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20 Better Ways to Celebrate The Holidays Than Eating Too Much Salty Ham

Not everyone loves salty ham for Christmas, even if it is from that one store with all the commercials that we won’t name. Latin American food is filled with rich dishes perfect for special occasions, soups, stews, empanadas, soul-warming drinks, and the dish that the rest of America loves to make, tamales. So forget salty ham or dry turkey and try making one of these dishes. If you’re vegan or vegetarian, there are plenty of ideas here for you too.

1.  Pernil

Made of pork shoulder, this Puerto Rican dish is cooked with the meat on the bone until the skin on the outside is crispy and the skin on the inside is falling off the bone. Get yourself an orange and some Sazon Goya and get cooking.


2. Turkey Pozole

Let say you like turkey, but you don’t want to cook a whole one.  Try this recipe. Unlike some pozole recipes that you’ll find online, this recipe calls for using dried pasilla chiles, so it will taste like the pozole that you’ve had before only with turkey. The recipe does call for tomato paste which you won’t need if you just add a couple of more chiles.


3. Birria de Chivo

Often served at weddings (watch that white dress!) and baptisms, this dish is great for serving during the holidays too. It’s deep red sauce, made of ancho and guajillo chiles looks festive garnished with onions and cilantro.


4. Red Pork Pozole

If you’d rather have pozole during the winter holiday season, why not just make this one. Pork pozole has the best flavor out all the pozoles because of the fat in the pork. This well-written recipe comes with step-by-step photo instructions as well as the standard ingredients list.


5. Pork Tamales

Mely Martinez, of México in My Kitchen, food blog, offers traditional Mexican recipes in both English and Spanish. Her pork tamales recipe is beautifully illustrated with step-by-step photos, and a list of ingredients at the end of the recipe. She even tells you what of cut of meat is best for these tamales.


6. Vegan Mexican Meatball Soup

Let’s say no quiere meat at all. This Vegan Mexican meatball soup, or albondigas, is made with 1 package of Gardein ground beef crumbles. It also contains everything else you’d expect in albondigas, carrots, potatoes, and long-grain rice.


7. Vegetarian Green Chile and Cheese Tamales

Everybody loves the cheese tamales. Mamás all over the Americas spends hours stewing meat for pork tamales only to have everyone eat the cheese ones first. This recipe includes ingredients and directions for making both the masa and the filling, and Isabel at Isabel Eats food blog, tells you how to make masa both vegetarian and with lard. If you don’t have time to make the masa, and you’re not vegetarian, go to your local Latin American food market where they have plenty of it on hand, especially during the holiday season.


8. Tamales de Pavo or Turkey Tamales

The New York Times recipes can sometimes be very fussy and call for expensive ingredients, but this recipe is unfussy and straightforward. Poultry tamales are hard to make without getting the meat too dry but aren’t likely to have that problem if you follow the cooking times in this recipe carefully.


9. Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

So you didn’t get to eat turkey for Thanksgiving and you want one for Christmas but with a Latin-twist? Try this recipe. If you’re a meat-eating goth, this turkey will look great on your table because the mole rub makes the skin a dark, black red color. The recipe includes the directions for the masa stuffing and chili gravy which is something we would eat every day.


10. Turkey Birria

If you still have the left-over turkey carcass with some meat left on it in the freezer, pull it out and make this turkey birria. Ruby from GUBlife, Growing Up Blaxican, blog offers fully-illustrated instructions and an ingredients list. The GUBlife website has other recipes, DIY craft ideas, and culture and parenting info.


11. Turkey in Mole Sauce

This is not a Rick Bayless recipe *wink*.  Good mole is always time-consuming pero se vale la pena. This recipe from Epicurious, with its long ingredients list, will take at least three days to make, but your casita will smell so yummy. The recipe does call for nuts, so don’t serve it to your gente with nut allergies.


12. Orange Chipotle Ham

Okay, maybe you really do want ham, try this recipe by Laylita de Ecuador. Included in the ingredients are chipotle chile, lime, achiote, cinnamon, and some tequila! The chipotle, honey, tequila sauce poured over the ham for cooking will create a beautiful red glaze.

Orange chipotle ham

13. Mushroom Empanadas

Empanadas are a great side dish and a super satisfying blend of carbs and protein. These empanadas de hongo y queso make great horderves during the holidays, especially with the festive green aji criollo sauce. There is a link to the salsa recipe on the mushroom empanada page. This recipe is one of Laylita’s many empanada recipes.

Mushroom cheese empanadas

14. Chicken Sausage Gumbo

It’s not a Latin American dish, but chicken sausage gumbo is spiced similarly, and equally satisfying as many Latin American dishes. When we get tired of pozole at my house, we make gumbo. You will want to follow this Emeril Lagasse (one of the few celebrity chefs who hasn’t been accused of sexual misconduct) gumbo recipes carefully, especially when it tells you to stir the roux. If you burn it, start all over. Trust us!


15. Seafood Gumbo

Okay, so you’d rather have seafood gumbo. Try Emeril’s Classic Seafood Gumbo recipe. A bit more time-consuming than the chicken sausage gumbo, this recipe will make the seafood lovers in your life mighty happy.


16. Persimmon Mojito

Now that you have the casita all warmed up by all the cooking in the kitchen, it’s time to fix yourself a drink. This persimmon mojito recipe is perfect for the season as persimmon’s are abundant this time of year. While the recipe calls for rum, you could leave that out for a virgin version if you’re Latino and straight-edge.


17. Mexican Ponche

If your Christmas won’t be complete without ponche and no one passed the recipe down to you, here’s one from Lesley Téllez at The Mija Chronicles. This recipe will get your apartamento smelling just like Christmas en México. If you have to have one those cute terra cotta cups to drink it from, many Latin American markets sell those too.

How to make ponche, the traditional Mexican Christmas punch

18. Mexican Bread Pudding or Capirotada

Made with Oaxacan queso and nuts, this bread pudding recipe is beautifully-illustrated and easy to follow. It calls for a lot of butter which guarantees great taste, no? This particular recipe also has an easy-to-find print button for those who don’t like reading recipes on a screen.


19. Pastel de Tres Leches

Sabes qué? You can make tres leches cake at home. Here’s a recipe by award-winning food blogger, Vianney from Tejas. Vianney is the author of two cookbooks The Tex Mex Slow Cooker and Latin Twist. She also hosts the Sweet Life blog.


20. Vegan Mexican Chocolate Pie


Follow this dairy-free recipe, and add some cayenne pepper to your chocolate and you’ve got vegan chocolate pie. Unlike many vegan dessert recipes, this recipe can be made without nuts. This particular chocolate pie has a graham cracker crust,  nom, nom.

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Let Us Shed A Tear For The Non-Floridians Who Have Never Experienced Publix

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Let Us Shed A Tear For The Non-Floridians Who Have Never Experienced Publix

Hi, hello, thank you for taking a moment to take a seat at my Ted Talk!

I’d like to take the time we have together today to talk about the wonder that is Publix.

As many of you fortunate enough to live in the Southeast know, Publix is a Florida-based grocery store with all of the class.

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They’re a place known for their remarkable customer service and clean aisles. At Publix, shopping is literally a pleasure.

That’s right folks, this is a place of impeccable cleanliness and organization.

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At Publix, no corner is left unswept and no aisle left without the item you needed.

And their subs have been bringing people to tears circa 1930.

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If you haven’t had an Italian sub from Publix what what WHAT are you doing?

Guys! This place is so good that schools literally send students there for field trips.

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At Publix there’s so much to learn.

And their employees actually love working there!

And it’s probably because of their amazing benefits and vacation set up.

Recently a wave of Publix enthusiasts went viral for their devotion to the store’s key lime pie.

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An article by Buzzfeed boasted about the desserts greatness. And they were right.null

But KEY to the Publix experience has been the grocery chain’s dedication to Latino satisfaction.

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They literally have a STORE that focuses on Latinos called Sabor.

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New vest #publixsabor#nowisgreen#ilikeit ????

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The Southeastern-based store has run a line of Publix Sabor stores for years geared toward Florida’s Cuban, Puerto Rican, and other Latino shoppers. Recently they started to expand its offerings in heavily populated Latino populations with a Publix store called Sabor.

This place is the diggs guys! And they have all kinds of amazing foods to offer.

Like their commitment to the Cubano.

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????????????#winning #publixcuban #yesss

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Which for real will NEVER be good as your mother’s, but will always for real do everything to be top notch.

And their Tres Leches cake which is qualiT


And this is a fact that FOR REAL any Latino in the Southeast knows to be true.

No but for real.

It’s a taste like no other.

And beyond Tres Leche you can count on Publix to STAY stocked on your mama’s favorites.

Literally feels like home at the Publix in Little Havana guys.

And they for real have the hookup.

Yes they do.

Now go forth into the world my people and enjoy your limp meals at Whole Foods and Safeway!

Read: Alexandria Ocasio-Cortez Calls The Lack Of Black And Latinx Diversity At NYC’s Specialized Schools An “Injustice”

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We Talked to Latina Bloggers About Their Healthiest Food Tricks

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We Talked to Latina Bloggers About Their Healthiest Food Tricks

By: Lola Méndez

The first dishes that come to mind when we think of the diverse delicacies of Latina food aren’t exactly healthy staples. Sometimes, I just can’t resist the Uruguayan dishes of churros with dulce de leche, fried empanadas, and ñoquis doused in a creamy white sauce–not exactly nutrient-rich foods. Many of our most beloved Latino dishes are full of fat, salt, and sugar.

By folding in some of these healthy eating tips from our favorite Latina food bloggers you can have a more balanced diet. Cultivate a healthier meal plan so that you won’t feel guilty when you splurge on some of your favorite rich Latino foods. These Latina food bloggers prove that you don’t have to sacrifice taste in order to eat healthily.

Whenever I’m at a loss for how to make traditionally hearty Latino foods with a healthy twist I turn to Afro-Latina Dominican Cecilia Flores of Coco Verde, Latino Vegan Kitchen.

This mama can seriously make the most lack-luster veggies transform into drool-worthy dishes that will make you forget you ever enjoyed fried milanesa. Becoming a mother motivated her to clean up her diet. “It was really after the birth of our daughter that I started to seriously think about exactly what I was eating because I was determined to give her a good start and get her loving good foods,” says Flores.

This mama can seriously make the most lack-luster veggies transform into drool-worthy dishes that will make you forget you ever enjoyed fried milanesa. Becoming a mother motivated her to clean up her diet. “It was really after the birth of our daughter that I started to seriously think about exactly what I was eating because I was determined to give her a good start and get her loving good foods,” says Flores.

Flores had the same concerns that many of us feel when trying to think about incorporating more plants into our diets. “I started learning about plant-based eating and its benefits. The only issue was the food! I didn’t want healthier and plant-based eating to mean that I was leaving my culture and traditional foods behind,” says Flores. She began to get creative as she prepared and transformed the Dominican foods she loves with healthier ingredients.

Another Latina food blogger we turn to for healthy recipes is Mexican Ana Frias of Muy Delish.

The fondest memories from her childhood are helping her mother prepare meals for their family of nine kids in Mexico. But, it wasn’t until Frias started weight lifting that she got serious about sticking to a healthy diet. She believes that balance and moderation is the key to staying healthy. “Healthy eating is about moderation, not about being restrictive with the foods you eat. If you eat a balanced healthy diet and have a treat here and there, you’ll be less inclined to binge or stop eating healthy altogether. Extreme diets never work,” says Frias.

The founder of Muy Bueno Cookbook and author of “Muy Bueno” and “Latin Twist” is healthyish Tejana Yvette Marquez-Sharpnack. “I’m obsessed with my Mexican culture and sharing my family traditions. I create recipes with a healthy Mexican twist, which means less frying, less fat, high protein, and more fresh and seasonal fruits and vegetables,” she says. She goes on to explain that she loves Mexican flavors, spicy food, and fresh ingredients, especially avocados. Avocados are an excellent source of healthy fat and a staple in many ethnic cuisines from Latin America.

Her key to successful healthy eating as a Latina is dining at home often. “It’s easy to overboard when a never-ending basket of tortilla chips and salsa is placed on your table at a Mexican restaurant.” Chips and salsa are her weakness. “I know myself too well. If I open a bag of tortilla chips I will eat them all,” says Marquez-Sharpnack and honestly, we can relate! She continues to say that “If you know your weaknesses, try not to buy those items.”

Healthy Eating Tips from Latina Food Bloggers

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Tomato jam! A delicious (and relatively easy) experiment. So great for toast or as an appetizer for parties! Crackers with vegan cream cheese and tomato jam are my new favorite. One note: next time I’ll peel the tomatoes by blanching them because I didn’t like the pieces of skin left behind in the jam. Have you ever had tomato jam? What’s your favorite way to eat it?! 2 lbs of tomatoes (peeled and chopped) 3/4 cup brown sugar 1 tablespoon of minced ginger 2 tablespoons of apple cider vinegar 1/2 tsp cinnamon 1 tsp salt Dash of cayenne pepper Bring mixture to a boil in a pot (stir frequently so it doesn’t burn) and then simmer until it’s a jam texture (stirring occasionally, about 2 hours). Let cool, store in the refrigerator in an airtight container and enjoy! _____________________________________ Mermelada de tomate! Súper fácil y muy delicioso! Me encanta poner un chin sobre pan tostado o también comérmela con galleticas y queso Filadelfia (vegano). Lo único que cambiaría para la próxima vez es pelar los tomates antes de hacer la mermelada. No lo hice esta vez y en el resulto final quedaron pedacitos aunque trate te pasar la mermelada por la licuadora. Has probado la mermelada de tomate? Con que te lo comes normalmente?! 2 libras de tomates (peladas y cortadas) 3/4 taza de azúcar morena 1 cucharada de jengibre 2 cucharadas de vinagre de sidra de manzana 1/2 cucharadita de canela 1 cucharadita de sal Una pizca de Cayena en polvo Poner todos los ingredientes en una olla a hervir a fuego alto (moviendo la mixtura mucho para que no se pegue a la olla). Luego baja el fuego y deja que hierve a fuego lento hasta que tenga la consistencia de una mermelada (más o menos 2 horas). Deja que se enfríe y poner en un envase dentro de la nevera. Disfrutar!

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It’s easier than you think to make traditional Latino dishes healthier. If you want to incorporate more veggies Flores suggests using black beans instead of beef as they have more protein, fiber, calcium, and iron than beef and less sodium, cholesterol, and fat. Black beans are already a staple of many Latino dishes so you’ll likely already have some in your cupboard. Legumes are going to be healthier for your body and your wallet as they’re significantly less costly than meat. Give beans a chance and whip up Coco Verde’s Niños Envueltos of cabbage rolls stuffed with lentils and rice, preferably brown rice for more protein and fiber.

Some of the other items that Flores suggests every Latinx have stocked in their kitchen are whole grains like brown rice, sweet or red potatoes, dried beans (or low sodium canned). She supplements these with seasonal fruits and vegetables and pairs it all together for unique renditions of Latino dishes.

Frias thinks of creative ways to make unhealthy dishes better such as focusing on spices and salsas and baking instead of frying.

“I stay away from any high saturated fats like sopapillas and chicharrones. I still eat tamales and churros but only about twice a year,” she says. Marquez-Sharpnack echoes a similar sentiment in her approach to healthy eating. “Stay away from fried and fatty foods, choose dishes that are high in protein, and incorporate fresh seasonal fruits and vegetables into your meals.”

If a recipe calls for sour cream or mayonnaise, Frias substitutes with non-fat Greek yogurt which provides extra protein. Going cheese-free can be a challenge so she uses low-fat cheese in minimal portions and opts for lean meat over fatty proteins.

Snacking is hard to resist. Marquez-Sharpnack keeps lots of fresh plant-based supplies on hand such as fruit, veggies, and nuts. “I always have avocados and apples sitting on my counter and a bag of walnuts or almonds. Snack on healthy choices so that you are not starting and make bad choices,” she says.

Healthy Meal Ideas From Latina Food Bloggers

For breakfast, Flores recommends preparing overnight oats similar to avena. Muy Bueno Cookbook has a healthy rendition of old fashioned Mexican oatmeal avena. Breakfast is a surprisingly easy meal for folding in typical Latino foods such as cactus with this licuado de nopal. Avocados are great any time of day–add a Latino twist by skipping toast and serving your mashed avocado over a warm corn tortilla.

At lunchtime, Flores tends to turn to arroz con habichelas instead of rice and chicken. She likes to have a side of some maduros (her maduros pie is to-die-for) and some veggies. Calabacitas are a great side dish to have on hand. Frias says they can easily be turned to the main dish by adding some rotisserie chicken breast chunks. Another fail-proof side or main dish is Muy Bueno Cookbook’s Avocado and Tomato Salad with Feta Cheese which is full of healthy fats.

If you’re a meat eater, lunch is a great time to have seafood which is high in healthy Omega-3 fatty acids. The shrimp ceviche recipe that Frias swears by is easy to follow and can be eaten with or without baked tortilla chips. We’re also a fan of her shrimp tacos with mango salsa for an easy and healthy lunch–be sure to use corn tortillas instead of flour. If you want something a bit lighter go for Muy Bueno Cookbook’s Seared Ahi Tuna Salad. Many Latino flavors are bold and low calorie such as lime juice, chile, ginger, garlic, cilantro, onion, and parsley.

If you’re used to having beef for dinner make Muy Delish’s Albondigas Soup–Frias uses 98% lean ground beef instead of fatty ground beef. In the cool evenings of the winter, it’s too easy to fall back into unhealthy eating patterns as you’ll be craving hearty dishes. Marquez-Sharpnack recommends going for a portion of caldo de pollo instead as it’s loaded with protein and veggies and is super flavorful and comforting. Remember, adding veggies is the easiest way to make a dish healthier. There’s always room for more plants in traditional Latino dishes such as arepas, pupusas, tamales, enchiladas, and more.

Why Healthy Eating Matters for Latinas

High rates of health issues such as high blood pressure and diabetes in Latino communities motivate Flores to encourage her fellow Latinos to eat healthily. “We’re oftentimes led to believe that genetics is the main reason for this, but in reality, it has a lot to do with what we eat! That’s also the hard part. A lot of what we eat is guided by where we live, especially for people that live in food deserts, or places where fresh healthy food or even supermarkets are very limited or unaffordable,” she says. Basically, you are what you eat, right?

Frias can relate to this on a personal level, as a major motivator for her own journey into healthy eating was that, like many Latino families, some of her relatives suffer from diabetes. “I believe that prevention is the best medicine. I don’t want to end up dealing with health issues as I get older if I can do something about it now. Si se puede,” says Frias. As Latinos, we have a high rate of obesity, heart and liver disease. “We must break that chain! All of these diseases are easily preventable just by eating healthy foods and having an exercise routine.” Recognizing food as nourishment is a key first step into becoming dedicated to healthy eating practices and decreasing chronic disease.

For Marquez-Sharpnack, it’s her mother’s healthy influence that inspired her to pass down healthy eating habits to her children. “It saddens me to hear that childhood obesity in the Hispanic population is growing faster than other segments of the population. Almost two in five Hispanic children between the ages of 2-19 are overweight or obese.” This urgent call for action shows the necessity for healthier eating in our communities–for the sake of our niños.

Read:7 Body Positive Latina Models That Are Killing The Fashion World and Beyond

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