Hispanic Heritage Month September 15 - October 15, 2023
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Each
year, Americans observe National Hispanic Heritage Month from September
15 to October 15, by celebrating the histories, cultures and
contributions of American citizens whose ancestors came from Spain,
Mexico, the Caribbean and Central and South America. The
observation started in 1968 as Hispanic Heritage Week under President
Lyndon Johnson and was expanded by President Ronald Reagan in 1988 to
cover a 30-day period starting on September 15 and ending on October 15.
It was enacted into law on August 17, 1988, on the approval of Public
Law 100-402. The
day of September 15 is significant because it is the anniversary of
independence for Latin American countries Costa Rica, El Salvador,
Guatemala, Honduras and Nicaragua. In addition, Mexico and Chile
celebrate their independence days on September 16 and September18,
respectively. Also, Columbus Day or Día de la Raza, which is October 12,
falls within this 30 day period.
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Corn Tortillas Beefy Chili gravy. (Chili powder, onion powder, garlic powder, butter, cumin, flour, beef stock) American block cheese shredded Garnish - Avocados, chili pepper, onions your choice
soften
tortilla in warm veggie oil pat dry, roll beef inside tortilla, place
on oven safe plate, cover in chili gravy and cheese, broil until cheese
bubbly, garnish with your choice of topping. Serve with rice and beans or a salad
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1 lb. of chicken parts - legs & breast 6 cups of water 1/2 of white onion 1 table spoon of garlic powder Salt to your liking Cumin to your liking Chili Powder to your liking or tomato sauce cabbage (whole or half) carrots mini corns (4 to 5)
Add water, Chicken and onion to a stock pot. Then add garlic powder, salt, and cumin and let boil for 30 to 40 minutes on medium heat. Add cabbage, carrots, mini corns, chili powder and taste for favor. At this point you can also add any other type of veggie you like to make it more filling, for example sometimes I add one or two potatoes. Let it continue to boil at medium heat for another 15 minutes. Once done serve in a nice deep bowl and serve with Mexican style rice on the side and corn tortillas. Enjoy!
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Exotic Fruits, Past, Present and Future of America – How Hispanics Shape America by Jose Roeder
Whenever
I go to the market for an avocado, I remember my childhood living in
Miami in the early 70s. At the time, finding avocados at the store was
almost impossible – even considering that I lived in Florida where
avocados were and are plentiful. To most people in Miami the 70s, the
avocado was an exotic fruit so the only way to get this delicious fruit
was to either have a tree in your backyard or know someone who did. In
Florida even with the large population of transplants, snowbirds and
political exiles, few knew about this delicious treat. My mother would
go to Publix and Winn Dixie and ask for an avocado to only receive a
blank star by the produce employee (what is she talking about?) For
many years finding products such as avocados and mangoes in the grocery
store was futile and embarrassing as the attitude we got was ‘who eats
that?’ Boy, have things changed since then! Now avocados and mangoes and
coconut water are available nationwide – and have become stylish foods.
Those tween years of having to explain what I ate have become part of
my Cuban identify and pride. Nowadays
I am I awe at how I can travel across the Americas and see avocado,
mango and Cuban sandwiches on the menu – even at Frontera’s at the
Chicago O’Hare Airport. Even Purdue University serves Cuban black beans
and pork on their menu that my son can enjoy. The
above was just an example of how slowly our nation has accepted so many
foods as mainstream and on fast food menus, that seemed alien to many
before like tacos, arroz con frijoles, arepas, lomo saltado, and
chimichurri. The
greatest strength of America is taking the best and adopting it to make
this nation stronger than before. Hispanics are changing America and
made it stronger and with a richer and deeper sense of community. Exiled
Cuban refugees have managed and/or catapulted businesses into our daily
lives like Coca Cola and Bacardi. As
we celebrate Hispanic Heritage month, we must honor those that
emigrated, settled, adapted, brought their cultures, preserved them and
lead us to where we are today. Ode to our parents that forged our
present while barely understanding the language and culture – and led us
to fulfill our destiny as artists, scientists and businessmen – they,
and we - all put our fingerprints on this great country. No
doubt that Hispanics are the forefront of what is to come in America.
Whether Hispanics continue to contribute - Hamilton or Mandalorian – in
politics, medicine, astrophysics – the best is yet to come.
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What Hispanic Heritage Month Means to Me by Karen Vazquez
Hispanic
Heritage Month is always a joyous time for me. Even though I live in
Miami, the cooler fall breezes find their way towards us, and I start
preparing for the holidays – a time of family visits and gatherings,
catching up, sharing memories, and reviving our cultures – all, usually
over food! My
Hispanic roots lie with my father and his father. My father was born in
Buenos Aires, and his father was from Galicia emigrating to Argentina
in 1905 so Spain and Argentina are my cultural language, and churrasco,
asado, empanadas, and wine are a large part of our family festivities –
as is classic tango in the background while we enjoy ‘una picada’ (tapas
in Spanish - pintxhos in Galego). Being
Hispanic to me means voyage and resilience, with a generational
understanding that change is constant, and adaptation is a strength. My
grandfather left his home in A Coruña, Galicia to never return as he
wanted to “hacer la America” in a new world full of opportunities. My father also left his home in Buenos Aires seeking progress in New York in the 1960s. I
think we can all relate to our families leaving their homes and their
safe space to weather the unknown. They carried baggage – pictures,
memories, and holiday and traditions. I honor their efforts by passing
down to my family a plate and a trait of our heritage.
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Exotic Fruits, Past, Present and Future of America How Hispanics Shape America by Jose Roeder
Whenever I go to the market for an avocado, I remember my childhood living in Miami in the early 70s. At the time, finding avocados at the store was almost impossible – even considering that I lived in Florida where avocados were and are plentiful. To most people in Miami the 70s, the avocado was an exotic fruit so the only way to get this delicious fruit was to either have a tree in your backyard or know someone who did. In Florida even with the large population of transplants, snowbirds and political exiles, few knew about this delicious treat. My mother would go to Publix and Winn Dixie and ask for an avocado to only receive a blank star by the produce employee (what is she talking about?) For many years finding products such as avocados and mangoes in the grocery store was futile and embarrassing as the attitude we got was ‘who eats that?’ Boy, have things changed since then! Now avocados and mangoes and coconut water are available nationwide – and have become stylish foods. Those tween years of having to explain what I ate have become part of my Cuban identify and pride. Nowadays I am I awe at how I can travel across the Americas and see avocado, mango and Cuban sandwiches on the menu – even at Frontera’s at the Chicago O’Hare Airport. Even Purdue University serves Cuban black beans and pork on their menu that my son can enjoy. The above was just an example of how slowly our nation has accepted so many foods as mainstream and on fast food menus, that seemed alien to many before like tacos, arroz con frijoles, arepas, lomo saltado, and chimichurri. The greatest strength of America is taking the best and adopting it to make this nation stronger than before. Hispanics are changing America and made it stronger and with a richer and deeper sense of community. Exiled Cuban refugees have managed and/or catapulted businesses into our daily lives like Coca Cola and Bacardi. As we celebrate Hispanic Heritage month, we must honor those that emigrated, settled, adapted, brought their cultures, preserved them and lead us to where we are today. Ode to our parents that forged our present while barely understanding the language and culture – and led us to fulfill our destiny as artists, scientists and businessmen – they, and we - all put our fingerprints on this great country. No doubt that Hispanics are the forefront of what is to come in America. Whether Hispanics continue to contribute - Hamilton or Mandalorian – in politics, medicine, astrophysics – the best is yet to come.
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My Christmas Family Tradition by Anita Dominguez Ross
My family tradition has been to make tamales for Christmas. As an adult, my sisters and I would select a date in early December to make tamales, normally it’s a two-day process. Each year someone would volunteer to cook the meat and then someone would volunteer to host the tamale making party. The first day, the meat will get cooked, cooled down, grind by using a meat grinder and then season for taste. The second day is when all the fun begins, we invite all the relatives; if you have kids, you bring them too. A long table is set-up (normally connecting several tables to make an extra-long table), covered with plastic trash bags, layered with newspaper, all the chairs that fit around the table and bowls with spoons where there is a chair. My mother will taste the meat to make sure there is enough season added to the meat. My family normally makes between 30 to 50 dozen. So, we invite lots of people and everyone gets involve, including the little ones. The littles get the husk ready by soaking them in hot to warm water. Everyone gathers around the table, picks their spot, and start filling their bowls with masa, grab a bunch of corn husks and start spreading the masa onto the corn husks. The party begins. We all start with catching up with each other, who’s doing what, etc.…just some chisme. Once we have stacks of husks with masa ready, mom insist on adding the meat. When that is going on, others take a rest; grab a drink, get something to eat, stretch your legs etc. Depending on the space around the table we rotate the helpers. It can take about five to six hours, depending on how much meat we have. My sisters and I have passed down the tradition to our children. We now sit back and watch the next generation keep the tradition going on. My mother still insists on overseeing and tasting the meat for seasoning.
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3 to 4 pork shoulder butt roasts 2 whole white onion Bay leaves Salt Garlic Powder Cumin Chile Powder Canola Oil Whole garlic 3 to 4 bags of Corn Husk
Masa – we purchase our masa from the local tamale factory or Mexican store. You can make your own masa, just follow the steps on the masa package. Note: you also make chicken tamales too.
Day 1 - cook the meat, this could take several large pots depends on the size of the butt roast. Add pork butt to the pot and fill with water, slice onion in half and add, and add a few bay leaves. Cook for about 3 to 4 hours on medium heat until the meat is completely cook. The meat should be very tender when done. While waiting for the meat to cool down, peel your whole garlics, about 10 heads and put aside. Take a bender, put a hand full of garlic in the bender, about two cups of meat broth and add to the blender and blend. Once meat is done, let the meat cool down, grind the meat, and add the grinded meat to a large skillet to season. When you season the meat, it might take several skillets depends on how much meat you have. To each skillet you will and add some canola oil, to cover the bottom of skillet, let oil heat up, add meat (do not overflow, because you want to be able to stir the meat around) and add seasons; cumin, salt, and the liquid mixer (just enough to moisten the meat). Taste as you go, you will let it simmer for about 20 minutes on medium heat, stir and taste every five minutes. If you think is needs more salt add more salt. Season to your liking. Once you completed the seasoning of the meat, you let it cool down for the next day. Day 2- make the tamales.
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“Malinche” is derived
from the name Malintzin, also known as “La Malinche.” Malintzin was an
indigenous women born around 1501. she became a crucial figure during the
Spanish conquest of Mexico led by Hernán Cortés. Gifted with linguistic skills,
Hernan used her as an interpreter and advisor who facilitated negotiations
between the indigenous peoples of Mexico and the Spanish. Malintzin gained the
reputation of a traitor as Hernán used her abilities to eventually
conquer the Aztec leader Montezuma in 1519. Malintzin being used as a
translator by Hernan Cortez, ultimately gave her a negative reputation, earning
the women involved in the colonization in that time the name “Malinches”. The
word “Malinche” came to represent not only Malintzin’s name but also carried
connotations of betrayal or treachery. Malintzin’s legacy is complex. Some view
her as a traitor, while others see her as a survivor navigating an incredibly
challenging time in history.
The origins of
“Malinche” and the story of Malintzin presented by HIRE member Priscilla
Kossey-Rogel.
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