When Pedro Rodriguez is in his Kissimmee, Florida restaurant, Sajoma Latin Fusion, he makes sure to check in on the kitchen. And when he does, there’s a rule that all of his cooks must follow. “I better not catch you with anything that’s artificial,” he says. Sajoma’s sancocho, for example, is made from scratch, not with bouillon, which many cooks use to build flavor quickly. The approach has paid off. Sajoma has developed an avid following in Central Florida for its approach to Latin cuisine, rooted in good ingredients and creative cooking. Pedro, gregarious and perceptive with a quick smile and a salt and pepper beard, is proud of his brainchild. He’s a grocery supplier by trade; the restaurant business is relatively new for him. Sajoma is Pedro’s most personal project yet, the capstone of a lifelong obsession with good food and good produce. And it all started on his family’s farm. ### Feeding Off the Land Until the age of 12, Pedro grew up in the town of San Jose de las Matas in the Dominican Republic.…