Dominican recipes, food and culinary culture
The times of day when people eat breakfast, lunch and dinner are defined by practical considerations like work routines, weather conditions and daylight hours, combined with socio-economic and cultural factors. Maybe I’m over-analysing a simple fact, because when one thinks about it, this is fairly ...
The holidays are here! We’re sharing this nontraditional dish that is made with an ingredient that is part of our celebrations, and inspired by another one that is starting to appear more and more frequently at our festivities. We thank Strong with Milk for sponsoring this recipe, although the ...
I've mentioned this more than once: re-creating and documenting some of our traditional recipes is definitely a collaborative work. Nobody knows each and every one of our traditional dishes. Also, there are so many versions (by regions, towns, even family versions) that it's simply impossible to ...
We already have a recipe for cativía (or catibía, more on that later) in our collection, so this may be confusing. Let me start by clarifying what cativía is: Dominicans also use the name for Empanadas de Yuca (Cassava Empanadas), but cativía is, in fact, the name for cassava flour (also known as ...
I know for a fact that Yuca al Mojo de Ajo (Cassava with Garlic Sauce) is a popular dish in both Cuba and the Dominican Republic. I could have spent some more time researching where else it turns up, and its many possible incarnations. However, I've written about yuca before, and mentioned that ...
