{"id":97132,"date":"2026-04-01T06:57:26","date_gmt":"2026-04-01T06:57:26","guid":{"rendered":"https:\/\/diariodigitalrd.com\/?p=693675"},"modified":"2026-04-01T06:57:26","modified_gmt":"2026-04-01T06:57:26","slug":"asopao-gigante-reune-a-miles-en-el-malecon-de-samana","status":"publish","type":"post","link":"https:\/\/sarmiento24h.com\/?p=97132","title":{"rendered":"Asopao gigante re\u00fane a miles en el Malec\u00f3n de Saman\u00e1"},"content":{"rendered":"
Solangel Vel\u00e1squez lidera cocina masiva para m\u00e1s de 5,000 personas<\/h2>\n
Saman\u00e1. \u2013 El Malec\u00f3n de Saman\u00e1 se llen\u00f3 de gente, aromas y curiosidad este viernes cuando un enorme caldero comenz\u00f3 a repartir uno de los platos m\u00e1s queridos de la cocina dominicana: asopao de mariscos con coco. La degustaci\u00f3n, preparada para m\u00e1s de 5,000 personas, fue el momento central del evento \u201cTurismo & Atracciones\u201d, una actividad que busca mostrar la riqueza cultural y gastron\u00f3mica de la provincia.<\/p>\n<\/figure>\n
Desde temprano, decenas de visitantes y residentes se acercaron al \u00e1rea frente al hotel Hacienda Saman\u00e1 Bay. El ambiente era de fiesta. Bajo el sol de la costa, el olor del coco mezclado con los mariscos se esparc\u00eda por el malec\u00f3n mientras el equipo de cocina afinaba los \u00faltimos detalles antes de servir el plato.<\/p>\n
Detr\u00e1s de la iniciativa estuvo la periodista y chef Solangel Vel\u00e1squez, conocida en el mundo gastron\u00f3mico dominicano por su experiencia en preparar comidas a gran escala. En esta ocasi\u00f3n volvi\u00f3 a ponerse al frente de los fogones para dirigir la elaboraci\u00f3n del gigantesco asopao, una tarea que implic\u00f3 log\u00edstica, coordinaci\u00f3n y muchas horas de preparaci\u00f3n.<\/p>\n
La degustaci\u00f3n comenz\u00f3 poco despu\u00e9s de la 1:30 de la tarde. En cuesti\u00f3n de minutos, las filas crecieron. Familias completas, turistas curiosos y vendedores de la zona se acercaban con platos en mano para probar la receta que combin\u00f3 arroz, mariscos frescos y leche de coco, dos ingredientes que forman parte de la identidad culinaria de Saman\u00e1.<\/p>\n<\/figure>\n
Vel\u00e1squez supervisaba cada etapa del proceso, desde el movimiento del caldero hasta la distribuci\u00f3n de las raciones. Su experiencia en este tipo de eventos no es casual. Durante m\u00e1s de veinte a\u00f1os ha impulsado proyectos gastron\u00f3micos que buscan destacar la cocina dominicana y llevarla a espacios p\u00fablicos.<\/p>\n
Uno de los hitos que marc\u00f3 su carrera fue la creaci\u00f3n del majarete m\u00e1s grande del mundo en Cotu\u00ed, una preparaci\u00f3n que super\u00f3 los 850 kilogramos y que le vali\u00f3 un R\u00e9cord Guinness. Desde entonces, su nombre se ha asociado con iniciativas culinarias de gran formato, muchas de ellas vinculadas a actividades culturales y tur\u00edsticas.<\/p>\n
Tambi\u00e9n ha liderado otras experiencias gastron\u00f3micas masivas, como la preparaci\u00f3n de un \u201cArroz Mar y Tierra\u201d para m\u00e1s de 2,000 personas. Su enfoque siempre ha sido el mismo: mantener el sabor criollo aunque el plato se cocine para miles.<\/p>\n
Durante la jornada en Saman\u00e1, la chef destac\u00f3 el valor simb\u00f3lico del evento. \u201cCocinar para mi pa\u00eds siempre es un orgullo, pero hacerlo aqu\u00ed, con ingredientes que representan tanto a esta provincia, tiene un significado especial\u201d, coment\u00f3 mientras el p\u00fablico segu\u00eda acerc\u00e1ndose a probar el asopao.<\/p>\n
La actividad forma parte de una estrategia m\u00e1s amplia impulsada por el Fondo Especial para el Desarrollo Agropecuario (FEDA) a trav\u00e9s de la campa\u00f1a \u201cConsume Lo Nuestro\u201d. La iniciativa tambi\u00e9n cont\u00f3 con el respaldo de la marca Arroz Dos Pinos Premium.<\/p>\n
La idea, explicaron los organizadores, no se limita a ofrecer comida gratuita. El objetivo es promover el consumo de productos nacionales, apoyar a los productores y mostrar c\u00f3mo la gastronom\u00eda puede convertirse en un atractivo tur\u00edstico.<\/p>\n
En una provincia conocida internacionalmente por sus playas y paisajes naturales, eventos como este buscan reforzar otro aspecto de su identidad: la cocina local. El coco, los mariscos y el arroz son parte esencial de la mesa samanesas, y platos como el asopao resumen esa tradici\u00f3n.<\/p>\n<\/figure>\n
La degustaci\u00f3n del asopao gigante fue apenas una de las actividades del programa \u201cTurismo & Atracciones\u201d, que durante varios d\u00edas ha llenado el malec\u00f3n de propuestas culturales. El calendario incluye charlas sobre sostenibilidad, presentaciones culinarias en vivo y conciertos nocturnos abiertos al p\u00fablico.<\/p>\n
El flujo de visitantes durante la jornada confirm\u00f3 el inter\u00e9s que despiertan este tipo de experiencias. Muchos se quedaron despu\u00e9s de probar el asopao, recorriendo los puestos cercanos o esperando las presentaciones musicales de la tarde.<\/p>\n
Al final, el gigantesco caldero qued\u00f3 vac\u00edo, se\u00f1al clara de que la propuesta cumpli\u00f3 su objetivo. M\u00e1s que un simple almuerzo colectivo, el evento termin\u00f3 siendo una celebraci\u00f3n de la cocina dominicana y de los productos que distinguen a Saman\u00e1.<\/p>\n
Con iniciativas como esta, la provincia apuesta a que su atractivo tur\u00edstico no se limite al paisaje. Tambi\u00e9n quiere que quien la visite recuerde el sabor de su cocina. Y en esta ocasi\u00f3n, ese recuerdo lleg\u00f3 servido en miles de platos de asopao humeante.<\/p>\n","protected":false},"excerpt":{"rendered":"
Solangel Vel\u00e1squez lidera cocina masiva para m\u00e1s...<\/p>\n","protected":false},"author":1,"featured_media":97133,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[59,62],"tags":[],"class_list":["post-97132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad","category-turismo"],"yoast_head":"\n
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