Tag Archives: dominican

Recipes 2 – Sweet Beans, La Bandera & Fritters

Recipes Page 2 – Beans, Rice and Corn Fritters

Dominicans love their rice and beans. It is a joke that if a Dominican goes without rice for even a day they will perish. It is such a staple in everyday eating. The typical dish “La Bandera” is consumed daily in some form by most Dominicans. Beans are also a staple food in Dominican Republic. Beans cooked runny, with rice or sweet as a desert, all are just so good. Let’s do some cooking!

Habichuelas con Dulce/Sweet Beans | La Bandera Dominicana/The Dominican Flag(meat Guisado, Arroz Blanco, Habichuelas, Ensalada) | Chofan/Dominican Style Chinese Fried Rice | Arepitas de Maiz/Fried Corn Meal Cakes

Habichuelas con Dulce

Habichuelas con Dulce
Habichuelas con Dulce

Habichuelas con Dulce / Sweet Beans are a typical Dominican dish. Each cooker of this sweet dish has their own way to make it special by adding a touch of something different to the traditional recipe. It is a sort of pudding but not as thick. It is made with Kidney Beans, Yam, Condensed Milk, Raisins and Cinnamon. It sounds terrible but trust me, it is wonderful. This dessert has become an Easter/Semana Santa tradition, served during Lent, in the Dominican household.
(Bon Helados also serves up an ice cream version that is wonderful during the Easter season)

Cooking Habichuelas con Dulce
Cooking Habichuelas con Dulce

Ingredients:
2 cups cooked kidney beans/habichuelas rojas
2 cups water reserved from the beans
1/4 cup of raisins/ciruelas pasas
3 cups of evaporated milk/leche evaporada
1 cup of coconut milk/leche de coco
1 cup sweetened condensed milk/Leche Condensada
1/2 lb of sweet potatoes/batatas cooked and mashed
1/2 cup of sugar/azucar
2 cinnamon sticks/palitos de canela
2 tablespoons butter/mantequilla
8 to 10 cloves/Clavos dulces
1/2 teaspoon salt/sal
optional
Cassava bread toasted/casabe tostado or milk cookies/galleticas de leche

Habichuelas con Dulce with milk cookies ready for eating!
Habichuelas con Dulce with milk cookies ready for eating!

Instructions:
Puree the beans with a little cooking liquid and then strain.
Add beans, coconut milk, evaporated milk and bring to a boil
Lower heat to medium add the Condensed milk, sugar, cinnamon stick, raisins and sweet potatoes
Keep stirring so it does not stick.
Add the rest of the ingredients.
Stir until the desired consistency has been reached.
Serve warm or cold with the cassava bread or float the cookies on top.

I have been known to enjoy a few bowls before feeling satisfied. This is a treat you will ever forget. It sounds terrible but it is ever so tasty. ¡Que Sabroso!

Mama Pura’s Recipes (Dominican traditional cooking Book 1) – Amazon book available in Paperback and Kindle

La Bandera Dominicana / The Dominican Flag

La Bandera Dominicana
La Bandera Dominicana

La Bandera Dominicana/The Dominican Flag is typically prepared for lunch and is the most important meal in Dominican Republic. It is a combination of beans, rice, meat/seafood and salad type dish. It is very filling and satisfying and is quite healthy also because it is made with fresh ingredients.

The meat is cooked Guisado/Stewed this is a general recipe for making the stewed meats. You can use this recipe to make Pollo Guisado/ Stewed Chicken, Rés Guisada/Stewed Beef, or other stewed meats.

Carne Guisado Recipe: Cut bell peppers, chop some celery, add some onion cut coarse, preferably red onion, some tomatoes cut in large pieces, some mashed garlic, tomato paste to give it some liquid and thicken up the sauce, some lemon or vinegar, a few green olives if you desire, a little dash of sugar, and some oregano, salt and a little oil. Sauté the meat (usually cut in medium to small bite sized pieces) in the oil then add the veggies and spices. Add a little water and cover and let simmer until the meat is cooked and veggies are soft. Add water as needed. Mix the tomato paste in a little water and add to the mix until the desired consistency has been reached.

Arroz Blanco Recipe

White Rice / Arroz Blanco Dominican Style
White Rice / Arroz Blanco Dominican Style

The Arroz Blanco/White Rice is cooked soft. Add a little oil to the rice so you can get some Concón/ Burnt Rice on the bottom of the pan. This is a delicacy and is the sign that you have mastered the Dominican rice cooking.

This is the way Dominicans make their white rice.
Ingredients:
2 1/2 cups raw rice rinsed and drained
3 TBSP cooking oil
1 1/2 tsp. salt
4 cups water

Instructions:
A heavy skillet is best. Add oil salt water and rice to the pan. Mix. Cook over high heat until boiling. Lower the heat, cover and simmer for about 20 minutes, or until the rice is tender and the water absorbed. Remove the lid and allow the rice to rest a few minutes. For concon let the rice cook on low heat on the stove for a little time more until the crust appears on the bottom of the pan. It takes a little skill and some luck to easily remove the con-con from the bottom of the pan. Serve the rice hot and the con-con on the side.

Habichuelas Guisadas Recipe
The Habichuelas Guisadas/Stewed Beans can be made with any type of bean, red, white, fava, lentils, whatever you have on hand.

Recipe:
Cook the beans until soft or buy them in a can. Add some chopped celery, some squash if you have it, a little onion, parsley, thyme, oregano, coriander or cilantro, some mashed garlic, a cube of chicken stock, a little oil, some tomato paste, and salt. Cook the veggies and spices in the oil until they are soft. Add the stock and tomato paste. Add the beans. Mash the beans a little to make them juicy. Cook until they have thickened up a little, adding water if needed. Adjust the ingredients to your taste.

Ensalada
Make a small Ensalada/Salad with lettuce and tomato, cut up an avocado and top with límon or vinegar and oil. You can finely chop cabbage with some tomato and peppers with oil and vinegar dressing. Make Dominican style potato salad called Ensalada Hervida/Boiled Salad using boiled carrots, potato, eggs, with an oil and vinegar dressing.

Now for the best part….this is my favorite step (drum roll please). Serve all this on a large plate. Put the beans on top of the rice. Let some of the meat juice get on the rice also. Place a little of the Concón on the plate. Put the salad on the side. Get a big glass of ice water and a big spoon and enjoy. When finished have a sweet or a cup of coffee. Now you have eaten the typical Dominican lunch just like a true Dominican.

Chofan

Chinese Fried Rice Dominican Style. The Chofan rice dish is very versatile. The basic recipe is rice with vegetables, egg, and some meat or seafood of your choice added to the mix. It is a great rice dish to use with your leftovers.

The general recipe is here with some different substitutions added. Be creative and make your own signature

Dominican style Chofan
Ingredients:(remember all can be adjusted to your taste)
2 eggs scrambled (eggs are usually part of the dish but you can omit them if you desire)
2 tablespoons of oil
1/4 to 1/2 cup of ham, pork, seafood, goat, chicken, tofu…etc. cooked and cubed. (Combine meats and seafood for a flavor all your own).
3 tablespoons soy sauce/ salsa china (or tamari sauce for a lower salt version)
3 tablespoons onion
1/4 cup chopped celery
1/4 cup sweet corn, green peas (petit pois), red beans. Add all or 1 of these ingredients. Be creative and try adding some other veggie.
2 to 3 cups of cooked rice
If your adding eggs to the mix scramble them up first in the oil. (If your veggies and meats are not all pre-cooked remove the egg and set aside to add to the mix along with the rice so it does not get to hard.) Sauté all the pre-cooked meats and veggies together until the onion and celery are soft. Add the soy sauce to the mixture. Mix well. Then add the pre-cooked rice and stir all together and fry until hot. Fluff it up with a fork. Add salt to taste. Serve alone as a main dish or as a side.

Arepitas

Arepitas de Maiz/ Fried Corn Meal Cakes (I call them Corn Bread Droppings). These tasty treats are a fast and easy snack or meal accompaniment Hispanola style.

1 cup corn meal or corn flour
2 teaspoons of milk
1 teaspoon of sugar
1/2 teaspoon of salt
1 egg

Mix these ingredients together. Add more liquid if the mix is not moist enough. Heat about 1/4 cup of oil in a skillet.
Drop about a tablespoon full into the oil. Fry until golden on both sides. Drain on some paper. Serve them up when they are fresh and hot. For variety try adding some hot peppers, whole corn or a little cheese into the mix. Yummmm….

Recipes 1 – Sanchocho & Platano

Dominican Recipes Page 1 – Sanchocho & Platanos

When I first came to Dominican Republic I had no idea what a Platano – Plantain was or how to use it. I thought it was a fat banana at first sight. This got many laughs as I tried to peal it to eat it like a banana. I have learned and also now I do enjoy cooking with this gree banana looking vegetable. And of course, there is Sanchocho, the food that Dominicans are most proud of. It is the favorite of all.

These are a compilation of things I have learned in my limited cooking experiences here in The Dominican Republic. Some recipes I have changed a little to make them my own. Other recipes are traditional Dominican and cannot be changed. If you try any of these recipes and you like or have an idea for a change let me know. If you have a special recipe you would like me to add please send them my way with a picture or 2.

Sancocho | What is Platano and what does one with it? | Monfongo | Mangú | Tostones | Platano Maduro | Platano Frito As Bread

Sancocho

Sancocho cooking on the fire with the meat ready to be added
Sancocho cooking on the fire with the meat ready to be added

Sancocho is Dominican Republic’s favorite. The countries signature dish is also known as the official dish of the country. This hearty stew type dish is traditionally made with 7 different types of meat. It can also be made with whatever meat and vegetables you have on hand. There are as many versions of this recipe as there are stars in the sky (maybe not that many, but very close).
It is normally made on special occasions. Many people like to cook it for Christmas. It does take some time to prepare but it is well worth the effort. Enjoy this hearty stew with some rice and avocado and you’ll think you are in Dominican Republic yourself!

3 lbs. chicken
2 lbs. pork chops or ham bones included
2 lbs. beef with bones
1 lb. goat meat
2 lbs. assorted sausages
4 large unripe platanos cut into large pieces
1 lb. potatoes
2 lbs. yucca of cassava cut in pieces
2 lbs. malanga cut in pieces
2 lbs. Spanish pumpkin
5 ears of corn on the cob cut in chunks
1 lb. yams cut into pieces
6 liters of water
4 TBSP oil
1 1/2 TBSP oregano
5 tsp. salt
2 sour oranges if not available use 4 lemons
2 TBSP celery
2 green bell pepper cut in large pieces
3 medium size onions
1 TBSP garlic (smashed)
oregano
thyme
cilantro or parsley
2 cubes of chicken or beef bouillon
2 tsp. vinegar
2 TBSP Worcestershire sauce (English Sauce) or soy sauce

Instructions

1. Cut the chicken in different pieces, wash the meat (except the sausages) and rub with sour orange or lemons. Cut into small pieces.
2. Brown the beef in the oil with herbs, onions, garlic, pepper, Worcestershire sauce (Salsa Americana), and salt for 20 minutes. Add pork and simmer 15 minutes. Add little water as necessary so it doesn’t stick Add the chicken with the stock and simmer another 10 minutes.
3. Bring the water to a boil and add the veggies and simmer for about 10 minutes
4. Add the meat and simmer until the veggies are soft. Mash some of these veggies and return to the pot to thicken the broth.
5. MY FAVORITE STEP. Put in a bowl. Serve with rice and avocado on the side. Add some hot sauce to taste. Lift the spoon to your mouth, close your eyes and savor the flavor of the country.

Mama Pura’s Recipes (Dominican traditional cooking Book 1) – Amazon book available in Paperback and Kindle

Platano – Plantain

Platanos on a truck at the Mercado Modelo
Platanos on a truck at the Mercado Modelo

What is a platano (plantain) and what do you do with it?
Platanos/ Plantains are in the Banana family. What is thought to be a tree is really an herb, the worlds largest herb for that matter. It has a compacted, water-filled leaf stalk that is composed of leaf sheaths that overlap each other and grow from an underground stem called a rhizome, unlike a trees woody stalk.

This plant can grow as high as 20 feet (6 meters) in height, which is about as tall as a two story house. There are over 500 different types of bananas including green, red and yellow versions.

A young Platano Tree
A young Platano Tree

The platano looks like very large bananas and are usually not eaten raw, they need to be cooked. They are very high in potassium and virtually fat free. These fruits are very versatile as they can be boiled, baked, or fried. Served as a vegetable, starch, or made into a sweet dessert. They can be used unripe or very ripe. An unripe platano is green, hard, and very starchy. The riper they get the more yellow and sweeter they become as the starch turns to sugar. They turn from solid green to a yellow orangish color with dark spots to black, when they become very soft and mushy. They can be used no matter how ripe or unripe they are. When they are green they closely resemble potatoes and are not sweet. As they become riper they become sweeter and the texture changes. The very black platanos are usually used in deserts because they are so sweet. If you fry a green platano it makes crunchy pieces while frying a sweet one the pieces are soft.

Mofongo

Monfongo in Pilón
Monfongo in Pilón

Mofongo is another dish made from Platanos. The platanos are fried then mashed chunky with different types of meat and seasonings added. It is then served with a broth you can to moisten the typical dish. It is served in a Pilón. As soon as I get a decent recipe for this typical dish I’ll put it here.

A Taste of Paradise: A Feast of Authentic Caribbean Cuisine and Refreshing Tropical Beverages for Health and Vitality – Amazon book and Kindle editions

Mangú

Mangu with onions and some coffee for breakfast
Mangu with onions and some coffee for breakfast

Mangú is a very typical Dominican breakfast favorite. It can be served for other meals but it is typically for breakfast. Mangú closely resembles mash potatoes in appearance and texture but the flavor is very different. It is made from the green platano (plantain), the hard banana looking vegetable that is seen everywhere in the country. There are as many different ways to prepare mangú as there are preparers.

I usually figure about 1/2 to 3/4’s of a large platano as a serving for the average human.

For Mangú it is best to cut the platano into about 3 pieces lengthwise (I also divide each piece in half lengthwise). Put the pieces in a pot covered with water (add a little salt if you would like) and boil those pieces to death. They have to be nice and soft. It usually takes 20 minutes or longer. Add water as needed to keep them submerged. Just make sure they are soft. Much easier to mash when they’re soft and this way you won’t get lumps.

Now those platanos are soft and ready for the next step. It is time to decide what you want to add for the mashing process (while mashing sauté up some onions, red if you have them, to put on top of or inside the mash).

Preparing platano for cooking
Preparing platano for cooking

Pulverizing them! Some use the water the platanos were boiled in to mash them. Some add a bouillon cube, stock, bacon grease, small pieces of cooked meat (bacon or ham) to flavor the mash. Some use milk as in making mash potatoes. Try all the ways, variety is always good. Add the liquid slowly so as not to get them too runny. I like to add a little green oil (olive oil) or a little butter also. Use a potato masher, blender, hand mixer or food processor. I was taught to use the bottom of a beer bottle. This is what my friends and I use. Anyhow, just start mashing them up til they are nice and smooth. Add the onions or some cheese while mashing if you’d like. Keep mashing until it is nice and smooth. Taste testing all the while to get the flavors correct.

To serve: Fry up some eggs (scrambled are typical), and some fried salami, ham or maybe some fried cheese, slop that wonderful Mangú on the plate. Top it with some of those sautéed onions. Then savor the flavor of a typical Dominican breakfast….yummmm…..

Tostones/ Fried Platano Chips

Platano Frito ready for eating - Tostones and a Tostonera
Platano Frito ready for eating – Tostones and a Tostonera

Peel green plantain and cut in in slices about 1/2 inch thick, usually cut on an angle, I don’t know why and it’s not really that important but this is the “Dominican way”.

Heat up some oil (like making french fries) and drop the slices into the oil. Fry them until they are just a little soft. They are cooked soft but not crispy. Remove from the oil and put on paper to drain some of the oil. As soon as you can touch them, smash ’em! Use anything handy, I use a beer bottle again. The bottom of a plate, anything flat will do. If you are lucky enough to have a Tostonera (this is 2 round pieces of wood, hinged, with a knob-like handle in the center pictures here) whose sole purpose is to smash tostones.

Press each piece to flatten it out, it will get a little scalloped edge sometimes. I like mine very thin but normally they are flattened to about half of the original thickness. Then put the flat platano back into the oil and cook until it has a nice light brown color, just a thin outside crust. Remove from the oil. Drain. Salt if desired.

These can be served plain, with ketchup/ketchu is very typical. I like mine with some vinegar or, typical Unitedstatesian, with Ranch Dressing. Any way you like them they are great. Serve them as you would any potato or french fries. Enjoy!

Note: You can slice these as thin as possible and fry them up like potato chips. They are a nice tasty snack.

Platano Maduro/ Fried Sweet Plantains

Platano Maduro are made with the black skinned or really yellow ripe platanos, as sweet and ripe as they get. They are peeled and cut down the length of the platano into long, flat strips. Between 1/2 to 1 inch thick, depending on your mood.

Fry these pieces in a little green (olive) oil, lard, or any other type of oil or butter. Do not cover the platano in oil, just enough so the oil is halfway up the side of the platano. Fry, turning until they are golden brown and caramelized. Drain. These can be served as you would any potato side dish. The flavor and texture are much different than the tostones.

Platano Frito As Bread

A Hamburger with a Fried Platano Bun
A Hamburger with a Fried Platano Bun

Here is an idea that is really easy and so tasty and a very different way to make a sandwich.

Cook up the Platano Frito the first cooking as normal. Then take a few or the pieces and mash them together to make a big bread sized piece of platano. Fry it up and fill it with sandwich makings.

I like to use it to make a hamburger with all the fixings.

Dominican Sayings Idiomatic Expressions

DOMINICAN SAYINGS and IDIOMATIC EXPRESSIONS

Funny and interesting sayings, proverbs, maxims, adages and terms used by our Native Dominican Speakers in their everyday conversations. Many of these sayings and words are very difficult to understand but when you finally get the idea they can be quite funny.

When you use these idiomatic expressions in Dominican Republic make sure you pronounce them like a Dominican and be sure you are able to laugh at yourself. This way people know you are making a joke so you are not taken the wrong way. In time, you will know more of the Dominican way and will be talking in true Dominican style.

*A buen hambre no hay pan duro – (When you are really hungry no bread is too hard to eat) Where there is a will there is a way.
*A caballo resaldo no se le mira el diente – Never look a gift horse in the mouth
*A falta de pan, casabe, dice el pueblo. – (When there is the lack of bread, eat cassava, said the people) Make do with what is available.
*A la brigandina – to do something fast
*A paso de tortuga – (Walks like a turtle.) When someone is too slow.
*Abrir gas – (Open gas.) To run away. Full throttle.
*Acostarse con las gallinas – (Lying with the chickens.) To go to bed at the same time as the chickens. Go to bed very early.
*Amarrando la chiva – (literally means roping the goat) To do nothing when you are supposed to be working, because roping a goat is too easy
*Amarrar los perros con longanizas – (Tie dogs with sausages) To be very naive and give away opportunities to the enemies.
*¡Ay, mi madre! – (literally Oh, my mother! ) An exclamation to mean “oh man!” or can also mean like Wow! sort of a surprised expressive remark
*Caerle a la conga – (literally Playing the drums) To jump on someone intending on beating him up
*¿Cómo e’tamo’? – country way of saying ¿Cómo estamos? How are we today?
*¿Como ‘ta la cosa? – How’re things?, How’s it goin’?
*Conocer al cojo senta’o – (Literally, Recognize the cripple, even when he’s sitting down.) To know someone’s intentions when they haven’t told anyone. (updated by Rachel)

A 91 year old Dominican lady telling some wild stories.
A 91 year old Dominican lady telling some wild stories.

*Cuando cuca bailaba – When people refer to the good old days. When they talk about the old times.
*Curarse en salud – To practice prevention even before there is a problem
*Date brillo cadenita que tu mojo llega – Shine now for your day will come
*Despues de la excusa, nadie se queda mal – After the excuses were given, everybody got along fine
*E’ palante que vamo – We are going to go forward (election campaign slogan)
*E’ pa’ fuera que va – Out it will go (election campaign slogan)
*El carro quedó debaratao’ – When a car receives a violent hit
*El que anda con perro a ladrar aprende – He who hangs out with a dog will learn how to bark
*El que quiere moños bonitos tiene que aguitar halones – (literally: If you want nice hair you have to pull it tight) If you want something you need to work hard for it.
*Entrar a comer ojos – to go – Between a rock and a hard place
*Es mejor andar solo que mal acompañado – Better to go alone than to keep bad company
*Eso lo sabe hasta la madre de los tomates – (Everyone knows even the mother of the tomatoes.) Everyone knows it,
*Estoy entregado en ……….. – like saying “I am up to my eyeballs in ___ (something-fill the blank).
*Gallina vieja da buen caldo – (Old hens make a good broth.) To express that a mature woman has more experience and that adds to their sex appeal.
*Hacerse el chivo loco – (Become the crazy goat.) To play dumb and unaware. To be irresponsible.

*Ir por la sombrita – To walk in the shade of a tree
*La mama de Tarzan – used to describe a something cool or a good looking person
*La piña está agria – (literally: The pineapple is sour.) When something is difficult (dura)
*Llegó la lú – (Here come the lights!) What is said when the electric service comes back on.
*Lo agarraron asando batatas – (They caught him roasting sweet potatoes.) He got caught with his pants down
*Lo que va, biene – (What is going, comes) What goes around comes around
*Má caliente que una vieja metía en fiesta – Hotter than an old woman on a party mood.
*Me da grima. – It scares me
*Me hizo plancha – when a person does not go to something that they committed to.
*Me llevó el diablo -(literally: the devil took me) I am damned
*Me tienen en un tirijala – when someone says I’ll see you soon or I’ll soon be there.
*Ni con Dios ni con el Diablo – Neither with God or the Devil
*Ni fú ni fá – when something is congested or stuck, you can’t move forward or backward

Ni fú ni fá - when something is congested or stuck, you can't move forward or backward. Traffic Jam.
Ni fú ni fá – when something is congested or stuck, you can’t move forward or backward. Traffic Jam.

*Niágara en bicicleta – to overcome many problems, to go over the waterfalls on a bicycle. It is also the name of a song by Juan Luis Guerra (updated by Rachel)
*No Dar Un Golpe – not to deliver an attack or not to work
*No hay problema. – No problem
*No’ vemo- (Nos Vamos) – I’m gonna go.
*Nunca digas de esa agua no beberé – (Never say from that water I will never drink) Don’t say you will never do something because you may have to do it someday. You may regret those words someday.
“Un clavo saco otro clavo” (literally meaning “one nail raises another nail”). Used when you have a hangover and need another drink to make it better. “Hair of the dog that bit you” is the equivalent in English.
*Pa’ seguida – right away; immediately
*Pajaro de cuenta. – People will call you this if you are not a very trustworthy person. Tamaño pajaro – this is even less trustworthy than the first.
*¡Por la maceta! – Very good; excellent; great!
*Probando e que se guisa – By trying is how you will know
*Que aperidá. – Used when something is amazing
*¡ Que Leche ! – If you win at the lottery or get a really good job you say this. Sort of like saying you’re in the cream now.
*¿Que lo Que? – the same as ¿que pasa? What’s up? What’s happenin’?
*Saber más por viejo que por diablo – To say that old age gives wisdom
*Sacar los pies – to move away, get away from a person
*Se fue corriendo – (literally went away running) to run fast, go full throttle, fast
*Se lo llevó quien lo trajo – sort of like you brought it upon yourself. When someone has a big problem the response is this, ( you made your bed now sleep in it)
*Si dios quiere – God willing. Not necessarily religious. I think its used just in case what was planned to happen doesn’t, then the person feels they can always use it as an excuse, “God didn’t want it to happen”
*Si la vaca ha venden por libras, porque comprar la vaca entera?- If you can buy the cow by the pound why buy the entire cow? (referring to having a woman for the night or for always)
*Si tomas Brugal tú resuelve o peleas. – If you drink Brugal (rum) you either fight or have sex.

Si tomas Brugal tú resuelve o peleas. - If you drink Brugal (rum) you either fight or have sex.
Si tomas Brugal tú resuelve o peleas. – If you drink Brugal (rum) you either fight or have sex.

*Ta que echa chi’pas – (literally throwing sparks) means being angry.
*Te llamo pa’ tras – (in true Spanish-devolver la llamada) I will call you back
*Te conozco bacalao, aunque vengas disfrasao-I know you even if you are in disguise, “you can’t hide your intentions from me”
*Te subi lo vidrio – (Literally:shut the window) when you’ve had enough talking to someone or when you don’t want to hear them you shut the window on them.
*Tengo un arranque encima – to be in a bad economic situation
*tililí-tililí – repeating the same thing or story over and over
*’Toy feo pa’ la foto – (exact translation – I am ugly for the picture) things can’t be worst for me
*Tu eres muy jediondon y delicagao -You are very hard to please
*Tu ta como un aji picante -You’re mad as hell
*Tu ta’ pasao -“you have really crossed the line now!” more of a warning that a fight was about to break out. (added by Rachel)
*Tu ta’ muy quitao de bulla – What you call a person that is carefree
*Vamo hacer un coro – “Lets get together and hang out”
*Vamo pal pley – Let’s go play. Refers to baseball the “pley” is actually what they call the baseball field.(updated by Rachel))
*Vamos a Ver, quisas ahorrita – (Lets see, maybe later) when a Dominican really does not want to do something but they really do not want to say no.
*Yo estoy chivo con eso – “I’m doubtful about that”, to doubt something.

_____
In an interview with one time President Hipolito Mejia the president was told “Bread has gotten too expensive” Hipolito’s answer “Man does not live on bread alone, eat platano and yuca”. “Somos un pai de come ‘platano”

Leonel Fernendez campaign slogan – “E’ Pa Fuera Que Van” – “And ahead/ forward we go”
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Find or Create Hilarious Merchandise at CafePress

Have a Dominican Slogan or image placed on T-Shirts, Womens tanks, boxers, g-strings, sweatshirts, mugs, baby clothes, hats and even dog size clothing. If you like you can even make your very own design and it can be placed on an item. Or buy an already designed item. If you want Dominican Republic related items do a search for Dominican Republic and there are pages of items. Check them out.


A Dominican Saying on a Shirt?