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What to do to transform the global brand into a sweet gastronomy destination in the Dominican Republic?
The Dominican Republic has several Guinness records:
- The longest team read aloud marathon.
- The largest number of couples dancing bachata simultaneously.
- The first permanent European settlement in the New World
- The largest mojito in the world, a 3,519 liter drink. It included 700 liters of rum, 300 liters of lemon juice and 227 kilograms of sugar, made by 4-Jack's Bar and Bistro in Punta Cana (2016)
- David Santamaría Maggiolo as the announcer with the longest speaking time in a radio booth, (1985): 500 hours and 20 minutes.
- The largest merengue dance in the world, achieved on November 3, 2019 in Plaza España, Santo Domingo, Dominican Republic, with 422 couples, they danced the song “El Merengón” for more than 5 minutes.
- The first university in the New World, a title awarded to the Autonomous University of Santo Domingo.
- And now…. the biggest majarete in the world…
It is the only one with a gastronomic profile that the country has, it was prepared on November 2, 2024 within the framework of the Santiago Rodríguez Agricultural Fair, prepared by chef Solangel Velázquez and 19 guest chefs, in a process that lasted approximately eight hours and cooking time, six hours.
The event sought to promote local development, attract tourists and highlight the country's culinary tradition, exhibiting one of the most emblematic Dominican desserts.
Video screenshot from Andariego.
It weighed 858.95 pounds (the provincial information speaks of kilos but it must be a confusion of measurements) and is considered the first gastronomic record in the Dominican Republic. The idea of doing it originated five years ago and we had to give it shape, convince those who could help make it a reality until it could be done.
What significance does it have for the country, especially for a fundamental aspect of tourism, such as the eating experience? This record constitutes a powerful reason to promote the country's sweet gastronomy, turning this dish based on evaporated milk and corn into a taste attraction destination, capable of attracting tourists from all over the world to the Dominican Republic.
To make this dish, 600 pounds of corn, dozens of liters of evaporated milk, a smaller proportion of condensed milk, a balancing proportion of salt, butter and cinnamon, among other inputs, were used.
For the preparation, the team of chefs took eight hours, in addition to the previous time to organize everything, including a cold chain to transport the ingredients to the central park of Cotuí, from the cold room in which they were stored. (1)
An in-depth reading of this record should move the creative mentalities of the tourism market to introduce this expression among the country's attractions: one of the few in the world (which includes Cuba and Puerto Rico) that do the trick.
Majarete, which is a Caribbean dish that also has expression in Cuba and Puerto Rico, was prepared during the FESTUR Sánchez Ramírez 2024, highlighting the cultural and gastronomic richness of the province.
The FESTUR Sánchez Ramírez 2024 was organized by the Sánchez Ramírez Ecotourism Council, with the support of the Special Fund for Agricultural Development (FEDA) and SMA Group, the Ministry of Tourism and Nestlé with its Carnation and La Lechera evaporated milk brands.
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These data are provided by the excellent report by Andariego, a well-known Dominican tourism influencer, who tours the country highlighting and discovering domestic tourism experiences.