On October 14th, we celebrated Hispanic Heritage Month through the various flavors of Cuba, Spain, Venezuela, the Dominican Republic, and Mexico. Fifty participants got to work together to create some delicious dinners, desserts, and refreshments. Once all the food was prepared, everyone gathered to taste our menu for the evening.
Our event featured a refreshing watermelon agua fresca, moro de habichuelas, vegan fresas con crema, savory picadillo, pico de gallo, tortilla de papas, chocolate marquesa cake, and mango and tajin.
Tortilla de Papas: a traditional snack from Spain, made with eggs and potatoes.
Pico de Gallo: a refreshing Mexican dish made of diced tomatoes, onions, peppers, cilantro, and lime juice.
Moro de Habichulas: a hearty dish made with rice, beans, vegetables, and spices.
Picadillo: a traditional dish made of ground beef and tomatoes (and typically raisins and olives as well).
Recreate using the recipes below:
Along with the savory dishes, our participants also made sweet refreshments and desserts.
Vegan Fresas Con Crema: a simple yet tasty dessert made of strawberries, condensed coconut milk, and coconut yogurt (usually this would be with regular dairy condensed milk instead).
Venezuelan Chocolate Marquesa Cake: a buttery and rich no-bake chocolate cake consisting of chocolate cream and soaked cookie layers.
Agua Fresca: a popular Mexican beverage made with fruit, water, and sugar blended together.
Mango with Tajin: a citrusy and slightly spicy snack with just two ingredients.
Recreate using the recipes below:
Stay tuned to our Instagram @casu.uf, and our Facebook to hear about the rest of the events this semester!
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