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Although sancocho is considered to be one of Dominican Republic’s national dishes, you may be hard pressed to find it at restaurants.
Although sancocho is considered to be one of Dominican Republic’s national dishes, you may be hard pressed to find it at restaurants. That may seem strange, but this is a dish that’s just too delicious to not enjoy on a Sunday, surrounded by family. You’ll find most natives gathered in the kitchen on Sunday, preparing the stew in an all-day affair of vegetable chopping and slow cooking.
You may not have family in Dominican Republic, but in the capital city of Santo Domingo, Chef Martin Omar González and his wife will make you feel at home. Chef González and his wife teach interactive culinary classes on how to prepare dishes like sancocho. In Casa Puerto Santo, a home built in 1578 that has since been renovated, Chef González prepares the sancocho using native vegetables like yuca, tapioca, squash, potatoes and a variety of citrus fruits and herbs.
The yuca and tapioca are what make sancocho a truly unique dish — the naturally starchy root vegetables thicken the stew, giving it a smooth, velvety texture. The hearty vegetables are balanced with lots of fresh citrus, including juice from oranges and limes. Chef González serves the sancocho with white rice, fresh avocado, and a chili powder for a dash of spice. The dish is served in the open-air courtyard of the historic house — an oasis in the city.