My Dominican Food: German Perez – Musician and Visual Artist

My Dominican food: German Perez - Musician and visual artist

For the second in our series of mini-interviews with Dominicans from the artistic and cultural world, we travelled virtually to the second-largest Dominican city in the world, New York City, home to an estimated one million Dominicans.

We are proud to publish this interview with one of them, a wonderful visual artist and musician, German Pérez, who brings us a personal perspective on his country’s culinary tradition.

Q – What is your favourite Dominican dish (to eat)?

GP – Yuca or tubers with queso frito, because this food brings me closer to the Taínos. I love morir soñando for being such a succulent and balanced drink (the acid and base neutralise when combined) and for having such a poetic name. I also love habichuelas con dulce with a passion, because they are so exotic and delicious.

Q – What is your favourite dish (to cook)?

GP – Fish in coconut sauce.

Q – Do you have any tip or secret to share?

GP – The coconut must be fresh, not tinned.

Q – Is there any childhood memory associated with food, and has it influenced your work in any way?

GP – As a child, I never liked moro, and in one of my paintings on domestic violence the husband attacked his wife because he didn’t like moro.

Q – How do you manage to keep the traditions living away from the DR? Is it easy to find all the ingredients you need?

GP – Living in New York, a city with a large Dominican community, means I can find most products here.

Q – Do your wife and children like Dominican food or do they prefer Mexican or American food?

GP – My family has spent a lot of time in both places, which has given their palate such diversity – they enjoy tostones and tacos with the same enthusiasm. American food hasn’t had that much of an impact on them; they prefer food from other cultures like pizza or sushi.

Q – Do you consider traditional food as a way of maintaining a cultural link with your country of birth?

GP – Yes, that’s why a way of promoting our food is to give our guests the option of choosing between Mexican and Dominican food. Some of them, including Mexicans, now have recurring dreams of eating queso frito and tubers.

Aunt Ilana

German Perez is a Dominican-born visual artist who has lived in New York City since the 1980s. Before moving to the United States he was a leading figure in the national art scene, representing the Dominican Republic at several international biennials.

Described by Mikhail Baryshnikov as “the Caribbean Chagall”, German has held 28 individual exhibitions in places that include Brazil, Panama, New York, Los Angeles and Brussels. His work has been selected for public collections like AT&T as well as private collections, including Mikhail Baryshnikov’s, and he has illustrated books by authors like Julia álvarez.

German’s paintings reflect his country’s search for an identity and have led him to research and study the roots that make up part of his cultural heritage, especially the black African influence and his island’s native Taino roots, which has had a permanent influence on his artistic work.

His love for music inspired his current project – Vuelta a Africa, a selection of recordings with which he seeks to celebrate the African heritage of the peoples of the Caribbean, especially the Dominican Republic.

German Perez lives in New York City with his wife, Mexican-born journalist Maria Hinojosa, and their son Raul and daughter Yurema.

More recently, German has been named the official artist of the 2012 Latin GRAMMY Awards®.

Follow German on Facebook Facebook and YouTube.


Photo provided by German Perez.


  1. Charlie Sommers

    Thanks for this interview Aunt Clara. I have been eating yucca root for a couple of years now because it is a much more diabetic friendly starch than potatoes. On any plate that mashed potatoes would be good mashed yucca is just as much at home. Fried yucca along with sausage and eggs makes as good a breakfast as the traditional home fries would. Yucca with queso frito I have not tried but it is on my “to try” list now. I have a Filipino pal whose wife even makes a dessert using yucca.

    We are lucky in many American cities in that the influx of immigrants has made food ingredients from many diverse cultures available. I don’t have a xenophobic bone in my body and welcome all who want to live here. My only request of them is to maintain their cultures as much as possible, especially their delicious foods.

    • You are lucky, Charlie. Even if I am in a pretty multicultural place, I would love to have more food of other countries available. Some Indian, Somali, Thai and Greek would be highly welcome. Alas, I have to wait till I travel to enjoy them.

      • Charlie Sommers

        Everyone thinks about country music when they hear the name “Nashville” but we are much more. We have a world class symphony orchestra that performs in a world class building that was erected from donations and placed no burden on taxpayers. Our Blair School of music (part of Vanderbilt University) has many fantastic musicians including the Blair String Quartet.

        Many people from diverse cultures have been drawn to Nashville because of the amenities and opportunities. Thank God they have brought their culture of food with them. I love living here!

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