Locavores are those who are part of a global movement that proposes the consumption of locally-grown food. It’s a movement fueled by concerns about the environment and the nutritional quality of food that has travelled from afar, and subjected to diverse methods of preservation.
As with anything, there are several sides to this argument.
In an a recent interview for a magazine I was posed a question: “Where do you get your recipes?”. I’m not going to reproduce my answer (the interview hasn’t been published yet), but this recipe is perfect for exploring some of it.
Inspiration sometimes comes from odd places.
It was love at first sight with Mr. Queso de Hoja, the cheese vendor, whose, uh, balls of cheese were always the freshest…
Oh, how I miss the street vendors. All vendors really, but in particular, and in no small part due to their multitude, the food vendors, of course. The travelling hair accessories guy is great, and the baby-clothes dude was an ally, of sorts. But unless you owe these folks money, you can’t be certain of when or where you’ll see them next. I could set my watch on my 5 o’clock pastelito, however. Without fail, the pastelitero would appear with his hot, savoury pastries, clanking the lid of his big tin and cachú (ketchup) in tow.
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.
I mentioned this dish to somebody a long time ago, I finally got around to writing a recipe. Not a strange occurrence with me: I am the Queen of Procrastination.
But let’s not talk about that. Let’s talk about this delicious dish, half salad, half cold dish, and one of my go-to foods when I crave pasta but want something lighter instead.