Chef Danny Peñalo, a respected Dominican chef based in Miami, has brought one of the most iconic dishes of the Dominican Republic to new heights: the traditional Dominican sancocho. Known for his commitment to authentic flavors and culinary excellence, he serves this beloved stew daily at Yarumba Dominican Restaurant.
Sancocho is more than just a recipe for Danny Peñalo — it’s a symbol of culture, family, and identity. At Yarumba, this dish is prepared with precision, heart, and respect for tradition.
Sancocho: A Dominican Classic with Deep Roots
While sancocho has its origins in the Canary Islands and African culinary traditions, it has become a national dish in the Dominican Republic. Rich in tubers, meats, and tropical vegetables, it’s a staple at family gatherings, celebrations, and cultural events.
In cities like Miami, Dominican chefs like Danny Peñalo are helping this iconic dish gain global recognition, serving it to a growing audience of food lovers from all backgrounds.
What Makes Danny Peñalo’s Sancocho Unique?
At Yarumba Dominican Restaurant in Miami Gardens, Chef Danny Peñalo prepares a four-meat sancocho that has become one of the most ordered items on the menu. It includes:
- Beef short ribs
- Pork shoulder (skinless)
- Hen (gallina)
- Smoked pork chop
These meats are combined with natural ingredients such as plantain, pumpkin (auyama), yam (yautía), carrot, cassava (yuca), and corn — delivering a complex, hearty, and balanced flavor.
“Smoked pork chop gives it a flavor that people really love,” explains Chef Danny Peñalo.
Step-by-Step Preparation
- Meat selection and cleaning – removing excess fat and washing with water and vinegar.
- Natural seasoning and marination – with fresh ingredients like peppers, onions, garlic, celery, sour orange, oregano, and cilantro. Meats are marinated for 2 to 5 days.
- Caramelizing the meat – using sugar to add color and depth.
- Preparing the base – blending pumpkin, carrot, and plantain for added texture and body.
- Slow cooking everything together – for over an hour until thick and rich.
“Consistency is key. Our guests should always feel like they’re eating the same great sancocho,” says Danny Peñalo.
A Cultural Dish That Builds Community
Sancocho is so popular at Yarumba that the restaurant sells between 300 and 400 servings every week. It’s a favorite among locals, tourists, and celebrities — including former MLB stars like David Ortiz, Juan Marichal, and Pedro Martínez.
While the traditional four-meat sancocho is served daily, Chef Danny Peñalo also prepares bean sancocho and, occasionally on Sundays, the famous seven-meat version.
The Culinary Journey of Chef Danny Peñalo
A graduate of PUCMM in the Dominican Republic, Danny also trained with Disney’s culinary program, gaining experience in food safety, discipline, and high-quality standards. He has appeared on international networks like Telemundo, representing Dominican cuisine with pride.
“What gives me the most joy is seeing families come together to eat our food — grandparents, parents, kids. That’s when I know we’re doing something meaningful,” shares Danny Peñalo.
Try the Sancocho at Yarumba
Yarumba Dominican Restaurant
4740 NW 167th St, Miami Gardens, FL
Visit DannyPeñaloChef.com to learn more about his culinary work, private events, and catering services.