Author Archives: Arturo Féliz-Camilo

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)

Dominican Spice

This has been one of our most common topics. We have devoted so much time and energy to discussing Dominican Spice that not long ago we decided to write a short book, with a photographic glossary of the most common Dominican spices and herbs… Continue reading

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Dominican Beef Asopao Rice

What I found interesting is that most asopaos are made with chicken or pork, but this one was made with beef, which means… Continue reading

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Caribbean warmth – Today’s the day!

Today’s the day you can download all of our books from Amazon for FREE! Continue reading

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Caribbean warmth! Tomorrow’s the day!

“Caribbean Warmth “ Caribbean Warmth Fidelity Rewards Program Remember that tomorrow’s that day of the month for downloading FREE all of our cookbooks from Amazon. Please don’t forget to leave your reviews at Amazon if you enjoyed our books as they help us … Continue reading

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Mr. Eggplant

Mr. Eggplant is a place to talk about eggplant. Really. Just to talk eggplant… Continue reading

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Caribbean warmth!

“Caribbean Warmth “ Caribbean Warmth Fidelity Rewards Program Last month we started a follower reward  program in our Spanish site “El Fogoncito”. It was very well received with over 500 downloads in 24 hours! All required is that you follow us. … Continue reading

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Dominican Coconut Seafood Asopao

Asopao is hard to explain though, because recipes vary dramatically. Being a Dominican with a bit of Puerto Rican I can say that asopao recipes in the big islands of the caribbean go from something very similar to a risotto, to a saucier version… Continue reading

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Caviar rice

Caviar is a strong flavor and rice does to it what crackers usually do. It makes for a milder bite. A great caviar introductory dish. It’s a dish that allows you to capture and understanding the flavor of Caviar without being overwhelmed… Continue reading

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