- Thread starter melberenice
- Start date
Food truck in D.R.
I think I would know... I've been going there since I was 3 and I have plenty of friends and family that would say the pizza there pretty much sucks. They eat because there's not really a variety of options to choose from, atleast the part where i'm from. What makes you think they would settle for lousy pizza anyways... We definitely can tell the difference from good and bad food.
i live here. i have been here permanently for over 10 years, and on and off for 25. i have listened to people's opinions of certain pizza offerings, and some of what they call decent pizza i call inedible. however, it is a matter of measuring sticks. an infinitesimal percentage of Dominicans has eaten a decent pizza. people from places like North America and Canada eat decent pizza on a regular basis. they know a good crust, good sauce, and good toppings. they can tell the difference between good and lousy pizza. just like Dominicans know what a good mangu should taste like, when a guy from Vancouver has no clue.
that makes no sense, really. those who know good pizza do not settle for lousy just because good is not available.
So in about 5-7 years I plan on moving to D.R. My parents are from there and i've been going every summer since I was 3 years old. Needless to say i'm in love with my country. My family lives there and I hate being so far from them. My only issue is how i'm going to make a living out there.
I was thinking about opening up a food truck business in a touristic area. My brother suggested a Tex-Mex food style and I was thinking about BBQ style food truck. Any suggestions that you think will be best and where in the D.R. do you think this would be successful in?
Thank you
Any business involved with food is very tough to sustain. One of the big problems in the DR is that tourism is very seasonal, from Christmas to basically Easter. For you to make money you need volume. I would toss out the food cart idea. If you're family lives in the DR don't they have any ideas or connections? You might want to find an American company that wants someone stationed in the DR and will pay you in US funds. Good luck
The food truck may be a good idea, but buy extra tires. The rest. in the area may be upset. In Caberete a man bought a small tram to carry expats, visitors. He went broke buying tires. The Moto's didn't want comp. The tram is or was still parked off the road in the back before you get to ProCab. Just a thought, for what it's worth.
Good BBQ is easy to do. Your main problem will be the propane supply. Once you get that sorted out, you can slow-cook any short-rib, spare rib, or pork shoulder you find and it'll come out tender and juicy. Stock up on coconut shells and you can add half a shell for smoke flavor (cooking outdoors only in that case).
It will be an all-day thing though. You'll have to cook when you're closed, and sell until you've sold out. Pork shoulder is a 10+ hour cook. Ribs are 6 hours, shortribs 2-3 hours.
It will be an all-day thing though. You'll have to cook when you're closed, and sell until you've sold out. Pork shoulder is a 10+ hour cook. Ribs are 6 hours, shortribs 2-3 hours.
Propane is easy. You have two tanks and when one goes empty you get a moto guy to go fill your tank.
Propane for good BBQ? Not. Any purist will tell you that you need a hardwood such as hickory, oak, cherry, apple; etc.
Pinon does the job here...
I have a neighbor who makes it .......
clean the fence lines and make money from the scraps.....
He get paid twice........who says stupidity reigns ? ?
I have a neighbor who makes it .......
clean the fence lines and make money from the scraps.....
He get paid twice........who says stupidity reigns ? ?
The propane is simply the heat source, we can use coconut shells for smoke. And while yes, the best BBQ uses the above-named woods for heat and smoke, they are not as readily available here. Coconut wood may well be an excellent heat and smoke, you'd still need to pay someone to babysit the burning logs all day to keep the temps between 175* and 300* so the food cooks properly (especially for pulled pork). Propane removes that need by providing a constant temp of ~225* to ~250*, and the smoke ring that all BBQ purists look for is generated by the burning coconut.