Is the key ingredient in the preparation of all our Dominican’s Dishes. It’s a fusion just like our culture of different flavors, spices and condiments (onions, Garlic, Celery, Oregano, Cilantro, Peppers, Achiote or Tomato Paste or color, etc…)

Our “Country Cuisine” or “Cocina Criolla” “(Creole  Cuisine) is what identifies our meals. Because although we have all the inventions of the modern world. We still use rustic elements for the preparation and cooking of our meals on daily basis.

The Sofrito is made with all chopped ingredients in the “Pilon” or “Mortar”. Some cooks prefer to prepare this in large quantities and refrigerate it.

Like all the islands that constitute the Caribbean Sea. We all have the same influences, European, African and from the aborigines that inhabited some of the islands before the conquest.

Cuba, Puerto Rico and the Dominican Republic. We all posses a very unique similarity in our dishes. Although we are the only three major Antilles islands that speak Spanish as our main language we use the same techniques in the preparation of our every day meals.

Our tropical climates are perfect for our flora and fauna. Rich in flowers, fruits, vegetables, poultry, meats productions, fish. All these ingredients in combination with the Sofrito are perfect for the preparation the delicacies of our land and allow us to achieve our distinctive “Island Flavor”.

Esmirna Rivas © 2004