How to Make a Service-Ready Sancocho

Caroline Hatchett

“A lot of people tell me Jalao reminds me of their grandmother’s cooking,” says Noemi Guzman, executive chef of the 450-seat Jalao in Santo Domingo, Dominican Republic. 

There’s no higher compliment for the chef, who, last fall, made her Stateside debut at Jalao in Washington Heights, one of New York City’s Dominican enclaves. In addition to ever-popular chicharrón, bright passion-fruit tuna ceviche, and whole fried fish, one of...