Here at Taino farms we have a great working relationship with the community and our local staff members. It is because of them that we are able to come to Los Brazos to work, learn, live, and integrate and because they mean so much to the success of the operation I wanted to show my appreciation in my own way.


Being a cook and food enthusiast I thought it appropriate to cook them an over the top meal.  Of course we are in their culture so the dish I decided to make for them had dominican flare.


Upon the farm we have an intricate aquaponics system running to produce certain foods in an organic and sustainable manner and one of the main proponents of that system in Tilapia. Tilapia byproducts become the food for the plants and the plants filter the water for the tilapia. It is an sustainable system that put Taino Farm ahead of others.


In celebration of both our staff and the products of this system I created baked tilapia filets, fish head soup with coconut bouillabaisse.



(for the full recipe please email me at


All parts of the tilapia were used and nothing was wasted in the creation of this dish. With any unused parts of the fish I made a simple fish broth in which we used to create future soups.


Inspiration for this meal comes from the local people of Los Brazos and the amazing system they help maintain that allows up a fruitful bounty. It is them we thank, them we celebrate and they who inspire things like this.  

Guess who got even more cucumbers from the harvest today?! This guy!! Luckily we are drawing to the end of the life span of the crop we have and will be turning the bed over to nitrogen fixers like white beans, but this mean we get to do another cucumber dish.

Now don’t pout, today’s dish is a twist on the light and summery Cucumber Soup!! Now while it may not be hot and sunny where you are right now, just place this blog in your back pocket and break it out for a summer picnic and surprise your friends with this cool and refreshing dish.

This dish is raw and vegan diet friendly, but will make others just as please.

Harvested every bit of this soup base from our garden at Taino Farm. We have Cucumbers, chives, garlic chives, sweet peppers, mint and sweet basil.

De-seed cucumbers and rough chop them along with the rest of the ingredients. Blend all together and let chill.  As a Taino twist we added a bit of coconut oil in the soup as well as drizzled some on top for that added sweetness.

Here is the final dish!!!

I hope you enjoy. A note should be added that while our version had both basil and mint, that you can very easily omit one or the other for a more singular flavor that accentuates just one herd at a time.

Let me know what you come up with. I would love to hear about twists, and I await your inspired creations.