Dominican Chimi

Super great… I dont come as often, but when I do they never seem to fail which is why i recommend everyone to come out here.

A sandwich that hardly anyone knows about in this town has fast become one of my absolute favorite, the Dominican Chimichurri (not to be confused with the Argentinian sauce). Just like a drug addict who goes through withdrawal and craving attacks, I can’t fight my enslavement. Every couple of weeks, the Chimi beckons me with scrumptious temptation. It causes my brain to rewire itself and think none else but acquiring this lesser known comfort food.
Since Davila’s Chimichurri food truck is temporarily out of commission to revamp and reopen, I trekked out to South OBT to find another Chimi food truck. I live downtown and happily drive 20 – 25 minutes to either East Orlando or S OBT for the Chimi. It’s that worth it.
There is a cluster of about 4 – 5 Latin fare trucks in a parking lot so I decided to check it out in hopes of finding what I came for. It’s 8pm, we hop out of the car and join the herd of friends, families and night club goers for dinner service. There’s this sense of excitement as we all wait for the trucks to open up.
As we wait, I pace through the lot perusing each truck. Venezuelan Arepas, not interested. Colombian Pupusas, maybe next time. Then I come across a truck named Dominican Chimi. Hallelujah! Other trucks may have the Chimichurri on their menu, but they’re frauds unless it’s Dominican.
Right as the trucks opened for business, you can see the masses start to form lines. I was anxiously the 4^th person in line to order. The lady who works the window didn’t speak much English, but as long as you know what you want, motion for «here» or «to go» and pay the right amount, you’re golden. There are other menu items such as Mofongo, Trpleta, Carnitas and Kabobs. But disregard, it’s the Chimi you want. Trust me. I waited a bit over 5 minutes to receive my hot and fresh Chimi and it was WELL WORTH the wait.
Epic. All 5 senses are set into a tailspin. Shredded cabbage cooked on a flat top soaked with secret sauce, topped with roast pork, diced onion and tomato in between pressed Pan de Agua. All the ingredients work in harmonious synergy to deliver a crunchy, saucy, tangy, hearty, savory, hot and grilled experience. It’s a shame hardly no one knows about the Chimi, but I sort of like it that way. I feel like I’m part of a sandwich cult.