Well, I don't know about pastry.....unless you mean pastellitos
I use it in anything Dominican. It doesn't even enter the kitchen if I'm cooking Italian.
- Thread starter granca
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Dominican Foods
Well, I don't know about pastry.....unless you mean pastellitos
I use it in anything Dominican. It doesn't even enter the kitchen if I'm cooking Italian.
Your quite correct. I was asking the owner of the El Toro Hotel & Restaurant last week, how he managed to get his local sourced beef tender, when compared to the shoe leather we can buy here in Bayaguana ( unless you cook it for 2-3 hrs +), he mentioned he wraps his beef and refrigerates for 7-10 days before cooking, turning the meat every day or so, to allow the proteins etc to break down. Excellent place and prices unbelievable.
I hope I don't shoot myself in the foot here, but if anyone tries out,ask for the owners jar of salsa caliente, worth the trip for this alone. Why am I now singing " burning ring of fire" !
gre:I use it in tuna. It's good in rice. You can't have a proper Mexican taco without it. The Vietnamese put it in soup and vermicelli dishes. Give it another chance.
i already gave it one. quota exhausted. the reality is that something about the smell actually nauseates me. seriously.
Chimichurries, these are local street foods done up over carbon(lump charcoal). They are much better when using grain fed cattle.
Speaking of which, how am I going to find pork down there?.
Dominican Chimichurri Burgers Recipe at Epicurious.com
Speaking of which, how am I going to find pork down there?.
Dominican Chimichurri Burgers Recipe at Epicurious.com
There is a huge difference between Dominican grass fed beef and pork, as opposed to US beef and pork.
Even beef in Florida is terrible.
Cuando regrese, debo criar a grano alimentados con carne de res y cerdo.
:knockedou
It's not my favorite either, mainly because too much is used, especially in bean dishes.
That was a typo.
Upon second thought, the logistics of storing pork and beef for long periods wouldn't work. I'll have to find the suppliers of better restaurants, and buy it from them.
One can only handle so much chicken.
Gorgon are you sure it's the cilantro you dislike? When you mentioned the smell I thought of culantro - mr AE hates the smell and taste
I went to the Catskills for the weekend for a family reunion - you can't blink around here sometimes!!!
We also eat lots of rice,beans,green salad(lettice and onions,etc),meat(chicken,beef or pork) its called " the flag" . If you havent tried chimi(chumichurri,not the sauce but the hamburger) get to it, i love it. I recommend " el cafecito" on Tiradente Ave. in Santo Domingo.
Also for the best chicharron in town, go to Jose Contreras St. There will be a line And some waiting but it will be worth it I promise. Best pork ive ever tried.
Visit my blog for more info on restaurant reviews in Santo Domingo. Insatiable DR | My personal opinion on restaurants in Santo Domingo, Dominican republic
In case you have any question feel free to message me. As a native dominican i'll be glad to give advise on anything you need.
Enjoy my country and welcome home
Also for the best chicharron in town, go to Jose Contreras St. There will be a line And some waiting but it will be worth it I promise. Best pork ive ever tried.
Visit my blog for more info on restaurant reviews in Santo Domingo. Insatiable DR | My personal opinion on restaurants in Santo Domingo, Dominican republic
In case you have any question feel free to message me. As a native dominican i'll be glad to give advise on anything you need.
Enjoy my country and welcome home