Sunday, June 3

plepla time: mario dávalos and todo lo que quiero es olvidar

"Parlo in spagnolo a Dio, in italiano alle donne, in francese agli uomini, e in tedesco al mio cavallo."  
Carlo V d’Asburgo

Should this interview be in English? After all, this blog was conceived as an outlet to be read by a global audience, not limiting myself to a solely Dominican or Spanish-speaking reader. As you might gather from reading my previous plepla time interviews, most of them are translated from Spanish, since they are held with local creators. But I find myself weighing a dichotomic issue today: Should my interview with Mario Dávalos, author of the recently published Todo lo que quiero es olvidar, be translated or kept in its original language? Can I justify my unwillingness to rehash it by saying that, since the book is written in Spanish, it was meant to be consumed by Hispanics and this interview will be of no use to monoglots of the Anglo kind? 

Not really. After re-reading the interview in its factory settings, I realize that what prevents me from translating is respect. Respect for my mother tongue, and Mario's mother tongue, a language that does not enjoy the straightforwardness of English yet possesses a particular rhythmic liveliness that, at least in writing, evokes poetic prose --it's a whole 'nother story when Dominicans take that beautiful text behind the bleachers and orally bang the Cervantes out of it. 

Which is why I've decided to leave this interview in Spanish, a first ever in this blog's brief history. Here's the bit of plepla I talked with Mario, a studio arts-and-literature major turned gallery owner turned ad man turned author, about his new imprint Capital Books, the themes in this short-story collection and, of course, Spanish.



PLEPLA TIME... I MEAN, LA HORA DE LA PLEPLA CON MARIO DÁVALOS ACERCA DE TODO LO QUE QUIERO ES OLVIDAR

Una pensaría que el complejo de Electra es prevalente en los hombres, pero este libro es casi un homenaje a la figura del padre. ¿Lo concebiste así?
No está concebido como una oda al padre, pero sí aborda al padre desde dos puntos de vista: el mío y los recuerdos contados por mi abuelo. Es un homenaje a la memoria por sobre todas las cosas. A la memoria como creadora de nuevas experiencias y como almacén de vida.

"Aida recuerda que Milán le había confesado que era tan fácil decir 'I love you', pero decir 'te amo' era como parir un dinosaurio" (pág 41). ¿Por qué se nos hace tan difícil a los hispanoparlantes pronunciar esas dos palabras?
El inglés es sobre todas las cosas un idioma práctico. Es un idioma, a mi entender, construido sobre objetivos específicos, removiendo así mucho de la profundidad del español. Por eso a veces el español pudiera sonar más cursi que el inglés pero a la vez mucho más rico y profundo. 

Las piezas están salpimentadas con descripciones ricas. Una de mis favoritas es "El olor a tierra húmeda se mezclaba con el de los huevos pasados por agua y el humo de las yucas ya servidas en la mesa", sobre el pueblo de Moca (página 14). ¿Cuál es la tuya?
"Moca olía a alcanfor y galletas. Era en ese tiempo un pueblo bravo y noble, con un tren náufrago y noches frescas, donde soplaba el aroma a un futuro próspero y panes recién horneados". Es exactamente como recuerdo a Moca. Y creo además que cualquier mocano verá la esencia de su pueblo en esta oración. 

¿Por qué decidiste hacer un homenaje a Cortázar con el cuento "B.A." y su personaje Alfredo, un obsesivo compulsivo que armado con una borra acaba con su entorno?
Cortázar, para mí, es el padre de la narrativa moderna latinoamericana. Uno lee tanto a Cortazar, uno leyó tanto a Cortazar, que uno termina escribiéndole, casi diciéndole "Julio", como si fuera un pana… no tengo otra explicación. 

Pienso que una de las colecciones de cuentos mejor logradas en la historia jamás y por siempre es A Tranquil Star, de Primo Levi. Me malacostumbró a tener la prerrogativa de que todo cuento debe existir en un universo autocontenido y comprensible para el lector. En tu libro muchas piezas van acorde a esta línea de pensamiento, pero muchas --sobre todo las piezas de Milán y Aida-- se basan en la idea del coro interno, dejando al lector con pocas herramientas para comprender lo que sucede y, en mi caso, haciéndole perder interés en estos dos personajes. ¿Qué dices sobre esto? 
Creo que uno tiene que ver la narrativa con otro ADN, otra naturaleza. El lenguaje cambia, se transforma, y con ello lo que hacemos con él. Aquí hay un tema que marca la colección: la memoria. Son todas narrativas escritas desde la memoria, ya sean las mías propias, las de mi abuelo o las de personas que me contaron cosas. En todos los cuentas hay algo de nostalgia al mirar atrás. No creo que los cuentos necesiten ser autocontenidos... pero al final, ¿qué se yo?

Nueva York y Haití hacen apariciones orgánicas a lo largo del libro. ¿Crees que en realidad son dos provincias dominicanas?
Sin duda. La dominicanidad está vista desde varios puntos de vista: Desde NYC y la transculturización que se sufre en esa ciudad; desde Moca, una dominicanidad antigua, perdida, no vivida por el autor; desde el país actual y luego desde Cuba, en el último cuento. Este último cuento es de suma importancia para la serie, pues enfrenta mi propia identidad con esa de mi pasado, de mis ancestros, y ahí volvemos a la memoria. 

Con la finita cantidad de personas ligadas al arte en RD, ustedes los creativos tienden a ser Renaissance men. Tú has estado ligado a las artes plásticas, tanto produciendo como comercializándolas, a la publicidad y a la literatura. ¿Lo hubieses preferido de otra manera?
La publicidad para mí fue un accidente. Yo estudié artes plásticas y literatura. Creo que "los creativos" tienen que tener outlets creativos fuera de su profesión, sino terminan queriendo usar la publicidad como canal para su propia voz, desnaturalizando tanto la publicidad como la voz interna. ¿Lo hubiese preferido de otra manera? Paso mucho tiempo intentado responder esa pregunta, pero no lo he logrado. 

Hablando de haberlo preferido de otra manera, la pieza de cierre cuestiona el valor de la educación cuando por circunstancias económicamente limitantes no se puede alcanzar con el cuerpo lo que la mente sueña. ¿Crees que la ignorancia verdaderamente es una bendición y que una RD ignorantemente feliz es un mejor país que muchos otros?
No, no creo eso. Personalmente, creo que el ser humano no busca la felicidad, ni busca a Dios, ni busca amor… yo creo que el ser humano busca la verdad. La ignorancia limita esta búsqueda de dos maneras: incapacitando a hacer las preguntas correctas e incapacitando a entender cuando llegan las respuestas. 

Los smartphones me han quitado la teoría de pensar que se olvida a un ex cuando se logra olvidar su número telefónico, la situación que condena al personaje de una de las piezas que hace uso del leitmotiv del olvido. Pero la tecnología nos provee nuevos instrumentos de desasosiego romántico: ¿Has visto el vídeo de la pareja en crisis a causa del doble check de WhatsApp? Tú mismo has empleado un chat entre dos antiguos amantes en una de las piezas. ¿Cómo crees que vaya a seguir cambiando el panorama de la narrativa de la comunicación no presencial con esta evolución tecnológica?
Creo que el mejor argumento sobre este tema lo ofrece Umberto Eco cuando dice que el lenguaje (y aquí estoy parafraseando) es algo vivo que cambia todo el tiempo. Como la identidad, hoy es una cosa y mañana es otra. El lenguaje es más allá de una herramienta de comunicación, una plataforma para poder formar ideas; sin lenguaje no pensaríamos nada más allá de necesidades básicas. Un chat, un text, un e-mail son sin duda manifestaciones nuevas del lenguaje, tanto en formato como en utilidad, y son, o por lo menos deben ser, parte de la literatura. 

En cuanto a la estructura y el ritmo, ¿cómo se decide el orden de un puñado de historias sin aparente relación entre unas y otras? 
Te repito que sí hay una relación entre las historias, quizá no tan evidentes para el lector, pero hay dos puntos en común en todas las historias.. o casi todas: la memoria y la dominicanidad. Por otro lado, a la hora de editar, fue difícil ordenarlas, pero las historias van entrando y saliendo de varios mundos: el mundo de Don León, el mundo de Milán y Aida, el mundo de los criminales. Son pequeñas ventanas que se abren y se cierran. 

La descripción de la colección, como un compendio de historias prestadas de la memoria de un abuelo, le hace poco servicio al libro en materia de mercadeo. ¿Por qué vender una obra tan contemporánea como una oda al pasado, incluyendo el diseño de portada, con un objeto perteneciente a la musa?
El mercadeo nunca fue un tema aquí, irónicamente. Aquí [en RD] no se venden libros, así que eso nunca fue un objetivo. Este es un libro hecho sin tomar en cuenta al lector (perdón). Es un libro casi profiláctico. La hipótesis es: recordar por escrito hace las memorias públicas y por ende menos dolorosas. ¿Hace sentido? No lo sé… 

¿Por qué decidiste formar Capital Books? ¿Cómo entraron a colaborar Orange y Scotiabank en el proyecto? ¿Cuáles son tus planes con esta firma?
Capital DBG no es una agencia a la que le interesen los premios ni los festivales de publicidad, así que en el diseño de la identidad corporativa de nuestra empresa vimos una oportunidad para atender la necesidad creativa de nuestros empleados, manteniendo el foco en resultados para nuestros clientes. Capital Books es el primer esfuerzo, y pronto Capital Films. Orange y Scotiabank cuentan con una plataforma de apoyo para la cultura dominicana, y con Capital Books nos dieron un apoyo importantísimo para el nacimiento del proyecto. Literatura es comunicación, cultura y creatividad y es en ese espacio donde Orange y Scotiabank encuentran un espacio para darnos apoyo. 

Capital Books publicará varios libros al año bajo dos ejes: literatura dominicana joven (o de autores residentes en RD) y en el otro cultura popular dominicana.  El proceso de selección de autores será "por curadoría", o sea, no por concurso. Traeremos editores o "jurados" invitados por proyectos. 

Capital Books y Capital Films son parte esencial de la identidad de Capital DBG y su relación con la dominicanidad, sobre todo con al ciudad de Santo Domingo. 

So, there you have it. I bought my copy of Todo lo que quiero es olvidar at Librería Cuesta, for RD$400, and I can happily say that you should, too. As I mentioned to Mario, the collection has three-page fragments that reveal more about the Dominican psyche than any 300-page anthropological study. Or you can also download the book, along with Camilo Venegas' ¿Por qué decimos adiós cuando pasan los trenes?, Capital Books' second tome, here.  

Tuesday, May 22

gastrorab: chocoa

I've always known I was destined for grand things. You know, like being the host of a Discovery Travel + Living show, a starchitect or Mark Zuckerberg's second wife. These things would, in turn, lead me to enjoy certain perks in life: Traveling first class everywhere --with cotton slippers--, being buddies with Tyler Brûlé and getting elite treatment at pastry shops.

Well, Priscilla Chan, eat your heart out: I just got VIP treatment at what is probably the best pastry shop in the DR. Chocoa's the name; being treated like a rock star is the game.



Chocoa, helmed by Argentinean chef Ariel Peñalva, opened about a month ago in what must now be Santo Domingo's densest restaurant strip: that jam-packed bit on la Max Henríquez Ureña that ranges from Barba Roja to Cava Alta. 

Went there out of curiosity and a starved stomach on a Friday after work, and left with a list of 10 Things That Don't Happen in Real Life, but do Happen at Chocoa. So, erm... here it is:

10 THINGS THAT DON'T HAPPEN IN REAL LIFE, BUT DO HAPPEN AT CHOCOA

1. You are greeted by the courteous manager, who asks you how you found out about the place, tells you about their gastronomic philosophy --desserts with just the right amount of sugar-- and then recommends the exact drink you were subconsciously thinking about but didn't know you wanted.

2. That white chocolate cappuccino is the first sign of what's to come: You can actually taste the white chocolate, not the sugar. 



3. The soft, fresh pita bread on that Moroccan sandwich you just ordered? Made in-house. And what exactly is inside Moroccan sandwich?  Official answer: Chicken, steamed tomatoes, onions, lettuce and red curry mayonnaise. Unofficial answer: Spice melange from Dune. And when you say "no cilantro," they take it seriously: The waiter actually makes sure you get no cilantro up in that bi...


4. As one might infer from the name, Chocoa's forte is all things cacao. What is that, a no-flour sacher with a bit of passion fruit inside? OF COURSE IT IS. And can you actually taste the ingredients? OF COURSE YOU CAN. [By now you're probably thinking "Never going back to La Cuchara de Madera and it saccharine traps."]

5. At this point you already trust your incredibly kind and knowledgeable waiter with things, so you ask him to surprise you with the next dessert. He called it "a flavor explosion." The menu said it was some sort of white chocolate cheesecake with a layer of passion fruit jam. You and your friend prefer his version. Is it a flavor explosion? You swear on Nigella Lawson's décolletage it is.  


6. And here is where the VIP Platinum treatment begins: You get offered a sample tray with mousse, a macaron and some other crazy concoction, and what are words anymore, all you know is everything is wonderful and nothing hurts.


7. That macaron was officially the best macaron in Dominican territory: properly mushy, appropriately flavored and beautifully presented. 

8. Your bill, comprised of two drinks, a sandwich and two amazing desserts, only goes up to RD$800 (about US$20). You recommend the place to your aunt, and her lunch bill for five only goes up to RD$2,500, alcoholic drinks and desserts included. Your aunt is very picky. Nevertheless, your aunt is very pleased with Chocoa.

9. The manager is back right before you leave, and what is that in her hands? Why, two bags of Argentinean-style facturas, as a gift! For those of you familiar with Buenos Aires culture, you might recall having eaten semi-sweet pastries for breakfast, by the baker's dozen. The Chocoa team is making facturas happen in the DR. You cannot be more pleased. Those facturas couldn't be tastier and aldente-ier.


10. You go back with another friend, about a week or so later, and order a dark chocolate mousse and a piece of Nicolás Ripoll's lip covered in banana and olive-oil cake. Real shocker, though? Both the manager and your former waiter remember you. You mentally turn into a F*ck Yeah/Like a Boss meme.


And that's how you get a positive GastroRab review.

Excellent food, out-of-this-world service, a great willingness to please. My aunt wanted some chicken when she stopped by. They didn't have a chicken dish on the menu? Well, watch them whip it out of thin air just to make her happy. These guys should apply for a Japanese citizenship.

My only reservation with this spot, though, is the décor: It doesn't really project the warm, bespoke and enveloping personality brought forth by Ariel and his staff. Instead, it looks like an anodyne chain hotel, with glass pebbles and non-descript furniture. And the branding doesn't really do much for their image: Had I seen the logo elsewhere, out of context, I would have taken it for the graphic identity of a mid-priced children's breakfast drink, not a drool-worthy patisserie. But let's hope Chocoa becomes successful enough so that they can open a second shop and work on those two visual elements.

Now, let's finish this review with a bonus: Here's chef Ariel working on his chocolate. I was taking this picture from the outside, and as soon as he noticed, he asked me and my friend to come inside his food lab, for treats. Sigh.


And also? Their menu has a few tantalizing breakfast items, with the usual suspects (eggs à la every way, for example) and some future fusion classics (mangú Florentine, here's to you).

It's a good thing my gym has a branch nearby.

Chocoa
20 Max Henríquez Ureña, Naco
(809) 274-0202
@ChocoaRD
chocoard.com

Grade: On a scale of one to Nicolás Ripoll, Chocoa is Juan Manuel Arancibia.

Saturday, May 19

gastrorab: market

Have you seen Jennifer Lawrence at a red carpet event or at a late night talk show? The way she looks fantastically put together, like a Fellini femme fatale, and then opens her mouth and starts talking about how she generally acts like a rabid Chihuahua?

That's what Market is like.

Just look at this beautiful behemoth from the outside:


Doesn't it make you think "Boy, I'm bound to get some edamame risotto up in this thing"? But no. It took me a while to digest, but I eventually realized that Market was a far more casual affair than its hair and makeup would lead me to believe.

But I'm getting ahead of myself. Let's start with the thing most good memories begin with: alcohol. Before I could even take a look at the menu, I spotted the word "sangria" out of the corner of my eye and blinked twice at our waiter. Rule No. 57 of the Diario Libre bestseller How to Live your Sunday Like There's No Monday states "All drinks consumed after 12:01 in the afternoon should be spiked," and Market adheres by that rule. SWEET BABY LUCILLE, THAT WAS A GOOD RED SANGRIA. It was the liquid equivalent of a date-and-bacon bite. Except it was spiked.

But then I took an actual look at the menu and realized that my only options were flatbreads, hot dogs and sandwiches. "Did I not come here for some actual food?" I asked myself, surrounded by people in bermudas, flip flops and summer dresses.

And that's when I realized that the only problem with Market was in my head: My architectural-design-driven expectations were misinformed. I mistakenly took the restaurant's va-va-voom exterior and super-va-va-voom zipcode at face value, thinking it would offer some sort of gastronomical challenge. But once you find yourself inside, it becomes evident that you've been transported to a replica of a casual Portland, Maine spot [no, not Oregon; in Oregon this place would include bacon date bites], with its corresponding menu. It's akin to seeing someone who looks like Ben Bernanke, and becoming disappointed when he turns out to have the personality and interests of Sean Parker, not giving Mr. Bernanke the opportunity to be whoever he really is without judging him first.




So I put my bias behind me and proceeded to order the Ultimate Melt sandwich, described as ciabatta with grilled cheese, pastrami, pesto and tomato in it. My friends told me their BLT sandwiches (see where I'm going here, with the menu options?) were fine; mine was OK bordering on so-so. Nothing outstanding or memorable about the flavor combinations nor the texture of their "artisanal bread" (important note: quoting the press release, not questioning the term). The presentation was Martha Stewart-worthy, though. 


Since the waiters were not particularly stealthy in their intentions of getting us out of there before a riot broke out among the people who were waiting for their turns to enjoy a BLT sandwich (remember, it's a new restaurant in the Serrallés neighborhood),  they removed my tray two seconds after I finished my meal. What a mistake: The paper placemats double as a menus, and the move led me to see the dreaded words "S'mores brownie" and order the crap out of it, thus delaying my exit.


But alas, it was chewy, dry and tasted like one of those Betty Crocker brownies you sheepishly present to your high school boyfriend when you haven't learned to master the oven yet but you want to impress him.

Fortunately, the prices were quite good; the atmosphere was pleasant and even though the décor feels a tad gimicky, there seems to be a conscious rationale and loads of good will and taste behind it. 

And then we left. Judging by the line on a Sunday at 1:30 p.m., I can only assume people battled it out Mean Girls-style to get in.

Afterwards, I tried contacting the Market chef/interior designer but didn't hear back from them before writing this... so I made up short interviews with made-up people Janina Ian, chef, and Cady Herrera, interior designer.

INTERVIEW WITH MARKET'S CHEF
Rab: I didn't really like my S'mores brownie. What was it made of?
Janina Ian: Your mom's chest hair.

Rab: The whole execution of the casual Maine market concept is really pretty.
Cady Herrera: Thank you.
Rab: So, you agree? 
Cady Herrera: What?
Rab: You think your execution is really pretty.
Cady Herrera: Oh... I don't know.

But I did hear back from their PR team, which is why this post features some extra fancy professionally taken pictures.

Definitely returning for the sangria and the pretty décor. Definitely not returning on a Sunday for lunch. Might give the rest of their sandwiches a try. Might or might not try their desserts again. Will definitely hit the "Jennifer Lawrence" tag on Tumblr.

Grade: On a scale of one to Nicolás Ripoll, Market is a very attractive guy who is surprisingly chill and laid back... but you don't really like him because a) there really isn't a lot of substance and b) all the girls circumvent his crotch like vultures.

MARKET
(Do I really need to say where it is? It's quite hard to miss)
84 Gustavo Mejía Ricart, Serrallés
(809) 378-2222
Open from 12:00 to 00:00

images: three pretty images courtesy of maeno & co; two instagram images courtesy of my cell phone & my fantastic 3G provider

Wednesday, May 16

gastrorab: yao

Here's yet another restaurant review, by way of your new favorite blog tag in the history of ever, GastroRab.

Let's go to Yao for so-and-so's birthday, they said. It will be fun, they said. And it was fun --I can always trust a gang of gays to provide Landy Hernández-infused entertainment. But the place and the food? The former, for example, was a mash-up of poorly rationalized fetishized elements from several Asian cultures. So much thought and money spent on it, and I'm sure it will please many here in Santo Domingo, but in my book, restaurant décor has to either be authentic or self-aware. Man, I didn't even bother taking a picture of the set-up. I only liked this lamp.


And the latter? Ordered a passion fruit and cava cocktail, only to realize that the waitress suggested the drink so fervently because that must be their system for getting rid of fluids past their expiration date. Still shuddering when I remember the taste of that suspicious chinola. Pictures were not taken.

And if I thought the mash-up was out there in terms of décor, boy, was I in for a treat when my chicken platter (the one thing that looked safe from the hodgepodge of Chinese, Japanese, Thai and Korean-inspired dishes) came: WHAT IN THE NAME OF YU AOI WAS THAT THING? It tasted like a KFC combo on a rice bed. With chopsticks, for added fun. Pictures were not taken; indigestion was had the next day.

I want to go back to Yao as much as I want my internet service providers blocking my access this Sunday, for the Dominican presidential elections.

Yao
1566 Rómulo Betancourt
Bella Vista
facebook.com/YaoRD

Grade: On a scale of one to Nicolás Ripoll, Yao is a pervy middle-aged white man who hits on Japanese schoolgirls. And feeds them fried chicken.

Monday, May 14

gastrorab: tu quipe

I was busy on the food front last week: Checked out four new places, three of which will get some sort of flash GastroRab review --deal with that name. The fourth one? Let's just say it earned its own fleshed out post, and I'll be writing about it as soon as I'm done internalizing the deliciousness of its menu after two visits. But in the meantime...

GastroRab Review: Tu Quipe
You might not know this from watching SNL's The Manuel Ortiz Show, but the Dominican Republic has been somewhat influenced by Middle Eastern immigrants, especially when it comes to culinary matters. Exhibit A: The quipe (also known as "kibbeh" in Lebanon and its environs), a croquette made out of ground meat and sheer magic so engrained into the Dominican collective consciousness and digestive systems that many consider it a fully local dish.

It was only a matter of time until H-people grabbed hold of that crunchy staple and gave birth to a dedicated restaurant... and this video:


Out of unbridled curiosity, and just so I could utter "¿Va' seguí?" in bonafide Tu Quipe territory, I visited the spot and ordered some chicken-and-quipe nachos.


My friend ordered a vegetarian burger.


They were both delicious; the kitchen put its own creative spin, spice and culture-mashup-wise, on the traditional quipe. Prices were fair, the spot was cozy, the location is fantastic. Nevertheless, the place itself could use some décor orientation, since it wasn't intentionally kitsch and that Sunday-school-art-project palm tree hurt my eyes a bit. 


And who else could use some orientation? Both the owner, who had a burgeoning bitchface that day ("never open a shop if you hate smiling," the Chinese say), and the waiting staff, who were going through a mild case of the "Who, me?" syndrome.

Apart from that, yeah, I'd probably visit it again.

Tu Quipe
Plaza Andalucía II, second floor
(809) 540-7790

Grade: On a scale of one to Nicolás Ripoll, Tu Quipe is James Franco --would not kick him out of bed, but wouldn't pick him in the first place and would maybe question some of his antics.

Wednesday, May 9

rab does bogotá - day four

And so it was my last day in Bogotá --actually, my last few hours--, and what did I do? Went to my favorite South American supermarket in the history of ever, Carulla, and got some breakfast, as I silently wept from joy on the inside. Oh, and some beer.

On my way back I walked around my temporary neighborhood, La Alhambra, and found a gajillion treasurable details. Like the bike that was randomly left on a street corner, for the people of La Alhambra laugh at the thought of theft.


Or the intriguing texture overlap in some of the houses.


Or some orphaned furniture, which I seriously considered stealing.



And what did I do with the five bottles of awesomely designed artisan beer I got at Carulla? Shared it with my new friends at my awesomely homemade Korean lunch. 


Seriously, three South Koreans cooked for me. I'm not even kidding here. Please, world, troll me harder. I bet as soon as I get over Nicolás Ripoll's face, I'm going to bump into him at a random restaurant somewhere.

And after I had lunch and nifty French "copi" (that's coffee for South Koreans), it was time to head over to the airport. So, this marks the end of the Rab Does Bogotá series. Farewell, land of the eternal spring and layered clothes and boots! Farewell, land of calles and carreras! Que esté muy bien.