- EATTV Mar 1, 2011 07:27 AM
I had another lunch affirming experience in JP yesterday. This is old news for many CHs but be gentle. I was the last guy to get a microwave and my VCR has been flashing "12:00" for decades. While I was forlorn to note the empty Hi-Lo soon to be Cheque de Pago Toda I was very happy to happen on Alex's Chimis.
"Proximo". The line forms to the left for a steam table of Dominican staples done really well and loaded into styrofoam lunch packages. Fried Chicken and pork, rotisserie chicken, pernil, orejita frito, chicharon, yuca w/mojo, maduros & tostones and cho-fan (Caribbean fried rice) with plenty of fresh lime chunks to shower the lot. A wicked guilty pleasure, very filling and a great deal. Way more than I can eat for $8.
There is no menu. I also ordered a chimi de pierna which was made to order and gave me a chance to use my very bad Spanish and amuse the latin lunchtime crowd. (1pmish). A Chimi is a toasted sub with, in this case, slow roasted pork, shredded lettuce, pickles, onions, tomatoes, secret mayo based sauce. The classic chimi super has a hamburger thing going on. Sort've a cubano meets gyro. Alex's has tropical shakes and soda's which lend a sweet counter note to the salty, rich and fatty goodness of the Dominican fare. I ate mine in the car with the AM Radio tuned down low on the band and turned up loud. Even so if you listen carefully you can hear my arteries harden.
358 Centre St, Boston, MA 02130
For an even better experience, grab a Chimi and take it to the Brendan Behan for any one (or more...) of their extensive craft beers.
I love Alex's, but all I ever get is that awesome roast chicken with a massive side of plantains. I'll have to actually get a chimi next time.
Could just be because I haven't had lunch, but man, a chimi super and a side of tostones sounds awesome right about now...
Love that you shared the chimi Love!
Last time I was there, I tried taking pictures inside and the proprietress was deeply uncomfortable with that. Whatevs. I like the rotisserie chicken the best, tho I never understand why it takes so long to make the actual chimi, but I've served them to friends (both drunk AND sober) and never had a complaint yet.
Excellent down and dirty post.