La Bandera: A Traditional Dish from The Dominican Republic

Today, I’m excited to introduce you to Durquia Guillén. Durquia and I met in the early 90’s and became dear friends sitting through all night city council meetings back in the days when we worked for Mayor Bruce Todd and Councilman Gus Garcia. Our Austin City Council days are memories, but our friendship endures.

{Durquia in the Dominican Republic with her dad and brother, Josue. c 1977} 

My dad, Josué Pericles Guillén – known as Alcides, is from the Dominican Republic. Large-scale migration from the Dominican Republic to New York City began in the years after the death of the dictator Rafael Trujillo in 1961. My dad came to New York City in 1962. My mom, Maria, is from Bogota, Colombia and she came to New York City that same year.  They met, fell in love, got married and found themselves living in Washington Heights, the neighborhood most heavily settled by Dominicans known as the Little Dominica. That’s where I, Durquia Guillén, grew up.  And just in case you are wondering, my Mom very creatively made up my name. Durquia sometimes means Goddess, but most of the time is a made up name with no short cuts even if you can’t roll the R. I am digressing …

Dominican food is a mixed blend of African, Spanish and Taino Indian influences. The food is not spicy. My mom did use a lot of herbs, garlic and tangy sauces. Finally, after many years living in Texas I make the meanest salsa with serranos and jalapenos peppers. The hotter, the better!

I grew up eating rice and beans and platano. This is pretty much the staple of every meal. The dish is called “la Bandera” the Dominican Flag and the beans (red kidney beans) are cooked in a pungent herby tomato sauce. There was always a meat included – either chicken or pork, and a basic salad which consist of lettuce and tomatoes. Garlic, tomato, green peppers are all key ingredients in Dominican cooking (La cocina Dominicana) and are the base for most of the sauces.

{La Bandera – photo courtesy of Durquia Guillen}

La Bandera: A Traditional Dish from The Dominican Republic

Print Recipe

(adapted from Josie’s Kitchen)

• Author: Kristin Schell

Ingredients

Scale 1x2x3x

• dry oregano
• pepper
• adobo seasoning
• worscestershire sauce
• 2 cloves of garlic
• 1/2 red onion
• handful of parsley
• 1lb beef top round steak

Instructions

1. Wash the beef and place it in a large bowl. Add the chopped garlic. onions and parsley. Add about a teaspoon of ground pepper. Season with a few sprinkles of adobo powder… about 1/2 tablespoon. Add 2 tablespoons of worcestershire sauce and mix well. Cover and place in refrigerator for at least 2 hours.Heat up a skillet on med-high heat and add the steaks. Turn them so they cook on both sides and cover them. After 10 minutes the meat should be mostly cooked. Remove the steaks and place them on a plate.

Dominican Beans

Print Recipe

• Author: Kristin Schell

Ingredients

Scale 1x2x3x

• 1 tsp of canola or vegetable oil
• 1 cup of chicken stock
• 1 large can of red beans
• 2 tablespoons of tomato paste
• adobo seasoning powder
• dry oregano
• 1 stalk of celery
• 1/4 red onion
• 2 garlic cloves
• apple cider vinegar
• parsley

Instructions

1. Chop up the onion and celery in chunks. Peel the garlic but leave whole and tie up the parsley into a knot. Heat up the oil and add the onions, garlic and celery until the onion starts getting brown.
2. Add the beans and the parsley. Next, add 1/2 tbs of dry oregano and about 1/2 tbs of adobo. Mix that well and add the tomato paste. Add one cup of chicken stock. If you are vegetarian add vegetable stock or water. If adding water just make sure to add a little bit more adobo to taste.
3. Mix well until the tomato paste is mostly dissolved. Cook covered on medium-low heat.
4. Once they are boiling add a splash of vinegar. Mix the vinegar in and lower the heat once they start boiling so they don’t burn.
5. Add a tablespoon of tomato paste to the skillet where the steaks were cooking (do not throw away the juices the steak gave out).
6. Add a cup of water or chicken stock and dissolve the tomato paste as much as you can.
7. Add the steaks to the skillet and cover. Cook on low heat for 10 minutes.

Buen provecheo!

Love,

Durquia (& Kristin)

This post was originally written as part of the Olympic Feasts at The Schell Cafe series. During the 2012 London Games, we celebrated with meals and stories from around the globe. This recipe is just as delicious today as it was then! 

(Last edited on March 29, 2019.)

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