Behind the Plate

By: M. Castillo '20

Culture is shared and consists of many things, including food. Food is something we need to survive, but in my culture, there is a meaning behind every plate. Growing up in a Dominican household is not easy at times. Aside from getting criticized by my sassy aunt, to having to wake up early to clean on Saturdays, there is something to be said about the food we make. Food is a big part of the Latin/Hispanic community, it can be given to others as a sign of love and it has always been a big part of my life. In the Dominican Republic, food is a big part of the culture, whenever I say that I am Dominican, the first thing people enjoy discussing is the food. From rice and beans to having my Dominican twist on pasta, my culture has taught me to have fun whenever I am in my kitchen.

Growing up in the US has allowed me to try different foods from various countries. This exposure has not only allowed me to expand my food palette, but it has made me an open-minded individual toward different cultures. As a Dominican American, I have embraced old traditions, but I am welcome to new ones. A non-traditional dish that has become traditional in my family, is my father's famous pasta. My father's pasta has always been one of my favorite dishes. He continues to make something so simple, into something so delicious! Life is short, it is important to try new foods and mix things up now and then.

I enjoy Dominican American dishes, but there is nothing better than traditional Dominican food. As a sweet tooth, a dessert that I have always enjoyed is tres leches cake. This sponge cake is soaked in a sweet milk mixture and is topped with sweetened whipped cream. Although every country is different, it is very common for Latin/Hispanic dishes to be shared. Tres Leche cake is not only popular in the Dominican Republic, but it is also a common dessert in other Latin American countries, like Mexico and Cuba. In some Latin/Hispanic communities, or at least for Dominicans, a savory food staple, would have to be plantains or “tostones”. These fried plantains can be consumed fried or boiled and can be served for breakfast, lunch, and dinner!

Not only is the consumption of food salient, but the preparation that goes behind it is just as important. In the Latin/Hispanic community, there is no such thing as overseasoning our poultry or seafood. The women and men in my family taught me to take my time in the kitchen so that others can feel the love after each bite. In my family, when it is time to eat at the dinner table, we give thanks to God and to the person who has prepared the food. Not only am I fortunate enough to have food on the table each night, but I am grateful that I can share a meal with those I have the privilege of calling my family.

My Dad’s Pasta

Ingredients:

1 Package of Penne or Rigatoni Pasta

1 Large Boiling Pot

1 Colander

Olive Oil

Goya Alcaparrado Olives

4 Large Cloves of Garlic

Salt

Goya Adobo

6 Seeds of Malagueta (Spanish Spice)

½ Cup of Evaporated Milk

Can of Tomato Sauce (unsalted)

1 Spoon of Butter (vegan preferred)

2 Spoons of Cream Cheese

Grated Parmesan Cheese

1 Pound of Shrimp

½ Pound of Smoked Ham

1 cup of Chicken Stock

3 Slices of Chicken Breast

1 Large Frying Pan

Steps

1. Fill Pot and Boil Water with Olive Oil, 1 Clove of Crushed Garlic, and Salt until it is al dente.

2. Put some Olive Oil in the frying pan and season the chicken in a separate container by salting each side of the chicken breasts with Goya Adobo.

3. Cook the chicken in the frying pan then lower the flame once it is cooked.

4. Add the 3 crushed cloves of garlic, tomato sauce, ½ cup of chicken stock, butter, cream cheese, and evaporated milk to the pan

5. Now add 1 large spoonful of alcaparrado olives, the shrimps, and the 6 Malagueta seeds to the pan.

6. Cut the ham into small cubes and add it to the boiling sauce, raise the flames between medium and high and let it simmer for 5 to 10 minutes then lower the flames.

7. Drain the pasta with the colander from the pot and add it to the pan

8. Mix and let it simmer for 5 minutes

9. Serve a good amount of pasta and top it off with parmesan cheese

10. Enjoy :)