Sabores-Ancestrales-Digital-1
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La yaroa<br />
The yaroa<br />
No se precisa exactamente cómo nació la yaroa, aunque se cree que<br />
surgió en Santiago de los Caballeros, al norte del país, a finales del<br />
pasado siglo XX o a principios del XXI. Pero su origen está matizado por<br />
las diferentes historias urbanas que se lo adjudican. No obstante, se ha<br />
difundido con suma rapidez. Se prepara con plátano maduro hervido<br />
o papas fritas, carne de res molida, carne de pollo o de cerdo, queso,<br />
cebolla, salsa de tomate, mayonesa, ketchup y aceite de oliva. El resultado,<br />
un plato particular de la gastronomía urbana nocturna, una combinación<br />
cargada de energía, aromas y vistosidad.<br />
It remains unknown where the yaroa came from, although it is believed<br />
that it arose in Santiago de los Caballeros, in the north of the country, at<br />
the end of the 20th century or early into the 21st century. But its origin is<br />
nuanced by the different urban stories taking the credit for it. However,<br />
it has spread very quickly. It is prepared with boiled ripe plantain or potato<br />
chips, ground beef, chicken or pork, cheese, onions, tomato sauce,<br />
mayonnaise and olive oil. The result is a particular late-night urban dish,<br />
combining energy, aroma and eye-candy appeal.<br />
Catibia<br />
Catibia<br />
Para los dominicanos la catibía es su empanada típica. El producto<br />
comparte algunos ingredientes con las elaboradas en varios países latinoamericanos<br />
como Argentina, Colombia y Chile. Se hace con harina<br />
obtenida de la yuca rallada, prensada y exprimida, cuya masa se rellena de<br />
carne de res picada, de pollo, queso, vegetales, pescados o mariscos.<br />
For Dominicans, catibia is their typical empanada. This product shares<br />
some ingredients with those made in several Latin American countries<br />
such as Argentina, Colombia and Chile. It is made with flour obtained<br />
from grated, pressed and squeezed yucca, whose dough is filled with<br />
minced beef, chicken, cheese, vegetables, fish or seafood.<br />
La empanada<br />
The empanada<br />
Con apariencia de medio círculo, la empanada es mantecosa y crocante.<br />
Junto a los pastelitos, forma parte de los platos más consumidos<br />
en Navidad y otras épocas del año. Se elabora a partir de una base de<br />
harina de trigo, preparada con mantequilla y huevos, la cual se rellena<br />
con carne molida de pollo o de res, queso, jamón, vegetales y huevos<br />
duros. Es frecuente que se le sirva como parte de la picadera o entrada.<br />
En los cascos urbanos proliferan los negocios dedicados a venderlas.<br />
The empanada is buttery and crispy and has a half-circle appearance.<br />
Along with turnovers, it is one of the most consumed dishes during<br />
Christmas season and other times of the year. Its base is made of wheat<br />
flour, prepared with butter and eggs, which is then filled with ground<br />
chicken or beef, as well as cheese, ham, vegetables and hard-boiled<br />
eggs. It is commonly served as an appetizer. In the town centers there<br />
are tons of businesses dedicated to selling this delicious product.<br />
La bola de yuca<br />
The yucca croquette<br />
Este atractivo plato se prepara a partir del puré del tubérculo, suavizado<br />
con leche y mantequilla. La masa se rellena con bastones de queso o<br />
carne molida y se le da forma de pelota antes de freírla. Es crujiente por<br />
fuera y blanda por dentro.<br />
This attractive dish is prepared from the yucca puree, softened with milk<br />
and butter. The dough is then filled with cheese sticks or ground beef<br />
and shaped into a ball before frying. It is crispy on the outside and soft<br />
on the inside.<br />
Izq. Empanadas. Der. Catibias.<br />
Left, turnover. Right, catibias.<br />
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