Recaito This is a seasoning used in some countries of Latin America which gives the basic flavor to many Dominican dishes. It is a combination of olives, capers, onions, peppers (preferably Cubanelle), cilantro, salt and pepper, vinegar, and garlic chopped in the food...
Oregano – Dominican Dominican Oregano (Lippia Micromera) , also known as Jamaican Oregano, is a very important spic in Dominican Cooking. It is a different plant than the regular oregano used in the USA and used by Italians, which is much milder. Dominican...
Escabeche Escabeche is a tomato based sauce used extensively throughout the Spanish-speaking islands of the Caribbean. You can use it for any of the meats or vegetables the same. There is no set way to do it and it all comes down to taste. The main base is the same...
Cilantro – Cilantrico Cilantro is the green plant of the coriander, very similar to parsley, but with a fresh green aroma. Originally from the Mediterranean, Cilantro is now grown throughout the world. Cilantro is used extensively in the Spanish-speaking Caribbean...
Bija – Annatto – Achiote Bija are the red seeds of a small tree, abundant throughout tropical America. Because of their deep red color, the natives of the Caribbean Islands used the seeds for decorating their bodies. Clay stamps have also been found with...
Adobo Adobo is a staple of Latin – Caribbean cuisine. It is very easy to make so there is no need to buy store-bought which may contain preservatives or even Monosodium glutamate. It is just a simple combination of several wonderful spices and herbs to make a...
