Eco-Friendly Latin American Startups: A Sustainable Dream Journey
New green innovations from hispanoamérica.
Photo by Snowscat
by Brian Alcamo
Latin America is home to breathtaking Patagonian vistas (pictured above), delicious Puerto Rican cuisine, adorable Peruvian alpacas, and so much more. What do all of these things have in common? They’re all inextricably linked to Mother Earth. With so many cultural treasures at risk of severe change and damage, it’s a no brainer that Latin Americans are stepping up their game when it comes to beating climate change. These innovative latinx companies aren’t simply advocating for climate justice or positioning themselves as carbon neutral, they’re getting their hands dirty, combining cutting edge technology with a deep connection to humanity’s earthly physicality in order to transform the global economy into a one that is sustainable and circular.
To show you how amazing all of these companies are, we’ll be taking you through a journey showing how their innovations can work in tandem with each other. Let’s imagine we’re all venturing out into the world of sustainable food production. Pleasure doing business with you!
(Pro-tip: To beef up your Spanish reading skills, check out these companies’ websites en español)
Step One: Plants
Our food-production journey begins with sowing seeds and scouting soil. As eco-friendly food producers need to respond to the demands of a changing climate, we’ll be employing technology developed by Instacrops. Claiming to be “the most powerful AgTech full stack platform in Latin America,” the company bills itself as a virtual agricultural advisor, transforming data into concrete recommendations for farmers.
Based in Santiago, Chile, this startup’s goal is to connect Latinx farmers to data about their plants, including data on climate, soil, and irrigation, by installing devices connected to the now ubiquitous “Internet of Things.” What is the Internet of Things? It’s a system of web-connected gadgets that benefit from their integration with the ‘net by communicating with other data-sharing devices. If you’ve ever owned a FitBit, a smart thermostat, or an Internet-connected coffee pot (yes, those exist), then you’ve participated in the Internet of Things.
Instacrops also uses satellite and drone technology to provide farmers with easy-to-digest visualizations of their crop data to keep them up to speed on how their plants are faring in our rapidly changing climate. Plants may seem to grow slowly, but farmers need to know how their terrain is faring as our weather patterns shift and become increasingly extreme.
An Agricultural Vocabulary Check-In
El granjero/el agricultor - Farmer
Semillas - Seeds
El riego - watering/irrigation
Step Two: Factory
Once our crop yields are as abundant as can be, we’ll need to move them into a warm and secure indoor space to be processed and turned into delicious consumable products. We’ll use building materials provided to us by Green Bricks, a Chilean company that recycles plastic bottles into concrete alternatives that is heavily invested in creating and promoting the world’s transistion towards a circular economy. Our food processing plant will not only be sustainably constructed, it will also be beautiful. Green Bricks isn’t simply producing rigid building materials, they are interested in ensuring high quality, beautiful construction experiences for their customers.
A Quick Construction Vocab Break
Hormigón - concrete
El Ladrillo - brick
La fábrica - factory
Step Three: Production
To help the planet transition away from constantly consuming animal by-products, our factory will be producing some of the world’s most high-end plant-based meat and dairy alternatives. Two companies we might take inspiration from are Heartbest and NotCo. Heartbest is a Mexican plant-based food company founded by a father and son whose dietary restrictions helped them come to realize that being vegan in Latin America is can be challenging. They take a community-oriented approach to crafting plant-based “dairy” products made of amaranth and quinoa. The company tries to connect to people who are in search of a food experience that allows them to connect with their lifestyle goals.
Compared to Heartbest, NotCo’s operations are more wide-ranging. This Chilean plant-based company is growing fast in Latin America while still struggling to enter the US where the plant-based food market is more saturated with competition. Despite these challenges, NotCo’s production process sets itself apart from others with its ability to produce not only dairy alternatives, but meat alternatives as well. This is in contrast to companies like Impossible Meat and Oatly, whose products are sequestered to one side of the plant-based spectrum.
Plant-Based Vocabulary Pit Stop
Basado en plantas - Plant-based
Vegano - Vegan
Alternativas a la carne - Meat alternatives
Step Four: Packaging
After being chopped, blended, melted, and molded into delicious plant-based products, our foodstuffs will need to be packaged to be sent off to stores and consumers. In the Beforetimes, we’d most likely use plastic. Unfortunately, plastic takes 400 years to biodegrade. That’s such a long time that we haven’t ever seen any plastic biodegrade, since it was only invented in the mid-1800s.
Instead of using plastic, we would use plastic alternatives courtesy of Bioelements. To circumvent plastic’s degradation process that would take five and a half human lifetimes, Bioelements has developed a special resin called Bio-E8, which naturally degrades in fewer than two years, and fewer than six months in favorable conditions, such as in professional composting facilities. The Chilean plastic alternative startup has clients in Mexico, Chile, Colombia, Peru, and now the United States.
A Packing Vocabulary Wrap Up
La botella - the bottle
La caja - the box
El embalaje - packaging
Part Five: Consumption
After our food was ready to leave the factory, it would be sent out to happy consumers all over the region (or world). Satisfied customers would rejoice in their nutritious plant-based food, and have no qualms about sending their containers off to be composted and put back into the soil. These composted bottles could be used to create fertilizer suitable for growing more seeds for more plant-based goodies, and the cycle would complete itself time and time again. Welcome to Eco-topia!
We’ve highlighted only a few of the myriad Latin American startups looking to make our world a more sustainable place, but rest assured that learning Spanish will help you stay up to date with all sorts of wonderful innovations like the ones touched on during our journey through an eco-friendly production process!
Thanks for reading!
Excited about an environmentally conscious future? Tell us about it in the comments below, and be sure to share this post with your crunchiest Spanish learning peers!
Thumbnail photo by Cristian Castillo.
Tapas: They're More Than Just Apps
Learn a little about these fabulous finger foods!
By Amigofoods
by Brian Alcamo
If you’re even slightly interested in Spanish culture, Spanish cooking, or even just appetizers in general, you’re most likely familiar with the concept of tapas. Maybe you’ve been to a tapas bar in a city near you, or a party where they’re served. Even if you’ve simply been to a restaurant and decided to make a meal with your friends out of shared ~apps~ as opposed to entrees, you’ve made a tapas-inspired choice. But what’s so special about those teeny, tiny portions? And what makes them an iconic part of Spanish cuisine? Let’s find out!
The Origins of Tapas
Unsurprisingly, the origin of the tapa is hard to track down. Each region in Spain declares itself the home of the culinary tradition, and there’s an origin story for practically every century after the year 1100 CE.
Many of these stories point the food’s history towards Spain’s medieval kings, but regardless of the origin story’s protagonist, one practically inarguable portion of every anecdote can be found in the word’s etymology. The word tapa comes from the verb taper or “to cover” in English, and una tapa is also the Spanish word for “a lid.” Many of the stories down below include an innovative bartender using small slices of bread, cheese, and/or ham as a way of protecting customers’ drinks from dust and flies. In this way, the tapa was a literal lid for the drink. Cutesy, right?
There are plenty of potential starting places for the beginnings of tapas in Spain. Here are a few of them in chronological order.
Mid-1200s: Alfonso the Wise Cracker (a literal cracker)
King Alfonso X (El Sabio, “The Wise”) ate tiny portions of food to quell the effects of all the wine he was prescribed to drink on account of an illness (medieval medicine sounds like an absolute dream). Upon recovery, the king declared that everyone in his domain should serve small amounts of food with their alcohol to prevent public drunkenness. This decree was also a way of helping feed the poor who spent their money on wine rather than food.
2. Late 1400s: Inquisition Infiltration
Sadly and antisemetically, this origins story claims that tapas with ham or other non-kosher foods were used as a way of identifying Jewish people during the Spanish Inquisition.
3. 1500s: Stink Seal
Later in the 16th Century, tavern owners in Castille-La Mancha took the concept of tapa-as-lid to the next level, using it to not only protect the drink from aeronautical invasions but also to conceal the poor quality of their wine. They served mature (read: stinky) cheese on top of wine glasses to mask the sour odors of their bad wine.
4. Early 1600s: Same Story, Different King
Very similar to the story of King Alfonso X, King Felipe III wanted to require food be served in bars to prevent drunken debauchery.
5. Late 1700s: Roadtrip Treats
During the late 18th Century, travel throughout Spain had begun to become more common. What hadn’t become more common yet, though, was reading. Tapas were offered to guests of hotels, inns, and hostels as a way of informing customers of the meals available, since most people were illiterate at the time. The tiny version of the big meal was displayed on the pot’s tapa.
6. Late 1800s:
On a trip to the beachside town of Cadiz, King Alfonso XII ordered a glass of wine. The wine was served with a slice of ham to prevent beach sand from blowing into the glass. On the next round of drinks, the King ordered his wine specifically with a tapa.
These six legends of the beginnings of tapas only scratch the surface of tapa lore-galore, but luckily all of them conclude with the wonderful continuation of this fabulous eating style.
Tapas Today
Tapas remained so popular because they provided a fun way for people to eat a small snack before their late dinners, since Spaniards typically eat their third meal very late, around 9 or 10 pm. Going out to multiple tapas bars is considered an activity in its own right, and is referred to as ir de tapas. Nowadays, residents of Spain are much more open to eating an entire meal composed of tapas, forgoing more traditional and formal dining practices. Some other verbs that can apply to the activity of going out for tapas include picar which means “to pick,” along and the more modern verb tapear which means “to have tapas.”
Vocabulary for Your Night Out On the (Tapas) Town
Ir de tapas - To go out for tapas
El barman - Bartender
Tenir hambre - To be hungry
La cuenta - The bill
Salir - To go out
In some cities such as Granada, Almeria, or Jaen, tapas flow freely alongside alcoholic beverages (salty food = more drink orders). However, complimentary tapas aren’t customary all over Spain, and many tapas-eaters order and pay for tapas from a menu like any other dish. If bar-goers want to order a larger portion of a specific tapa, they can ask for a ración.
Tapas have become part of the Spanish national identity, and have become a point of cultural pride for all Spaniards. Cities across the country compete to be the number one spot for having tapas. According to Spain Holidays, Malaga, Granada, Madrid, Seville, Cordoba, and San Sebastian are the six leading cities for authentic and delicious tapas in Spain.
Certain olives, nuts, meats, and cheeses conquer the entire Iberian peninsula and are able to be found at every bar from Galicia to Malaga. The most common tapas are easy-to-prepare foods that typically don’t require cooking. Think chorizo, olives, cheese, and cured meats. Some common cooked tapas include patatas/papas bravas (delicious fried potatoes served with a spicy sauce), tortilla de patatas (a Spanish omelet), meatballs with tomato sauce, and fried calamari. Beyond these typical tastings, flavors and ingredients of tapas morph and modify according to the traditions and tastes of each Spanish region. For instance in Spain’s Basque Country, their local tapas are known as pintxos, which are served on a slice of bread and held together by a toothpick. There are also tapas known as montaditos and banderillas.
Tapas have since become a global phenomenon, meaning that most anything can be a tapa (if you believe in yourself). Even more experimental restaurateurs will “tapafy” their menus, not being afraid to use non-Spanish ingredients or modern cooking techniques. Not convinced? Check out Natsumi Tapas, a Japanese-Italian fusion tapas restaurant in New York City. That’s 4 countries represented all in one tiny tapa!
Tapas are fun. They’re small, they’re cute, they’re casual. Through tapas, Spain has exported an incredibly powerful part of its culture that goes beyond recipes and touches the daily lives of people around the world. Not only do tapas hark back to Spain for what people choose to eat, it also points back to the country for how people choose to eat.
Thanks for Reading!
Do you enjoy tapas? Comment your favorite dish below, and be sure to share this post with a friend!
Thumbnail photo by Sonia.
The Must Try Staples of Puerto Rican Cuisine
Learn about some delicious, authentic Puerto Rican food.
by Besanya Santiago
Travelers around the world would agree that aside from the friendly locals and captivating landscapes, the cuisine is a reason in and of itself to travel to Latin America. Within each dish, you can truly taste the depth of flavor, passion and love that goes into it. Food isn’t just food. It’s an experience. It’s a story. It’s a way of life. We don’t eat to live. We live to eat. However, it’s important to understand that Latin American cuisine is very diverse. Although some countries do share similarities, each one has its own history and with that, its own distinctive cuisine. In Puerto Rico, this cuisine is called La Cocina Criolla.
La Cocina Criolla, which literally means “Creole Cooking,” is somewhat different than what one might expect. Most notably, it is not spicy. This is a major misconception about Puerto Rican cooking. Countless travelers arrive to the island expecting foods that are as spicy as in countries like Mexico and are consistently disappointed when this is not the case. That’s not to say that no one eats spicy food there. We all know there are exceptions to everything. But it’s simply not what Puerto Rico is known for. More often than not, when you ask for hot sauce in a restaurant, they will give you a bottle of pique. This a homemade sauce that to the average Mexican is, well, kind of a joke.
So what is Puerto Rican cuisine best known for? One word: FLAVOR. With its roots and cooking traditions from Spain, Africa and the native Taínos, the locals have managed to develop a cuisine so diverse and profound in flavor, it is impossible for you to leave the table without an immense smile on your face. And considering the enormous portion sizes, it may even be impossible for you to leave the table at all. But really, that’s kind of the goal. As we like to say, barriga llena, corazón contento. In other words, a full stomach is a joyful heart. And what better way to achieve this than to try out some of the top Puerto Rican staples?
Mofongo
You do not travel to Puerto Rico without trying mofongo. It is a dish made with fried green plantains mashed together with garlic, salt, olive oil and broth, which is then formed into a ball with meat and chicharrón (pork cracklings). Normally, it is served with pernil on the inside (slow-roasted pork) but can also be made with steak, shrimp, chicken, octopus and even vegetables. Although, if you’re a traveling to Puerto Rico to just eat vegetables…good luck.
Pasteles
Traditionally eaten around the holidays, pasteles have a resemblance to Mexican tamales but are completely different in taste and ingredients. The masa, or dough, is made from plantains, pumpkins, yautía or sometimes yuca. The meat inside is prepared as a stew that is generally pork based but other meats can also be used. All of this is wrapped up in a banana leaf, boiled and served with rice and beans. Please note: These are extremely labor intensive, which can make them difficult to find. If you see them on a menu, order them right then and there.
Tripleta
If you have problems getting out of your chair after eating Cuban sandwiches, you’ll want to be near a bed after eating a tripleta. This sandwich is serious. You’ve got beef. You’ve got chicken. You’ve got pork. You’ve got crispy potato sticks. All slathered in ketchup, mustard, mayo and gently held together by your choice of freshly baked pan sobao or pan de agua. I highly suggest sharing it with someone. But respect if you can finish one by yourself.
Lechón
Another holiday staple, this one can be found year round. It’s an entire suckling pig cooked over charcoal for several hours and rotated by hand on a spit. In addition to rice and beans, it is also typically served with mofongo, which is the ultimate way to experience this dish. Although not exclusive to Puerto Rico, they are masters of it. There’s even a specific place dedicated to it. Tucked away in the town of Guaváte, the lechón route is one of the best spots to enjoy the authentic flavors of this masterpiece. And don’t worry, there’s a Planet Fitness conveniently located in San Juan if calories are a concern.
Asopao
If chicken stew and paella had a baby, it would be named Asopao. This is the dish that always reminds us of home. With ingredients like sofrito, achiote, oregano, cilantro and garlic, this soup has all the essential, aromatic flavors of Puerto Rico. It’s also the ideal food to eat if you’re traveling on a budget. It’s super filling, incredibly flavorful and relatively inexpensive to make.
Pinchos
Spanish for “Spikes,” Pinchos are Puerto Rico’s version of the kebab. This is the go-to street food that can usually be found in makeshift stands throughout the island. They are commonly prepared with marinated pork or chicken, onion and peppers, then grilled to perfection and topped with a piece of bread lightly brushed in garlicky, buttery, melt-in-your-mouth goodness. And always, always, ask for an extra slice of bread when you order. Your endorphins will thank you later.
Tostones
Ahhh, plantains. Where would Puerto Rico be without you? I like to call tostones next-level plantains. They are generally served as a side dish but can also be an appetizer. Tostones are less sweet than maduros, their more popular cousin. Made with green plantains, they are fried, smashed and then fried AGAIN – because why not? The end product is a crispy, golden circle that will eventually replace your fork as you make your way through your plate of arroz con gandules (rice and pigeon peas). And don’t forget to try the garlic dipping sauce that accompanies them. We love our garlic.
Ensalada de Mariscos
A trip to an island is simply not complete without tasting the local seafood. Although the ensalada de mariscos, or seafood salad, looks a lot like ceviche, it is not the same dish. Everything on the plate is cooked prior to serving. The salad is made with octopus, conch and shrimp mixed with lemon juice, olive oil, white vinegar, olives, red onions and bell peppers. And if it is not served with tostones…..run. Seafood should always be accompanied with tostones. You may also just see ensalada de pulpo or ensalada de carrucho, since octopus and conch tend to be more popular.
More Resources
Want to learn more about Puerto Rican food or maybe even try some recipes yourself? Some great YouTube channels to check out are Jeff and Jo’s Puerto Rican Kitchen, Eat, Drink, Share, Puerto Rico and Sweets and Beyond. Puerto Ricans are experts in infusing joy into its culinary culture. They may not have their own “ultimate gastronomy destinations” episode on Netflix, but it doesn’t take a chef to appreciate the beautiful simplicity this cuisine has to offer. Whether you’re a tourist, a traveler, in town for business or an expat, this food will continuously make you feel like part of the Boricua family. So, grab a plate and make yourselves at home. Buen provecho!
About the Author
Besanya Santiago is an actress, writer and musician based in New York City. She is best known for her work on the Netflix series Orange is the New Black. In her spare time, she enjoys reading, studying language and traveling the world.
Read more of her work at besanyasantiago.com.
How to Make Authentic Tamales - Recipe for Meat Eaters AND Vegans!
Want to make your own tamales at home? Here are not one, but three versions for you to try.
Tamales are old (in a good way), dating back to before the Aztecs ruled central America. Their inception also dates back to before the domestication of the corn in which they’re wrapped. While the filling is a flexible and adaptable component, the outside of tamales has stood the test of time. It is corn masa (dough) wrapped and steamed inside a corn husk (sometimes banana leaves). Warning: making tamales can be a lot of work! Especially for a first-timer. Be patient, and be prepared to make a few mistakes along the way. They’ll be well-worth the reward.
Photo by @listo.vamos
Where the Word Tamale Comes From
The name came to Spanish from Nahuatl, the most widely spoken language of the Aztec Empire. There are a ton of other common Spanish words of Nahuatl origins, as well. In Nahuatl many of these words end in the suffix -tl, which changes to a -te in Spanish (think xocolātl versus chocolate). Most of these words also translate directly to English. Here are a few other Spanish words of Nahuatl origin:
tomate - tomato
tequila - tequila
guacamole - guacamole
coyote - coyote
chocolate - chocolate
However, the word tamale is not universal. It is still referred to by different names in the many languages that are spoken in Central America. In Mayan, they are called uah. In Veracruz, they are called zacahuil. in the Yucatan, they are called pibs. In Venezuela, they are called hallaquitas, while in the rest of South America, they are often called humitas. The variation in name speaks to the linguistic diversity of Latin America as a whole. For more history about Tamales check out this fascinating write-up on history.com.
If you missed out on our Instagram LIVE workshop in collaboration with Time Out New York that shows you step-by-step how to make tamales, no worries! You’re in for a treat, courtesy of our guest chefs Antonio and Ananda from @listo.vamos.
The Chefs: Antonio and Anada
“We are Antonio from Mexico City and Ananda from Rio de Janeiro. We travel and cook all around the world, vlogging and sharing all our trips, recipes, destinations, and best tips so you can travel and cook along with us from home... or if you are into the road, you can replicate our itinerary. We want to meet you and cook with you at your place #NextCityKitchen. You can find our Spanish speaking channel on YouTube and follow us on Instagram with more content also in Portuguese.”
En Español: Somos Antonio de la Ciudad de México y Ananda de Rio de Janeiro. Nosotros viajamos y cocinamos por el mundo. De paso, te mostramos todo en video: las recetas, los destinos y nuestras recomendaciones para que cocines o viajes con nosotros desde casa o si te animas puedas replicar las aventuras. Queremos conocerte y cocinar contigo en tu ciudad #NextCityKitchen Encuentranos nuestro canal en español en YouTube y contenido adicional en portugués y en español en nuestro Instagram
Image by @listo.vamos
Tamale Recipes
For Meat Eaters: Tamales Verde de Pollo (Chicken Tamales Verdes)
Rendimiento (Yield): 12 tamales, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes
Ingredients for the Masa (Dough):
1 cup lard
1 tbsp baking powder
1 tbsp salt
1 kilo corn masa flour (tamale insta masa flour)
1 ½ cups low-sodium chicken stock or water
Prepare the Masa:
Mix lard, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.
Add the flour and 1 cup of stock; beat until dough comes together.
If dough is too dry add more stock until it looks smooth and shiny.
Knead for 4 minutes. If masa doesn’t stick in the palm of your hand dough is ready.
Ingredients for the Relleno (Filling):
1 cooked chicken breast, shredded
6 large tomatillos, husk removed, rinsed
½ white onion
2 cloves of garlic
3 jalapenos, seeded and halved
1 poblano chile, seeded and sliced
1 tbsp olive oil
1 tsp salt and ground black pepper
¼ tsp dry oregano
1 tsp ground cumin
2 green onions, sliced (white and green parts)
Prepare the Relleno:
Toss tomatillos, onion, garlic, jalapeños and poblano chile in a bowl with olive oil.
Place them into a pan over medium heat and cook until the vegetables are soft and browned.
Transfer to your blender, add salt, pepper, oregano and cumin. Purée until smooth.
Put the green onions and chicken breast in the same bowl and pour the sauce over; mix well to incorporate.
The Armado (Assembly):
Use 16 dry corn husks, soaked in hot water for about 15 minutes; 12 for tamales, 4 for cooking
Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides Keeping wide end closest to you, place 3 tablespoons of cold chicken filling in the center of masa, forming a long that runs down the center.
Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.
You are going to use a steamer pot to cook the tamales. Line bottom of the steamer insert with husk scraps and add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert. Arrange tamales at the center of the steamer insert, with the hole toward, and place it into pot.
Bring liquid to a boil over high heat, then reduce to medium low. Cover pot and simmer tamales, adding more hot water as needed to keep some liquid in the pot; about 30 minutes.
Remove 1 tamale, let cool a couple of minutes, remove a little portion of folded husks; if masa sticks to husk, it’s not ready. If is easily removed, your tamales are fully cooked.
Remove from heat and let sit undercover 10 minutes.
You can serve tamales with salsa, cream and fresh cilantro.
* TIP To add more flavor to dough you can reserve and then add ¼ of the salsa verde, reducing the amount of liquid added to dough.
Image by @listo.vamos
For Vegans: Tamales veganos dulces y salados
(Vegan tamales, sweet and savory)
Rendimiento (Yield) 6 tamales de tu elección: 6 tamales of your choice, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes
Ingredients for the Masa (Dough):
220g shortening
1 tsp baking powder
1 pinch of salt
500g fresh corn masa for tamales
1 cup amaranth or oats flour (optional)
1/4 - 1/2 cup of water or vegetable stock if you are making only savory tamales
(For sweet tamales): 2/3 cup of refined sugar
Receta básica de masa para tamales veganos (Standard plain vegan tamale dough)
Mix shortening, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.
Add fresh corn masa, amaranth flour if used (it’s going to enrich the dough with good source protein) and ¼ cup liquid. Knead for about
4 minutes until dough comes together.If dough is too dry add more stock until it looks smooth and shiny. If masa doesn’t stick in the palm of your hand dough is ready.
Masa para tamales dulces veganos (Sweet vegan tamale dough)
Follow the same instruction to make the dough but add sugar into the shortening mix.
Relleno Para Tamales Salados (Filling for Savory Tamales):
1 cup of salsa verde
200g sautéed mushrooms (whichever kind of mushrooms you prefer)
1 green onion, sliced (white and green parts)
Relleno Para Tamales Dulces (Filling for Sweet Tamales):
1 cup of fresh fruit like pineapple, apples, pear, peach: chopped
1 cup of dried fruits like raisins, cranberries, blueberries, golden berries or nuts
The Armado (Assembly):
10 dry corn husks, soaked in hot water for about 15 minutes (6mins for tamales, 4mins for cooking).
Whether you choose to make savory, sweet or both types of tamales, mix all the ingredients for each flavor into a bowl and follow the next steps
Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides. Keeping wide end closest to you, place 3 tablespoons of filling in the center of masa, forming a line the runs down the center.
Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.
Use a steamer pot to cook the tamales. Line bottom of the steamer then insert the husk scraps.
Add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert.
Arrange tamales at the center of the steamer insert and place into pot. Bring liquid to a boil over hight heat, then reduce to medium low. Cover pot and simmer tamales, adding more broth as needed to keep some liquid in the pot; about 30 minutes.
Remove 1 tamale, let cool for a few minutes, remove a little portion of folded husks. If masa sticks to the husk, it’s not ready. If it is easily removed, your tamales are fully cooked.
Remove from heat and let sit covered for 20 minutes.
*TIP - to add more flavor to the dough, you can reserve and then add 1/4 of the salsa verde, reducing the amount of liquid added to the dough.
Buen Provecho!
We hope you enjoy these delicious and authentic Tamale recipes! Don’t forget to share your handmade creations with us by emailing your photos to info@jplinguistics.com or by sending us a DM on our @JPLinguistics Instagram account. We will share our favorites with the community with a shoutout to you. Special thanks to Antonio and Anada from @Listo.vamos for sharing these incredible recipes with our community. If you haven’t done so already, be sure to follow them on Instagram for more delicious recipes and travel adventures! If you’re looking to brush up on your Spanish Language Skills, be sure to check out our Spanish Online Group Classes and Private Lessons, all taught by Native Instructors.
The Best Salmorejo Recipe
Want to make an authentic Salmorejo? Check out this recipe for the best version on the web!
Salmorejo is a delicious thick and creamy cold soup originating from the South of Spain. It consists of very few ingredients and that’s precisely why it tastes so good. It’s composition is direct, using hardy and healthy ingredients one can source from within their own backyard garden. Before we dive into the simple recipe, we wanted to shed some light on the origin of this incredible soup to give some context to its popularity.
Photo by Erik Mclean
The origins of Salmorejo
In Cordoba (the city within Andalucia, part of the Iberian Peninsula in the South of Spain), the weather gets very hot! In fact, it has the highest summer temperatures in Spain and Europe! With the city bustling under the summer sun, sipping on a cold Salmorejo soup is arguable just as delightful as sipping on a chilled glass of sangria. It has become a go-to dish which can be served as its own meal or as a starter. With a climate like that in Cordoba, only certain crops can withstand the heat and survive through sparse rainfall. Of the crops that do grow well, olives, grains, grapes and tomatoes are some of the most fruitful. Taking this into consideration, Salmorejo is an ideal meal because it only requires a few ingredients which are readily available. It also has an incredible texture which is smooth and thick, the perfect combination to fill your stomach without the heaviness of dense proteins during the summer months in Spain. The history of this dish isn’t entirely clear, though it is very likely that it was a common meal even before the 15th Century.
Gazpacho versus Salmorejo
For many people, Gazpacho and Salmorejo are essentially the twin dishes, cold soup made mostly from tomatoes. While they similar, they are more like cousin dishes versus twin dishes for a few reasons. To start, the texture of Salmorejo is thicker and smoother than the chunkier and thinner Gazpacho. This is because the amount of bread blended inside the Salmorejo creates a creamier experience. People from the South of Spain praise this aspect because of how soothing the soup is during the hot summer climate! Also, the Salmorejo uses few very simple ingredients whereas the Gazpacho will add in some extra vegetables such as peppers or onions. This can sometimes contribute the overall texture from being super creamy, to a little chunkier. Finally, traditionally the Salmorejo is served in a wider soup bowl, whereas the Gazpacho would likely be served in a taller glass to sip from. While that last one is a more subtle serving detail, it’s something you might recognize when eating at a restaurant. Although very similar, these two soups do have their differences and foodies around the world have created conversations based solely around this debate.
Photo by Erik Mclean
To vinegar or not to vinegar your Salmorejo
At some point in history (around the 18th Century), it became optional (some say popular) to add vinegar to Salmorejo. This was a unique way to add some brightness to the overall flavor profile in combination with the acidic tomatoes, the creamy graininess from the blended bread, the garlic and the oil. It also helped to shift the color of the soup from a lighter red/pink to a deeper, more saturated red. This ‘modern’ approach was well received and adapted by culinary enthusiasts and restaurants across Spain. That said, the vinegar isn’t part of the original/traditional recipe, however to make a Salmorejo you can opt to add or not add vinegar to your version.
The Best Salmorejo Recipe
In our humble opinion, we believe that simple ingredients should speak for themselves. In this case, Salmorejo only uses a few ingredients and each one should shine in harmony with the rest. As mentioned above, vinegar is an optional ingredient which we choose not to include in this recipe. To us, this makes the best recipe for Salmorejo and stays true to the original recipe. It respects how beautiful a soup can be with such a minimal amount of ingredients. This recipe is coming directly through the family of one of our Native Spanish Instructors who grew up in Spain. She learned this recipe while growing up and is proud to share it with you all. To get started, you will need:
Ingredients You Will Need:
- 1kg (a bit more that 2 pounds) of ripe tomatoes. This is the most important ingredient.
- 200gr of artisan bread (7oz?) in slices
- Extra virgin olive oil. This is the second most important ingredient. It’s wise to choose a good extra virgin olive oil!
- 1 hardboiled egg
- 1 clove of garlic
- A pinch of salt
- Serrano ham (to decorate)
How to prepare the Salmorejo
- Wash the tomatoes, cut them in pieces and grind them with the blender.
- Put the tomato juice in a big bowl and add the bread slices. Let the bread soak in the tomato juice for about 5 minutes.
- Second blend: add the salt and the garlic and blend until the soup is an even texture and the bread is completely broken down. You can experiment with how much bread you add: that's the way you'll change the texture!
- Add the olive oil little by little while continuing to blend until it reaches a beautiful orange color.
- Follow the Spanish tradition and decorate it with diced hardboiled egg, sliced serrano ham and some drops of extra virgin olive oil.
Spanish Vocabulary
Try practicing your Spanish with these helpful vocabulary terms!
Los ingredientes (the ingredients)
Los tomates (tomatoes)
El pan (bread)
El aceite de oliva (olive oil)
El ajo (garlic)
La sal (salt)
El huevo fresco / El huevo cocido (fresh egg / hardboiled egg)
El jamón serrano (serrano ham)
Lavar (to wash)
Cortar (to cut)
Triturar (grind)
Añadir (add)
Mezclar (mix)
Servir (serve)
Decorar (decorate)
Comer (to eat)
Los utensilios (utensils)
La tabla de cocina (the board)
El cuchillo (the knife)
La batidora (The blender)
Gracias!
We hope you find this recipe as delicious as we do! Don’t forget to ‘heart’ this post and share with your friends. If you made the Salmorejo using the recipe above, email us your pictures! Our favorite ones might just get featured on our Instagram account!
Google + Spanish Cuisine = A New Culinary Experience
If you’re looking to learn more about Spanish gastronomy, this is the go-to easy to navigate tool you need…
It wasn’t too long ago that Google Arts & Culture was making headlines for it’s “Art Selfie" tool, which helps match users with their twin in works of art, however, the latest project from the platform focuses on food—Spanish food, to be exact. Google Arts & Culture launched “Spain: An Open Kitchen,” a digital exhibit that includes input from 60 different chefs and food experts and covers the artistry of Spanish food, featuring next-gen culinary stars.
If you’re looking to learn more about Spanish gastronomy, this is the go-to easy to navigate tool you need. One section, “The Flavors,” details eight different regional cuisines, formatted in gallery “exhibits” that cover the seafaring traditions of the Basque Country and how Iberian pig is the king of Andalusian meats.
There’s also a wine map, which breaks down different wine-producing regions around the country. With the 360-degree winery tours, you can pan through several different views at each location, in case you need to inspire your next trip to the vineyard.
There’s also the “Ferrán Adria Challenge” where "YouTube creatives and experimenters" challenge the innovative chef with a guessing game. Also, we find out some personal info about the chef, like that Adria hates peppers. Fittingly, soon after his sections, there’s the “next gen” section, which spotlights all the young Spanish chefs taking up the mantle of contemporary Spanish cuisine.
We hope you’ve enjoyed learning about how Google + Spanish Cuisine = A New Culinary Experinece! Ready to combine your newfound knowledge of Spanish food with it’s culture and language? Our native instructors and culturally immersive classes are sure to help you make the union as seamless as possible! Click below to learn more.
Selling Stock in Spanish Food
Divided control has led to disputes over the company’s future…
Selling Stock in Spanish Food
Spanish food giant, Goya, has hired investment bank Goldman Sachs to discuss the possible sale of the 83-year-old company. The company has roughly $250 million in earnings before interest, taxes, depreciation and amortization and could fetch roughly $3 billion in a sale, some of the people said.
Founded by Prudencio Unanue and Carolina Casal, both Spanish immigrants, in 1936, Goya has long stayed a family company, but the heirs have increased over the years, and divided control has led to disputes over the company’s future.
A sale could address the fragmentation of its ownership. Depending on valuation, some descendants may retain their stake, or the family could decide against a sale all together. Additionally, Goldman Sachs has allegedly reached out to potential corporate acquirers and the company has set a bidding deadline of early June for initial bids.
Sales of ethnic food in the U.S. have been rising as the millennial generation has been more willing to experiment with new cuisines as they increasingly focus on clean eating. Between 2013 and 2017, ethnic-flavored products like sauces, seasoning and exotically flavored chips grew by 20%, according to Food Navigator, citing Innova.
We hope you’ve enjoyed learning about how the owners of Goya are contemplating Selling Stock in Spanish Food! What do you believe would be the ideal move for the canned food giant? Join the conversation below!
The Most Realistic Vegan Entree In The World
A Spanish based vegan food producer, aims to change people’s perception of plant-based meat with its newest offering…
Foods For Tomorrow, a Spanish based vegan food producer, aims to change people’s perception of plant-based meat with its newest offering: vegan chicken - Heura.
Since its 2017 launch, Foods For Tomorrow has become a hit among Spanish residents looking to reduce their meat consumption and the company’s marketing director, Bernat Añaños, has stated that the mission of Foods For Tomorrow is to “democratize the meat category.”
Photo: Foods For Tomorrow
He added, “Without options there is no freedom, so we want to set the freedom of choice in the supermarkets for our customers” and argues that that the brand’s meatless chicken could be “meat’s successor.”
Photo: ViaEmpresa
While the company’s overarching mission is to “revolutionize the food system,” according to Añaños, it first plans to expand its availability in Spain. It wants to be “a maximum of 10 km away from each customer at any one time.”
Foods for Tomorrow isn’t the only one in the game though. A competitor, NovaMeat created a 3D-printed vegan steak while the Israeli company, JetEat is researching 3D-printing as a method of creating plant-based meat. Both of these companies have kept their processes tightly under wraps, but hopefully soon, the public will get the chance to see the fruits of their labors as JetEat founder, Eshchar Ben-Shitrit has stated that “Somewhere in the second half of 2020, our products will be rolled out more widely in restaurants and butchers who embrace the future of meat as being more than just an animal product.”
We hope you enjoyed learning about how Foods For Tomorrow is creating The Most Realistic Vegan Entree In The World! What are your thoughts on this revolution in the not just the Spanish, but global food industry? Join the conversation below!
3 Must Try Spanish Tapas
October 12 is Spanish National Day, and what better way to celebrate a culture than through its food?
3 Must Try Spanish Tapas
October 12th is Spanish National Day, and what better way is there to celebrate a culture than through its food? At the Una Fiesta, authentic dishes can be experienced by those who may not have the opportunity to explore the vast catalogue of Spanish cuisine in its home country. There you will find fish of the Mediterranean and the Bay of Biscay, meat from the Pyrenees and fresh vegetables from around the county. Spain’s cuisine is so varied by region that with just a little garlic, tomato, parsley, basil and onion, the culinary identity is recognizable regardless of the setting it is placed.
Below are 3 must try signature dishes from this year’s festival:
Photo: TastingTable.com
Asparagus with Romesco:
A perfect starter for anyone new to Spanish cuisine, this simple, delicious grilled asparagus is paired with romesco (a Catalan tomato and mixed with nuts-based sauce) and drizzled with Spanish olive oil, with some basil and diced tomatoes
Patatas Bravas:
These melt-in-the-mouth special confit potatoes are a classic Spanish tapa that feature fried chopped potatoes topped with a spicy aioli. If you’re a fan of American style French Fries, you will not only love these, you may never go back.
Ajo Blanco:
This dish is a classic in every Spanish home. The dish consists of a chilled almond and white garlic soup. The soup is drizzled gently over the tuna and melon and topped with asparagus and basil leaves to truly capture the traditional Spanish flavor.
We hope you’ve enjoyed 3 must try Traditional Spanish Dishes! Planning a trip to experience this amazing cuisine in its home? Our culturally immersive group classes and native teachers will have you ordering with ease in no time! Click here to learn more.
Valencia Represents At Organic Food Iberia
The Region of Valencia, the Spanish region with the greatest potential for organic production in the country…
Valencia Represents At Organic Food Iberia
Organic Food Iberia, the new International Professional Organic Fair of the Iberian Peninsula, which will take place next June in Feria de Madrid (IFEMA), has seen a significant improvement in its support in Spain. The Region of Valencia, the Spanish region with the greatest potential for organic production in the country, will participate in organic food trade with its own stand and dozens of companies.
For those unfamiliar, Organic Food Iberia, according to their website, is the “exciting new trade event dedicated to promoting the organic food and wine industry to key organic buyers. Organic Food Iberia is an event with sound organic principles, promoted in close consultation with the organic industry to establish itself as the definitive networking, educational and business event of the year. Organic Food Iberia will take place at IFEMA, Madrid on the 6th and 7th of June 2019.”
Therefore, it should come as no surprise that The Region of Valencia, who will have a massive presence at the fair, is already the second Spanish region with the greatest presence of industries and processing companies devoted to organic production with nearly 1,400 companies and 17% of all organic production based in the region which also includes Castellón and Alicante.
Valencia has also consolidated as one of the main exporting powers in the organic sector. In addition to these specialized companies, 4.6% of the Spanish organic acreage is already located in this Region, which has recorded the greatest increase in the whole country with 1 in 10 hectares in Valencia already classified as organic.
We hope you’ve enjoyed learning about the largest world organic fair in Organic Food Iberia Takes Valencia! Interested in taking a trip to experience Valencia in all of it’s organic glory? Our culturally immersive group classes and native instructors can put you on the path to fluency faster than you may think! Click below to learn more!
A Primer on Catalan Cuisine
One thing has consistently been agreed upon when it comes to one aspect of the Catalan people: gastrononmy.
A Primer on Catalan Cuisine
Catalonia has been featured in the news quite often recently due to political, educational, environmental, and cultural affairs and is now one of the most economically dynamic communities of Spain. Since 2010, there has been growing support for Catalan independence. However, one thing has consistently been agreed upon when it comes to one aspect of the Catalan people is gastronomy.
Catalonia sits in the northeast corner of Spain with more than 350 miles of Mediterranean coastline stretching away from the eastern seaport of Barcelona with an enormous array of seafood from cod, salmon and monkfish to octopus, squid, anchovies, oysters and clams.
The northern border is dominated by the Pyrenees Mountains which separate Catalonia from the rest of Europe where one can find more wild mushrooms, truffles, herbs, and cheeses than anywhere else in Spain. Catalonia’s southern border is home to miles of fields that produce rice such as bomba and Bahía.
Since the Middle Ages, Barcelona has been a major port along the trade routes, connecting ports as far away as Alexandria in Egypt and Amsterdam in the Netherlands where trading relationships helped to carry ingredients such as hazelnuts, sugar, pasta, cinnamon, and saffron into Catalan homes and restaurants. The region’s longtime occupation by Muslims also made spices like caraway and cumin part of the vast culinary arsenal now known across Catalonia.
Catalans eat an abundance of fish along with plenty of plant foods like vegetables, fruits, whole grains, beans, nuts, and the very best extra-virgin olive oil made specifically from Arbequina olives. Studies have found time and time again that the Mediterranean Diet is comprised of leisurely meals including Vermouth hour (l’hora del vermut). This tradition of gathering with family and friends for vermouth and tapas before lunch, which is the main meal of the day, has recently been brought back to life in Barcelona. The Catalan diet limits red meat and deep-frying, drinking of wine in moderation and an emphesis on plenty of exercise.
We hope you’ve enjoyed A Primer on Catalan Cuisine! Wishing to experience the beauty of the Mediterranean cuisine in its home of Catalonia? Our culturally immersive group classes and native teachers can help put you on the path to fluency faster than you may have every thought possible! Click below to learn more.
The New True Blue Wine
These student entrepreneurs picked the most traditional consumable of all: wine. In fact it’s the first of it’s kind.- blue wine…
The New True Blue Wine
5 years ago, a group of college students in Spain dedicated their time and talent to make sure they turned the food and beverage industry on its head, so 5 student entrepreneurs named Imanol, Inigo, Gorka, Aritz and Taig picked the most traditional consumable of all: wine. Putting a twist on tradition, their consumable product is the first of its kind, blue wine!
Photo: Today.com
After two years of research at the University of the Basque Country with the help of in-house, professional chemical engineers and an outside centre for food innovation, they launched their company, Gik Live! In 2015, with a record sale of 30,000 bottles in its first year and nearly 500,000 this past year, Gik Live! exports to 21 countries (the United States being its main market & France its second) all with a company of only 12 employees. Electric blue in colour, the wine is made of mainly white wine with a small amount of red and a tiny bit of freshly-crushed grape juice. The innovative Gik Blue is made in several wineries in Spain following the traditional winemaking process and can be found online and in a few restaurants in Spain. While Gik Live used to use sugar substitutes, the company has stated that it has added dessert wine instead to finish the controversial product off with a sweet taste.
Prices online range roughly from $13 to $15 a bottle
Photo: Gik.blue
Reaction to the blue wine has been mixed: "Not bad" was the verdict of the former head sommelier at the Paris Ritz. In Europe, the company has had to label Gik Blue an "alcoholic drink" as authorities have ruled it isn't wine due to its blue hue, but if you happen to purchase it in the United States, it will be labeled as wine.
We hope you’ve enjoyed The New True Blue Wine! What are your thoughts on this controversial new product? Join the conversation below!
Victorious Vino
France, known as the wine capital of the world, will now have to work to regain the top spot, according to a study released by the Spanish Observatory of Wine Markets. Spain now holds the title of the largest wine exporter in the world with 22.8 million hectolitres of sales in 2017...
Victorious Vino
France, once known as the wine capital of the world, will now have to work to regain the top spot, according to a study released by the Spanish Observatory of Wine Markets. Spain now holds the title of the largest wine exporter in the world with 22.8 million hectolitres of sales in 2017.
To be fair, its closest competitors, Italy with 21 million hectolitres & France with 15 million hectolitres are hot on the trail. As far as revenue is concerned, France still claims the lead with €9,000 million (followed by Italy with €6,000 million and Spain with €2,850 million).
This can be explained by the fact that Spain sells its produce very cheaply at 1.25 per liter, compared to France's €6 per litre & Italy's €2.78 which makes it the cheapest of all major wine exporters in the world. In fact, France is the biggest buyer of Spanish wines, purchasing it in bulk then re-bottling it and selling it on at a higher price as ‘vin table’.
The main challenge facing Spain is reducing the sale of cheap, mass-produced wine, which is flooding the market despite a lack of internal structures to deal with its distribution. Spanish wine enthusiasts are hopeful, pointing to the fact that in 2017 Spanish exports grew by 2.5% in volume and 7.6% in turnover, due to a price increase of 5% as well as the increased demand for Spanish wine in China, which ranks as Spain’s 5th largest wine market.
We hope you've enjoyed learning about how Spain is creating the Victorious Vino! Planning on taking part in the most exported wine in the world in it's native country? Our team of native instructors and culturally infused classes will not only ensure that you advance your fluency, but that you will be able to understand and enjoy all that Spain has to offer!
Culinary Highlights of Caceres
Spain is famous for food. However, it is from the small, often overlooked, city of Caceres that some of the most famous dishes have emerged...
Culinary Highlights of Caceres
Spain is famous for food. However, it is from the small and often overlooked city of Caceres that some of the most famous dishes have emerged. From organic olive oils to the corks used in winemaking, the local food and beverage industry sees that everything is sourced locally. This is why it should come as no surprise that Caceres was named Spain's capital of gastronomy in 2015 as well as 1 of 6 UNESCO World Heritage sites in Extremadura.
According to one tourism official, Cáceres' population sits at 95,855 and contains about 250 restaurants serving dishes ranging from Spanish classics to uniquely modern dishes with a twist.
Here, the black Iberian pig, which plays an integral role in Spanish cuisine, thrives among meadows of flowers and herbs that lend a distinctive taste to the famous Spanish sheep and goat cheeses. One of the most famous Iberian pig dishes is Jamón Ibérico, an exquisite cured ham from black Iberian pigs. Although there are different types of Ibérico ham, also called pata negra, the finest, Jamón Ibérico Bellota Deshesa Extrmadura comes from pigs allowed to roam in a free range environment and feed on acorns.
In the realm of cheese, highlights include the slightly salty and tangy Ibores cheese made from unpasteurized goat’s milk - along with the creamy, Torta del Casar, made with unpasteurized sheep’s milk and a thistle rennet.
Perhaps one of the most unique food experiences comes from the church. Not only are local recipes handed down within the families, but some have been kept secret in the local monasteries and are recently beginning to be shared with the public - crafted by none other than the monestary's nuns.
To order these delicious treats, one must enter the convent’s open door leading to a small room. From there, a menu and price list are posted on the wall and a microphone can be used to order. Once you have placed your money on the tray of the revolving window, the window turns and your sweets and change come back to you at the next turn.
We hope you've enjoyed learning about the Culinary Highlights of Caceres! Planning on visiting the culinary masterpieces of Spain? Our team of native instructors offer culturally-infused classes that, not only ensure that you advance your fluency, but allow you to understand cultural insights to better help you enjoy all that Spain has to offer! Click below to enroll in a course.
Spot the Real Rosé
It seems much of the French pink consumers have been drinking over the past 2 years has in fact been cheap Spanish rosado…
Lovers of French wine are suddenly seeing red. Earlier this year, they feared they wouldn’t have enough of their beloved rosé to get them through the summer, because Americans are buying it all. Now it seems much of the French pink they’ve been consuming over the past 2 years has in fact been cheap Spanish rosado.
Photo by Justin Aikin
France’s consumer fraud authority confirmed in early July that over the past 2 years, unscrupulous wine merchants have passed off as many as 70,000 hectoliters (equivalent to 10 million bottles) of cheap Spanish wine as more-expensive French rosé. That’s shocking news in a country where protesters have been known to stop tanker trucks with imported wines and empty their contents on the road near the border.
This kind of story plays well in headlines because it reinforces 2 popular stereotypes: Those crafty French, and the snooty wine snobs who can’t tell the difference between bad knockoffs and good wine. It also highlights basic economics and current trends in the production and marketing of wine.
French consumer fraud investigators said they became aware of the “Frenchification” of Spanish wine in late 2015, then began canvassing stores and restaurants to verify the authenticity of wines being sold. They found that 22 percent of the establishments they surveyed were selling Spanish wine that was either fraudulently or misleadingly labeled as French, according to Le Parisien, which broke the story.
While it is unclear whether any of the fraudulent wine was exported, it is possible that some may have made it's way to the United States as well.
We hope you've enjoyed learning how the Spanish are challenging the French to Spot the Real Rosé! On a scale of 1 -10 how likely are you to be able to differentiate the real vs. the fake version of this highly popular summer wine? Join the conversation below to let us know!
The Red Wine of Summer
As the summer season rolls in, Spaniards are beginning to brew batches of tinto de verano - "red wine of summer.”
The Red Wine of Summer
Those who are familiar with Spanish fare know that red wine is the main summer beverage in the birthplace of tapas (Spain), so while the season of sangria begins, Spaniards are beginning to brew batches of tinto de verano - "red wine of summer.”
Creating this concoction involves mixing wine with a citrus element, such as lemonade, fresh squeezed lemon juice with fizz from carbonated water, or lemon-lime soda such as Sprite or 7UP. Tinto de verano is most often consumed at festivals and parties when hot days call for a refreshing, thirst-quenching drink that's simple to make.
In Spain, the beverage comes ready-made in large bottles at the supermarkets, but it's simple to make at home. One should, however, pay attention to the type of wine used in order to keep the flavors balanced.
We’ve included a sample version of the recipe below to keep you cool throughout the upcoming summer season.
Enjoy!
Tinto de verano
3 cups tempranillo red wine, about 1 bottle
1 cup KAS Spanish orange soda or other orange soda
Orange wedges
Combine red wine and soda in a pitcher. Pour over crushed ice in a tall glass. Garnish with an orange wedge. If too sweet, add a splash of seltzer water.
We hope you've enjoyed learning about The Red Wine of Summer! Do you have a favorite sangria recipe? Let us know by adding it in the comments below!
Chocolate Caliente Mexicano
When it starts getting cold, there is no better drink than traditional Mexican hot chocolate frothed by hand with a wooden Molonillo...
Chocolate Caliente Mexicano
When it starts getting cold, there is no better drink than traditional Mexican hot chocolate frothed by hand with a wooden Molonillo.
The best chocolate comes from the state of Oaxaca and is sold in bars called tablillas (tablets) that are sweetened with sugar and spiced with cinnamon with a slightly grainy texture.
To begin, you’ll need to start with, you guessed it, CHOCOLATE.
you’ll need to start with,you guessed it,
CHOCOLATE.
The easiest brand to find is ”Abuelita” by Nestlé. If you’re feeling extremely traditional, it’s worth it to invest in a Molinillo (mo-lee-nee-yo) to froth your hot chocolate. Otherwise, a wire whisk will work just fine.
Ingredients
2 bars of Mexican drinking chocolate
4 1/4 cups of milk or water (trust us, milk is the better option)
4 cinnamon sticks for garnish
Instructions
Pour your milk or water into a tall narrow pot over very low heat.
Add 2 bars of chocolate
As the chocolate starts to dissolve, gently move it with the molinillo until it fully dissolves for approx. 20 minutes
Once all of the chocolate has fully dissolved, vigorously froth the drink with the molinillo for 10 minutes to develop a frothy creamy texture.
Serve in a warmed mug with cinnamon, and enjoy!
We hope you have enjoyed learning how to craft your very own Chocolate Caliente Mexicano! The only thing that pairs better with this delicious winter treat than churros is the ability to serve it in Spanish! Be sure to check out our group and private Spanish classes for more Spanish language and culture.
5 Spanish Drinks You Must Try
Discover these popular drinks from Spain, the perfect recipes for hosting friends and family!
5 Spanish Drinks You Must Try
The Spaniards are to thank for their delicious Sangria which people across the world can appreciate on a hot day, but did you know that they also have a large repertoire of great receipes for other cocktails? In the land of the "siesta", there is nothing better than a comfy hammock, a fresh (Spanish) drink, and a room full of friends and family. Glasses up amigos. Let's dive into a world of wonderful thirst quenching drinks. Salud!
1. Clara De Limón
Spaniards will associate this drink with girls. Whether you care about these stereotypes or not, Clara de Limón is the most refreshing alternative to a simple pint of beer. And, lets face it, if it tastes good who cares! Super easy to make at home:
Mix: Beer and Lemon Soda (to taste)
2. Kalimotxo
Very unique to Spain, look no further than Kalimotxo. Originally made popular in the Basque country, It is a mix of red wine and Coca-Cola. The drink is common among young Spaniards for its sweet but tart flavors. It is also extremely easy to make at home, and very budget friendly,
Mix: (cheap) Wine and Coke
3. Cava
Cava is a refreshing, bubbly beverage that can be served in white or rosé. The drink is served cold and is commonly mixed with a variety of fruits. It is pretty much like a Sangria Royale...
Mix: Champagne, white or rosé wine, fruits
4. Rebujito
In Andalucía during the festival season you should drink Rebujito. Rebujito is a mixed drink made of white sherry and lemon soda or Sprite. It is a perfect drink to resist the heat and sun of the Andalusian life...
Mix: White sherry & Lemon Soda / Sprite
5. Agua de Valencia
This is not your traditional mimosa. You will need cava or champagne, orange juice, vodka and gin. Perfect for your next brunch or midday party; mix together all the ingredients in a large jug or pitcher and share with all your friends!
Mix: Add 250ml cup orange juice, 2 shots of gin, 2 shots of vodka, and one 700ml bottle of cava into a large pitcher. Add in sugar and lemon slices until you reach your desired sweetness!
We hope you enjoyed these 5 Spanish Drinks You Must Try! While these cocktails are easy to make at home, we must admit that they are best accompanied by the gorgeous landscape of the streets in Spain, Mexico or South America. We'd love to hear about your travels and good times while drinking these tasty cocktails, so please leave a comment below. Looking to learn how to speak Spanish? Don't forget to check out our Spanish Group Classes & Private Lessons at JP Linguistics. Gracias!