Happy Hispanic Heritage Month! From September 15 to October 15, in the United States we celebrate the history, traditions, and contributions that as a community we have made to the country.
The beginning of this celebration coincides with the commemoration of the independence of five Latin American countries — Costa Rica, Guatemala, El Salvador, Honduras and Nicaragua. Mexico, Chile, and Belize celebrate their Independence Day’s shortly after, on the 16th, 18th, and 21st For a whole month we celebrate with cultural, artistic and gastronomic events, among others, throughout the North American region.
To celebrate in the best way we know how — by preparing delicious dishes — together with Royal Prestige® we are sharing 4 typical and tasty recipes that will honor some of our countries and will be perfect on the tables of any party celebrating Hispanic Heritage.
Mexican corn (elote) is one of the most popular street foods in Mexico, it can also be an excellent complement to a tasty meat dish. With a sweet and spicy flavor, it is a favorite of Mexican families and nobody can resist eating just one.
To cook this typical dish, you must place the corn and ¾ cup of water in a 6-quart Dutch Oven. Cover the pot and leave the Redi-Temp® valve open. Set the temperature to medium-high and cook until the valve whistles for approximately 6 minutes. Then, reduce heat to low and when the valve whistles again, close it and cook for 10 more minutes. Set aside and keep warm.
To make the nogada sauce, pour 1 ½ cup of Mexican cream, ¼ cup almonds, ¼ cup cashews, ¼ cup walnuts, ½ tsp cinnamon powder, 1 Tbsp brown sugar and ¼ cup water in the Royal Prestige® Blender. Blend the nogada at high speed until the sauce is smooth and fully combined.
Spoon the sauce over the corn and garnish with a sprinkle of chili powder, limes, pomegranate seeds, cotija cheese and cilantro. Enjoy the smiles of your guests as they try this delicious dish.
This type of bread combines salty flavors, such as parmesan cheese, with the sweetness of condensed milk, making it the ideal companion for your hot morning coffee. Soft yet fluffy, you won’t be able to stop making it for all your loved ones.
Prepare this recipe by combining 1 cup flour, 1 tbsp baking powder and ½ cup parmesan cheese in your 4-quart Mixing Bowl. In the same Mixing Bowl, add 1 egg, ¾ cup coconut milk, ½ cup condensed milk, and ½ cup heavy whipping cream and mix well.
Pour mixture into the 10½-inch pan, already preheated at low heat for 2 minutes and coated with cooking oil spray. Make sure the oil does not burn! Sprinkle the sesame seeds over the top and cover with the Redi-Temp® valve closed for 20 minutes. You will know that the quesadilla is ready, when you insert a toothpick and it comes out clean.
Let stand for 5 minutes, turn and drizzle condensed milk and heavy whipped cream. Serve your guests a little slice of heaven!
This is a favorite dish for Guatemalans, as well as the rest of Latinos! This versatile and super easy recipe can be served both cold and hot and it is customary to accompany it with bread, white rice or corn chips.
To prepare the beef, place 3 pieces of flank steak, 2 tbsp garlic minced, 1 tbsp oregano minced, half of the cilantro chopped, 1 tsp paprika, and a pinch of salt and pepper in a 4-quart Mixing Bowl. Cover and let marinate for 15 minutes.
Preheat the 10½ inch Skillet at medium-high heat until you can sprinkle a few drops of water on the pan and they dance around the surface without evaporating. Add the 3 pieces of steak, place the cover ajar and cook undisturbed for 5 minutes, still at medium-high heat. Flip the steaks and cook for another 5 minutes with cover ajar.
Remove meat from pan, place on the Bamboo Cutting Board and chop the meat into very small pieces.
In the same skillet, add 1 white onion sliced, 3 tomatoes cut in strips, 1 serrano chile sliced, the other half of the cilantro, 1 tbsp white vinegar and 1 tbsp oregano, cooking at medium heat for about 1 minute, stirring occasionally. Add in red wine vinegar, turn off the stove and add the steaks. Mix with the vegetables and add a dash of fresh mint and juice from one lime. Adjust seasonings if needed and serve over corn tostadas. Enjoy!
Where are all the seafood lovers? As autumn is beginning and we want to keep warm and cozy, this soup is perfect to celebrate Hispanic Heritage Month, and any other time of year as well!
Preheat the 6-quart Dutch Oven at medium-high heat for about 3 minutes, and cook 2 yellow onions sliced, 1 red bell peppers sliced, 3 carrots sliced, 1 cup celery chopped, and cook. Add 2 tbsp garlic minced and ½ tsp achiote paste, cook for 1 more minute, until soft and aromatic.
Add 4 cups of coconut milk, 2 cups seafood broth, 2 plantain peeled and sliced, 1 chopped tomato, 1-pound yucca and 1-pound chayote squash both peeled and chopped. Cover with Redi-Temp® valve open and cook at medium heat until it whistles.
Reduce temperature to low, and once the valve stops whistling, close it and cook for 15 more minutes, or until the root vegetables tender.
Finally, add 1 cup cilantro chopped, 2 pounds medium shrimp cleaned and deveined, 1-pound tilapia, salt and pepper to taste. Cover with the valve closed and cook for 10 more minutes at medium heat. Garnish with fresh lime and cilantro. Enjoy!
The great thing about Hispanic Heritage month is the fact that we have so many great dishes to choose from. There is something for everyone to enjoy. Whether it’s seafood, chicken, beef, pork, fish, vegetarian options are endless! What a great way to pay tribute to our heritage by creating the dishes that our ancestors once made. What does Hispanic Heritage Month mean to you and how will you be celebrating this month?