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Rejoice Hispanic Heritage Month with these 25 recipes

Throughout Hispanic Heritage Month, TODAY is sharing the group’s historical past, ache, pleasure and delight. We’re highlighting Hispanic trailblazers and rising voices. TODAY shall be publishing private essays, tales, movies and specials all through the month of September and October. For extra, head right here.

Wednesday begins Nationwide Hispanic American Heritage Month and TODAY Meals is kicking it off with a few of our favourite recipes from Latino and Hispanic cooks.

Sept. 15 by means of Oct. 15 was designated by the U.S. authorities to pay homage to the numerous contributions, accomplishments, arts, tradition and meals of Hispanic and Latino People. Whether or not you’re celebrating your individual heritage or a mates’, these flavorful recipes for all the pieces from ropa vieja and birria to tembleque and flan will wow everybody at your dinner desk.

Appetizers and sides

Daniel Alvarez / St. Regis Punta Mita, Mexico

This TODAY favourite guacamole is topped with recent inexperienced cilantro, white cotija cheese and vibrant pink pico de gallo, which govt chef Gabriel Kolofon stated he did to signify his nation’s flag.

“The colours offered within the Mexican flag have nice that means,” he says. “The inexperienced coloration signifies hope and prosperity, the white represents peace and the pink symbolizes the blood of Mexican heroes.”

Roasted Tomatillo and Green Apple Salsa

Getty Pictures

This salsa verde has a shock, subtly candy addition of Granny Smith apples. It has an applesauce-like consistency, which is right for entertaining as a result of it will possibly sit out for some time with out separating. Serve it with tortilla chips or smother it on enchiladas.

Summertime Watermelon and Tomatillo Salad

Mexican chef Pati Jinich combines texture with all the best flavors on this refreshing salad. Excellent to get pleasure from in heat climate or on the cusp of summer season’s finish, she swears by this combo of candy watermelon, spicy tomatillos, creamy cheese and citrusy French dressing.

Grilled Corn (Maíz Rustido)

Nathan Congleton/TODAY

Maíz rustido is Spain’s model of Mexico’s avenue corn. Like its Mexican counterpart, this candy corn is charred and served with salty cheese, smoky spices and zesty citrus.

Cuban-Style Nachos

Courtesy Rosana Rivera

Anybody who loves a very good Cubano sandwich with Swiss cheese, salami, ham, cheese and Dijon will love these nachos. It is the final word finger meals with all these basic Cuban flavors.

Little Gem Salad with Warm Garlic Dressing


This easy salad is impressed by the tapas bars and asadores (grilling eating places) in and round Cordoba, Spain. It highlights candy and tender little gem lettuce, adorned with heat, garlicky olive oil, sherry vinegar, anchovies and a sprinkle of smoky paprika.

Mofongo Stuffing

Alejandra Ramos

Mofongo — a Puerto Rican recipe of fried inexperienced plantains mashed with garlic, pork and seasonings — may simply declare the title of the island’s nationwide dish. Mofongo is loved all year long as a aspect for all the pieces from sautéed shrimp to grilled steak and, like in Alejandra Ramos’ recipe, with some added components to make it an ideal accompaniment to turkey on Thanksgiving.


Birria de Res

Views on the Highway

A staple of Mexican custom, birria takes a whole lot of elbow grease. Meat is slow-cooked to tenderness in a chile-based stew, and served up in tacos with the consommé, or broth, on the aspect for dipping. This recipe by sisters Stephanie and Cloud Ramos features a household secret that’s not usually present in different birria: carrots, which add a candy taste, and the absence of vinegar.

Shrimp Tacos 'Aquí Me Quedo'

Juan Pablo Loza’s smoky, brilliant shrimp tacos take solely 25 minutes to make and are, extra importantly, reflective of the chef’s mission to create consciousness in regards to the large overfishing of species endemic to the area of Mexico’s culinary scene.

Skirt Steak Tacos with Refried Beans and Mexican Rice

Stephanie & Cloud Ramos

The marinade on this simple dish packs in all of the flavors — whether or not the steak sits for one hour or in a single day. It is made with accessible, on a regular basis components that can make these mouthwatering tacos (that present a plant-based swap choice) a go-to recipe.

One-Pot Mexican Steak and Potato Stew with Guajillo Sauce

Nathan Congleton / TODAY

Want an all-in-one meal that can heat the physique, soul and spirit? This peppery stew is full of potatoes, garlic and tender flank steak. Anybody who enjoys a beef stew will certainly be making this greater than as soon as by means of the chilly season.

Aarón Sánchez's Seared Salmon with Pumpkin Seed Mole

Aaron Sanchez

It’s unusual to see seafood or fish in dishes made with mole. However the trick right here is the kind of mole, plus salmon, due to its richness and fats content material, can get up properly to a robust, nutty sauce.

Alejandra Ramos' Choripan Sandwich with Chimichurri

Alejandra Ramos

Choripan is a street-food sandwich with roots in Argentina, although additionally standard all through different Latin American nations. The recipe is actually within the identify, which is a playful portmanteau of the phrases “chorizo” and “pan” (Spanish for “bread”). Alejandra Ramos jazzes her model up with crunchy pink onions and zesty chimichurri.

Tampa Classic Cuban Sandwich

Courtesy Felicia LaCalle

Full of the flavors of Cuba, the tangy pickles, savory pork, salty ham and melted cheese come collectively in a single deliciously toasty sandwich that’s fantastic to make for lunch or dinner.

Vegetable Paella

Nathan Congleton / TODAY

Chef José Andrés shares his secrets and techniques to grasp the craft of the right home made paella. It isn’t all the time simple to “finesse the fireplace and rice,” he says, “however when you get it, there is no higher method to feed a bunch of family and friends. The Valencians consider that paella is not only a meal; it is a cause to assemble with family members. Be taught to make paella, and it’ll turn into a part of your life.”

Natalie Morales' Bahian Cod Fillet with Coconut Milk, Peppers & Onions

Alanna Hale / At House with Natalie: Easy Recipes for Wholesome Residing from My Household’s Kitchen to Yours

Paying homage to childhood reminiscences in Brazil, Natalie Morales shares certainly one of her favourite cod recipes that’s overflowing with nourishing flavors like turmeric, tomato and coconut milk. To organize it’s simple, too. The 30-minute meal comes collectively superbly whether or not you are entertaining or want a last-minute weeknight dish.

Chicken Chicharrón with Smothered Onions

Nathan Congleton / TODAY

There’s fried rooster, after which there’s rooster chicharrón. What is the distinction? An excellent rooster chicharrón is presented with supremely crisp pores and skin and is first rubbed with lime. After frying, it is brushed with a garlicky vinegar for a fantastic pop of acidity.

Beef-Stuffed Eggplant

Nathan Congleton / TODAY

Tender baked eggplant are stuffed with a savory picadillo-style beef filling seasoned with Latin American flavors. Serve this topped with crumbled queso fresco and recent cilantro, alongside Colombian-style coconut rice.

Natalie Morales' Slow-Cooker Ropa Vieja

HJO / At House with Natalie: Easy Recipes for Wholesome Residing from My Household’s Kitchen to Yours

Use a sluggish cooker to make this very hands-off model of an extremely satisfying dish. Ropa vieja is a blast of taste that warms from within the inside out. The shredded steak slow-cooked in beer, heat spices and briny olives is a just-throw-everything-in type of dish everybody loves.


Pumpkin (Calabaza en Tacha) Cheesecake

Samantha Okazaki / TODAY

Marcela Valladolid’s luscious pumpkin cheesecake topped with shards of pumpkin-brown sugar brittle is the right not-overly candy fall dessert. However truthfully, it hits the spot year-round.

Puerto Rican Tembleque (Coconut Pudding)

Nathan Congleton/TODAY

Tembleque is a five-ingredient Puerto Rican recipe for a jiggly coconut milk pudding related in texture to panna cotta or Jell-O. It was Alejandra Ramos’ favourite dessert rising up and her homage to it’s easy but excellent.

Natalie's Pumpkin Flan

Annabelle Breakey / Getty Pictures

Creamy, gentle and no-fuss, flan is the right method to finish a feast. Morales retains it straight to the purpose with vanilla and condensed milk however provides it some added fall aptitude with pumpkin pie combine, cinnamon and nutmeg. Every chunk feels cool happening with a heat contact.

Mango Upside-Down Cake

Nathan Congleton / TODAY

Smooth, moist and delicate, this upside-down cake with a tropical spin is ideal with a pleasant cup of tea or a cappuccino after a scrumptious meal (or anytime of day, actually).

Chocolate and Chipotle Brownies

Samantha Okazaki / TODAY

Elevate plain chocolate brownies with a touch of sizzling, smoky chipotle powder and sprint of cinnamon. It is like Mexican sizzling chocolate you’ll be able to slice by means of with a fork.

Choco Pan de Coco

Bryan Ford

Fluffy sourdough will get sweetened by flecks of shredded coconut, a bit of brown sugar and melty chocolate chips. Pulled aside after dinner or loved for breakfast the subsequent day with a steamy café, it is a home made deal with that is laborious to beat.