's people. The way they talk,
they way the move, the way they welcome you with open arms.
Merengue as music and merengue as art permeate your soul and
make a lasting impression.
In a special collaboration with the Museum of the National Center
of Afro American Artists, the Planning Committee of Merengue
Boston/Visual Rhythms have brought to Boston the travelling
exhibi "Merengue! Visual Rhythms/Ritmos Visuales. Watch the
documentary of Boston Latino TV where co-Curator, Camilo
Alvarez spoke with Gil Matos about this unique collection, never
before been seen in New England, that portrays the meaning and
impact of merengue music in the Dominican culture.
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The introduction of African slaves in 1503 presented yet another new (and important) gastronomical imprint on Hispaniola . It is worth
noting that the African influence is almost as strong as the Spanish influence in the Dominican culture - and the cuisine is no exception.
Dominican fare is very similar to that found in other Latin American countries, especially Cuba and Puerto Rico - the only two other
Spanish-speaking countries in the Caribbean . Some of the dishes are almost identical and only the names change.
Other countries and influences have found their way into our kitchens also. Pasta is a fundamental part of Dominican cooking; spaghetti
was called once "the meat of the poor". Exotic ingredients, like salted codfish and salted smoked herrings are also part of our culture.
From: “Aunt Clara’s Kitchen” www.dominicancooking.com
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The Origin of Dominican Food
Dominican food is the result of crossroads of many continents and
many countries. Before the Spaniards arrived on the island of
Hispaniola in 1492, the Taino Indians (native Hispaniolans) maintained a
diet that reflected the resources found in their natural habitat, as well as
their technological limitations. Fortunately, many of these dishes and
ingredients have survived and today are an important part of the rich
Dominican culinary culture.
With the arrival of the Spaniards, many new species of animals,
vegetables, fruits and grains found their way to Hispaniola . The
Spaniards also introduced many foods typical of the Mediterranean
cuisine and others that had been passed down to the Spaniards by the
Arabs during their 500-year domination of the Iberian Peninsula .
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Merengue Restaurant & Catering | 160 Blue Hill Avenue, Roxbury, MA 02119
Phone (617) 445-5403 | Fax: (617) 445-0106 | events@merenguerestaurant.com
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