Celebrate Spanish Heritage Month with these 25 recipes.

During the month of Spanish Heritage, Today is sharing the history, pain, joy and pride of the community. We are highlighting Spanish trail blazers and emerging voices. Today will publish personal articles, stories, videos and specials in September and October. For more, head here.

National Spanish American Heritage Month begins on Wednesday, and today’s meal begins with our favorite recipes from Latin and Spanish chefs.

From September 15 to October 15, the US government nominated Spanish and Latin Americans to pay tribute to the countless contributions, achievements, arts, culture and food. Whether you’re celebrating your heritage or your friends, these tasty recipes for everything from Rupa Vijaya and Barreria to Tembelque and Flann will delight everyone at your dinner table.

Appetizers and side effects

Daniel Alvarez / Saint Regis Punta Meta, Mexico

Today’s favorite Gakamol tops the list with fresh green yellow, white cottage cheese and vibrant red pico de gallo, whose executive chef, Gabriel Clofon, said he did it to represent his country’s flag.

“The colors on the Mexican flag are very significant,” he said. “Green symbolizes hope and prosperity, white symbolizes peace and red symbolizes the blood of Mexican heroes.”

Roasted tomatoes and green apple salsa

Getty Images

Granny Smith has a wonderful, delicately sweet addition of apples to this salsa. It has the consistency of apple sauce, which is great for fun as it can sit outside for a while without separating. Serve it with tortilla chips or on anchovies.

Summer watermelon and tomato salad


Mexican chef Patti Janich combines texture with all the right flavors in this refreshing salad. Perfect to enjoy in hot weather or at the end of summer, she swears by this scroll of sweet watermelon, spicy tomatoes, cream cheese and sour vinaigrette.

Grilled corn

Nathan Congleton / Today

Maíz rustido is the Spanish version of the Mexican street corn. Like its Mexican counterpart, this sweet corn is roasted and served with salted cheese, smoked spices and zesti lemons.

Cuban style nachos

Thanks to Rozana Riviera

Anyone who likes a good Cuban sandwich with Swiss cheese, salami, ham, cheese and daisies will love these nachos. This is finger food with all these classic Cuban flavors.

Small mini salad with hot garlic dressing


These simple salads are inspired by Cپسrdoba, Spain and the surrounding Tapas Bars and Asadores (grilling restaurants). It features sweet and tender little mini-lettuce adorned with a sprinkling of hot, garlic-olive oil, sherry vinegar, enquavis and smoky paprika.

Mofungo Stuffing

Alexandra Ramos

Mofungo – a Puerto Rican recipe for fried greens mixed with garlic, pork and herbs – could easily claim the title of the island’s national dish. Mofungo is fun all year round, from fried prawns to grilled steaks on one side and, as in the recipe of Alexandra Ramos, with some extra ingredients to make Turkey a perfect companion for Thanksgiving.


Birria de Res

Scenes on the road

An important part of the Mexican tradition, Berria takes a lot of elbow grease. In a Chilean stew, the meat is gently cooked to soften, and served in tacos with condiment or broth for dipping. This recipe from the sisters of Stephanie and Claude Ramos includes a family secret not often found in other berries: carrots, which have a sweet taste, and the absence of vinegar.

Prawn tacos 'live here'

Juan Pablo Luza’s smoky, bright prawn taco takes only 25 minutes to make and, more importantly, reflects the chef’s mission to capture the large-scale fishing of native species in the Mexican food scene area. Awareness should be created in me.

Skirt steak tacos with refrigerated beans and Mexican rice

Stephanie and Claude Ramos

In this simple dish, marinade packs in all flavors – whether the steak sits for an hour or overnight. It is made with accessible, everyday ingredients that will make these mouth-watering tacos (which provide a plant-based sweep option) a go-to recipe.

One pot with Mexican steak and potato stew with gazello sauce

Nathan Congleton / Today

Need a meal that warms the body, soul and spirit? This pepper stew is full of potatoes, garlic and tender flank steak. Anyone who enjoys a beef stew will definitely be making it more than once in the winter.

Seard salmon by Aaron Sanchez with pumpkin seed sesame

Aaron Sanchez

It is not uncommon to see seafood or fish in sesame dishes. But here’s the trick. By the way In addition to sesame, salmon, due to its richness and fatness, can stand up well to a strong, nutty sauce.

Alexandra Ramos's stealth sandwich with chemistry

Alexandra Ramos

Choripan is a street food sandwich with roots in Argentina, although popular in other Latin American countries. The recipe is basically in the name, which is a playful portmanteau of the words “chorizo” and “pan” (Spanish for “bread”). Alexandra Ramos jazzed out her version with chopped red onions and Zesti Chamchori.

Tampa Classic Cuban Sandwich

Thanks to Felicia LaCalle

Filled with Cuban flavors, tangy pickles, delicious pork, salted ham and melted cheese combine into a delicious toasty sandwich that is great for lunch or dinner.

Vegetable Paella

Nathan Congleton / Today

Chef Jose Andres reveals his secrets to mastering the art of perfect homemade pies. “It’s not always easy to fix fire and rice, but once you get it, there’s no better way to feed a group of friends and family,” he says. Believe that yellow is not just a food. The reason for gathering with loved ones. Learn to make yellow, and it will become a part of your life. “

Natalie Morales' Behan Code Flat with Coconut Milk, Pepper and Onion

At home with Elana Hale / Natalie: Easy recipes for healthy living for you, from my family kitchen

Reminiscing about her childhood in Brazil, Natalie Morales shared her favorite card recipes, which are full of nutritious flavors like turmeric, tomato and coconut milk. It is also easy to prepare. The 30 minute meal combines beautifully whether you are having fun or need a last minute Saturday night dish.

Chicken Chicharrón with smothered onion

Nathan Congleton / Today

There’s fried chicken, and then there’s chicken. What is the difference? A good chicken chicharrón is gifted with extremely crisp skin and is first mixed with lime. After frying, it is brushed with garlic vinegar for a strong acid pop.

Eggplant stuffed with beef

Nathan Congleton / Today

Tender roasted eggplants are filled with Latin American flavored picadello-style beef. Serve with Colombian-style coconut rice with crushed quiso fresco and fresh red pepper.

Natalie Morales Slow Cooker Old Clothes

HJO / At home with Natalie: Easy recipes for healthy living for you from my family kitchen

Use a slow cooker to make this hands-off version of an incredibly satisfying dish. Rupa Vijaya is an explosion of flavor that heats up from the inside out. Slowly chopped steak in beer, hot spices and salted olives is a dish that everyone loves.


Pumpkin (Calabaza en Tacha) Cheesecake

Samantha Okazaki / Today

Marcella Valladolid’s Delicious Pumpkin Cheesecake Pumpkin is the perfect sweet dessert topped with broken pieces of brown sugar. But honestly, it comes in handy all year round.

Puerto Rican Temple (Coconut Pudding)

Nathan Congleton / Today

Tembleque is a five-ingredient Puerto Rican recipe with coconut milk pudding similar to Pana Kota or Gel-O. It was Alexandra Ramos’ favorite dessert that was growing and her tribute to it is simple but wonderful.

Natalie's pumpkin so-and-so

Annabelle Breakie / Getty Images

Creamy, light and awkward is the best way to end a party. Morales keep it straight with vanilla and condensed milk but give it some extra fall flavor with pumpkin pie mix, cinnamon and nutmeg. Every bite feels cool as you go down with a warm touch.

Inverted mango cake

Nathan Congleton / Today

This soft, moist and delicate, tropical rotating upside-down cake is perfect after a delicious meal with a nice cup of tea or cappuccino (or any time of the day, really).

Chocolate and chapotle browns

Samantha Okazaki / Today

Raise plain chocolate browns with hot, smoky chapatal powder and cinnamon dish hints. It’s like a Mexican hot chocolate that you can cut with a fork.

Chocolate Coconut Bread

Brian Ford

Pieces of crushed coconut, a little brown sugar and melted chocolate chips make it fluffy and sweet. Separate after dinner or enjoy breakfast with a steamy cafe the next day, this is homemade food that is hard to beat.

For more coverage of our Spanish Heritage Month, Today’s all-day special, “Come with Us: Celebrating Spanish Heritage Month”, hosted by Tom Llamas. Watch on Wednesday, September 29, at 12:30 pm, 4:30 pm and 8:30 pm EST TODAY.com/allday.

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