Cuisine: Caribbean

Vegan Sancocho, My Way

I promised that I would supply vegetarian alternatives to many of the meat based recipes that I post for the Caribbean. Vegan Sancocho, My Way, is probably going to make some people upset because of the “no meat” thing, but it is so good! I wanted to give this...

Vegan Sausages

This sausage is a great way to add some spice to your menu. You can use these in soups, you can grill them, or just lightly brown them in skillet and serve with some beans and rice. See below to make a Chorizo flavored sausage. As always, make these...

Mexican Seitan

My Mexican Seitan is very versitile. It keeps well in the fridge for a week or you can freeze it in portions to use whenever you need a protein for a recipe. It’s also extremely easy to make, and even easier if you have an Instant Pot or other...

Dominican Sancocho

Dominican Sancocho is a dish usually saved for special occasions, but it is so good, it’ll make a great winter meal on any cold day. I  have streamlined some of the steps and ingredients for what is available in the U.S. Authentically, this is made with 7 types of...

Blackened Spice Blend

This is one of those Spice Mixes that you can use for almost anything. It’s a quick marinade if you make a paste with some olive oil, or just sprinkle it on any protein or vegetable before grilling to ramp it up to another level. You can adjust the...

Dominican Chimichurris

These hamburgers share the same name as the Argentinian herb sauce. There is no relation, but they are both pretty tasty. Make some burgers, invite a couple friends, sit back with plenty of cold beer and enjoy! Print Recipe Dominican Chimichurris Cuisine Caribbean, Dominican Republic Keyword Beef, Burger, cabbage,...

Pastelitos/Empanada Recipe

This is an easy recipe to make for meat lovers as well as vegetarians. You can make them ahead and fry them right before your party and keep them warm in the oven. I’ve included a vegetarian version and a beef version. You could also substitute any protein you’d...

Chicharrón-Fried Pork Skins

These are a labor of love, but so worth the effort. This is a good rainy weekend project. They are crispy and spicy if you decide to use the chili powder. You’ll need to get the skin from a good butcher as I doubt you’d be able to get...

Fusion Adobo, Chicken and Pork

I called this Fusion Adobo because it is actually a mix of Spanish and Caribbean. Sometimes you just gotta mix it up! These two recipes share many of the same ingredients, yet yield such different results! This chicken recipe is pretty light in both flavor and color, but it’s...