This February 27th, celebrate the Dominican Republic's Independence Day with food!
Don't be fooled by the size of this country, thanks to sazon, Dominican food is full of big flavors. So grab a Presidente and play some Juan Luis Guerra, because we've rounded up some of our favorite Dominican recipes just for you! So load up on these (everyone will want leftovers) and get cooking. Buen provecho y felicidades!
In most Latin familias, nothing says celebration like puerco asado (roast pork) or pernil as it is commonly referred to. It’s often associated with the holiday season, but any occasion is good enough to dish out this succulent creation. Slather on a mojo and roast until fall-apart tender.
This delicious appetizer is a sweet and savory mix of fried plantains, creamy avocado and sweet mango. When buying plantains for tostones, look for a yellow plantain with a few black marks on its skin. If it’s too dark and almost all black, it’s too ripe to fry. If it’s green, it’s not ripe enough.
Sancocho is a comforting Caribbean soup that features delectable chunks of fleshy vegetables, root vegetables, and yuca - long simmered until the broth is gently thickened and rendered sweet and mild. If you’re in need of something extra, a little hot white rice on the side is just the thing.
These empanadas are a quick and easy snack and an easy way to repackage your leftovers! Bonus points: They're also the perfect, hand-held, party food.
It's hard to imagine that someone could make a savory Dominican-style pernil and still have a container of leftovers in the fridge the next day. But if you do, whip up a little batch of Spicy Agave BBQ Sauce, toss it with your shredded pork, and pile it high on some buns. BBQ Pernil Sandwiches are a cinch to make and fit to feed either a few or a crowd.