Local creativity and inventiveness are infused with flavor and served with pride. The Creole Brunch is not a copy or a whim; it has its own identity.
SANTO DOMINGO. – It's Sunday after a Saturday night of revelry, or you simply have something to celebrate, but you're too lazy to organize anything formal. There's an increasingly popular option that originated in the late 19th century: Brunch, the delicious and convenient combination of breakfast and lunch.
Its history dates back to England in 1895, when the writer Guy Beringer proposed it as an elegant and lighthearted alternative for hungover Sundays or days when you simply don't want to do anything. He said it was a gentler way to start the day: unhurried, with good food and relaxed conversation.
It resembled a classic full English breakfast: fried eggs, sausages, thick-cut bacon, beans in tomato sauce, roasted tomatoes, mushrooms, and toast. All accompanied by black tea, and sometimes, a glass of champagne if the atmosphere allowed.
Throughout the 20th century, brunch became popular in the United States, and it was during this Atlantic crossing that it was reinvented. There, it transformed into an urban ritual: eggs Benedict, waffles, pancakes, bagels with salmon, hash browns, fresh fruit, Mimosas, and the Bloody Mary was invented. An indulgent, varied, and perfect option for spending time with a group in total relaxation.
The Bloody Mary
This cocktail, a staple at any self-respecting American brunch, became famous for its intense flavor and reputation as a hangover cure. The original recipe is attributed to bartender Fernand Petiot, who created it in the 1920s at the St. Regis Hotel bar in New York, although some evidence points to earlier experiments in Paris.
That classic version combined simple but powerful ingredients, designed to revitalize customers after an intense night.
Classic Bloody Mary recipe : 1 1/2 oz vodka - 3 oz tomato juice - 1/2 oz lemon juice - 2 drops Worcestershire sauce - 2 drops hot sauce (Tabasco type) - 1 pinch of salt - 1 pinch of black pepper - ice - celery stalk or lemon slice for garnish.
Preparation : In a mixing glass with ice, combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Shake gently or stir with a long spoon, garnish with a celery stalk or lemon wedge, and serve in a tall, chilled glass.
Brunch with the soul of a güira
Like all good things, brunch crossed the Atlantic and landed in the Dominican Republic, where it found fertile ground and took root. It's not just French toast or scrambled eggs that are served; to the rhythm of the tambora drum, you'll find mangú with the three beats, corn arepas, pastelitos, yucca fritters, avocado, tropical juices that celebrate this land, and our own version of the Bloody Mary or refreshing Mimosas.
Dominican brunch is not limited to a menu: it is a celebration in itself, a meeting point that mixes the classic with the Creole, the elegant with the tasty.
On sunny terraces, in gardens, patios, or modern restaurants, it has become a space for sharing laughter, ideas, and flavors. It reflects the joyful and welcoming spirit of Dominicans, where every bite tells a story and justifies a long after-dinner conversation, complete with a toast of a Caribbean version of the Bloody Mary .
Recipe: -1 1/2 oz Dominican white rum -ice -3 oz tomato juice -1/2 oz lemon juice -2 drops Creole hot sauce -1 pinch of salt and pepper -1 dash of Worcestershire sauce -1 stalk of celery or Cubanelle pepper for garnish. Mix everything, serve in a tall glass. It's spicy, refreshing, and full of character.
What to serve at a stylish Dominican brunch
Tickets
– Corn arepas with cheese
– Mini chicken and vegetable pastries
– Cassava fritters stuffed with cheese
Main dishes
– Mangú with the three hits (salami, fried cheese and egg)
– Avocado toast with tomato and cilantro
– Tropical omelet with ripe plantain and white cheese
Accompaniments
– Tropical fruit salad (pineapple, mango, papaya, passion fruit)
– Homemade rolls with guava butter
Drinks
– Natural orange juice
– Mimosas with passion fruit
– Dominican coffee
– Caribbean Bloody Mary
Desserts
-Dulce de leche cortada -majarete -arepa dulce -dominican sponge cake with its pineapple or guava filling.
-Bride's Fingers -pieces of pineapple, mango or papaya sautéed with brown sugar and a touch of rum (optional) -coconut or vanilla ice cream.
Ingredients for a Dominican Tropical Mimosa: -2 oz of chilled passion fruit juice -2 oz of fresh orange juice -3 oz of chilled dry sparkling wine (such as cava, prosecco, or champagne) -1 orange slice for garnish -ice. (You can substitute mango or pineapple for the passion fruit juice if you want to vary the flavor profile. You can also add a few drops of lemon for more acidity.)
Preparation: In a flute glass or tall glass, first pour the passion fruit and orange juices—then slowly add the sparkling wine to preserve the bubbles. Garnish with a slice of fruit on the rim or an edible tropical flower and enjoy.
For the little ones: Tropical Mimosa for kids (alcohol-free) : 2 oz of ice-cold passion fruit juice – 2 oz of fresh orange juice – 1 oz of sparkling water or sugar-free soda (optional, for the bubbles) – 1 slice of orange or mango for garnish – ice. (You can substitute the passion fruit juice with pineapple, strawberry, or according to the children's taste).
Preparation: In a pretty glass or a children's cup, mix the passion fruit juice and orange juice. If you want bubbles, gently add the sparkling water. Garnish with a slice of fruit on the rim of the glass. Serve chilled and accompany with a fun straw or a paper umbrella.
Ambiance and decoration
Style matters a lot: Ideal spots include terraces, gardens, patios, or well-lit indoor spaces. Use linen tablecloths in neutral tones, and if you're feeling bold, combine them with tropical colors. Cloth napkins with handmade napkin rings will add a chic touch.
Place plenty of fresh flowers such as hibiscus, cayenne peppers, bougainvillea, or sunflowers. Use wooden elements, handcrafted ceramics, or wicker, and play soft music; start with boleros, ballads, bossa nova, and when dessert arrives, switch to classic meringue, romantic salsas, and soft rock.
Make the lighting as natural as possible and you can use aroma diffusers, preferably steam diffusers, with very mild fragrances of coconut, vanilla, lavender or citrus.
The next time you sit down for brunch, remember that you're participating in a global tradition with a uniquely Dominican flavor. Because in the Dominican Republic, even brunch has its own style.
Dominican brunch doesn't need permission to exist or reinvent itself: local creativity and inventiveness are infused with flavor and served with pride. It's not a copy or a whim; it has its own identity.
It's the Creole response to a global custom, and if anyone doubts that mangú, fried cheese, or Cubanella peppers can coexist with bubbles and fine china, let them sign up or organize one, preferably on a Sunday.
