Baho by Chef Smith

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this…

Salvadorian Cheese Pupusa by Chef Smith

Deep fried fish "Boca Chica" Style by Arturo Féliz-Camilo

Hello everyone! Today I continue my mission of bringing you the most important recipes of traditional Dominican cuisine! Since I was very young, I remember that one of the most popular trips was the one to Boca Chica beach. For “capitaleños” (people from the capital city), Boca Chica was an obvious option. A white sand beach…

Sardine rice (sardine locrio or pica pica locrio) by Arturo Féliz-Camilo

Today I share another true classical Dominican traditional gastronomy recipe. The sardine locrio, sardine rice or “pica pica” rice or locrio, is an important part of the contemporary history Of the Dominican Republic. The “pica pica” (it used to be a brand name) in its “hot” variety (the red can) was widely consumed in the…

Chicken rice (Locrio de pollo) by Arturo Féliz-Camilo

Locrio is one of the most traditional Dominican dishes and I have already shared some of its variations. For some reason that I can't explain, I had not shared the most traditional of the locrios: the chicken locrio. The chicken is the most consumed meat in the Dominican Republic and along with pork the preferred one for the…

"Wrapped children" (Dominican Traditional Dish) by Arturo Féliz-Camilo

Traditional Dominican dish. First of all, let me clarify this dish has nothing to do with child abuse!! It’s just a funny name this dish acquired who knows why! What I do know is that children love it! This is a typical recipe of my family and traditional of the Dominican Republic. My mother created a tradition of cooking our…

Red bean rice (Moro de habichuelas rojas) by Arturo Féliz-Camilo

One of the most traditional Dominican dishes. I used to eat it cold from the fridge! The “red bean moro” is one of those foods that the defines being Dominican. A Dominican will never refuse a good Moro. A plate of “moro” with stewed meat and abundant meat sauce over it is a true culinary marvel. It is one of those foods that…

Noodle rice by Arturo Féliz-Camilo

One of my mom's favorite recipes. It has become a family tradition.

Dominican style spaghettis ("A la criolla") by Arturo Féliz-Camilo

Spaguettis "a la criolla" is a very common and traditional way to have spaguettis in Dominican Republic. A "must" in street food vendors...

White creamy pasta with basil by Arturo Féliz-Camilo

One of my "golden recipes". Creamy, tasty, just wonderful...Love basil, this is a great way to use it.

Mahi Mahi pan grilled fillet by Arturo Féliz-Camilo

A simple and tasty way to prepare mahi mahi

Cordon bleu a la fogoncito by Arturo Féliz-Camilo

It's my mom's modification of cordon bleu chicken breast with my own twist

Caribbean Saltfish (Salted Codfish) Dinner by Marie Phillips

My saltfish dinner is paired with american sweet potato, dasheen, and sauteed Kale. Saltfish is basic meal that is prepared in the Caribbean. In Jamaica the dish is generally paired with ackee and boiled green banana or fried bread fruit. In Caribbean stores the fish is sold with the bones in it. you can buy deboned fillet…

Belize-Style Red Beans & Rice by Bob Towlson

Brown Sugar Meatloaf by Aliena Varghese