HISPANIC HERITAGE MONTH

September 15 kicks off National Hispanic Heritage Month, when American’s celebrate the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. And what better way to celebrate the rich history than with the Incredible Egg!

Eggs play a role in every culinary cuisine, but perhaps none more so than in the Hispanic culture. And since dishes like Huevos Divorciados and Chiliquiles are showing up in restaurant menus across the country, why not try some new ways to enjoy them.

Here are just a few ideas on how to spice up your Hispanic Heritage celebrations:

CHILAQUILES WITH FRIED EGG: This authenic Mexican breakfast is truly a fiesta of flavor with a hint of jalapeno and adobe chilis.

BLACK BEAN AND SCRAMBLED EGG TACOS: Everyone loves taco! This recipe has 29 grams of protein so you stay satisfied until lunch.

Tostadas de Huevo Para el Desayuno

Breakfast Egg Tostada - This recipe is easy to prepare, can be adapted to your taste, and makes a great weekend family breakfast. Get the family involved by putting all the toppings in the center of the family table and having each person assemble their own Egg Toast.  Have your kids help with spreading the refried beans on the tostada shell and cooking the scrambled eggs. To read more about Tostadas de Huevo Para el Desayuno visit Mi Cocina Rapida Blog.    

History

Hispanic Heritage Month, established in 1968, begins on September 15, the anniversay of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico, Chile and Belize also celebrate their independence days during this month. The term Hispanic or Latino, refers to Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race. Today, 55 million people or 17% of the American population are of Hispanic or Latino origin.  To read about the history of Hispanic Heritage Month CLICK HERE.

Hispanic Recipes

Costa Rican Breakfast by joy the Baker

Costa Rican Breakfast - Traveling to Costa Rica is magical! It's like island life, only Costa Rica is not an island! It is a narrow country (170 miles wide) with the Pacific Ocean and the Caribbean Sea providing amazing coasts on either side of the country. In just a few hours drive from the capital city, San Jose, you are in heart of the Rain Forest or exploring the Arenal Volcano.  Costa Rica is also know for its traditional breakfast of rice and beans, eggs and plantain. Try this recipe with a strong cup of coffee and I guarantee it will take you the beautiful serenity of a Costa Rican morning.  To read more visit Joy the Baker Blog.   

 

Ejotes con huevo (Green beans and eggs)

Ejotes con Huevo (Green Beans and Eggs)  -  Past and present generations of Salvadoran have enjoyed this dish at the family table. It may be light and simple, but it can be a complete meal by itself. This may be one of the few recipes in El Salvador that is prepared the same way in every region of the country.  Recipe taken from Delicious El Salvador by Alicia Maher.

 

 

 

Guatemalan Bunuelos

Guatemalan Bunuelos

Guatemalan Bunuelos  -  A traditional dessert in Guatemala for the end-of-the-year holidays. The Bunuelos are served warm, with Agua Miel poured on top. Agua Miel is a warm syrup, made with equal parts water and sugar, flavored with cinnamon, anise star and vanilla. For more information visit the Foodies Kitchen Blog.

 

 

Baleadas

Baleadas

Baleadas  -  Neither a burrito, nor a taco, Baleadas are Honduras' most beloved street food. Baleadas are perfect as a hearty breakfast or brunch. They can be stuffed with you topping of choice, making for an endless supply of combinations, only limited by your imagination. Naturally our pick is scrambled eggs, sliced advocado, crumbled Queso Fresco, and a bit of hot sauce for a new take on Advocado toast Honduras style.  Recipe courtesy of Hispanic Kitchen website.

 

 

Pio quinto

Pio quinto

Pio Quinto  -  This is a Nicaraguan dessert consisting of three distinct parts: Marquesote (a lightly spiced cake), Sopa Borracha (rum-laced simple syrup the cake steeps in) and Manjar (custard layer that tops the cake). It is usually decorated with raisins and dried plums. Pio Quinto is most often eaten during Christmas time. The cake is believed to have been named after Pope Pius V.  To read more about Pio Quinto CLICK HERE.