As APLU celebrates Hispanic Heritage Month, we asked staff to share some of their favorite books, music, and recipes. Learn more about some of our favorite books, music, and recipes below.
Café de Olla
The simplest method to enjoying Mexican coffee (café de olla) is to place a stick of cinnamon in your drip coffee maker pot. As the drip coffee brews, the cinnamon stick will infuse the whole pot of coffee with a fragrant cinnamon aroma. This is known as café de olla and the way I grew up drinking coffee.
Pasteles de Queso
Pasteles de queso was a favorite in our house growing up. In Bolivia, pasteles are like a sweet empanada usually enjoyed in the morning with a hot cup of api, but when making them at home with my mom, my sisters and I were more concerned with who could get the best crimped (repulgue) edge and sprinkle the most powdered sugar on top!
I cannot recommend Cristina García’s novel “Monkey Hunting” enough! I think in mainstream America we often forget how large and diverse the Hispanic/Latinx diaspora is and this book really highlights these unexpected historical lineages. The novel follows four generations of Chen Pan, a Chinese man who is “Shanghaied” into indentured labor in Cuba alongside Africans. It is a tale of adventure, love, loss, and how the trajectories of our lives can change in an instant.
At the Tomb of the Inflatable Pig
This is one of the very few books that accurately analyses the real history of how one of the most prosperous countries in of South America was ruined by the egotism of its ruler. If you are curious to know the name of the country, you would just have to read it.
This song will have you moving even if you don’t understand what they are saying.
Recipe: Sopa paraguaya
For a Latin version of this year’s Thanksgiving cornbread, I dare you to try this “soup.”
1. Heat an oven to 375°F, with a rack in the lower third. Brush a 9-by-5-by-3-inch loaf pan well with 1 tablespoon of the olive oil and coat with ¼ cup of the cornmeal.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over low heat. Add the onions and saute until tender and translucent; do not let them brown. Set aside to cool to room temperature.
3. In a medium bowl, mix together the milk, beaten eggs, salt, pepper, red pepper flakes and cooled onions.
Sprinkle one-third of the remaining cornmeal evenly over the bottom of the pan. Scatter one-third of the mozzarella evenly over it. Ladle one-third of the milk, egg and onion mixture over the cheese. Repeat two more times. The mixture will look quite wet.
4. Set the pan on a baking sheet and bake for about 1 hour, until puffed and golden brown and quite fluffy; do not let it get too firm, or it will be dry. Cool in the pan on a rack.
In the Country We Love by Diane Guerrero
Sanctuary by Paola Mendoza & Abby Sher
Cien Años De Soledad/One Hundred Years of Solitude by Gabriel García Márquez
Growing up, my father made sure my brothers and I could speak, read, and write in Spanish. So everyday, for two hours, we would read aloud, Cien Años de Soledad. To this day, it is still my favorite book of all time.
Guatita (A yummy tripe and peanut butter, white rice dish from Ecuador):
To prepare the guatita:
Sides: White rice, slices of Avocado and tomato, and for bonus points: slices of Fried Plantains
Postre Chajá (A yummy peach and cream dessert from Uruguay):
To prepare Postre Chajá: