Dominican Breakfasts – What’s My Connection
Do you wonder why I am interested in Dominican breakfasts? After all, this is my second blog connected to this particular cuisine. (Take a look at an earlier blog about Mangu’.) Well, aside from the obvious fact that I love food, culture, and cuisine, there is actually another reason. See the beautiful girl working with me in the picture above? My daughter-in-law Cynthia is a talented Juliard trained violinist and instructor, a praise leader, a cake decorator and an interior stylist. She brings that and much more to our family. But she also brings her own spin on cuisine. Cynthia has a Dominican mother and an Armenian and Greek father. So of course I enjoy hearing about and tasting food from her childhood. Plus I like any excuse to spend time with her.
Traditional Dominican Breakfast – Mangu’
Cynthia agreed to spend the morning showing off some breakfasts from her childhood. Of course she started with the most traditional and all time favorite Dominican breakfast – mangu’. She had boiled and mashed her green plantains, dredged and fried her cheese, cooked up some Spanish salami. After that she made her escabeche (a vinegar and onion topping for the mangu’.) Finally all she needed was to fry up some of our Nature’s Yoke eggs and…….wow. Desayuno delicioso! And by the way, this breakfast is #glutenfree. And why breakfast? Why not all day long?!
Dominican Breakfast #2
Cynthia convinced me to try one of her favorite Dominican breakfasts – papas con huevos. I was sure that meant fried potatoes with eggs scrambled in, since that is how I think of the combination. She surprised me, however, with a dish of mashed potatoes topped with boiled and sliced eggs. That didn’t sound like breakfast to me. She’s pretty trustworthy though, so I thought I should give it a go. Simple and delicious. I’m totally sold! Again I say, really? Just breakfast? This would be so delicious on a laid back Sunday evening.
Next on the Dominican breakfast menu, Cynthia showed me a dish loved by many Latin Americans – avena. Made from oatmeal, people in many Spanish countries start their day with an avena drink. Growing up, her family ate it as a hot cereal. Milk, brown sugar, cinnamon sticks, and cloves make the aroma as sweet as the taste. A fried egg on the side adds protein. Stop there and you have another delicious gluten free breakfast. Or add a piece of Latin American bread with butter, toasted under the broiler. We pick ours up at La Casita Restaurant and Bakery five minutes from our house or Torres Family Bakery in Lancaster. Both of these family owned cafes have fresh baked bread Caribbean style. This breakfast was a lovely combination of sweet and savory.
Arepas – Always a Winner
The last of our Dominican Breakfasts won me over. I’ve seen Dominican arepa recipes that look more like a cake, and tasted some that had sweet undertones. But Cynthia’s were savory and perfect for my taste. (I ate one the next morning heated and topped with egg, cheese, avocado and tomato. Yum.) She served them with Revoltillo de Huevos, or Dominican scrambled eggs. The non-recipe :) calls for diced peppers and onions fried until soft in butter, then finished with eggs, diced tomatoes, salt and pepper, and of course adobo. Breakfast at its finest!
Thanks Cynthia, for a morning of new ingredients, aromas, and tastes. And for some delicious Dominican breakfasts that I plan on repeating.