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Diced chicken tossed in a house made Caribbean sofrito (a puree of green peppers, red peppers, onions, garlic, cilantro and culantro), along with Oregon potatoes, fire-roasted red bell pepper, and corn. Soulful and delicious.
Named after the Indigenous planting tradition of grouping squash, beans and corn in a garden bed. This empanada is stuffed with local and organic butternut squash, beans, corn, diced onion, fire roasted green chiles, pepper-jack cheese, and spices.
Dark red kidney beans stewed in a medley of onion, crushed garlic, green pepper, crushed tomato, our house made sofrito, and cilantro.
Menu for Dominican Delights provided by Allmenus.com
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