The Dominican Republic is a country that is rich in both culture and cuisine. A mainstay of any Dominican's diet is a dish that is known throughout the world and is also a must have if you ever visit the country. Sancocho, as it is most widely known, is a combination of meat and soup that is served throughout the country almost year-round. Though the true origins of the dish are not known, because of the many different versions served worldwide, locals agree that the Dominican Republic version originated in the Spanish Canary Islands. Sancocho is a combination of seven meats of any type, mixed together with roots and vegetables. It is also normally served with white rice and avocados at dinner or for special occasions.
Sancocho is not only served in the Dominican Republic but throughout the world, primarily in countries that were under Spanish control at some point. The first early examples of Sancocho came from mainland Spain and its primarily consisted of soley fish and no other meats. As settlers from Spain ventured out into the new world in the mid 1700's they brought their culture and eating preferences with them. The recipe began to travel to different parts of Latin America such as Columbia and Ecuador, it eventually reached the Dominican Republic. (Brathwaite, Shimon 2017) As similar ingredients
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The chefs begins the preparation phase by slicing their choice of meat, seasoning it with juices and spices, and marinated the meat for half an hour. The meat is then sautéed in a pan until it has turned a light brown or the meat has softened. The vegetables are peeled and thrown into a large pot of salt water to boil. As the vegetables are boiled the chef then adds the meat to finish cooking it along with the vegetables. It is recommended that the stew be allow to sit for at least thirty minutes to allow the vegetables to absorb the flavors from the broth. (Tejada, Andria
“Churros came from an ancient Chinese salty dish called youtiao which then the Portuguese got ahold of it and introduced it to the Europeans who then replaced the salt with sugar then the Spaniards introduced it to Mexico”. Paletas are made with fresh delicious fruits and sold in either carts or kioskos at markets or mostly anywhere. They are really good to have on a hot summer day, but also a mangoñada is very healthy and made with real fruit which is usually chopped mango that is blended with ice then combined with chamoy, chili powder, and lime.
Belonging to the Dominican Republic, Salcedo is one of the smallest provinces in all of its country. It is also the province that has been recently dedicated to the Mirabal sisters. Four Dominican women who fought for the freedom of the Dominican republic from the Dictator Rafael Leónidas Trujillo. Patia Mercedes, born on February 27, 1924, was the eldest sister. Bélgica Adela Mirabal, the second sister, was born on February 29, 1925. Minerva Argentina, the third sister, was born on March 12, 1926. And lastly, Maria Teresa, the youngest sister was born on October 15, 1936. The four sisters were daughters of Enrique Mirabal Fernández and Mercedes "Chea" Reyes Camilo. The Mirabal family lived in a part of Salcedo named “Ojo De Agua” (Eye Of Water). They were
Rafael Leónidas Trujillo Molina reigned over the Dominican Republic in a dictatorship, extending over thirty years. He is known as having been the “most ruthless dictator in Latin America.” However, there is another side to the story. Trujillo was the third son of a humble sheep herder and worked as a sugar plantation guard in his adolescent years. He enlisted in the United States Marines Corp during the U.S.’s occupation in the Dominican Republic. He built himself up to National Commander and claimed presidency in 1930. He was a man known to be surrounded by “a surfeit of booze, women, wealth, power, and enemies.” Until his final years, he was admired by the Dominican people and seen as a demi-god and savior. During his first prosperous years
In our chosen country , Puerto Rico, the food is slightly different compared to the United States’ food. However, there are a few similarities.
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
In the chapter One Island, Two Peoples, Two Histories: The Dominican Republic and Haiti the present day differences of Haiti and The Dominican Republic are explained through the political, social, and ecological history of both locations. The Dominican Republic, although it is still considered a developing country, is in a objectively worse state than Haiti. Haiti’s environmental policies failed so horrendously in the past that the area is in a visible state of disarray. With only 1% of the country still forested, not only is the visual draw of the country lessened, but the prospect of wood trading that the forests once offered is almost obsolete. This greatly effects the outside world’s image of Haiti which, given the financial gain tourism
I was born in the Dominican Republic, November 2, 1982. I lived and grew up in a countryside where everybody knew each other. My childhood years were full of wonderful experiences where I felt loved by my parents and my family. I went to school around 6 years old. I had to walk around 30 minutes to get there from my house. My father was a farmer who had to work long hours in order to sustain our big family. My mother was a housewife; she was in charge of taking care of us. I have five siblings, three boys and two girls. I remember that at that time we did not have many things in our house. We did not have electricity and also we did not have a service of water. I remembered that my father had to go to the river to get water for the necessities of the house. At that time my family was very poor, but my
Puerto Rican Cooking Although Puerto Rican cooking is somewhat similar to both Spanish and Mexican cuisine, it is a unique tasty blend of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero, apio, plantains, and yampee. Locals call their cuisine "cocina criolla". Cocina Criolla (Créole cooking) can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on a diet of corn, tropical fruit, and seafood.
It originates from Medellin, which is located in the Antioquia region. It is a plate made up of rice, ground meat, pork rinds, plantains, fried eggs, chorizo, arepa, avocado and red beans. In this dish one can see the history of Colombia. For instance the pork rinds and chorizo came from the Spanish conquistadors. The avocado came from the Brazilians. The chorizo, pork rinds, and plantain are all fried in oil, a cooking method taught by the African slaves. In addition, one can see how the region influenced the dish as it has red beans, a food that is well known in the Antioquia region where Ls Bandeja Paisa originated from. In conclusion, one can learn a lot about a culture through its food and
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
However in Mexico the main element of each dish is typically the meat, normally pork or chicken. You also tend to find more fried food in the Mexican cosine. Especially one of My favorites carnitas. Carnitas is just fried pork, usually a taco or just served with beans rice and a tortilla. On other hand Cubans typically lean towards seafood. All types of seafood and mahi-mahi ceviche being a very common Cuban dish. Most dishes include lobster or shrimp in tomato sauce, mixed salads, rice and
Spanish ancestors, tapas. Although, many are uniquely Cuban such as tiny tamales or fritters made with tropical tubers. Many popular saladitos consist of empanadas, mariquitas (plantain chips), and flaky pastries usually filled with guava.
Notably, which ingredients hold higher placement of emphasis in consumption from a day to day basis. The way food is assembled or arranged has specific meanings in certain locations. From humble beginnings to global acknowledgment, the diffusion of Hispanic cuisine and some of it’s signature dishes will be analyzed under domestic and foreign context. Influence of Hispanic Cuisine Food passes
Puerto Rican food is a blend of Spanish, African, Taíno, and American influences being somewhat similar to Spanish, Cuban, and Mexican cuisine. Locals call their cuisine “cocina criolla” (Créole cooking) which can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on corn, tropical fruit, and seafood. The Spanish brought beef, pork, rice, wheat, and olive oil while slaves from Africa brought okra and taro (known in Puerto Rico as yautia). All of the flavors and ingredients resulted in the blend of today’s Puerto Rican cuisine. Puerto Ricans use a adobo and sofrito to give their food distinctive flavors. Adobo is rubbed into meats before they are cooked and is made by crushing together peppercorns, oregano, garlic, salt, olive oil, and lime juice or vinegar. Sofrito is what gives the island’s rice, soups, or stews their bright-yellow color and is made of a potpourri of onions, garlic, coriander, and peppers.