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carne-guisada.

Much More Than a Seasoning.
Oregano (Origanum vulgare), whose name means "joy of the mountain," is an aromatic herb with a rich history in natural medicine and a fundamental role in Mediterranean cuisine. Although it is a classic pizza ingredient, its uses and benefits extend far beyond this popular dish.

meat stew

  • Season the meat with salt, pepper, and oregano.
  • Heat the oil in a pot.
  • Sauté the onion, garlic, and bell pepper for 3 minutes.
  • Add the meat and brown it on all sides.
  • Stir in the tomatoes, tomato paste, and bay leaf.
  • Add the water or broth.
  • Cover and cook for 45 to 60 minutes, until the meat is very tender.

Much More Than a Seasoning

Versatilidad culinaria.

This versatile herb enhances the flavor of a wide variety of dishes. It pairs exceptionally well in salad dressings, marinades, and is an ideal accompaniment for cheeses, meats, and eggs. It can be used fresh, but drying significantly intensifies the aroma and flavor of its leaves. To preserve its essence, it is recommended to add oregano at the end of cooking, as it, like other aromatic herbs, tends to lose its organoleptic properties during prolonged cooking.

Nutritional Profile and Health Benefits

Oregano is a source of essential nutrients and bioactive compounds. It contains vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, B-complex vitamins (such as B6), calcium, and potassium. Additionally, this plant—sometimes confused with marjoram (though they are different species with similar flavor and aroma profiles)—is rich in potent phytochemicals that offer potential health benefits. These include flavonoids, tannins, phenolic acids, and essential oils like carvacrol and thymol, known for their antioxidant and antimicrobial properties.
 

We offer top-quality oregano in various sizes to suit your needs

3 oz /6 oz /32 oz / 20 Lbs

The Dominican Flag (With a Touch of Oregano)

Ingredients.

  • 2 cups white rice
  • 1 cup red kidney beans
  • 500 g stewed beef (cut into chunks)
  • 1 green bell pepper (sliced into strips)
  • 1 onion (julienned)
  • 2 garlic cloves (minced)
  • 1 tbsp dried oregano (the secret to an authentic flavor!)
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Beans Base.

• 1 cup red kidney beans
• ½ onion (chopped)
• 1 garlic clove1 bay leaf
• 1 tbsp dried oregano
• Salt to taste

Red Beans.

• Soak the beans overnight.
• Drain and cook them in water with the onion, garlic, bay leaf, and oregano for 40–50 minutes (or until tender).
•Season with salt to taste and set aside.

 

Stewed Beef.

• Heat the olive oil in a pot and sauté the onion, garlic, and bell pepper.
• Add the meat, salt, pepper, and oregano.
• Cook over medium-low heat, gradually adding a little water, until the beef is tender and juicy.

White Rice.

• Cook the rice as usual with water and salt.
• Once done, fluff with a fork and add a pinch of dried oregano for a special aroma.

Plating.

Serve on a plate combining the white rice, red beans, and stewed beef to showcase their three characteristic colors: white, red, and green/brown.

Dominican Stewed Chicken

A Dominican cuisine classic, packed with flavor, color, and tradition. Oregano brings that unmistakable aroma that elevates every single bite.

Ingredients .

  • 1 whole chicken (approx. 3.3 lbs / 1.5 kg), cut into pieces
  • 2 tbsp oil
  • 1 large onion, julienned
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 ripe tomatoes, chopped
  • 1 tsp dried oregano
  • 1 bay leaf
  • ½ tsp cumin
  • ½ tsp black pepper
  • 1 tbsp paprika (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp white vinegar
  • 2 cups water or chicken broth
  • Salt to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Marinate the Chicken.

  • Season the chicken with salt, pepper, garlic, cumin, oregano, Worcestershire sauce, and vinegar.
  • Mix well and let marinate for 30 minutes (or up to 2 hours for a deeper flavor). 

Sear the Chicken.

• Heat the oil in a pot.
• Brown the chicken pieces on all sides until beautifully golden. Remove and set aside

Build the Stew Base.

• In the same pot, sauté the onion, bell peppers, and garlic.
• Stir in the tomato paste and chopped tomatoes. Cook for 3 to 5 minutes until a rich sauce forms.

Simmer.

  • Return the chicken to the pot.
  • Add the bay leaf, the remaining oregano, and the broth or water.
  • Simmer over medium-low heat for 35 to 45 minutes, until the chicken is completely tender and the sauce has thickened.

Serve up.

• White rice • Stewed butter beans (or stewed lima beans) • Tostones or fried sweet plantains • Green salad

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  • Mon - Fri 8:00 Am - 5:00 Pm

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Dominican Stewed Chicken.

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 
vainilla

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients

• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Stewed Chicken

(Creole Seasoning) Stewed chicken is the daily lunch in any Dominican home. The characteristic touch that sets the Dominican stew apart from others in the region is the dominance of dried oregano rubbed in the hands right before cooking.

Ingredientes clave:

• 2 a 3 libras de pollo cortado en trozos.
• 1 ½ cucharadas de orégano dominicano seco.
• 1 cebolla morada y 1 pimiento verde (o pimiento cubanela), picados.
• 4 dientes de ajo, picados. Jugo de 1 lima o naranja amarga.
• 2 cucharadas de pasta de tomate. 1 cucharadita de azúcar y cilantro fresco.

Preparation:

Wash the chicken with the lime juice.
Season it by combining the garlic, salt, pepper, and most importantly, take the dried oregano in the palm of your hands and rub it over the chicken to crush it finely and activate its essential oils.
In a caldero (pot), add a splash of oil and the teaspoon of sugar. Let it caramelize until it turns a dark golden color (without letting it burn black). Add the chicken pieces.
 

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Vanilla Sponge Cake (Bizcocho Dominicano)

is a traditional dessert known for its soft, fluffy, and moist texture, infused with a delicate vanilla aroma. It is one of the most popular sweet treats for family gatherings, birthdays, and special occasions.

Ingredients
• Wheat flour
• Butter
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Step-by-Step Instructions
• Pre-heat the oven to 350°F (175°C).
• Beat the butter and sugar together until the mixture is light and creamy.
• Add the eggs one by one, then stir in the vanilla extract.
• Fold in the flour, baking powder, and salt, alternating with the milk.
• Pour the batter into a previously greased cake pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool completely before removing from the pan and serving.

Dominican Mangú with Cassava Bread, Fried Cheese, and Eggs

Ingredients
• 4 green plantains
• 1 large cassava bread (casabe)
• 2 tbsp butter
• ½ cup milk or hot water
• 1 red onion, sliced
• 2 tbsp oil
• Salt to taste
• 200 g frying cheese
• 4 eggs
• Avocado (optional, for serving)

Step-by-Step Instructions

• Peel the green plantains and cut them into medium-sized chunks.
• Boil them in water with salt for 20 to 25 minutes, until they are completely tender.
• Drain the plantains and reserve a small amount of the starchy cooking water.
• Mash the plantains while they are still hot, gradually adding the butter and milk (or reserved cooking water) until you achieve a creamy purée.
• In a skillet, heat the oil and sauté the red onion until it is translucent and slightly golden.
• Fry the cheese until it forms a golden crust on the outside and stays soft on the inside.
• Cook the eggs to your preference (fried, scrambled, or boiled).
• Serve a generous portion of mangú, top it with the sautéed onions, and pair it with the fried cheese, eggs, and the cassava bread broken into pieces. If desired, add a few avocado slices to complete the dish.