New York.- At the intersection of 181st Street and Saint Nicholas Avenue, in the Washington Heights sector of New York, a Dominican woman keeps alive one of the most emblematic traditions of Quisqueyan culture: the sale of habichuelas con dulce, especially on the eve of Holy Week.
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Ramona Paulino, who recently took over the business previously run by her deceased husband. Although she acknowledges that sales are not currently consistent, she assures that demand increases considerably during Holy Week, when this typical dish becomes a protagonist in Dominican homes.
“There are days when not much is sold, but for that date one has to bring up to 10 gallons,” he explained.
Ramona offers the traditional “habichuelas con dulce” in different presentations, with prices ranging from two to eight dollars, thus adapting to all budgets. In addition, she also sells “chacá de maíz”, another highly appreciated product within Caribbean gastronomy.
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This entrepreneur’s workday begins around 11:00 in the morning and extends until 7:00 in the evening, even facing the low temperatures of the city.
Despite the cold, she invites the Dominican community to come and enjoy a dish made with flavor and tradition. “Come and eat your beans, well-made by a Dominican woman,” she expressed.
Stories like Ramona’s reflect the effort of many members of the diaspora in Washington Heights, who not only seek to get ahead, but also to preserve their cultural roots through gastronomy.
