I prefer using olive oil to other types of oil myself but I've noticed long ago that certain recipes, paticularly some of the dominican ones I got from family members, just don't taste exactly the way they're supposed to with olive oil.

olive oil has its uses, but you do not want to go frying chicken or similar venture with it. it cannot stand much heat, and breaks down.it is good for drizzling over salads and such things, but stay away from heat with it

You are correct about Olive oil, however if it is slightly blended with another oil it will usually tolerate more heat.

Taste of Dominican food is outstanding!!!

Once you try, I'm sure you will enjoy the flavorful dishes Dominicans prepare.

"Taste of Dominican food is outstanding!!!"

LOL...u'te parece que acabo de comei aigo que le gu'to pa' sali' con eso de repente..

From this Gourmet article one doesn't get the sense there is no audience for Dominican food, at least in NYC. The spice issue really depends who you ask...I have heard both that we use too much, and that it is bland. I agree the ladies who cook for me tend to overdo it with some spices. Ditto with eating tons of grease on eggs, sausage, etc. But hey I grew up on all of that so I love it


Junot Díaz
He’ll Take El Alto
Originally Published September 2007

http://www.gourmet.com/magazine/2000s/2007/09/elalto

Outside of NYC, we are almost insignificant.

no hay nada mas mejor que un locrio de longanisa con verde frito

Ladronaso, you are right about olive oil blends being able to tolerate heat. on the subject of dominican cuisine, i agree with you regarding its lack of creativity and standardisation. one of the major complaints i receive from people is that everything tastes the same, everywhere. eat a pollo guisado in samana, and eat one in cabarete, and one in bonao, and it tastes like one guy cooked them all.it comes right down to the use and variation of spices. there are certain meats which call for different spices...sage does not work well with beef, but is great with pork, poultry, and stuffing, for example. oregano has to be used very sparingly on beef also, but is the essence of pernil, along with garlic. it is a quest to produce gourmet delights, and takes lots of effort and preparation. and lastly, dominican cooks..please, lower the flame on the stove!! slow cooked stews are better tasting. leave the blast furnaces for the chinese wok!!

there has not been any food in Cuba since Castro got there ....the great cuban food is in Miami where they can get the best ingredients .....Cuban food was famous long before Castro