Dominican Dining

I first tasted chicharrón de pollo at a plastic table outside Mercado Modelo in Santo Domingo’s Zona Colonial. A woman working a single cauldron pulled golden chicken pieces from bubbling oil, and within seconds I understood why Dominicans line up for this dish at lunchtime. The double-fry method — boiling the chicken first in seasoned broth, then frying it — produces a crust that shatters, while the meat underneath stays tender. This article covers where to find the best versions across the Dominican Republic, how the dish varies by region, and what to know before you order. Dominican cooks