Let me tell you something, this is one of my favorite recipes of all time. I’m not exaggerating even a little bit.
I’ve tried and enjoyed about a dozen versions of passion fruit cheesecake, each great, but I wanted to make my own version, with the touches I love. This is the result.
I made it three times before finally writing the recipe, then made it three more times afterwards. Because I love it just that much. I even posted these pictures on Instagram months ago. Few recipes on this blog have been so well-tested, tasted and refined. The fact that I love it and can have it any day had a lot to do with that.
Did you know that some of the recipes I post have been weeks or even months in the making? This is one of them.
Sometimes I go through periods where I would cook up a storm, and create and test several recipes at the same time. They sit there until I have the time to post them, or as backup content in case I run into any problem and cannot work for a while.
And I am back!
After nearly three weeks of practicing the art of barajar (doing nothing), I don’t really feel relaxed as much as I feel just… lazy. I could get used to this. I cooked a lot, tried a few new recipes (that I will share with you in the future), and spent a lot of time in the kitchen with my daughter.
And speaking of daughters, this tocino de chivo (salted goat meat) is a recipe that has been passed in my family all the way from my great-grandmother.
If you’ve been paying any attention — and frankly, why would you? — you’ll have noticed that I’ve taken a short hiatus from blogging and social media. I want to reassure my many (as many as two) fans that I’m not going anywhere. I just needed a break.
I haven’t taken a real vacation in a long, long time. Even when I’m supposedly on vacation I work. The change of scenery sure makes it easy, but I’m never away, never really disconnected. Since my daughter has been on school break I’ve gone AWOL from work. The holiday rush was over, clients’ work was done, billed, and I found myself completely drained of energy. Time to recharge. Time to make a little girl happy.
But I couldn’t pass the occasion to come back to wish you our dear readers a very happy New Year!
One thing I am very proud of our country is the devotion Dominicans have for their traditional cuisine. No matter our economic status, comfort food is always Dominican food to us.
But Dominicans are opening their palate to new things, and the internet has played a part in it. When we started this project of writing about food and life in the Dominican Republic there few to none other Dominican websites dedicated to food. This has changed, and there are many excellent Dominican culinary blogs out there.
And Dominicans don’t only visit Dominican blogs and websites, there is a wealth of recipes out there. Never has it been easier to access great recipes for free. Isn’t the internet beautiful?