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Honor Hispanic Heritage Month with Nut Pairings
Hispanic Heritage Month, which is celebrated from September 15 to October 15, is a month-long celebration of Hispanic and Latino history and culture. The Latino presence in America spans centuries, and it has been an integral part of shaping our nation since the Revolutionary War. US present and past is enriched by the Hispanic community and one of the ways this valuable population has influenced American culture is through its vibrant food.
Nuts have been eaten in Mexico since the Spaniards introduced them nearly five hundred years ago. Mex-connect, Mexico’s top English language online magazine gives some examples of traditional recipes with nuts. “The tamales de nuez of the Bajío region have ground nuts, sugar and anise mixed in with the masa to make distinctive, sweet tamales. In Oaxaca, pecans halves are incorporated into a milk, sugar and cinnamon base to make a candy called gollorías, while in many other parts of the country, pecan candy is made with a brown sugar syrup and known as nueces garapiñadas.” From the Cuban sandwich to arepas (corn patties), Hispanic foods have grown in popularity and influenced American cuisine, inspiring chefs with ingredients and dishes. And you can discover and create many of the iconic Latino foods yourself at home, with a healthy contribution of nuts:
- Tacos – Chef Catherine Bergen, owner of C Casa in Napa and San Francisco, wouldn’t dare serve her Roast Sweet Potato and Black Bean tacos without a healthy scattering of pecans.
- Chile Rellenos – or stuffed peppers, are a traditional Mexican dish most often made using Poblano peppers, and often incorporating nuts such as these Green Chilies stuffed with almonds and raisins by Annabelle Breakey, in Sunset Magazine.
- Or a similar dish, Chiles En Nogado one of the signature dishes at Hawaii’s acclaimed Baja Mexican Food. Often served for celebrations and on Independence Day, this dish includes a walnut sauce and features the colors of the Mexican flag.
- Salsas Galore! Born and raised in Mexico, Pati Finich is a celebrated cook, writer and TV presenter and has created a salsa (Salso Macha!) using walnuts, pistachios and pine nuts. She loves it over French toast or yogurt for breakfast, or avocado toast, but it would be equally at home over a quesadilla or grilled chicken.
- Mexican Wedding Cookies – which traditionally contain pecans, but can also include other nuts of choice such as hazelnuts, have become an American staple found in many bakeries around the country. This recipe is by Jeanine and Jack, creators of Love and Lemons.
- Seasoned Nuts – Snacking on nuts has become more common in Hispanic cultures and all over the country you will find various spicy and seasoned versions. One of America’s most iconic chefs to bring authentic tastes of Mexico to the US, Rick Bayless, creates a Smoky Chipotle Cashew recipe that you could easily adapt to any nut.
- Empanadas – which are becoming as popular as the hot dog, are simple to make at home with a delicious bite of nuts. These are by Maria Koutsogiannis for the California Walnut Board and add a fresh lively sauce of lime and cilantro!
This Hispanic Heritage Month, why not explore the recipes of some of the lesser known Hispanic cuisines, such as this Ají de Gallina – Peruvian Chicken in Creamy Walnut Sauce with Chili, (by Marian Blazes for Spruce Eats), Torta de ‘Ochenta Golpes’ from Cocnineros Argentinos, or Spanish Coca by Chef Joanne Weir.
Have fun celebrating with your own interpretation of our Latino favorites, with a healthy dose of nuts of course!
Bon Appétit!