An integral ingredient in many Latino Lenten dishes, Bacalao is both intensely flavorful and highly nutritious. The dried, salted whitefish is available in three boneless varieties (Codfish, Pollock and Pollock Fillets), all of which are low in fat and rich in protein, vitamin B, iron and calcium.
Bacalao, or salted, sun-dried codfish, has been a staple of Spanish and Latin American cuisines since the Basque peoples introduced it to the Spanish inland in the 16th century. Because this sturdy, preserved fish could be transported to every part of the region without spoiling, it became an essential source of protein, especially during Lent, and meatless Friday meals.. Don't go without it!
Codfish fritter mix - just add water and fry for crispy, golden brown fritters. Click for Recipe.
Hand-picked tender green pigeon peas from high in the mountains. Serve with long grain rice to make a delectable Carribbean meal. Click for Recipe.
This aromatic cooking base combines the bold flavors of tomato, onion, green peppers, cilantro and garlic, saving you valuable prep time in the kitchen. A heaping spoonful of Sofrito added to soups and stews is a classic first-step ingredient to authentic Latino cooking. Click for Recipe
Zesty Mojo Criollo with garlic, onion, and citrus for tender, tasty meat and poultry. Click for Recipe.
(Click on the links below for a recipe using that product).
|•||Corned Beef||•||Guava Shells|
|•||Cabello de Angel Pasta||•||Cajeta de Guayaba|
|•||Habichuelas Dulce||•||Cajeta de Membrillo|
|•||Tropical Crackers||•||Cajeta de Leche|
|•||Tropical Butter Crackers||•||Cajeta de Mango|
|•||Snack Crackers||•||Pana de Pepita|
|•||Dominican Red Beans||•||Mondongo Dominicano|