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Hispanic and Latina/o/e/x Guide

The Adelante Employee Resource Group has provided a guide filled with educational and cultural resources for anyone wanting to learn more about Hispanic and Latina/o/e/x cultures

an image of spices in a bowl

Photo by Joseph Gonzalez on Unsplash

Food/Comida

¡Gracias!” Shine Card

A new card is available to help you celebrate and recognize Hispanic and Latina/é/o/x Heritage Month! Check it out in Shine This link opens in a new window today!

Submit your recipes on SNHU Eats!

SNHU Eats This link opens in a new window is offering a new category in partnership with Adelante and in recognition of Hispanic and Latina/é/o/x Heritage Month. Visit the Power App and search within the Comiendo con Adelante category to share a recipe or find something yummy!

Resources and Ways to Learn More

CultureGrams-Find Recipes Through the Library!

In our CultureGrams database, you can find all kinds of recipes from countries all around the world. To get there, click on the database link below, then select World Edition. Along the top, you'll see a link for Recipes, where you'll see a long list of countries-click on any country you wish to see recipes that are common to that region! For example, want to make Ropa Vieja? Try it out!

Ropa Vieja

Shredded Beef

Note

Ropa Vieja literally means “old clothes,” referring to the fact that the beef is shredded to the point of looking like rags.

Ingredients

  • 2 1/2 pounds flank steak
  • 1 carrot, peeled
  • 1 onion, peeled
  • 1 celery stalk
  • 2 tablespoons olive oil
  • 1 big onion, diced
  • 2 cloves garlic, minced
  • 1 green pepper, chopped
  • 3 mild chilies, chopped
  • 4 big tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 dash cayenne, to taste

Directions

  1. Put the meat in a pot and cover with water. Add carrot, peeled whole onion, and celery stalk. Bring to boil, and then simmer 1 to 2 hours, or until the meat is tender. Remove from heat and cool in the liquid. Remove and shred the beef when cool. Reserve stock.
  2. Heat the oil in a frying pan. Cook the diced onion, garlic, and green pepper about 5 minutes. Add the chilies, tomatoes, and tomato paste, plus 2 cups of the stock. Add cayenne. Cover and simmer 20 minutes. Raise the heat and uncover until sauce thickens some. Pour sauce over beef. Serve hot.