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    Dominicana On Line - El Portal de la República Dominicana

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    The New Dominican Cuisine

    Speaking of the new Dominican cuisine, I am referring to a unique form of expression where I can display my creativity and imagination, and fulfill my desire of seeing the cuisine of my country grow.

    It is built on respecting the original flavors and using light sauces, as well as on importing and mixing flavors from the various regions of the country that I have visited, rescuing the signature dishes and what is eaten in every corner of our land, starting with this wonderful culinary research journey.

    In my proposal for a new Dominican cuisine I show a special interest in food textures, by respecting and promoting them, in addition to the detailed and meticulous presentation of each dish.

    I use old Dominican recipes and reshape them in the hope that they will be widely accepted in the contemporary culinary world and translated into new creations, thereby creating my own cuisine.

    With this new cuisine, I seek to express our identity, history and influences, in order to reflect our culture. I want to use the excellent products that our land produces and which are representative of our climate, while combining the demands of good taste, and always giving priority to the promotion of a responsible and sustainable production, both at sea and on land, and appreciating our crops. My intention is to involve in this project all artisans, farmers, researchers and institutions so that, what distinguishes us from the gastronomic point of view as Dominicans, is not lost, as well as to bring our cuisine to every corner of the world.

    Inés Páez Nin (Chef Tita)

    I am a passionate cook and a food lover who also loves her country and dreams of the day when our cuisine will be recognized in every corner of the world and we are regarded as a par excellence culinary destination. For these reasons, I wish to share this struggle of mine, and others like me, to reach these goals.  

    Ever since my culinary experiences in our marvelous Dominican Republic began to generate the idea of applying a new perception of traditional Dominican food and I began to view our cuisine through different eyes, I was moved to explore our proud past and ultimately contribute a new taste to the existing flavor s of my Dominican Republic.

    Chef TitaI began rescuing some of our food traditions by visiting our lovely provinces in a lengthy gastronomic research trip in which I  discovered flavors, aromas, textures and ingredients that I had never before known. This thoroughly convinced me of the gastronomic potential of our country and made me want to promote our cuisine, regardless of cost. I felt the need to use timeworn Dominican recipes to recreate these traditional dishes and create new recipes that would be accepted around the modern world and ultimately translate into well-being and development for our country.

    Now, in 2003, we must redefine ourselves as Dominicans and as cooks and take responsibility for the future of our nutrition and food, which means to popularize Dominican cuisine and its gastronomic and cultural heritage.

    A new way of understanding Dominican cooking is as a promoter of social and cultural development. My mission is to awaken an interest in the importance of making our cuisine accessible to everyone as well as providing the necessary tools for the development and modernization of Dominican cooking, the responsible use of natural resources and research and the development and innovation of our gastronomy, so that:

    • We reflect: on our food, our identity, idiosyncrasies, history and culture of our country and people, our special authenticity, our natural wealth and what it is that sets us apart from other food cultures around the world.
    • Using: Natural, Dominican products paying special attention to our important small and large producers and fishermen and women as a way of defending and encouraging them and giving priority to the creation of new dishes.
    • Combining: Education so that people will work under international standards of hygiene, using the best available techniques while taking into account the daily demands of diners with good taste in addition to the well-being it provides for us all.
    • Reinventing: Developing new uses and applications for traditional products.
    • Committing to: Improving our techniques, ingredients, productive sectors and our social and cooking organizations as a way of strengthening our principles with the goal of disseminating our gastronomical culture on a large scale.

    Sabores Dominicanos Foundation - Perfil Gastronónico Cultural

    Fundación Sabores Dominicanos - Perfil Gastronónico Cultural The Fundación Sabores Dominicanos, foundation with a cultural gastronomic profile, is a non-profit organization which aims to identify, consolidate and promote our gastronomic identity, highlighting our culinary richness, in order to place the country´s cuisine in the international scene.

    The most popular local dishes of the Dominican cuisine

    ChenchenRecipes

    1. Beet Preserve
    2. Habichuelas con Dulce (Sweet Beans Cream)
    3. Asopao de Mariscos (A cross between soup and seafood paella)
    4. Sancocho (Meats and Root Vegetables Stew)
    5. Mangu (Mashed Plantains)
    6. Moro de Guandules (Rice and Pigeon Peas)
    7. Locrio de Arenque (Rice and Herring)
    8. Morir Soñando (Fresh squeezed orange juice and milk)
    9. Chivo Picante Guisado (Spicy goat Stew)
    10. Pastelon de Yuca (Cassava Torte)
    11. Yaniqueques (Fried Crispy Dough)
    12. Habichuelas rojas guisadas (Red beans stew)
    13. Chicharrones de pollo (Fried Chicken)
    14. Pasteles en hoja (Meat and root vegetables wraps)
    15. Ninos Envueltos (Rice cake in Cabbage leaf)
    16. Pescado Frito (Fried Fish)
    17. Pudin de Pan (Bread Pudding)
    18. Arroz con Leche (Rice Pudding)
    19. Bayahibe Soup

    For more information and details about these recipes, please visit:
    http://cocinadominicana.com/index.htm


    Beet preserveChenchen
    Ingredients

    • 2 pounds of cooked beets
    • 1 ½ cup of brown sugar
    • 1 cup of honey
    • 9 cloves
    • 6 cinnamon sticks
    • 2 tablespoons
    • 6 lemons

    Directions

    Drain and peel the beets. Pass them through the food processor, blender or sieve.

    Place them in a saucepan with the sugar, honey and the other ingredients. Cover them with water and boil them. Cook the mix by stirring it occasionally with a wooden spoon until the jam has thickened and when stirred it separates from the bottom of the pot.

    Remove from the heat and pack.


    Habichuelas con Dulce (Sweet Beans Cream)
    Ingredients

    • 1 lb of boiled red kidney beans
    • 1 can of sweetened coconut milk
    • 1 can of evaporated milk (Carnation)
    • 1 cup of milk
    • 1 cup of sugar
    • 8 cinnamon sticks
    • 8 cloves
    • ½ tsp of nutmeg
    • ½ cup of raisins
    • 1 lb sweet potatoes boiled and diced
    • Milk cookies (optional)

    Directions

    In an electric blender, mix the beans and add the three types of milk and continue to mix until blended (drain if you wish).  In a saucepan, bring the mix to a boil, add the sugar and the spices and let it cook over medium heat for approximately 15 minutes. Add the sweet potatoes and the raisins. Serve cold or hot, with milk cookies on top.


    Asopao de Mariscos (A cross between soup and seafood paella)
    Ingredients

    • 2 lb of seafood mix
    • 2 ½ cups of rice
    • ¾ gallon of water
    • 5 tbsp of oil
    • 4 tbsp of tomato paste
    • ¼ cup of diced bell peppers of different colors
    • 1 pinch of oregano
    • 1 tsp of crushed garlic
    • 1 pinch of black pepper
    • ¼ cup of celery, diced
    • 1 tbsp of parsley finely chopped
    • 1 tbsp of cilantro finely chopped
    • 1 tbsp of Tabasco sauce
    • Salt to taste

    Directions
    In a large saucepan stir fry garlic, bell peppers, herbs and black pepper. Add tomato paste and let it fry for a few seconds. Add the seafood and fry for a few seconds. Add half the water and bring to a boil. When the water starts to boil, add the rice. Bring the other half of the water to a boil in a separate saucepan, lowering the heat when it reaches the boiling point. Stir the rice regularly and add water from the other saucepan as necessary to maintain the same water level until the rice is soft. Serve hot with avocados or tostones (fried plantains).


    Sancocho (Meats and Root Vegetables Stew)
    Cut the meat in small pieces and rub them with lemon, set aside for a while before cooking.

    • 1 lb of goat meat
    • 1 lb of pork sausage
    • 1 lb of pork
    • 2 lbs of beef with bones
    • 1 whole chicken (2 lb)
    • 2 lbs of pork rib chops
    • 1 lb of smoked ham bones
    • 2 lemons
    • 1 tbsp of crushed garlic
    • 4 tbsp of oil
    • 2 large green peppers, diced
    •  ½ lb of cassava, cubed
    • ½ lb of Yam, cubed
    • 2 tbsp of celery
    • ½ lb of taro, cubed
    • ½ lb of potatoes, cubed
    • 3 green plantains, 2 of them cubed
    • 2 beef bouillon cubes (pork or chicken may be used as well)
    • 2 corns cut in pieces (optional)
    • ½ tsp of ground oregano
    • ½ tsp of cilantro
    • 2 tsp of vinegar
    • 2 tbsp hot sauce or sour orange juice

    Directions
    Place the beef in a bowl and add the herbs, the garlic, the vinegar, the spices and the salt. Mix evenly. In a large saucepan heat the oil, add the beef and stir. Cover and cook for one minute, then stir again. Add a few spoonfuls of water if the mixture sticks to the saucepan. Continue this process for 20 minutes.  Add the pork and let it fry for 15 minutes, adjusting the water level as necessary. Add the rest of the meats and the bouillon cubes to the mixture, and let it cook over low heat (stirring and adjusting the water level regularly) for another 10 minutes.
     Add ¼ gallon of water and bring to boiling point.  Add the yam and the taro and the two green plantains that had been cubed earlier. Let it boil for 10 minutes. Grate the remaining plantain and add to the mixture. Add all the remaining ingredients and adjust the water level as necessary. Stir regularly to prevent sticking. Let it boil until the ingredients are soft and the mixture thickens. Add salt to taste. Serve warm accompanied with white rice.


    Mangu (Mashed Plantains)
    Peel the plantains and cut in pieces before cooking.
    Ingredients

    • 4 green plantains
    • 4 tbsp of butter
    • 1 cup of cold water
    • Salt

    Directions
    Boil the plantains in water with 2 tsp of salt, until tender. Remove from heat and mash plantains, adding the butter and water until the mix is very soft.


    Moro de Guandules (Rice and Pigeon Peas)
    Ingredients

    • 4 cups of rice
    • 2 cups of boiled pigeon peas
    • 4 cups of water
    • 2 cups of coconut milk
    • 5 tbsp of oil
    • 4 tsp of tomato paste
    • ¼ cup of diced green bell peppers
    • 1 pinch of oregano
    • ½ tsp of crushed garlic
    • ¼ cup of chopped celery
    • 1 tsp of minced parsley
    • 1 tsp of minced cilantro
    • 1 cube of chicken bouillon
    • Salt

    Directions
    Heat a small amount of oil in a saucepan. Add the garlic, the herbs, the spices, the bouillon, tomato paste and the salt. Stir and add the pigeon peas. Let it fry for a little while. Add the rest of the water and the coconut milk and bring to a boil. Add the rest of the ingredients, including the rice (set aside the remaining half of the oil). Stir regularly to avoid sticking. When all the water has evaporated, cover with a lid and cook over low heat for 15 minutes. Then stir and add the rest of the oil and cover again. Wait another 5 minutes. Taste the rice, the inner part must be firm but cooked. If necessary, cover and let it cook for another 5 minutes over very low heat.


    Locrio de Arenque (Rice and Herring)
    Soak the herring in water for several hours before cooking.
    Ingredients

    • 4 cups of rice
    • 2 lb of smoked herring
    • 6 cups of water
    • 5 tbsp of oil
    • 4 tbsp of tomato paste
    • ½ cup of red bell peppers diced
    • ¼ cup of capers (optional)
    • 1 tsp of crushed garlic
    • ¼ cup of minced celery
    • 1 tsp of minced parsley (optional)
    • Salt

    Directions

    In the same water used to soak the herring, boil it until it is so soft that it starts to fall apart. Let it sit and cool down, remove herring from the water and remove the skin and the bones. Put aside the water used to boil the herring and add more fresh water, if necessary, to complete six cups.

    In a saucepan, heat a little bit of oil, add the garlic, the herbs, the tomato paste, capers and spices. Stir and add the herrings. Add the water you set aside earlier and adjust the salt to taste. Bring to a boil.

    When the water starts to boil, add the rice. Stir regularly to avoid sticking. When the water has evaporated, cover with a lid and cook over very low heat for 15 minutes. Uncover, stir, and add the oil and cover again. Cook for another 5 minutes. Taste the rice, it must be firm but cooked. If necessary, cover and let it cook for another 5 minutes over very low heat.


    Morir Sonando (Orange juice and milk)
    Prior preparation: Mix sugar and milk and refrigerate until cold.
    Ingredients

    • 2 cups of orange juice
    • ½ cup of sugar
    • 2 cups of water
    • 4 cups of evaporated milk
    • 2 cups of ice cubes

    Directions

    Mix the ice and the sweetened milk. Add the orange juice slowly, stirring constantly. Serve immediately. 


    Chivo Picante Guisado (Spicy goat Stew)
    Prior preparation: wash the meat with cold water and rub it with lemon. Cut in medium size pieces.
    Ingredients

    • 4 lb of goat meat
    • 2 lemons cut in halves
    • 3 green bell peppers
    • 2 tsp crushed garlic
    • ½ tsp ground oregano
    • 1 small red onion cut in quarters
    • 4 tomatoes cut in quarters
    • 2 tbsp tomato paste
    • 1 tbsp of oil
    • 2 jalapeno peppers finely chopped (or Tabasco sauce)
    • Salt

    Directions

    Season the meat with pepper, salt, garlic, onion, green peppers and oregano, set aside. In a saucepan, heat the oil and add the sugar. When the sugar is brown, add the meat and fry until golden brown.  Add a cup of water and cover. Cook over medium heat until the meat is tender. Adjust the water as necessary to avoid burning. When the meat is almost soft, add the rest of the ingredients. When all the ingredients are soft, reduce the liquid to obtain a light sauce.  


    Pastelon de Yuca (Cassava Torte)
    Butter a 3” deep baking pan and heat in oven at 200°C.

    • 2 lb of cassava
    • ½ cup of mozzarella cheese finely sliced
    • ½ cup of butter
    • ¼ lb of ground pork
    • 2 tbsp of oil
    • 1 basil bunch finely chopped
    • 1 tbsp of tomato paste
    • 1 small red onion diced
    • 1 green pepper diced
    • 1 pinch of ground pepper
    • 1 pinch of oregano
    • Salt

    Directions

    In a saucepan, heat a tbsp of oil. Add the ground meat and stir to cook evenly.  Add two tbsp of water, the pepper, the oregano, onion, green pepper, basil, a pinch of salt and the tomato paste. Let it cook over low heat adjusting the water when necessary. When the meat is cooked allow most of the water to evaporate and adjust salt to taste. Remove from heat and set aside.

    Peel the cassava and boil it in water adding a tsp of salt. When the cassava is soft, remove from heat. Drain the water immediately and mash the cassava adding the butter until the mix is very soft.  Spread a third of the mix in the baking pan. Cover with one third of the cheese and add half of the meat. Add another layer of the mix, then another third of the cheese and the rest of the meat. Cover with the rest of the mix and slices of cheese.  Put in the oven until the cheese is golden. Serve hot.


    Yaniqueques (Fried crispy dough)

    Ingredients

    • 2 cups of flour
    • 1 tsp of baking soda
    • 3 tbsp of cold water
    • Salt

    Directions

    Combine the baking soda with the water. Pour over the flour and mix well by hand to obtain dough that is elastic and shining. Extend the dough to make a thin layer, cut in circles. Perforate in the center with a fork and fry in hot oil until golden. Set on paper towels for a minute before serving. Serve warm.


    Habichuelas rojas guisadas (Red beans stew)
    Ingredients

    • 2 cups red beans cooked
    • 1 lb bones of pork chops (optional)
    • 2 cups water
    • 1 small red onion cut in quarters
    • 1 cube of chicken bouillon
    • 1 tsp parsley chopped
    • 1 tsp cilantro chopped
    • 2 tbsp tomato paste
    • 3 tbsp oil
    • ½ tsp crushed garlic
    • 1 pinch of oregano
    • Salt

    Directions

    Heat 3 tbsp of oil. Add the bones of pork chops and fry for a while. Add the oregano, onion, tomato paste, garlic and herbs. Mix and add two tablespoons of water. When most of the water has evaporated, add the chicken bouillon. Add the beans and three cups of water. Mix regularly to prevent burning on the bottom; adjust the water until it reaches a creamy consistency. Adjust the salt to taste. Serve with white rice, salad and meat.


    Chicharrones de pollo (Fried Chicken)
    Prior preparation: cut the chicken into thick strips. Leave the skin on the chicken strips.

    • 2 lb boneless chicken
    • ½ cup flour
    • 1 pinch oregano
    • 1 pinch ground black pepper
    • 2 cups of oil
    • Salt

    Directions
    Mix flour, black pepper, oregano and salt. Cover the chicken with the mix. Heat the oil in a deep frying pan and fry the chicken until golden.  Set on a paper towel so it absorbs the excess oil. Serve hot.


    Pasteles en hoja (meat and root vegetable wraps)
    Prior preparation: peel and finely grate the taro, plantain and yam. Cut the plantain leaves into squares of approximately 20 x 20cm. Wash and set aside.
    Ingredients

    • 1 green plantain
    • ½ lb of taro
    • ½ lb of yam
    • 1 tsp of seasoning powder
    • 3 plantain leaves
    • 1 tbsp of oil
    • ½ lb ground beef
    • 1 tbsp tomato paste
    • 1 tsp of salt
    • 1 small red onion diced
    • 1 green pepper diced
    • ½  cup ketchup
    • 1 tsp Tabasco sauce
    • Ground black pepper
    • Cooking string

    Directions

    Place the ground meat in a bowl, mix in the green pepper and the onion. Add a pinch of oregano, a pinch of ground black pepper and a tsp of salt.

    In a saucepan heat the oil. Add the meat and mix until cooked evenly. Add two tbsp of water and the tomato sauce. Let it cook over medium heat.  Adjust the water as needed. When the meat is fully cooked, let the liquid evaporate, adjusting the salt to taste. Remove from heat and set aside.

    In a bowl, mix the taro, yam, plantain, and the seasoning powder, a tsp of salt and black pepper to taste. Put two tbsp of the mix in the center of one of the leaf squares. Place 1 tsp of meat in the center, cover meat with two additional tbsp of the mix. Wrap and tie tightly with the string. Repeat this process and when you have used all the mix and the meat, heat the water in a deep saucepan. When the water reaches boiling point, add one tbsp of salt. Place all the wraps in the boiling water and let them boil for 15 minutes over medium heat.

    Unwrap before serving. Serve with ketchup and Tabasco sauce.


    Niños Envueltos (Rice cake in Cabbage leaf)
    Prior preparation: separate the cabbage leaves. Bring water to a boil, remove the water from heat and place cabbage leaves in the hot water with a tsp of salt until they are soft.
    Ingredients

    • 3 cups of rice cooked according to our recipe for white rice
    • 1 large cabbage
    • ½ lb ground beef
    • 1 tbsp tomato paste
    • 1 tsp of salt
    • 1 small red onion
    • 1 green pepper
    • 1 tsp of Tabasco sauce
    • Ground black pepper

    Directions
    Dice the green pepper and onion. Put the meat in a mixing bowl, mix in the green pepper and the onion, adding a pinch of oregano, a pinch of black pepper and a tsp of salt.
    Heat a tbsp of oil in a saucepan. Add the ground beef and stir until evenly cooked. Add two tbsp of water and tomato paste. Let it cook over medium heat. Adjust the water as necessary. When the meat is cooked let the water evaporate, adjusting the salt to taste. Remove from heat and set aside.
    Put two tbsp of rice in the center of a cabbage leaf. Put 1 tsp of meat in the center and over the rice, cover with two additional tbsp of rice, wrap and place in a baking pan. When you have used all the rice and meat, put two tbsp of water in the baking pan, cover with foil and place in the oven over low heat for 10 minutes.


    Pescado Frito (Fried Fish)
    Prior preparation: clean the fish if you are going to use whole fish.
    Ingredients

    • Fish for 4 people
    • 2 lemons cut in quarters
    • 4 cups of oil
    • 1 cup of flour (if using whole fish)
    • Black ground pepper
    • Salt

    Directions
    Season the fish with pepper and salt. If using whole fish, cover it with flour, shaking the excess before frying. In a frying pan, heat the oil and deep fry the fish until golden brown. Serve with white rice, vegetable or fried green plantains.


    Pudin de Pan (Bread Pudding)
    Prior preparation: Butter a 3” deep baking pan and sprinkle it with brown sugar. Set the oven at medium heat (200°C).
    Ingredients

    • ½ cup of soft butter
    • 4 cups of evaporated milk
    • 4 cups of water
    • 3 cups of bread cubes
    • ¼ cups of corn starch
    • 1 cup of sugar (set aside 4 tbsp for the caramel sauce)
    • 1 tsp of baking soda
    • ½ cup of raisins
    • 4 cinnamon sticks
    • 3 eggs
    • 1/8 cup of rum
    • 1 tbsp vanilla
    • 10 cloves
    • 1 pinch of salt

    Directions

    Mix the eggs for one minute. Set aside.  Break the cinnamon sticks into 1” pieces. Heat the milk and remove from the heat right before it reaches boiling point. Mix all the ingredients (except the bread). Place the bread pieces in the baking pan and pour the mix over the bread.  Set aside for one hour at room temperature.

    Bake the mix for 45 minutes. In the meantime, prepare a light caramel sauce with 4 tbsp of sugar and half cup of water.  Set aside the caramel sauce.

    Insert a clean knife in the center of the mix. If the mix doesn’t stick to the knife, take the bread pudding out of the oven.  Let it cool down before removing from the baking pan. Cover with the caramel sauce. 


    Arroz con Leche (Rice Pudding)
    Prior Preparation:  Soak the rice in a mix of 1 cup of milk and 1 cup of water and refrigerate for two hours.
    Ingredients

    • 4 cups of evaporated milk
    • 6 cups of water
    • 1 cup of sugar
    • 1/3 cup long grain rice
    • 4 cinnamon sticks
    • ¼ cup raisins
    • 2 tbsp of butter
    • 1 pinch of salt
    • ½ tsp of cloves
    • 1/8 tsp of ground nutmeg

    Directions

    Heat four cups of water in a saucepan; add cloves, cinnamon and salt. Bring to a boil and add the rice (including the milk and water you used to soak the rice). Stir regularly to avoid sticking to the bottom of the saucepan. Adjust the water as needed and, when the rice is very soft, add the milk and half of the sugar. When the mix starts to boil, add the raisins and the rest of the sugar.

    When the mix reaches a thick consistency, almost solid, remove from heat and serve immediately in small cups or dessert bowls.  Sprinkle with ground nutmeg and let it cool down. Refrigerate for 30 minutes before serving.


    Bayahibe Soup
    Ingredients

    • 10 Cups of water
    • 4 Pounds of Gem Squash
    • 3 Tablespoons of olive oil
    • 1 Pound of finely diced onions
    • 6 Chopped garlic cloves
    • * Add pepper to taste
    • 2 Bunches of chopped fresh cilantro
    • ½ Pound of mussels
    • ½ Pound of washed Sánchez shrimp
    • ½ Pound of prawns
    • 1 Pound of fileted fish
    • 1 Tablespoon of powdered annatto seed
    • 2 Cups of cream from milk
    • 1 Pound of yams
    • * Salt to taste
    • ¾ Cup of wheat flour

    Directions

    Make a soup stock using the fish and vegetables.

    Peel the gem squash and boil with salt until they are soft. Put the cooked squash into the fish stock and stir until it reaches a creamy texture. Set aside.

    In a deep pan, sauté onions, garlic, cilantro and salt and pepper. Stir in the mussels, shrimp and fish adding in their juices. Stir until their tastes blend. Cook over low heat to keep the shrimp from getting tough.

    Then add the annatto seed and cream of squash, stirring constantly. Put the fire up a bit higher, season to taste and cook slowly. After 10 minutes, add the cream from milk, stir and continue cooking.

    Meanwhile, boil the yams and add salt. Once soft, mash the yams, add pepper and flour then form mashed yams into little balls, place in soup stock and cook. When the yam balls are cooked, remove the soup from stove and serve.

    Chenchen

    We are what we eat and how we do it

    The most important requirement for human existence has been, is and will be food. Therefore, we must pay close attention to everything that we eat and to what we give to our bodies.

    This is why I believe that food is a privileged field where nature and culture come into contact, and something very important is that the way we eat defines and describes in many ways our culture and society.

    Today, I raise my voice with my proposal for The New Dominican Cuisine, to effect a change in our food and to realize that we are what we eat and how we do it. Therefore, we must become aware and learn what nutrients we ingest in each food,
    to give priority to cooking the foods and to support and respect the local products, so that we nourish ourselves as correctly as possible.

    Food is a language and through it we can learn a lot about how people see themselves and the world, and this is why we must open our eyes and understand everything that is happening in our country, what our soil produces, which are the communities that are producing organic products, what products are we generating and introducing to the market, and how we, as a society, can contribute to the promotion, enhancement and sustainable commercialization of all these marvelous products that we have in our hands. Let’s move forward, come join the change and, together, let’s change the food of our country.


    Exotic Culinary Journeys Around the Island

    There is nothing more exciting than discovering the tastes and flavors of your own country - the products, the national dishes and delicacies of our grandmother’s kitchen, in addition to the natural gifts bestowed upon us by our wonderful seas and coastlines. In my eagerness to rescue all that we have lost and that identifies us as Dominicans and so we can watch our cuisine grow as we introduce it to the world, I would like to introduce “Journeys – Exotic Culinary Journey around the Island.”

    Journeys (Travesías) welcomes you home to join us and become part of this marvelous and exotic culinary journey around the Dominican Republic as we seek to rescue what it is that distinguishes us as Dominicans as well as our culinary identity. On this trip, you will be part of that journey; we will travel to different regions around the country in search of what distinguishes our seas and our land.

    Today, I would like to invite you to discover a place where one can enjoy our culinary delights with their distinctive touches and to witness the creation of new combinations that add more zest to the Dominican Republic. Imagine a trip around Cabrera in search of fresh oysters raised in pristine waters or the king crab caught along the coasts of Montecristi, the taste of which is without equal and distinctly ours.

    Then we travel to Barahona to make an exquisite soup with fresh lobster and shrimp from Sánchez, steeped in a cilantro sauce grown on our land. To this add the scent of roses of Constanza and lobsters in an amazing coconut and cilantro sauce that I am sure will conquer you palate. From there we make a lamb risotto with fried plantain. In Cotui we will make a slow-cooked bean dish in Malbec Wine to be eaten over a bed of rice cooked in coconut milk and pigeon peas.

    Today we have turned a dream into reality thanks to the initiative of Francisco LLuberes and my undying passion for cooking, especially in my beautiful Dominican Republic. Let’s enjoy every corner of the Dominican Republic. I invite you to discover it with me and to see with your own eyes that the Dominican Republic has it all!

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