National Hispanic Heritage Month takes place from Sept. 15 through Oct. 15. It is a month in which to celebrate and acknowledge the histories, accomplishments, cultures and contributions of Latino Americans whose ancestors came from Mexico, the Caribbean, Central and South America and Spain.
In order to kick-off Hispanic Heritage Month the right way we’ve listed some of the most popular, and recognizable, Latin American recipes. Enjoy these international recipes without needing passports, luggage, or hotels — all you need is a kitchen.
Enchiladas de Pollo (Mexico)
To no one’s surprise enchiladas are one of the most loved ethnic foods in the U.S. and in Mexico. They’re tasty, cheesy and covered in enchilada sauce. Try your own homemade enchiladas tonight — you know you want to.
Ropa Vieja (Cuba)
Ropa Vieja is popular Cuban dish which literally translates to “old clothes.” But don’t let the name fool you — this dish is far from something you’d want to get rid of. This version of Ropa Vieja consists of shredded beef, vegetables and a delicious tomato sauce.
Camarones al Ajillo (Puerto Rico)
This recipe is one of Puerto Rico’s favorite (and ours too!). Served with some tostones, this recipe won’t disappoint.
Pupusas de Frijoles y Queso (El Salvador)
Taking a trip to El Salvador will most likely lead to you eating one of the country’s most popular dishes: the pupusa — a handmade corn tortilla that’s stuffed with refried beans and cheese.
We’re making one more stop in Central America to try the Baleadas, one of Honduras’ most appetizing dishes. This traditional recipe is composed of a flour tortilla that’s folded in half and filled with scrambled eggs, refried beans and cheese.
Arepas de Queso (Colombia)
A Colombian staple, the arepa is a thick flatbread made from corn meal that is predominantly served for breakfast or as an afternoon snack. It is usually eaten spread with butter or topped with cheese, but for this recipe we’ve added a twist by splitting the arepa across the middle and stuffing it with sausages and a garlic-flavored tomato sauce.
Ceviche de Camarones (Ecuador)
The coastal food of Ecuador is a hidden gem, which is why if you’ve never tried shrimp ceviche, now is your chance. This recipe is made using the traditional flavors of thinly sliced red onion, lime juice and fresh cilantro. Usually this dish is eaten with a side of plantain chips or popcorn.
Lomo Saltado (Peru)
Although the Lomo Saltado is a classic Peruvian dish, it actually has Asian influence combining flavors and ingredients such as stir-fried beef tenderloin with hot yellow peppers, onion, garlic, tomatoes and soy sauce.
Empanadas de Carne a la Sureña (Argentina)
This list wouldn’t be complete without at least one mention of empanadas — small pastries filled with an array of ingredients like meat, cheese or vegetables. This Argentinian favorite is usually served at parties or as an appetizer before a meal. Try this fried empanada (Tucuman-style) that is filled with seasoned beef and tomatoes.