Creator: Arturo Féliz-Camilo
Most of the caribean dishes, specially Cuban, Dominican and Puertorican, start with a "sofrito" (light fry) of onion, peppers, bouillon cubes, cilantro, parsley, oregano and salt. Sometimes they also have tomato paste (depending on the dish) but the main ingredients are garlic, oregano, parsley, onion, cubanela pepper and salt.
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Caldero y Pilón
Caldero (cast iron pot) is the Dominican cook weapon of choice. We use it to cook most of our dishes.
Pilon is a wooden mortar (and pestle), traditional in Caribbean cooking (An African heritage) to prepare the seasonings, usually garlic, oregano, salt and sometimes some varieties of peppers.