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Spaghetti a la Dominicana – Spaghetti with Dominican salami eaten for breakfast, lunch, and dinner. Pico y pala – Chicken feet and necks are associated with popular dining rooms and cafeterias, very common in low income neighborhoods. Usually cooked with onions, cilantro, culantro, oregano, and sugar.
Los tres golpes (the three hits) [4] is the slang name given by Dominicans consisting of fried Dominican-style salami, fried cheese, and fried eggs served alongside mangú. . The salami and cheese can be coated in flour before frying for a more crispy textu
Inés Páez Nin (born in 1979 in Santo Domingo), [1] also known as Chef Tita, is a Dominican chef, activist and television personality.Owner of MoriSoñando and Aguají restaurants, Páez is a member of the Dominican Chefs Association, has been a judge on several versions of the reality show MasterChef and has represented her country in different international cooking festivals.
Habichuelas con dulce purchased at supermarket. Habichuelas con dulce is a sweet bean liquid dessert from the Dominican Republic that is especially popular around the Easter holiday. [1] The dessert is part of the cuisine of the Dominican Republic and is traditionally garnished with milk cookies or with casabe, "a flatbread made of yuca flour." [2]
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Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Merengue became popular in the United States, mostly on the East Coast, during the 1980s and 1990s, [6]: 375 when many Dominican artists, among them Víctor Roque y La Gran Manzana, Henry Hierro, Milly Jocelyn y Los Vecinos, residing in the U.S. (particularly New York) started performing in the Latin club scene and gained radio airplay.
The Vicini family is the wealthiest family in the Dominican Republic [1] and is best known for their vast holdings in the sugar industry. [2] The family business was started by Juan Bautista Vicini Canepa, who migrated to the Dominican Republic from Italy in 1860.