{"id":6710,"date":"2021-02-08T01:16:25","date_gmt":"2021-02-08T01:16:25","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=6710"},"modified":"2021-02-08T04:51:49","modified_gmt":"2021-02-08T04:51:49","slug":"the-story-of-sancocho","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/the-story-of-sancocho\/","title":{"rendered":"La historia del Sancocho"},"content":{"rendered":"

Un estofado de carne espeso, a menudo hecho con 7 carnes, con cualidades m\u00e1gicas rumoreadas: No es de extra\u00f1ar que el sancocho sea el plato nacional de la Rep\u00fablica Dominicana.<\/p>\n\n\n\n

Ciertos platos ocupan un lugar especial en la mesa de la familia Latinx, y en la Rep\u00fablica Dominicana, un taz\u00f3n de sancocho es solo eso.<\/p>\n\n\n\n

Este guiso tradicional suele incluir una mezcla de grandes trozos de carne y tub\u00e9rculos. En serio: si no eres dominicano, haz una b\u00fasqueda r\u00e1pida en Google y mira lo sustancioso que puede ser el sancocho. Esperar\u00e9. Se ve genial, \u00bfverdad?<\/p>\n\n\n\n

Se sirven variaciones de este plato en toda Am\u00e9rica Latina y el Caribe, y cada bocado cuenta una historia de celebraci\u00f3n y comunidad. Aqu\u00ed hay una breve historia de esa historia.<\/p>\n\n\n\n

El origen del sancocho<\/h2>\n\n\n\n

El sancocho es un plato dominicano tradicional favorito de la multitud. Muchos creen que el primer plato de este guiso espeso se sirvi\u00f3 por primera vez en las Islas Canarias, un archipi\u00e9lago espa\u00f1ol frente a la costa de \u00c1frica. Se convirti\u00f3 en el festival de viandas y carne que es hoy despu\u00e9s de la colonizaci\u00f3n espa\u00f1ola de Am\u00e9rica Latina y el Caribe. No todo el mundo entendi\u00f3 el mensaje de la carne: seg\u00fan el sitio web oficial de turismo de Espa\u00f1a, el sancocho \u201ctradicional\u201d se hace con pescado y papas hervidas y parcialmente peladas.<\/p>\n\n\n\n

La versi\u00f3n m\u00e1s ic\u00f3nica de la Rep\u00fablica Dominicana, el sancocho de siete carnes es una delicia hecha para las fiestas y eventos familiares importantes. De manera similar a su primo del estofado mexicano, el pozole: algunos dicen que el sancocho cura la resaca.<\/p><\/blockquote><\/figure>\n\n\n\n

En Deleitarse con el sancocho antes de que caiga la noche: una meditaci\u00f3n<\/a><\/em>, Nelly A. Rosario, profesora asociada de estudios latinos\/as en Williams College, escribi\u00f3: \u201cUna creencia com\u00fan m\u00e1s sombr\u00eda sobre los or\u00edgenes del sancocho apunta a los vergonzosos d\u00edas de la esclavitud, durante los cuales seguramente hab\u00eda poca diferencia entre las sobras de la mesa arrojadas a los abrevaderos y lo que se echaba a un lado a los cuartos de los esclavos\u201d. Luego, sancocho pas\u00f3 a referirse al \u201ccocido de la plantaci\u00f3n\u201d improvisado por gente de las huertas vecinas. <\/p>\n\n\n\n

Hoy, el sancocho se ha convertido en el venerado plato nacional de la Rep\u00fablica Dominicana. La versi\u00f3n m\u00e1s ic\u00f3nica de la Rep\u00fablica Dominicana, las siete carnes es un regalo hecho para las fiestas y los grandes eventos familiares. El Ministerio de Turismo de Rep\u00fablica Dominicana explica que el sancocho se elabora en ocasiones especiales, entre ellas Navidad y Nochevieja. Como su primo del estofado mexicano, el pozole: algunos dicen que el sancocho cura la resaca.<\/p>\n\n\n\n

Siete carnes se considera la versi\u00f3n de lujo e incluye, razonablemente, siete tipos de carne: ternera para guisar, chivo, salchicha de cerdo, cerdo para guisar, pollo, costillas de cerdo y huesos de jam\u00f3n ahumados. Los ingredientes adicionales a menudo incluyen yuca y vegetales como ma\u00edz, pl\u00e1tanos, \u00f1ame, yautia, papas y calabaza. No es de extra\u00f1ar que se rumoree que este guiso lleno de sabor cura la dolencia despu\u00e9s de la fiesta.<\/p>\n\n\n\n

D\u00f3nde (y cu\u00e1ndo) se come el sancocho<\/h2>\n\n\n\n
\"sancocho\"<\/figure><\/div>\n\n\n\n

No es exagerado decir que puedes conseguir un poco de sancocho en la mayor parte de Am\u00e9rica Latina y el Caribe. En serio, puedes encontrar una versi\u00f3n en Puerto Rico, Cuba, Honduras, Ecuador, Panam\u00e1, Colombia, Tobago, Trinidad, Venezuela (\u00a1y probablemente m\u00e1s all\u00e1!). En Puerto Rico, se suele preparar con carne de res y calabaza. En Colombia se le puede llamar sancocho de gallina con pollo y papas o sancocho de costilla, con costillas. En Trinidad, el sancocho es mejor conocido como sancoche y sus ingredientes pueden incluir rabo de cerdo, chiles picantes y leche de coco.<\/p>\n\n\n\n

En RD, seg\u00fan Rosario, el sancocho es tan ic\u00f3nico que \u201cse sirve como comida para turistas\u201d, as\u00ed como en ocasiones especiales o los domingos o durante las inclemencias del tiempo. Eso es un mont\u00f3n de "o"! Por lo general, los tiempos de preparaci\u00f3n y cocci\u00f3n pueden tomar de dos a cuatro horas, dependiendo de cu\u00e1ntos est\u00e9s alimentando.<\/p>\n\n\n\n

Entonces, como dicen las abuelas, las cosas buenas toman tiempo, el sancocho dominicano podr\u00eda ser lo mejor de todo. <\/p>\n\n\n\n

Foto de Naihomy Jerez de Dolores, una talentosa sancochera, en el campo de Rep\u00fablica Dominicana, preparando un fest\u00edn para una reuni\u00f3n festiva.<\/em><\/p>","protected":false},"excerpt":{"rendered":"Un estofado de carne espeso, a menudo hecho con 7 carnes, con cualidades m\u00e1gicas rumoreadas: No es de extra\u00f1ar que el sancocho sea el plato nacional de la Rep\u00fablica Dominicana. Ciertos platos ocupan un lugar especial en la mesa de la familia Latinx, y en la Rep\u00fablica Dominicana, un taz\u00f3n de sancocho es solo eso. Este guiso tradicional suele incluir una mezcla de grandes trozos de carne y tub\u00e9rculos....","protected":false},"author":2,"featured_media":6723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[],"ingrediente":[507,419,8,121,508,270,510,262,124,143,509,189,113,261,424,353,269,418],"comida_type":[237,108,111,110,328,98],"destination":[43],"food_mood":[430,341],"class_list":["post-6710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","ingrediente-auyama","ingrediente-cassava","ingrediente-chicken","ingrediente-garlic","ingrediente-kabocha-pumpkim","ingrediente-kabocha-pumpkin","ingrediente-name-or-taro","ingrediente-olive-oil","ingrediente-onion","ingrediente-oregano","ingrediente-oxtail","ingrediente-plantain","ingrediente-pork","ingrediente-salt","ingrediente-sazon","ingrediente-sofrito","ingrediente-yautia","ingrediente-yuca","comida_type-big-groups","comida_type-christmas","comida_type-fathersday","comida_type-mothersday","comida_type-national-feast","comida_type-sundaydinner","destination-dominican-republic","food_mood-comfort","food_mood-festive"],"acf":[],"yoast_head":"\nThe 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