Recipes full of history
Latin cuisine is an essential part of our Hispanic heritage and is strongly linked to our traditions and emotions, so in every family gathering or social origin, nostalgia and pride of the time we bring in each country is served at the table.
This year we chose to celebrate our gastronomic heritage. Typical meals Latinas from Mexico to the land of fire, are simple, flavorful dishes with common ingredients rice, beans, cassava, maize, bananas, vegetables, meat, poultry or fish in our seas and rivers, garlic, onions, peppers and tomatoes, inseparable friends of our season.
In the table each country gives a unique touch that mixture of pre-Hispanic ingredients and preparations, Spanish, Creole and African cuisine shaped America who proudly share in the U.S. where we are privileged to enjoy them easily thanks to the diversity that live. We walk some countries.
Puerto Rico
The history and development of the food of Puerto Rico began with the Taino, the Indians that Christopher Columbus described. Some foods of the Taíno used today include cassava, peppers, and corn. The Spanish brought olives, garlic, cod and cilantro and black slaves greatly influenced the cuisine of Puerto Rico with coconut crops.
A typical dish is rice, stewed beans, plantains and onions or steak sauce. For Puerto Rican or a Christmas party is obliged rice and beans, the roast pig (or baked ham, potato salad or macaroni salad and cassava pastelones mass and a black pudding or snack. Also yams and bananas boiled with pork cracklings, mofongo and nutsedge as Christmas and the piña colada all year round (a drink that was born in San Juan de Puerto Rico). The pigeon pea stew or shrimp with a few croutons on the side for days rain … … the cod stew Guanimar, arepas regular coconut or fried fish or shrimp stuffed with savory meat, cod stewed or cooked ground beef, the chicken or pork rinds … there is also the cuajito, tripe, the stew, the gandinga.
The sauce that is used at every meal the oregano, cilantro, onions, peppers, sweet peppers and garlic all this ground in a blender or food processor with a little oil and add color to rice, stewed beans etc.
Other rices that are like bacon or sausage, or http://translate.google.com/ # habichuelitas or shrimp … Friday and lacking in any house fried fish (or stewed or baked) with rice beans, plantains and tubers.
Cuba
The quintessential Cuban cuisine is a blend of Spanish customs, indigenous, African and the subsequent influence of Asian immigration and Yucatan. The Spanish introduced sesame, cumin, peanuts, okra, rice, potatoes, corn, squash, sugar cane and brought the cumin from Egypt. Today cumin is used in fish, meat, stews, soups and rice. Fruits and vegetables fried in butter or oil are very popular and are a legacy of the African continent.
National dish, chili creole, so called because guajiras families, peasants, were the most cooked this soup. The combinations of rice with different ingredients, the roast pork and fried plantains or chatinos (crushed plantain chips and fried), fried minced pork and beef are good Cubans.
Recipe: “Criollo”
Soak the dried beef ½ pound (meat) in water overnight and wash it with clean water before use. In a large pot place all meat (1 lb. pork cut and ½ chicken) and cook for about an hour or more until they are soft or soft. Then add the onion, pepper, tomato, bay leaves, and lemon. Cut, peel and chop into pieces the whole cassava, potato, banana ripening fruit, yams, corn and add them, put the pumpkin when other vegetables are almost done because it requires less time. Once everything is cooked may bruise some of these vegetables to thicken the broth to taste. Two hours cooking time. Serve with Cuban bread.
Dominican Republic
Rice, cooked meat and beans (beans) and banana, fried green or ripe. Dominican cuisine is a cuisine creole “which becomes the banana tostones, or mofongo mangú. These rich plantains mashed banana slices and fried. Mangú, delicious mashed ripe plantains or boiled, usually accompanied by sausage, cheese or eggs that are prepared especially for dinner. When cooking bananas in syrup is called for pan past.
Mofongo, half fried bananas are crushed in the pestle into a paste to which I add garlic and pork rinds. How about the Stew, a soup with rice, chicken and pigeon peas. It is eaten with avocado and croutons. Also, pica pollo, pieces of breaded fried chicken, accompanied by fries or tostones.
Costa Rica
Virginia Constantine parish at Our Lady of the Lady of Perpetual Help, Linderhurst, says: We have the cake made with cornmeal, bread, tortillas, soup mates tripe, meatballs, pot of meat, potato hash , chayote, arracache, green banana, stews, mashed beans etc., we have the famous rice with chicken, bastard, gardener and the simple white rice or with achiote. The cock of ground beans, pork rinds, sausage. In December the whole family has been making traditional tamales for Christmas made with corn, chicken, pork, rice and vegetables.
Dish, the “Married”, consisting of meat or chicken in sauce, with rice, beans, plantains, salad and mashed potatoes. Sometimes accompanied with an egg or avocado. At holiday times, especially during Holy Week, the Costa Rican families make a composite bean tamales, tamales of mashed potatoes, roasted hearts of palm, porridge and soup for cod.
Typical breakfast, black beans and rice known as rice and beans, usually served with eggs, corn tortillas and sour cream, or custard. You think of these dishes are some of your country? If we have more in common than what separates us.
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