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Dominican Republic Culinary Experience <A brief journey through regional meals of Dominican Republic>

Get ready to go on a trip, without leaving the comfort of your kitchen. Prepare to savoir goat, pork and beef, Fish, and molluscs dishes, as well as rice in as many presentations you can imagine it. Half way up to the best of our Dominican cuisine we’ll replace rice for the dried corn to drive your palate to even newer experiences, textures and feeling.

Try to get use to odd names like Quipe, Tipili, Moro, ChivoLiniero, Lambi, MaízCaquiao, Guanimo, Mangú and many other, some more curious than others (Niño Envuelto * that would be translated to English as Wrapped Babies). We’ll see some more regular names too, like Pezcado Con Coco (Fish With Coconut Milk).

Despite you would, or wouldn’t get surprised by our dishes name, I can assure you’ll love their flavor and will really enjoy eating and preparing them.

We’ll go from the line on farthest west-nort part of the island, to the extreme east to find from the spiciest to the smoothest flavors and textures; linking eventually such experience to cultural and territorial facts that may or may not explain the reasons of every plate composition.


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