Cinderella Coconuts

KrtwBZ0Cn6EzfSF7pwoInpyVVu9l2-x1Jb5rv646Tc5KrW8WTTAawxCdXkAfcc5WlqU7g2bYoo2G718FPw8Vra9W9ufVKgjv8n1X4SugZTkmiYMPBNG4k4pIpdWREc4dn8cVOabvnV9E-KoFuDmu2_dMyWFp2MS6tgBstPxKHQqw5dwoZ_41-z61HwIf Cinderella sold coconuts… she’d do it from her chariot, right? In Port of Spain the coconuts are sold from gold chariots. I’m not sure why. But that’s how it is in this nook of the West Indies.

OpWIjVODusuDlyzJJ2o9cdsoIxMgMG0Si5zHqJU4kET7UXWYsj2jqqXRVYiX4WPwdVplkhkwlHxEnQc523RhiAy9-dJUyedwMEzHM8uCqdvubY64DVhs1V0UFt4YN7JyMa6zzFG8d608-TFfssyMsXscRHr9dKivThEtR74drAHWu8pIoFvj9a7d79It costs ten Trini dollars (about $1.30) for a coconut. If you like the water to be sweeter, get the “jelly” coconuts. These are pale green on the outside. They have less water and the flesh is like jello. After you’ve drunk the coconut, the salesman will split open the nut so that you can scoop out the flesh with the “spoon” that he’s already cut from the husk. If you prefer more water, get one of the more mature ones. They are more brown on the outside.

YSPfHrZtBnaE8ryboievIKPIgA_H83zLp5PTryt4mMb32uYC1edZbl6s6uhNCe-onVl1AQ4wEBiYSCWUzBn8ABNEG-pZek_PlrcqPmkXHdz_XXybbVgOYn9DnRi4viv1x6lASQNUIg_kjydf6hCwgO2GNzRfU7dXjxBr0PPAFZyyRbIUhfe7c3pw3xThese chariots are open for business in the afternoons. If they can find someone who’s the right fit.

Best Sushi in Santo Domingo

rnSQheZhm7nz_ArdDB5HGoqpHojHZXG32XMoTW_GHUH4IvtBrreMwsxCKwNux3cfHdUMnBoj96Xm0--E_SXZnfw9xdsTVl0yVmKyGE1l3ZyfGlZVwyJWYDWWp-rSaem3nIkDZmxnYYXeOEcGpXLVfS69mRb6d5fcl35ppOQPjbWIi_wTiEjmIz1SabI didn’t expect to find a good sushi restaurant in Santo Domingo (sorry, don’t be offended, DR!) but I did. Shibuya is located on the ground floor of the Blue Mall (one of the most expensive high end malls in the city) and it is part of the SBG restaurant chain. SBG has a cafe on the same floor. While Shibuya is Japanese, the dishes are a fusion of Japanese-Peruvian dishes.

ATMpoBjWiFtROkEZn6sdydy_OFjQ8LbB2t283ejU-2_nSr8uK69psYXqZ-NunEjPtqWmUFHk3reBesEGmo4i9M5fftRkdWCi1Kb-yEBUPWTuIeInpw6xWcCj-JjL9iEwqhmehyHKU3vRSl8j1PwDeU5xdhPX5POBnN34zrpJCc5rroEhmJGNwIaTjUFirst, yes, they have a Japanese chef… for those who use this as a marker for a good Japanese restaurant. I don’t think he works every day so I imagine that sometimes the Japanese food is made by non-Japanese hands…

-7nSXy9n4-1OaRa9WOfxHigPGcNOmTFlQucYJFWjiHX9APK8NkT3aqDrPOR4jfcoRI888paTHCZroTmhtXxSP1Vj2AaAVfIC37xLbMo9Dfh8S9RZXZMKkdlMXP_44uCl6yB63hS1C_bPaLTw3tamykrZN6k1j2X4OclN-i7XDp2m37GdT-UTApOV_LThe sushi place has excellent sashimi (raw fish like the salmon in the first photo — a double portion), tiridito dishes (Peruvian “carpaccio” of fish — thin slices with sauce. See the photo of the fish in the yellow sauce, above.), and ceviches (classic Peruvian style in photo above, with deep fried sweet potato deep and Peruvian corn). Many of the other dishes are good as well, as are their cocktails. I liked their “tuna tartare” which was like a large portion of Hawaiian “poke” (raw fish salad mixed with soy sauce, green onions, sesame seed oil, and chili or mayonnaise… you get the idea) with extra ingredients.

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NXmEAj5nlX-RBFJZvg2FsgKcQmhQtZB_n1nvL0Y8ItoAUK6vzB6TdhbkMgKNT7a04quiDFEvsZZHLzPZn8qD8AGwWoLUp5NJg7kKTERoq-81LQ2HzP76DD7HMyxfkHc6MBKEAf7t8rJoI1yvD2f9GIcCvANbSvMhlRMJhFQUtXTIyNiDVl0PTAFBtmAnother surprise at this place is their coconut cake dessert. Not at all Japanese, but is a nice nod to the Caribbean. Try it! I wasn’t convinced as I recall the straw texture of desiccated coconut… this cake tasted like warm apple pie.

As for this place being the best sushi place in the DR, I didn’t eat at too many sushi places but this place was so good that I looked forward to eating there. Who needs to go anywhere else? It’s not this local fish place…


Coconut – The Water of Life

I’ll admit that I’m nuts for coconut water. When I see fresh coconut water being offered, I immediately develop a thirst. I’ve had them in Aruba, India, Bangladesh, Thailand, Denmark, Singapore, El Salvador (where the photo is from), Virginia, and many other places.


In some cultures, the coconut is revered. In Sanskrit, the coconut is called the “kalpa vriksha” or “the tree that supplies all that is needed to live.” In WWII, coconut water (the clear liquid inside the coconut), was used as emergency blood plasma. Amazing!

There is sometimes some confusion with coconut water and coconut milk. The water is the clear stuff inside (which takes a coconut nine months to produce and nine seconds to drink) and coconut milk is made from water mixed with grated coconut meat. Hence the white color.

I think the best tasting ones I’ve had have been in Thailand at the airport. But maybe, it’s that when exhausted, getting rejuvenated with a fridge-cold coconut does the trick. Coconuts are restorative and have useful electrolytes which you need when exhausted or rundown. Like when jet-lagged. After all, castaways have survived on coconuts alone. Sometimes, a long flight can make you feel like you are adrift in an endless ocean of security checks and body odor.