Hello friends and fellow foodies!!
Christmas without “Telera”?! it is a question any good Dominican would respond with a: undoubtedly not!, Impossible! Or more probably with a: No way!! Are you crazy?!
Telera has been a part of the Dominican Christmas tradition for decades, if not more. “Nochebuena” dinner (Christmas’s eve Dinner) is the biggest and most important dinner in Dominican tradition. Thanksgiving is not big in DR, it is “Nochebuena” (literal “Good Night”) that really gets all the attention.
Dominicans we are big on food. Most of our culture and celebrations revolve around food and drinks and since our biggest feast is coming I though “Telera”, a big part of that traditional dinner, deserved some attention.
For Dominicans, “Nochebuena” is also a very emotional night. Everybody should have a “good dinner” that day and it’s hard not to. People will offer a plate to anyone who looks suspicious of not having dinner that day.
“Telera” has been related to the Mexican bread called “Bolillo” and to “Spanish bread” but the reality is that it is a bread in its own right in the Caribbean, its had its own history. In spite of resembling the Mexican “Telera”, “Bolillo” and the Spanish Bread, it is different. It’s long as a baguette, but much wider and it has a characteristic yellowish color, in part due to the egg used in its process. Its flavor is rich and its texture soft and appropriate to anoint the juices of roasted meats typical in Christmas’s eve dinner “Nochebuena”. Telera is definitely something that can’t miss the table in Nochebuena.
Let me leave you now while I enjoy some roasted ribs that I prepared (I’ll share the pictures) with tostones. I’m just warming up the oven for tomorrow’s big day. I’ll be roasting a pork leg and a 15 pound turkey. I also made “pastels en hoja”. Many recipes and pics to share in the days to come! Let’s eat! Merry Christmas!
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