SANTO DOMINGO
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SANTIAGO DE LOS CABALLEROS
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LA ROMANA
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SAN PEDRO DE MACORIS
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PUERTO PLATA
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PUNTA CANA
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HIGÜEY
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BONAO
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MOCA
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LA VEGA
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SAMANÁ
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NAGUA
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BANI
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MONTE CRISTI
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SANTO DOMINGO • SANTIAGO DE LOS CABALLEROS • LA ROMANA • SAN PEDRO DE MACORIS • PUERTO PLATA • PUNTA CANA • HIGÜEY • BONAO • MOCA • LA VEGA • SAMANÁ • NAGUA • BANI • MONTE CRISTI •
IN A DOMINICAN kitchen, PLANTAINS AND AVOCADOS ARE ESSENTIAL; AND THE SECRET INGREDIENT IN THE SAZON IS LOVE AND PASSION. THE BEST PART OF DOMINICAN FOOD IS THAT NO DISH HAS AN HOUR, BREAKFAST CAN ALSO BE LUNCH AND DINNER.
COCINA DOMINICANA
SANCOCHO (STEW LATINO)
HOMEMADE SAZON PLATANO YUCCA MEATS CARRTOS POTATOES CORN SQUASH CHICKEN BOUILLON OLIVE OIL
Step I Season Meats with Homemade Sazon (Option: season overnight)
Step II Add Oil and Chicken Bouillon into a large pot, then add all the Meats. Cook uncovered on medium-heat
Step III Remove Chicken after 7 min (set aside), add 2 cups of H2O and cover pot for 20 minutes
Step IV Add Onion, Garlic head and Cilantro over the Steak + 1 Cup of H2O and cook covered for another 20 minutes
Step V Cut all vegetables (cut evenly; keep in cold water + salt for coloration preservation and freshness)
Step VI Remove Onion, Garlic head and Cilantro and excessive Oils before slowly adding vegetables (start with what takes longer to cook Ex. potatoes would go in before the carrots)
Cook for 35min and Serve.
BEST WITH RICE + AVOCADO
PASTEL EN HOJA
meat (or filling) green & yellow plantains auyama yautia yuca homemade sazon evaporated milk lemon salt pastel sheet banana leave cooking string
STEP I make bija oil (simmer achiote + olive oil) strain
STEP II grate or blend plantains, ayama, yautia and yucca and then blend with milk. after it is blended season into a bowl with lemon, homemade sazon, evaporated milk and bija oil until paste. mix well
STEP III One a white sheet and wet or warm banana leave, add paste, add filling (of your choice: chicken, ground beef or cheese) and fold sheet into rectangle encapsulating filling. secure with string and boil in water for 40 min
servE with ketchup!
HABICHUELA GUISADA
PINTO BEANS RED KIDNEY BEANS
HOMEMADE SAZON GREEN PEPPERS OLIVE OIL CILANTRO optional : POTATO pumpkin squash CARROT
Step I Add olive oil and homemade sazon into a saucepan set to medium-low heat (add cilantro + sliced peppers) Add half uncut onion + 4 garlic cloves for extra flavor
Step II Simmer then add POTATOES (DICED PUMPKIN OR QUASH), AND CARROTS and enough H20 to sink
Step III At static boiling point, reduce heat to low and ADD BEANS. BLEND uncut ingredients THEN POUR OVER BEANS. cook for 30 min covered. ENJOY
USE FOR LA BANDEJA DOMINICANA
CHIVO GUISADO
GOAT HOMEMADE SAZON TOMATO SAUCE + PASTE OLIVE CAPERS PEPPERS CILANTRO AND ONIONS
STEP I WASH MEAT WELL, USE VINEGAR AND SOUR ORANGE. SEASON MEAT AND ALLOW TO MARINADE FOR TWO HRS (ADD OTHER SEASONING TO YOUR PREFERENCE)
STEP II ADD OIL TO A HOT PAN AND ADD SUGAR; ALLOW TO CARAMELIZE. THEN ADD MEAT.
STEP III ONCE MEAT IS COOKED ON ALL SIDES, ADD WATER AND ALLOW TO COOK FOR 2 -3 HOURS UNTIL TENDER
STEP IV ADD TOMATO SAUCE + PASTE, OLIVE, CAPERS, CHOPPED PEPPERS, CILANTRO AND ONIONS. BLEND VEGGIES WHEN SOFT AND ADD PASTE TO MEAT
STEP V COOK FOR ADDITIONAL 30 MIN UNTIL DESIRED CONSISTENCY
YAROA
base : french fries, mashed potatoes, yucca or green / yellow plantains
base of choice meat cheese ketchup mayo
STEP I cook your base of choice and meat (shredded) of choice as desire
step II assemble. bottom to top
drizzle ketchup + mayo, base of choice, drizzle ketchup + mayo, meat, extra cheese
step III bake for 10 min. drizzle more ketchup + mayo and cheese sause on top. enjoy
YUCCA AL MOJO
Bell Pepper Yucca Lime Olive Oil Garlic Red Onions
Step I Boil Yucca w. Chicken Bouillon
Step II In a Sauce Pan (medium heat), add 1/2 cup Olive oil, 5 Chopped Garlic Cloves, 1/2 Chopped Red Onions, 1 Squeezed Lime, Chopped Bell Peppers. allow to cook.
Step III Drain yucca and remove stem. pour the Mojo over the Yucca, add cilantro and stir. OR add the Yucca into the mojo for fried yucca texture
PAIR: Fried Eggs, Avocado, Fried Meats
BOLLO DE HARINA (FLOUR DUMPLINGS)
ALL PURPOSE WHITE FLOUR SALT SUGAR BUTTER
STEP I BLEND ALL INGREDIENTS IN A BOWL AND ADD WARM WATER. MIX WELL UNTIL PASTY
OPTIONAL : BAKING POWER FOR TEXTURE PREFERENCES
STEP II SHAPE YOUR BOLLOS AND BOIL IN SALTED WATER for 30 min until cooks through
PAIR WITH AVOCADO, MOJO OR MEAT or add to sancocho
HABICHUELA CON DULCE
RED KIDNEY BEANS. CINNAMON STICKS BATATA WHOLE MILK EVAPORATED MILK CINNAMON POWDER NUTMEG. VANILLA CONDENSED MILK RAISINS LECHE COOKIES
STEP I SOAK BEANS IN WATER AND CINNAMON STICK OVER NIGHT
STEP II NEXT DAY, BOIL BEAN FOR 2 HRS OR UNTIL COMPLETELY SOFT IN FRESH WATER
STEP III PEEL AND CHOP BATATA, COOK IN WATER AND CINNAMON STICKS AND SWEETT CLOVES FOR 15 MIN
STEP IV BLEND SOFT BEANS BOIL WITH SMALL AMOUNT OF BATATA, EVAPORATED MILK, CINNAMON POWDER AND NUTMEG. THEN STRAIN BACK INTO POT ON MEDIUM LOVE HEAT. STIR CONTINUOUSLY
STEP V ADD ANOTHER CAN OF EVAPORATED MILK, WHOLE MILK OR COCONUT MILK, CINNAMON STICKS, VANILLA AND CONDENSED MILK.
OPTIONAL : ADD SUGAR, SALT OR BUTTER ACCORDING TO TASTE PREFERENCE
STEP VI ADD THE REST OF YOUR BATATA AND ALLOW MIXTURE TO COOK FOR 1 HR BEFORE (STIR CONTINUOUSLY UNTIL MIXTURE COATS) ADD RAISINS AND LECHE COOKIES. ENJOY
CHIMICHURRI
ground beef cabbage burger bun ketchup mayo red onion red pepper garlic parsley cilantro apple cider vinegar salt pepper lime juice olive oil
STEP I season and cook ground beef into burger patty
step II prepare CHIMICHURRI sauce: finely chop red onion, red pepper, garlic, parsley, cilantro, apple cider vinegar, salt, pepper, lime juice and olive oil
step III shred cabbage and red onion thinly sliced. fill with water, white vingar and salt. toss and see aside or caramelize
step IV toast the bun, add ketchup, mayo then beef patty. add chimi sauce on meat and cabbage mixture. enjoy
MANGU: TRES GOLPES
use green (SAVORY) or yellow (SWEET) plantains, mashed potatoes / yucca, fries or tostones for your base. THE GREEN PLANTAINS AGES INTO YELLOW
PlAtano Fried Eggs Red Onions Salami / Bacon Fried Cheese Butter
Step I Boil Plantains (When plantains are soft to fork, smash into puree with salted butter, add boiling water to soften if necessary)
Step II Soak sliced Red Onions in Vinegar + Salt
Step III Fry Eggs, Salami, Cheese (Queso de Freir) and RED Onions (add vinegar to pot and allows onions to cook on low heat)
Pair with AVOCADO!
LA BANDEJA DOMINICANA (COMPLETA)
RICE MEAT OF CHOICE BEANS PLANTAINS AVOCADO
OPTIONAL : POTATO SALAD