Santo Domingo.- Miches is not discovered; it is savored, lived, and preserved. Under this premise, the first gastronomic festival of Miches, “Sabores de Miches” (Flavors of Miches), was developed. This initiative was organized by Yankel Coplín Mauricio, Claritza Amparo, and Ualnovis Nova, natives of Miches, and supported by the Special Fund for Agricultural Development (FEDA) and the Municipal Mayor’s Office of Miches, conceived to highlight the municipality’s gastronomic wealth and project it as an expression of identity, community pride, and an opportunity for development.
For four days, Juan Pablo Duarte Park in Miches became a meeting space where producers, fishermen, cooks, entrepreneurs, artisans, authorities, and visitors shared the flavors that distinguish Miches and the stories that accompany them. Through culinary demonstrations, specialized workshops, contests, and experiences open to the public, the festival promoted the exchange of knowledge and the recognition of gastronomic heritage as an essential part of the territory’s identity.
The programming included the cooking show of the typical sweet “Morocco de Miches,” led by chef Yanna Peralta; the workshop “Quality and authenticity of gastronomy in building the identity of a tourist destination,” taught by guest chef Olivier Bur; the traditional Great Michero Cauldron for more than a thousand people, prepared by chef Solangel Velázquez, and the “Grandma’s Recipe – With Coconut” contest, dedicated to rescuing and recognizing the preparations that are part of the culinary memory of Michero families.
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“The Sabores de Miches Festival was born with the purpose of recognizing that gastronomy is an expression of our identity and an opportunity to boost local development. Bringing so many allies together in the same space allowed for the visibility of local talent and strengthened pride in a culinary heritage that deserves to be preserved and shared with new generations,” expressed Yankel Coplín Mauricio of the Organizing Committee.
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The promotion of this initiative also had the support of Fundación Tropicalia, which participated as a strategic partner and sponsor of the festival in line with more than 15 years of work oriented towards sustainable development, community strengthening, and the preservation of the municipality’s cultural heritage.
“Gastronomy is one of the most authentic manifestations of identity, and behind every dish there is a story that strengthens the identity of Miches and generates opportunities for development. When we support initiatives like Sabores de Miches, we are also supporting the people who preserve that legacy and creating opportunities for economic development and the protection of cultural heritage to advance hand in hand,” stated Katherine Durán, director of Fundación Tropicalia.
Projecting local flavor to the world
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Among the activities developed during the festival, the Cooking Show led by Hervé Fucho, General Manager of Four Seasons Resort Dominican Republic at Tropicalia, stood out. His participation reflected Tropicalia’s vision: a natural dialogue where the community legacy cultivated by Fundación Tropicalia serves as a foundation for Four Seasons Tropicalia to integrate local culture, gastronomy, and regional talent as the heart of its hospitality proposal.
During the culinary demonstration, Fucho prepared a farfalla risotto with ceviche made from fresh local catch, illustrating how contemporary luxury draws from its origins, transforming Miches’ products into the common thread of a gastronomic experience that directly honors and strengthens the relationship with the territory’s producing communities.
“The authenticity of a destination is found in its people, its culture, and its traditions. Our commitment is for Four Seasons Tropicalia to grow in harmony with that local identity, creating experiences that connect visitors with the essence of Miches and contribute to highlighting the talent and richness that make this place unique,” stated Hervé Fucho.”
As part of the activities at the Fundación Tropicalia booth to highlight the value of gastronomy as an expression of identity, chef Olivier Bur offered the workshop “Quality and authenticity of gastronomy in building the identity of a tourist destination,” in which he addressed the relationship between cuisine, culture, and development. In addition, he presented a contemporary look at mamajuana as a symbol of Dominican tradition, demonstrating that culinary innovation can coexist with inherited recipes and knowledge, contributing to preserving and projecting gastronomic heritage to new generations.
The Sabores de Miches Festival confirmed that the municipality is discovered precisely through its flavors. By bringing together producers, entrepreneurs, chefs, institutions, and strategic partners around a shared vision, the initiative demonstrated that preserving local gastronomy also means protecting collective memory, strengthening cultural identity, and opening new opportunities for the sustainable development of the community.
