Hispanic Emphasis Program Manager Cookbook National Hispanic Heritage Month

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Hispanic Emphasis Program Manager Cookbook

National Hispanic Heritage Month

September 15 – October 15

The U.S. Government, in wanting to recognize the accomplishments of Hispanic-American citizens created Public Law 90-498 National Hispanic Heritage Week on September 17, 1968. The law was later amended by Public Law 100-402 expanding the event to National Hispanic Heritage Month on August 17, 1988.

What is a Hispanic?
Let's start by saying what it is not. It is not a racial identification. Hispanic is more of a regional identification like saying "North American." What is a Hispanic? Hispanics come in all sizes and shapes. There are Jewish, Arab, Asian, Indian and White Hispanics as well as brown. What most Americans perceive as brown is actually a mix of Indian and White. When Spanish explorers settled the Americas, they did not bring families with them like the English settlers did when they arrived in the U.S. The Spanish explorers were mostly soldiers and priests, etc. As a result, the soldiers intermarried with the Indian women they found in the countries they explored. The result was a new racial identity known as mestizos. In time, mestizos became the middle class and the largest population.

Who is a person with Hispanic Origin? The U.S. Census Bureau defines Hispanic Origin as:

Persons of Hispanic origin were identified by a question that asked for self-identification of the person's origin or descent. Respondents were asked to select their origin (and the origin of other household members) from a "flash card" listing ethnic origins. Persons of Hispanic origin, in particular, were those who indicated that their origin was Mexican, Puerto Rican, Cuban, Central or South American, or some other Hispanic origin. It should be noted that persons of Hispanic origin may be of any race.

Spanish Speaking Countries in the Americas

North America


Central America

Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, Panama

Caribbean Sea

Cuba, Dominican Republic, Puerto Rico (U.S. Territory)

South America

Colombia, Venezuela, Ecuador, Peru, Chile, Bolivia, Argentina, Paraguay, Uruguay

For more information visit the following website: http://www.evergreen.edu/library/govdocs/hotopics/hispanicheritage/

Note: If you are unsure of what a word means, visit this site and translate it!!

Table of Contents
Puerto Rican Recipes

Arroz con Gandules---------------------------------------------------------------------------------------1


Alcapurrias de Platano Rellenas de Carne-----------------------------------------------------------3

Tres Leches-------------------------------------------------------------------------------------------------4


Mofongo Turkey Stuffing--------------------------------------------------------------------------------5


Arroz Con Gandules (Rice with Pigeon Peas)-------------------------------------------------------6


Argentine Chimichurri Sauce (BBQ Sauce)---------------------------------------------------------7

Chicken Estanciera---------------------------------------------------------------------------------------7

Fruit Salad with Frozen Yogurt------------------------------------------------------------------------8



Picante de Pollo (Spicy Chicken)-----------------------------------------------------------------------9


Pastel de Choclo (Chilean corn & meat pie)---------------------------------------------------------9

Ensalada Chilena (Chilean salad)---------------------------------------------------------------------10

Seafood Stew----------------------------------------------------------------------------------------------10



Bunuelos (Fried Cheese Puffs)-------------------------------------------------------------------------11

Mango Delight---------------------------------------------------------------------------------------------12

Costa Rica

Arroz (Rice)------------------------------------------------------------------------------------------------12

Sopa de Frijoles Negros (Black Bean Soup)---------------------------------------------------------13


Black Beans------------------------------------------------------------------------------------------------13

Moros Y Cristianos (Moors & Christians) Black Beans & Rice--------------------------------14

Dominican Republic


Dominican Mangu---------------------------------------------------------------------------------------15


Arroz Con Pollo Chapina (Chicken & Rice)--------------------------------------------------------16

Arroz Guatemalteco-------------------------------------------------------------------------------------16


Plantain Pancakes----------------------------------------------------------------------------------------17


Spicy Black Bean Chili with Tortilla Chips---------------------------------------------------------17

Mexican Lasagna-----------------------------------------------------------------------------------------18


Ceviche de Corniva---------------------------------------------------------------------------------------18

Tentacion (Candied Plantain “Temptation”)-------------------------------------------------------19


Zoo-tosopy (Ground Beef Stew)-----------------------------------------------------------------------19

Winter Squash Soup-------------------------------------------------------------------------------------20


Peruvian Fried Rice----------------------------------------------------------------------------------------20

Potatoes a la Huancaina-----------------------------------------------------------------------------------21


Salvadoran Turnovers-------------------------------------------------------------------------------------21





Arepas Rellenas Con Carne (Meat Stuffed Corn Flour)-------------------------------------------24


Red Pepper and Garbanzo Bean Salad----------------------------------------------------------------24


Chicken Tamales with all the Extras-------------------------------------------------------------------25


Abondiga Soup----------------------------------------------------------------------------------------------26

Tortilla de Patata-------------------------------------------------------------------------------------------27



Chile Relleno ------------------------------------------------------------------------------------------------30

Carmelite Flan----------------------------------------------------------------------------------------------31

Chicken Enchiladas----------------------------------------------------------------------------------------32


Envueltos de Mazorca (Corn Wrap)--------------------------------------------------------------------34

King Ranch Casserole-------------------------------------------------------------------------------------35


Cucumber Cooler------------------------------------------------------------------------------------------36

New Mexico Red Chile------------------------------------------------------------------------------------37

Flan de Calabaza o Panapen (Pumpkin Flan)--------------------------------------------------------38

Easy Salsa Recipe------------------------------------------------------------------------------------------39

Taco Soup----------------------------------------------------------------------------------------------------39

Thank you all who volunteered their dishes and recipes!!!

Special thanks to Astrid Martínez & Arturo Carvajal who submitted numerous recipes.

(Recetas Puertoriqueñas)

Lynnette A. Dominguez

Agricultural Engineer, HEPM

Pauls Valley, OK

Arroz con Gandules in English


2 cups rice
3 cups water or beef stock
1 can of gandules
1/3 cup of sofrito
2 Tablespoons of tomato sauce
2 Tablespoons vegetable oil
1/2 tsp salt

A. In a deep sauce pot, simmer the sofrito in the oil for 2 minutes while stirring. (medium heat)

B. Add the rest of the ingredients: the gandules (and their broth), tomato sauce, water (or stock), the rice and the seasonings. Stir to completely mix ingredients.

C. Cook on high heat until the water evaporates and the surface of the rice is exposed, but not completely dry.

D. Lower the heat immediately to "low," and cover.

E. Cook, covered, approximately 20 minutes.

Remove cover, taking care to not let the water that's condensed on the cover drip back into the pot!

[This might lead to what is know as arroz mogollado (pronounced moh-go-yao) - soggy rice! The cardinal sin of any good Puerto Rican cook! ] F. Using a large serving spoon, carefully mix the rice by taking scoops from the side furthest from you, and gently placing them towards the center of the pot. Then turn the pot 1/4 turn. Repeat 3 times.

G. Taste the rice. It should be slightly firm, but not hard. If it's hard, cover and let cook another several minutes and test again. If it's soggy (uh-oh!), cook uncovered several minutes, turn again, test. Repeat if necessary ¡Buen Provecho!


(Recetas Puertoriqueñas)

Tostones in English

2 green plantains

2 cups of vegetable oil

Peel the plantains and cut them diagonally 1 inch. Place the pieces in salt water so they won't oxidize. In a deep frying pan heat the oil. Before adding the plantain pieces to the hot oil dry them with paper towels. Fry the plantain pieces until they turn a light golden color. Leaving the heat on remove them from the frying pan and lightly flatten them with a brown paper bag, wax paper or a tostone flattener to about 1/2 to 1/4 of an inch. Add them to the frying pan again and fry until golden brown on both sides. Place on towels to blot, sprinkle with salt and serve them hot.

You can put ketchup, mojito (garlic, olive oil and salt mixture) or a slice of anchovy on them if desired.

Serves 5


Puerto Rican Recipes
(Recetas Puertoriqueñas)

Alcapurrias de Platano rellenas de Carne (in English)


3 green plantains
3 tablespoonfuls anniato oil (achiote)
2 cups filling (may be lobster, shrimp, beef, chicken, turkey--see below)
1 1/2 lbs yautia (tanier, tannier)
1 tablespoonful salt
frying oil


1 garlic clove

1 tablespoonful diced pitted olives, pepper or onion-stuffed
1 small green bell peppers, chopped
1 tablespoonful chopped onion
1 tablespoonful olive oil
1 bay leaf

(B) 1 1/2 cups lean ground meat

1 tablespoonful raisins


1. Wearing gloves is strongly recommended. Peel the yautias and remove the rinds from the plantains.
2. Grate to a fine paste.
3. Add anniato oil and salt. Stir well.
4. Prepare the filling.
5. Place about two tablespoonfuls of the paste on a greased plantain leaf (traditional) or waxed paper (convenient). Spread the mass and place about two tablespoonfuls of the filling in the center. Fold the mass unto itself so that the mass remains outside and the filling inside.
6. Fry in hot oil in a deep fry pan until golden brown.
7. Allow to shed excess oil. Serve while still reasonably hot. Warn your diners that the filling may be hotter than the outside.

The filling:

Procedure: Pour the olive oil in a medium saucepan and heat over medium heat. Add the remaining ingredients included in (A). Sauté for about five minutes. Stir the ground meat into the ingredients already in the saucepan. Cook for about five minutes. Add the raisins. Continue to cook for another five minutes or until the meat is cooked but not dry. You may want to remove the bay leaf at this time.

Other fillings may be used. Lobster, shrimp and chicken are among the most popular.


Puerto Rican Recipes
(Recetas Puertoriqueñas)

Tres Leches in English, Dessert


5 eggs
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract

1. Grease and flour an 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).

2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.

3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.

4. To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

Servings per Recipe: 10


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