Dominican Republic
Agrio de Naranja
A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
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Colombia
Ají (Panamanian)
Ají
A fresh Latin American table sauce of chopped chili, onion, cilantro or culantro, and vinegar; Panama's ají and Colombia's ají criollo are served with fried foods, soups, and rice.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Dominican Republic
Mojo
Mojo Do
A Dominican garlic sauce of olive oil, garlic, sour orange, and cilantro, served with yuca, tostones, and fish. A tangy, aromatic, garlicky condiment.
Colombia
Salsa Rosa
Colombian pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or pineapple. The national condiment for hot dogs, burgers, and salchipapas.
Dominican Republic
Sofrito Dominicano
The base of Dominican cooking: a sautéed mix of garlic, onions, peppers, cilantro, and oregano. Used in stews, rice, beans, and meats, the foundation of Dominican flavor.
Dominican Republic
Wasakaka
A Dominican sauce of chicken, sour orange, garlic, and herbs, blended into a savory, tangy sauce. Served with boiled yuca or chicken, a Cibao specialty, rich and aromatic.