From the fun afterpains surrounding the discovery of the new world, perhaps the funniest, the most tangled (leaving aside the erroneous geolocation which confused the Indies for America) is the one surrounding the humble sweet potato.
Legend has it that a sunny spring morning a Fairy walking through the woods. There was a slight breeze and the first rays of sunshine passed through leafy trees.
Downhearted songs, riddle with deep nostalgia and feeling had accompanied the endless journey.
It is said that the only thing worse than bad health is bad reputation. Without knowing why, the history of gastronomy is full of foods which reputation has varied by chance from good to bad depending on people, place and specific time.
What would have happened to the Dominican Republic without the sugarcane? What would we be without these sugar mills, refineries or delicious “romo drink”?
Legend has it that the papaya comes from an impossible love, jealousy, revenge, rage of a spiteful man.
Jamaica pepper , Tabasco pepper, Chiapa pepper, guayabita, amomí, Myrtus Pimenta, clove or clavileña; pimienta gorda, pimienta dulce, allspice, pimienta coronada, pimienta de Thevet and pimienta dioica. A spice has never had so many nicknames, and a fragrance so wonderful.
Do you know anyone who resists a good pastry, French toasts or a delicious roasted eggplant? Hard to believe, right?
Experts say that the avocado was among the first flowering trees that populated the earth, which had become extinct millions of years ago
It often happens, I think, that sometimes we are so convinced of something, even if it is not true, that to find out the truth brings disappointment.
Experts explain that when we eat not only incorporate into our body the nutrients needed to continue living; but also take in a range of social, historical, cultural or identity elements. This is the complexity and richness of the eating act.
Southeast Asian Cuisine
A professional training in cooking school in Colombia joined them over 20 years ago. Since then Patricia and Sinuhe have come a long way through the experiences lived in the hospitality industry. They were tilling their career in different countries, which certainly expands the horizon of minds. Fate brought them to Punta Cana where they have already taken root. But no one better than themselves to tell this gastronomic journey:
Martín Omar was appointed Dominican Republic’s Gastronomic Ambassador at Madrid Fusión 2016, for being the first Dominican chef to participate on stage.
She has dedicated more than a decade to the investigation of the origins, influences, native products and Dominican culinary customs. For this reason, she proudly holds the title of “Ambassador of the New Dominican Cuisine”, a sociocultural movement. Inés Páez Nin, known as Chef Tita, is a leader of this trend that she enthusiastically declares and describes with passion when we ask her about it: “it’s about transforming through food, teaching with food, transmitting stories about what is behind each product, exalting the local, what is ours. A kitchen full of personality” Tita says, an alias that comes from Inesita, which is her mother’s name too and who called her like this because she is the little one.
He grew up in Caracas, riding horses from the city to the cocoa plantations which let him know the smell from cocoa and his land. Venezuela history as the world's leading producer until the end of the eighteenth century had shown Moises Abraham Davidovits family the everlasting perfection about quality and quantity; being part of a productive and commercial sector that exported from eight to ten thousand tons per year.