Am I ever glad that I have never called myself an expert on anything. Especially not an expert on Dominican food. Every time I learn something about food in general, or Dominican food in particular, I’m justly reminded that there is much to learn, and with things changing all the time one never finishes learning.
{ 13 comments }
Avocado sandwiches or pan con aguacate are a typically Dominican snack. The classic version is made with a pan de agua (the ubiquitous Dominican bread roll) sliced in half and filled with scoops or slices of avocado. There are varying schools of thought: some mash the avocado onto the bread with a fork, others leave
{ 4 comments }
Despite its name, this delicious and easy-to-prepare dish does not contain pasta but uses eggplants in its place. You can also order it by the name of “Pastelón de berenjenas con carne” in the Dominican Republic. Before starting to cook: Preheat oven at 200 °C (400 °F) Ingredients: 4 large eggplants sliced thinly 1/2 cup
{ 2 comments }
Niño Envuelto, which means “wrapped baby” literally translated, is a very delicious hors d’oeuvre that can be used as main course in your Dominican meal. Before starting to cook: Separate the cabbage leaves. Soak in hot water and 1 teaspoon of salt until tender. Ingredients: 3 cups of rice cooked using our recipe for white
{ 2 comments }
Pasteles en hoja are made with many ingredients that, although common in the Dominican Republic, might be hard to come across in your own country. Plan this recipe ahead to give yourself time to hunt down all the necessary ingredients it will be worth it. If you find it impossible to get the banana tree
{ 9 comments }
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
