Hispanic National Plates: Part 1

By Giovana Rodriguez, September 25, 2022

In this part of our Hispanic National Plates series, we are highlighting food from North and Central America. Buen provecho! Read more » View this email as a web page here Flagship Facility Services, Inc. 405 S. Kimball Avenue Southlake TX 76092 United States You received this email because you are subscribed to IDEA Group Subscription from Flagship Facility Services, Inc.. Update your email preferences to choose the types of emails you receive. Unsubscribe from all future emails

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Hispanic National Plates: Part 1

Published on Sep 24, 2022

Flagship Facility Services

This first part of the "Hispanic National Plates" series highlights food from North and Central America. In Mexico, the national dish is "Mole", a flavorful sauce made from dried chili peppers, grains, spices, and fruits. In Costa Rica, the national dish is "Gallo Pinto", a dish made of fried rice with beans, peppers, spices, and Lizano sauce. In El Salvador, "Pupusas" are the national dish, a thick corn tortilla filled with various ingredients such as pig parts, beans, and cheese. In Guatemala, "Pepián de Pollo" is the national dish, which is a sauce-based dish made with chicken, chili peppers, tomatoes, pumpkin seeds, and other spices originating from the Mayan civilization. Part 2 of the series will cover South American and Caribbean dishes.

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Hispanic National Plates: Part 1

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