Diana Zarate: Humitas
When my family meets on Sundays, we prepare Humitas and they are served with the coffee in the afternoon 5pm or for breakfast. If you don't know them, I will give you a brief history. Humita is a preparation of pre-Columbian origin. It is difficult to describe the humitas to someone who has never tasted them, they are corn cakes or tender corn stuffed with cheese and steamed. It is typical of many South American countries where corn grows, including Ecuador, Chile, Peru, Bolivia, Argentina, Paraguay and Brazil. They are also popular in Central America Mexico, where tamales are called. In Ecuador, my country, humitas are a typical dish of the Sierra where I come from.
Javier Vasquez: Chiles en Nogada
Although its origin dates back to 1714 in the Mexican state of Puebla (center), the recipe for chiles en nogada became popular in 1821, almost a century later, when Agustín de Iturbide entered the command of the Trigarant Army in the poblana capital and the inhabitants from the city they offered him a banquet.
In that agape one of the most emblematic dishes of Mexican cuisine was served, and considered the poblano dish par excellence. Its origin and correct preparation raise controversy even today.
It is a broad green chile - commonly known as poblano pepper (although its real name is chile de tiempo) - stuffed with fruits and meat, covered with a white sauce, called nogada, made with castile nut and sprinkled with pomegranate. All are seasonal ingredients in the state of Puebla in the months of July, August and September.
In that agape one of the most emblematic dishes of Mexican cuisine was served, and considered the poblano dish par excellence. Its origin and correct preparation raise controversy even today.
It is a broad green chile - commonly known as poblano pepper (although its real name is chile de tiempo) - stuffed with fruits and meat, covered with a white sauce, called nogada, made with castile nut and sprinkled with pomegranate. All are seasonal ingredients in the state of Puebla in the months of July, August and September.
Jean Romero: Salvadorian Food
Hello Community Impact, I am Jean Romero, I am studying in the Community Impact, I am from El Salvador, and I am in level 4, from 6 PM to 8 PM.
This story is about my wife and I. I was married in 2010, my spouse she’s from the Dominican Republic.
Now we have two children, and she likes cooking.
Her favorite dish is rice and beans with chicken. She cooks really well!
And now, that’s my favorite dish too.
But I also like to cook. I cook two or three times a week, and she cooks the other days of the week.
My daughter and son like when I cook too because sometimes, I cook Salvadorian food.
About Salvadorian food, we like, Pupusas.
Finally, we believe that the food is the most important, no matter where you are.
Thank you community.
This story is about my wife and I. I was married in 2010, my spouse she’s from the Dominican Republic.
Now we have two children, and she likes cooking.
Her favorite dish is rice and beans with chicken. She cooks really well!
And now, that’s my favorite dish too.
But I also like to cook. I cook two or three times a week, and she cooks the other days of the week.
My daughter and son like when I cook too because sometimes, I cook Salvadorian food.
About Salvadorian food, we like, Pupusas.
Finally, we believe that the food is the most important, no matter where you are.
Thank you community.
Jessica Cordoba Algeciras: Spanish Recipes
As many of you may know, the most famous worldwide is paella and potato omelette.
In my case I will tell you about 3 different foods by region.
In my case I will tell you about 3 different foods by region.
I was born in the Canary Islands, precisely Gran Canaria. One of the most typical and common things in any party is the wrinkled potatoes. They are small potatoes that are cooked with lemon and coarse salt; they are eaten with the skin that is. They are rough and have a sauce called Mojo picón. The sauce can be better green with fish or the most common red. It is made with cumin, garlic, paprika, oil and vinegar and bread is added to create consistency; everything is crushed and ready.
My father is from Castilla de la mancha, precisely from Alcazar de San Juan; many of you may have heard of Don Quixote la mancha. In times of war and poverty there was a very typical dish on the tables. Las Gachas, cook in a frying pan, add bacon or whatever you like and garlic, then remove it from the heat and add sweet paprika and 3 tablespoons of pea flour, stir it and put water, mix and it would be ready.
My mother and brother are from Seville, as many of you will know Flamenco. One of its most typical dishes, especially in summer, is Gazpacho. Tomato, red and green pepper, garlic, hard bread are crushed and water and olive oil and vinegar are added. It is a cold dish, then this broth is accompanied by diced toasted bread and diced Serrano ham.
Juan Sebastian Vinueza: Healthy Eating Habits
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What’s cooking? It’s a new question that my family and friends often ask me.
I'm from Ecuador and I used to have other habits about the meals, times to eat in a day, schedule to eat, kind of meals, etc., but since I'm living here, it took my time to adapt and have new habits about all that. Fortunately, I adopted healthy habits. Now, I even eat 5 times a day. An example of that; I usually cook and prepare my lunch two times per week, Sundays and Wednesdays because I don't have time to cook every day. My lunches must always have protein and carbs (small portions). My favorite meal that I enjoy cooking is chicken or pork with salad (broccoli, carrots, beans, asparagus) and brown rice. I enjoy doing that, and immediately when my family and friends ask me WHAT'S COOKING? I tell them Healthy Food and it's my new habit. |
Madhu Jain: Indian Street Food
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I am from India. India has a lot of food varieties. Street food is quite popular in India.
Desi channa, otherwise known as brown chickpeas is legumes produced in South India. It is similar to yellow chickpeas but has brown skin. The deep-fried flatbread is called "puri'' and usually consumed in the morning, made of all-purpose or whole wheat flour; one can add variation such as fenugreek leaves, spinach leaves, etc. The semolina pudding is called "Suji Halwa'' and is usually prepared for breakfast. |
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