About ForeignFoodie
We write down the dishes that usually get passed along by hand — the ones you can’t find a reliable version of anywhere online.
What we publish
ForeignFoodie currently has 27 recipes across Haitian, Central American, Caribbean, Cuban, Dominican cooking. Every recipe lists real quantities, real timings, and the steps in the order you actually do them. If a dish needs an overnight marinade or a specific cut of meat, we say so up front instead of burying it in step nine.
How we test
Recipes are cooked in a normal home kitchen — standard oven, standard burners, ingredients you can get at a regular grocery store or a neighborhood Caribbean or Latin market. Where a traditional ingredient is hard to source, we note a substitution and tell you honestly what you lose by using it.
On authenticity
These are home-cook versions of dishes with deep regional history, and there is rarely one correct recipe. Where families disagree — and they do, loudly, about everything from epis to sancocho — we describe the version we cook and mention the common variations rather than declaring a winner.
Get in touch
Found an error, or cook a dish differently than we do? We want to hear it. Corrections from readers are the fastest way these recipes get better.