Hispanic cuisine has become a part of mainstream culture because of dishes like tacos, quesadillas, tres leches cake, and margaritas. Nevertheless, despite how popular and well-liked Hispanic food is, there are many traditional Spanish recipes that you might not be familiar with. With some of these traditional Hispanic cuisines in your restaurant, celebrate Hispanic Heritage Month!
Thinly sliced potatoes and sautéed onions are used as the filler in a traditional tortilla Espanola, which is then encased in fluffy, beaten eggs. Spanish omelets can range in thickness from thin to thick and dense. The dish, which can be eaten hot or cold, has several variations. The Spanish tortilla can be eaten as a tapa, a snack, or even a major course.
Tajadas are fried ripe plantains that can be eaten as a side dish with rice, as a dessert, or with main dishes like fried chicken or pig. In numerous nations, such as Colombia, Honduras, Venezuela, and Nicaragua, fried plantains are a popular Hispanic dish. Sweet plantains are referred to as “maduros” in Cuba.
Utilizing ripe plantains is essential when cooking tajadas. The flesh of the plantain gets softer and sweeter as it ripens. Cut the matured plantain on the bias (diagonally) to make lengthy slices for the traditional tajadas.
The Central American equivalent of rice and beans is called Gallo pinto. These two components are common in Hispanic food all throughout the world, but Gallo pinto is a dish that is particularly popular in Costa Rica and Nicaragua. It is so adored that it serves as both nations’ national dish!
The classic combination includes white rice, beans, onions, peppers, and spices. In Costa Rica, it’s usually served with a spiced brown sauce called salsa lizano.