Gabriel Magraner is the Director of Programs of the National Association of Latino Arts and Cultures (NALAC) where he manages NALAC’s convenings, grant programs, and leadership initiatives. Previously he was awarded two Fulbright ETA grants to Brazil where he served as a program mentor and taught English at the Federal University of Goiás and the … Continue reading Gabriel Magraner
My friend Gabriel Magraner from NALAC (Nat. Assoc. of Latino Arts & Culture) visited the area to prepare for the NALAC Regional Training that is taking place in Charlotte from June 2 to the 3rd. Since Gabriel is of Puerto Rican descent, I wanted to make him something very popular in the Caribbean, Pastelón de … Continue reading pastelón de papas – potatoes and beef casserole
In the 19th century, the Dominican Republic had an influx of Lebanese, Turkish and Middle Eastern immigrants. With their arrival, came many dishes that now are considered to be part of Dominican cuisine. Among those is the Quipe (Kibbeh in Lebanese).
Whatever you call it Picadillo, Giniling, or Carne Molida Guisada, this dish can be served over rice for a full meal, or used as a filling in pastries, casseroles, meat pies and many other dishes.