See Moros y Cristianos recipe variations
Tag: Dominican Republic
Arroz con Habichuelas
Tostones
(Caribbean fried plantains)
Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic.
Sopa de Mondongo
(Latin American tripe and vegetable soup)
This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean.
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sauteed and used as a base for Latin soups, stews, rice, beans and braises.
Sancocho
(Latin root vegetable stew)
Sancocho is a nourishing stew popular throughout the Latin World. It originated in Spain’s Canary Islands where is is a simple and spicy fish and potato stew.
Mofongo
(Puerto Rican, Dominican mashed plantains and pork cracklings)
Mofongo, a dish of garlicky mashed plantains, is one of the most popular dishes in Puerto Rico. It has clear roots in the fufu of West Africa.
Mangú
(Dominican mashed plantains)
In the Dominican Republic, these mashed plantains are popular for breakfast served with eggs, salchichon sausage and sliced avocado.
La Bandera Dominicana
(Dominican stewed chicken or beef, red beans and rice)
Lunch is the biggest meal of the day for most Dominicans, and the meal they have most often is la bandera, a nourishing plate of rice, beans and a full-flavored stew.
Flan de Leche
(Latin caramel custard)
This simple yet elegant dessert is one of the most common sweet dishes in the Latin world and has spread in popularity as far as the Philippines and Japan.
Asopao de Pollo
(Puerto Rican, Dominican chicken and rice stew)
This substantial chicken stew, also known as gumbo de pollo, is similar to Puerto Rico’s famous arroz con pollo, only brothier and served in bowls.