Celebrate your Hispanic heritage every day by immersing yourself in the beautiful culture and recipes from several Latin American countries.

We're giving you some of the best recipes that perfectly embody what it means to be Latinx. Bring the bold and exciting flavors of the Dominican Republic, Mexico, and Peru with these easy-to-follow recipes.

Peruvian "Causa" With Chicken

Causa is a delicious dish that can be tweaked with a variety of fillings to suit your tastebuds. The Peruvian causa lets home chefs explore their creativity to the fullest. The entire dish only takes an hour and a half to prep and cook. It also yields 10 servings and can be eaten as an appetizer, main course, and starter.

According to stories, the causa was invented by a woman from Lima who was responsible for feeding a battalion of soldiers using the only ingredients she had: potatoes, eggs, and black olives. 

The recipe from Lorena Salinas of Cravings Journal uses homemade yellow chili paste, a potato base using yellow potatoes, chicken breast, Dijon mustard, avocado, and quail eggs.

Get the recipe here.

Pozole Mexican Soup

This Mexican favorite is a must-have in every Latina household's holiday feast. Pozole is a simple yet hearty stew made with pork and hominy that shares many similarities with menudo. While the dish takes four hours to make, the time help the flavors come together to form one unforgettable stew.

According to Benitos Mexican, the Pozole originated from Nahuatl and was initially served using Hominy which is made of corn-a plant that was considered sacred in Aztec culture. Traditionally, the stew is made with dried corn, pork, and garlic.

Get the recipe from Cooking with Kirby here.

Canoas de Plátano Maduro con Berenjena (Ripe Plantain Boats w. Eggplants)

Plantains are one of the most common ingredients in Latin American cuisine. The starchy bananas were initially from the Far East, particularly New Guinea and travelled to Africa. Between the 15th and 16th centuries, the plantain was brought to Latin America as new colonies emerged in South America.

The bananas served as an affordable and healthy food for the slave population, becoming an integral ingredient in U.S. and Latin American food history.

The recipe from Clara Gonzalez of Dominican Cooking takes only 40 minutes to prep and cook, giving you more time to enjoy a meal with friends and family.

Get the recipe here.

Pozole de Frijol (Bean Stew)

This Mexican stew has multiple variations that are just as hearty and tasty. The Pozole de Frijol gives a vegetarian twist on a classic Latin stew.

A recipe from Alison Roman of NY Times: Cooking uses broccoli rabe or kale, harissa, white beans, and parsley for full-flavored vegetarian goodness that would keep guests coming back for more.

One recipe yields four servings and takes only 40 minutes to prepare and cook.


Get the recipe here

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