Grecia Mendez

Kitchen Personnel, Mariposa Center

Grecia was born and raised in La Cantera, Rio San Juan – a small coastal yet mountainous community roughly 45 km east of Cabarete. The youngest of ten children, she was raised surrounded by siblings, cousins, neighbors, and friends her entire life. While Grecia’s mother was an avid cook, always feeding a village and a mouth in need, Grecia did not properly learn to cook until she moved to Cabarete. Grecia recounts that growing up her father refused to eat food prepared by children as her mother was the best cook and his preferred meal maker, so she remained the assistant until she lived on her own. She attributes her knowledge around cooking and her ability to maneuver around a kitchen to her brother, Freddy, who showed her the ropes. She is very grateful for his guidance and mentorship. Grecia has been a key kitchen staff member since the very beginning in 2009, before the Mariposa Center existed though programs were running and there were mouths to feed.  

Grecia’s favorite meal to cook is “La Bandera,” literally translating the “The Flag,” this is the national dish of the Dominican Republic that gets its name from its symbolic representation of of the three colors of the Dominican flag; rice (white), red beans (red), and chicken (blue – with some imagination), though at Mariposa it is usually served plantbased with fresh vegetables. The kitchen at the Mariposa Center is also named after Grecia and Freddy’s mother, Margo Suriel, for her tenacious spirit, giving hands and generosity in the kitchen, and her incomparable, delicious recipes. The famous Mariposa smoked eggplant recipe is one of the many delicious products of Grecia’s mother’s creativity. Grecia is excited by her work at the Mariposa Foundation everyday as she has learned a great deal from the girls and her colleagues and believes the kitchen is a place for learning and experimentation. Grecia acknowledges that there are many people who do not have a lot of experience cooking, but has faith that with the right recipe and enough practice, you will always get there.