It's not the first time that on our blogs we share the Latino talents that have arrived to New Zealand and today is no exception. We had a coffee with the talented colombian ceramicist and educator, Catherine Guevara, who shared with us some of her story, how she arrived to Aotearoa, the products she miss the most from her homeland and her amazing project 'CfromCat'! Who is Cath Guevara? Catherine is a Colombian visual artist based in Auckland. Born in Bogota from a ”paisa” mother and a ”llanero” father. She has a mix between the beautiful grasslands of her country and the majestic Andean mountains of its landscapes, though, she can't deny her deep love for the always vibrant Bogota where she was raised. 5 years ago Cat moved to Aotearoa to deepen her practice by further understanding the relationship between Latin American and Pacific cultures. She has developed solo and group exhibitions in her home country as well as in Aotearoa. She developed and designed workshops, educational publications, art exhibitions and activities with the Art Gallery Toi o Tāmaki, the Consulate of Colombia in Auckland, Aotearoa Latin American Community Inc - ALAC, Studio One Toi Tū, Depot Art Space, Auckland Council and Sur-Collective which she is a member of. She's passionate about exploring with clay and creating with kids! Currently, Cat is teaching at The Clay Centre, Auckland Studio Potters and at her home studio in Ellerslie. What is CfromCat and When Was It Founded? CfromCat is a ceramic home studio based in Tāmaki Makarau owned and founded by Cath, where she creates her ceramic pieces inspired by mesoamerican ceramics and pre-Hispanic vessels from a contemporary perspective. CfromCat's Latest Collection: Indigo Cfromcat examines the process of ceramic-making, imbuing layers of clay with memory and history. Often collaborative and experimental, Cat activates these vessels as meaning-making and storytelling tools. The results challenge our assumptions about the medium while enduring as deeply sensory objects. The ceramic home studio was born in 2020 from the urge of storing all the clay-making findings from the last 7 years of exploration and with a deep desire to keep creating, finding, sharing and transforming empty spaces, shapes and objects into experiences, conversations, learning and ceramic objects. What Latino Foods Product Does Cath Like the Most? Cath shared with us the product that she always have on her pantry: "Definitely the Juan Valdez Sierra Nevada single origin whole bean coffee is something we always have in the pantry. It's been amazing to be surrounded by the kiwi culture and admire their strong relationship with coffee. My partner, his family and I love this strong coffee, cacao smell and that also the story behind each coffee bean produced by indigenous people. This product shares a deep connection with the highest coastal mountain in the world and its multiple ecosystems" She also let us know that it was that kind of landscape what inspired her latest collection. "I was inspired by its jungle, forest, paramo and sea for my latest collection called Indigo. Ocean blue ceramic cups, with white natural colour of the clay and prehispanic line drawings". Special Invitation from Cath! Divagations of Reverie, an exhibition inspired by Latin American surrealism and magical realism, invites you to lose yourself in a world of fantasy and magical realities. Drawing on the idea that Latin America is a land of extremes, where history and geography blend with the mystical, this exhibition offers you an unhurried exploration. Wander through daydreams and let your imagination soar. Organized by Sur-Collective: A collective of migrants from the South seeking to create their own space in Aotearoa, New Zealand. Divagations of Reverie April 19th to May 17th Monday to Friday, 7 am to 2:30 pm 8 Drake Street, Freemans Bay, Auckland This exhibition will open a space to create encounters, conversations and workshops as the beginning of a new line of research about the parallels between migrants, indigenous experiences and traditions in claymaking. CfromCat Contact Information The talented Cath and her art are waiting for you. Just grab a ball of clay and see what happens! You can find Cath here: To see Cath's latest ceramic pieces and educational resources follow @CfromCat on Instagram: https://www.instagram.com/cfromcat/ To know about the ceramics community in New Zealand follow @CfromCat on Facebook: https://facebook.com/CfromCat/ To enquire about a private ceramic-making experience send an email to: cfromcatnz@gmail.com To know about our community projects with @Sur.Collective check: https://surcollectivenz.wixsite.com/sur-collective See you in the studio! To collab or offer sponsorship for the community projects coming up send a DM to: https://www.facebook.com/surcollectivenz https://www.instagram.com/sur.collective/ surcollectiveaotearoa@gmail.com Thanks for Reading! :D Latino Foods Team

El Carnaval Latino Auckland, crece de la idea de establecer, realizar, compartir y unir un espacio donde emprendedores, prestadores de servicio y diferentes grupos latinoamericanos puedan participar mostrandole a Nueva Zelanda, el talento, el sasón y la cultura latina. Logrando así un carnaval vibrante y colorido que celebra la cultura, la música, el baile y la comida sudamericana. ¿Quienes son los organizadores? Francisca Zúñiga, Noel Caceres y Christian Castillo son los creadores del Carnaval Latino, quienes se hacen a cargo de la organización y gestión del evento. "Este trabajo lo realizamos sin fines de lucro, y todo el ingreso que obtenemos de el fee que cobramos a los stallholders y el aporte que nos da el Auckland Council, lo utilizamos íntegramente en gastos relativos a seguros para el evento, compra de consumibles, equipamiento, el pago y/o koha que se le brinda a los artistas que participan del evento..." "A comienzos del 2022, comenzamos a gestionar este evento con el apoyo del personal del Auckland Council y tras meses de planeación, realizamos nuestro primer Carnaval en octubre del mismo año y así sucesivamente se ha venido realizando una vez al mes hasta el día de hoy, donde tenemos la maravillosa oportunidad de probar platos típicos de países como México, Colombia, Argentina, Chile y Perú. El Carnaval Latino en Nueva Zelanda es una celebración vibrante y emocionante que reúne a la comunidad latina y a personas de todas las culturas para disfrutar y conocer de la música, la comida y la diversión dónde Latino Foods ha tenido la oportunidad de participar y llenar el corazón de sabores típicos latinos. ¿Como ser parte del Carnaval Latino? El carnaval esta hecho por latinos y para latinos, participar es muy sencillo, envía un correo a Carnaval.latinonz@gmail.com contando sobre tus emprendimientos, tus talentos y cómo le darías un toque diferente al carnaval. ¿Cuándo se realiza el Carnaval Latino? Este carnaval se esta realizando los segundos sábados de cada mes. Proximas fechas: Abril 13 Mayo 11 Junio 8 Julio 13 Anímate a vivir algo diferente, a conocer y disfrutar al mejor estilo y sabor latino. ¡Te esperamos! Ver video: Gracias por leer Latino Foods Team :)

How Latinos Celebrate Easter? Easter, or "Holy Week", or Semana Santa as it's known in many Latin American countries, is a time of deep religious and vibrant traditions. Each country, with its unique customs and celebrations, offers a different way of commemorating this holy period. Let's discover how Easter is celebrated in some latino countries... Mexico: A Blend of Solemnity and Celebration In Mexico, Easter is a fusion of Catholic traditions and indigenous customs. The most notable events are the passion plays, especially the famous one in Iztapalapa, Mexico City, which reenacts the crucifixion of Christ. Communities come together for "Procesiones de Silencio" (Silent Processions) on Good Friday, showcasing deep devotion and reverence. Meanwhile, "Judas burning," where effigies of Judas Iscariot are burned, adds a unique cultural twist to the Easter celebrations. Brazil: Colorful Processions and "Sábado de Aleluia" Brazil's Easter celebrations are marked by the "Procissão do Encontro" (Procession of the Encounter), where statues of Mary and Jesus are carried through the streets until they meet, symbolizing the reunion of Jesus with his mother after his resurrection. "Sábado de Aleluia" or Holy Saturday is celebrated with "Malhação de Judas," where straw dolls representing Judas are beaten and burned. Easter in Brazil is also known for its delicious chocolate eggs and "pão de queijo" (cheese bread), enjoyed throughout the holiday. Colombia: Religious Devotion and "Holy Week" in Popayán Colombia's most emblematic Easter celebration takes place in Popayán, known for its processions declared a Masterpiece of the Oral and Intangible Heritage of Humanity by UNESCO. The city's streets are filled with solemn parades featuring statues of saints and scenes from the bible, carried by "cargueros" on their shoulders, against the backdrop of colonial architecture and candlelit vigils. Argentina: Reflection and Traditional Foods Argentina observes Easter with a strong emphasis on family gatherings and religious reflexion. "Viacrucis" (Way of the Cross) reenactments are common. Culinary traditions play a significant role, with "empanadas de vigilia" (fish empanadas), "rosca de pascua" (Easter cake), and "humita" (a dish made from corn) being staples at the Easter table. Chile: "Cuasimodo Sunday" While Easter in Chile follows many of the traditional Catholic customs, including mass and processions, the week after Easter, known as "Cuasimodo Sunday" is particularly unique. It involves a colorful parade where priests, accompanied by locals on horseback, bicycles, and cars, bring communion to the sick and elderly who couldn't attend the Holy Week services. Peru: "Holy Week" in Ayacucho Peru's most famous Easter celebration takes place in Ayacucho, featuring processions, masses, and musical events throughout Holy Week. The "Señor de los Temblores" (Lord of the Earthquakes) procession is a highlight, with a revered image of Christ paraded around, believed to protect the city from earthquakes. Artisan fairs, folk music, and dance performances add to the festive atmosphere. Easter in these Latin American countries showcases a rich tapestry of traditions that blend religious solemnity with cultural festivities. From Mexico's passion plays to Brazil's colorful processions and Argentina's family-centric celebrations, each country brings its own unique flavor to the observance of Semana Santa, reflecting the deep spiritual roots and vibrant cultures of the Latin American people. What are your country's traditions for easter time? Happy Easter! Thanks for reading, -Latino Foods Team.

¿Quién está detrás de Salsaroha? Jorge Flores, es la cara detrás de Salsaroha, un mexicano dedicado al trabajo y la fiesta cuando vivía en Ciudad de México. En el año 2015 tomó la decisión de mudarse a Nueva Zelanda y allí fue donde comenzó todo… El extrañar la casa y las raíces te hacen recordar con más fuerzas a quien te apoya e inspira, por eso su abuela ha sido su inspiración para la creación de Salsaroha, ella nació en Oaxaca- México, su sabor, su sazón y sus habilidades culinarias eran simplemente magnificas, asi que si, su abuela fue su inspiración y su mamá su apoyo, fue gracias a ellas que en Octubre del 2018 se iniciaron operaciones en SalsaRoha, una marca especialista en la creación de salsas (SALSA) en base a la cocina mexicana. La falta de variedad en las originales salsas mexicanas y que pudieran brindar un verdadera experiencia del sabor y que fuera la solución para traer de vuelta los sabores desde casa, ha hecho que todo esto sea posible. "Tomar la decisión de convertir este negocio en mi trabajo de tiempo completo y adentrarme a una aventura llena de nuevos retos, experiencias , tener la oportunidad de conocer nuevas personas y hacer nuevos amigos ha sido lo más gratificante en mi tiempo acá”. Paciencia, un buen plan, y las experiencias... La receta para la creación de Salsaroha Son las recomendaciones de Jorge a la hora de crear un nuevo emprendimiento, “se van a cometer errores y todo es una experiencia y un aprendizaje constante” . Y es que para lograr el éxito en un emprendimiento, es fundamental encontrar una idea original que solucione una necesidad en el mercado. Es necesario elaborar un plan de negocios sólido, entender a fondo al público objetivo y formar un equipo talentoso. Además, es importante establecer metas y plazos realistas, invertir en estrategias de marketing y construir una sólida imagen de marca. Aprender de los errores, ofrecer un servicio al cliente excepcional, mantener un equilibrio entre el trabajo y la vida personal, y cultivar una mentalidad positiva y perseverante también son elementos clave para el éxito en un emprendimiento. Order Online, we deliver to your home in New Zealand Thanks for reading! Latino Foods

The patacones, also called tostones or flattened Green Plantains, are delicious and so easy to prepare, perfect as an appetizer or as a companion to different dishes. Very popular in Latin American and Caribbean countries, you can find Green Plantain in New Zealand! If you are wondering what to do with Green Plantain, you've come to the right place! Exquisite if consumed alone, delicious with a good hogao or guacamole and as a companion to a good fish, spectacular! A different way to enjoy Green Plantain is by shaping it as a basket or for your proteins or sauces! You just have to follow the step by step to make these crispy baskets and best of all, you can fill them with whatever you like the most! Ingredients 1 Whole Green Plantain Oil to Fry Salt at taste Instructions 1. Cut the Green Plantain into 3 equal portions. 2. In a skillet over medium-high heat and with enough oil to fry, add the banana pieces. 3. Lower the fire a bit, what we want is for them to cook inside so that we can crush them later. In this step, they should be a soft yellow colour. 4. They are removed from the oil, passed through kitchen paper to absorb the fat. 5. Crush them so they see like a flattened plantain but start shaping it like a basket. You can also use the help of a mould. 6. They should not be so thin, especially the top part should be a little thicker, that part is very delicate and can break. 7. When they are ready, salt is added. They can make a mixture of salt, garlic and lemon and paint with a brush (this step is optional). 8. Fry them a second time. Do not put the fire so strong. Now they should be toasted and have good colour. 9. Remove and place on paper towels to absorb fat. If you want, add more salt. 10. Fill with whatever you want, seafood, fish, chicken, beef, guacamoles, vegetables, salad, your favourite stew, etc. Don't forget to share your delicacies and recipes with us on our social media, find us on Instagram as @latinofoods or on Facebook as @LatinoFoodsNZ. Thanks for Reading! :D Latino Foods Team.

We know how much your Latin friends mean to you and how hard may be to find the perfect gift for them either on their birthdays, holidays or national celebration of their native lands. Don't worry, we got you! We have selected 6 products and combos that may also work as a quick gift ideas because of its product presentation and the fast delivery that Latino Foods offers. Keep in mind that many of these options are useful no matter the age or gender of your friend since flavor and likes are universal for Latinos! 1. Latino Backpack A uniquely designed backpack adorned with vibrant Latino slangs and common phrases – a true representation of their colorful culture! You know how important is for Latinos to have their culture around their lives. This backpack is more than just an accessory. It's a connection to their roots, a way to carry a piece of their heritage wherever they go. These backpacks are designed to evoke memories of Latin America and spread joy to everyone who sees them. 2. Books in Spanish Is it the child's birthday of your Latino friends and don't know what to get them? It would be awesome if you'd get them the tools to improve their Spanish with illustrative and full of knowledge books in Spanish! Their Latino parents will appreciate such a thoughtful and beautiful present. Check all of our Books in Spanish on our Books Collection. 3. Colombian Juan Valdez Coffee Gift Pack If you are looking for the perfect gift for a coffee lover friend of yours, this Gift Pack may be what you are looking for. This gift pack includes a 454g coffee bag of your choice and a traditional coffee mug! 4. Tromen Pampeana Gourmet Grill For Latinos, grilled meat makes any day a good day and it's the perfect dish for almost every holiday. There's nothing more that would make happy your Latino friend than a gourmet grill with their native land flavor. 5. Latino Liquor! The Incredible Flavor of Argentine Wines There are options for all ages in this blog! But this one is only for +18. Why don't you gift a nice and strong alcoholic beverage from Latinoamerica? Argentine wine is always a good option for a present for your Latino friend. Would you like to select something for another country? In Latino Liquor you will find all kinds of liquors like Colombia's national alcoholic beverage: Aguardiente, the #1 brand of Rum: Ron Viejo de Caldas, and of course, Pisco, Tequila, Mexican beers, and more! 6. Latino Foods Gift Card If you are the "I don't wanna mess it up" kind of person, there's also an option for you: e-gift Cards. The best choice you can make, because you don't have to make any, just let your friends choose whatever they feel like having! And what can a Latino want more than LATINO FOODS? Get them an eGift Card here.

Small Flattened Green Plantain – Ingredients 1x bag of Cheeky Foods Small Flattened Green Plantain Cooking oil Salt Preparation 1) Pre-heat the oil to middle-high temperature. 2) With the help of tongs, place one by one the tostadas in the oil. An splatter screen is advised to protect you from the oil spilling. 3) Leave the tostadas between 3 to 5 minutes each side, depending how crunchy you would like them. No more than 5 minutes per side is recommended as it can dry the tostadas. 4) Remove the tostadas from the pan and place them in a plate with paper towels to absorb excess oil. 5) Sprinkle with salt. These tostadas can be use with any imaginable topping, from guacamole and vegetarian sauces to Shredded pork, beef or chicken. Today we will show the hogao sauce and garlic prawns. Garlic Prawns – Ingredients 300 to 400 g of prawns or shrimps 3x cloves of garlic 1x spoonful of butter ½ Lemon Salt and Pepper Optional: Coriander Preparation 1) Dry the prawns with a paper towel and sprinkle with salt and pepper. 2) Heat oil to middle high heat and just before putting the prawns add butter and garlic, then toss the prawns on top. 3) Cook for 3 or 4 minutes until prawns turn pink. 4) Squeeze half a lemon on top of the prawns and sprinkle with coriander. 'Hogao' – Ingredients 3x middle to large scallions 1x regular onion 2x tomatoes 1x clove of Garlic Ground cumin Salt and Pepper Optional: Coriander Preparation 1) Finely chop the scallions, onion, and tomatoes. 2) Heat oil in a saucepan to middle heat and sauté the scallions, onions, and crushed garlic for about 5 minutes. Add salt and pepper. 3) Add the chopped tomatoes, cumin, and sauté for another 5 minutes or until getting a soft even sauce. 4) Add the coriander and finish after 1 minute. 5) Serve on top of tostadas and add the garlic prawns Thanks For Reading! Latino Foods Team

Today, we want to bring the incredible story of Ernesto Ovalle, the first Colombian to work with Pounamu in New Zealand. Pounamu is a term for several types of hard and durable stone found in the South Island of New Zealand. They are highly valued in New Zealand, and carvings made from pounamu play an important role in Māori culture We want to share his interesting story, we asked him some questions about his journey to build his business, Oro Negro, and here's what he told us: How Oro Negro Started? " Established in 2001, Oro Negro Jewellery Studio flourished out of my need to create contemporary jewelry as I had in my homeland, Colombia. These skills were passed down to me by two previous generations in my family who began training me when I was 13 years old. Later, Oro Negro opened their first studio on Beresford Square, near Karangahape Road where I and my crew began focusing on expanding their knowledge of the traditional methods of Pounamu Whakairo (Maori Greenstone carving). Oro Negro has now been based on Karangahape Road for over 13 years having moved from Beresford Square in 2018 to Maota Samoa House" How did you learn about carving? " I started working full-time as a carver in 2002. In 2010, I attended Taipotini Polytechnic in Greymouth to study carving and further my skills. At the end of the year, I opened The Bridge Gallery Studio in Auckland Central. To develop my practice I went to Elam School of Fine Arts in 2011, 2012, 2013, and 2014. At the university, I studied under Dante Bonica of the Maori department in subjects Te Kete Aronui and Maori traditional methods to work with pounamu. I trained in hand finish techniques and tool-making and learned to produce sandstone files to create carvings" How would you define what you do? " My love of the craft can be traced back to my indigenous and family heritage: in the pre-colonization state of Cundinamarca, the Muisca tribe created gold ornaments and statues, and my uncles and grandfather worked with metals as watchmakers and jewelers" How Oronegro is now a family business? Currently, my two children - Sebastian and Manuela - carry on the tradition as fourth-generation Colombian jewellers/carvers. Through their work, they have been able to create a unique cultural environment to express their identities as Colombian / New Zealanders. In 2017, Sebastian began his jewellery training in the Oro Negro Studio. Sebastian developed his brand Frankie Ruins which has a focus on modernising signet rings. The inspiration of working with signet rings came from Sebastian's great grandfather who was a watch and signet ring maker in Colombia. Early 2019, Manuela joined the Oro Negro team alongside me and Sebastian. She acquired jewellery and carving skills which inspired the initiation of her own jewellery brand Saint Cecilia Jewellery. Her is a celebration of both sides of her cultural identity as a New Zealand - Colombian coming together. What is the Latino Foods Product you like the most? Our favourite product is, without a doubt, Juan Valdez coffee. It brings our team together and keeps us energised to keep up with our customers. Email: oronegro.jewellery@gmail.com Don't Forget to Visit his website: oronegro.co.nz Thank you for reading, Latino Foods Team

Have you ever heard about a pasta-free lasagna? If you haven’t, we bring to you this amazing recipe that Latinos and specially Puertorican people love and call “Pastelón”, we are talking about a lasagna that uses the sweet taste of ripe plantains instead of using the traditional pasta sheets. Before we show you how to prepare this unique recipe, you should know that as you can make a standard lasagna with chicken or meat (or both, mixed) you can also use that logic with this creative dish. Let’s cook! Special thanks to our Chef Friend Paulina for this delicious recipe! Follow her instagram Paulina González Instagram: @lasazon.pc You can get the Ripe Plantain for this delicious meal here: Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Ingredients 4 to 5 ripe plantains. Chicken breasts. Ground beef. Tomato paste with onion pieces. Salt and pepper. Garlic. Onions. Milk. Wheat flour. Vegetable oil. Ham. Method 1. Preheat your oven You sure know this is an essential step so your dish can cook itself from inside and doesn’t finish raw on any layer, so first of all be aware to preheat your oven for a few minutes at 170°C (340°F). 2. Prepare your plantains To make the main character of this dish, cut your plantains into very thin slices so you can fill your lasagna as full as possible, but previewing that the ones you will have as your base should be thicker so it can be stable. 3. Cook the protein As said before, your lasagna can be filled with ground beef, chicken, or even better, BOTH OF THEM! (a mixed lasagna). So this step depends on what protein you are using for your dish. Chicken Lasagna Cook the chicken breasts in boiling water along with pepper, salt, onion, garlic, and any other spices you can adobe it with, and when it’s ready, proceed to dismantle those breasts as thin as you want them to be in your lasagna. You got to add a béchamel sauce if making a chicken lasagna, and we are teaching you how to make an easy but perfect one, although you can make your own or use a pre-made one. Bechamel Sauce In a medium saucepan with medium-high heat, add warm milk (never add cold milk, it will spoil the sauce) and gradually include spoons of flour always stirring until you get a creamy consistency. We must say that is very important that you must be very careful when adding the flour because if you add too much it will become a mass instead of a sauce so please be cautious. When you get the consistency, add half a teaspoon of pepper to get the perfect final taste. Now, you can either mix the dismantled chicken with your sauce to add it together to your lasagna or you can add the chicken and sauce separately. Do as you prefer. Ground Beef Lasagna First, we want to cook our meat so in a pan with a tablespoon of vegetable oil with the stove at over medium-high heat add the meat and stir it seasoning with the adobo of your preference. Keep cooking it for 6 minutes or until you see it brown. In a saucepan, stir-fry half an onion in pieces, and when they seem to have a goldish color add some grated carrot, chopped garlic, seasoning with salt and pepper. When your mix of vegetables seems to have reached its point, add the ground beef along with the tomato paste and stir it to combine this mix, leave it in the oven for a while. Now you have the Bolognese sauce for your meat lasagna! 4. Assemble your Lasagna As said before, use the thicker layer of plantains you have previously sliced in the base of the pyrex ovenproof dish and follow the next sequence while filling the container, from bottom to top: Ripe Plantain Chicken with Béchamel Sauce / Bolognese Sauce / Mixed Cheese Repeat the sequence as long as your container allows it, or as long as you want it to. When you are done filling up your container, finish the dish with a layer of ham and more cheese. 5. Bake the Lasagna Get your dish inside the oven (that has been pre-heated) for 20 minutes at a 180°C (350°F) temperature or wait until you see the cheese grilled. ----------------------------------------------------------------------------------- Special thanks to our Chef Friend Paulina for this delicious recipe! Follow her instagram Paulina González Instagram: @lasazon.pc You can get the Ripe Plantain for this delicious meal here: Thanks for Reading! Latino Foods Team

Are you looking for a new way to cook mung beans (Frijo Mungo)? Besides bean soups, you can make a delicious salad with mung beans to accompany your beef Ingredients 1 tbsp of soy sauce 2 tablespoons of olive oil 1 piece of chopped chive 1 piece of chopped cilantro 1 cup of rice 1 cup of cooked mung beans 1 piece of diced avocado 1 piece of cucumber Salt and pepper 1 cup of cherry tomatoes 1 teaspoon of vinegar Instructions 1. Cook the rice in plenty of water, when it is ready add season with soy sauce, vinegar, and olive oil. 2. Cut the tomatoes in half and set aside. 3. Mix the beans with the rice and set aside. 4. In a large bowl place the beans with the rice. 5. Add the tomatoes and avocado on top. 6. Season with salt, and pepper. Finally, sprinkle with coriander. Mung beans are a versatile legume that can be used in a variety of dishes. They are a good source of protein and fiber, and they are also low in fat. In addition to being a healthy option, mung beans are also a delicious and affordable ingredient. This mung bean salad is a refreshing and healthy side dish that is perfect for a summer meal. It is also a great way to use up leftover cooked rice. Is the mung bean originally from Latin America? Mung beans, also known as "green grams" or "maash" are small, green legumes with a rich history dating back to 1500 BC in the Indian subcontinent. From there, they spread to other parts of Asia and eventually to Latin America, where they are known by various names like 🇲🇽 🇨🇴 frijoles mungo, 🇵🇷 frijol chino, 🇵🇪 fréjolito chino, 🇨🇱 poróta mung, and 🇦🇷 judía mungo. Today, mung beans are cultivated and consumed worldwide due to their versatility, nutritional value, and ease of incorporation into various cuisines. You can add your favorite vegetables to this salad! Try this recipe and mention us on Instagram @latinofoods and Facebook @LatinoFoodsNZ. We’d love to see your original combination Thanks for Reading! :D Latino Foods Team.

Want an alternative to french fries? Brazil has it! and even more healthy: Cassava chips are as delicious as fries. They are made with cassava, a root vegetable that is high in fiber and vitamins. Cassava chips are also gluten-free and vegan, making them a great option for everyone. Ingredients: Frozen Cassava 1 tablespoon extra-virgin olive oil Salt Instructions: 1. Bring a large pot of water to a boil. 2. Preheat the oven to 450 degrees F (230 degrees C). 3. Add the cassava to the boiling water and cook for 10-15 minutes, or until tender. 4. Drain the cassava and pat dry with a paper towel. 5. Cut the cassava like french fries 6. Toss the cassava with olive oil and salt. 7. Spread the cassava in a single layer on a baking sheet. 8. Bake for 20-25 minutes, or until golden brown. Bonus Tips: For extra flavor, add your favorite spices to the cassava before baking. Serve the cassava chips with your favorite dip, such as guacamole, sauce, or hummus Where is Cassava from? Cassava, also known as "yuca" is a starchy root vegetable native to South America, particularly the vast tropical savanna in Brazil. Cassava is a staple food crop in many parts of South America. This root vegetable is known by many names: Yuca: Commonly used in Latin America and the Caribbean Manioc: Predominantly used in Africa Tapioca: Derived from cassava starch. We invite you to try these cassava chips and share them with us on Social Media, where you can find us as @latinofoods on Instagram and @LatinoFoodsNZ on Facebook! Thanks for reading! :D Latino Foods Team

Celebrated on November 1st and 2nd, and being added to the UNESCO's list of Intangible Cultural Heritage of Humanity in 2008, the 'Day of the Dead' or Dia de Muertos in Spanish, is the Mexican holiday by excellence and is a tradition full of symbolism, emotions and a lot of history. It is believed that during these two days, the line between the living and the death blurs out and allows the deceased people to come back to the land of the living to celebrate with their loved ones who have food, altars, water, among other things decorating the dead person's grave so they can all have one last meal together. For starters, and contrary to many people's believes, the Day of the Dead holiday is not a celebration of death, but a celebration of life, where besides reminding and honouring all the loved ones that have passed away it is also a reminder itself of how precious but short life is, and how we should all celebrate each moment of it. Origin The indigenous people (Aztecs/Mexicas) who inhabited the Centro American lands long before the Spanish conquest, had a different view of death that differed from what we believe now. For them, death wasn't a sad event but the opportunity to go to a different realm where one can become one with the universe and fulfil their 'life purpose'. Aztecs had not one but many celebrations of the death and one of them occurred between September and November after the year's harvest and coincidentally these dates concurred with the Prehispanic celebration of "Todos Los Santos" or "All Hallow's Eve" on November 1st, so after the Conquest of America these two holidays kind of mixed, giving birth to what we now know as the Day of the Death. On November 1st it is believed that the souls of the dead children come to the lands of the living, that's why this day is also called "Day of the Little Angels" and the names of the departed children will often be written on a sugar skull. Consequently, on November 2nd the celebrations shift to honour the lives of the departed adults. The night is filled with laughter and fun memories, much like the night before. Traditions This holiday is full of light, bright colours, food, fun, among many other happy elements that encourage a visit from the departed family members or friends to the places they're being celebrated in. Let's see then, how people that celebrate the Day of the Dead prepare and spend this beautiful holiday. Ofrendas (Offerings) While the most recognizable aspects of Day of the Dead are the representations of skulls and skeletons, the tradition that holds the most meaning is the Ofrenda (Spanish for offering). The Ofrenda is what the whole celebration is about; it’s a collection of offerings dedicated to the honoured person. A brightly coloured Oilcloth covers the table (that serves as an altar) and on top of that sits a collection of photographs and personal items of the departed person. The lower portion of the altar is where the offerings are placed, from traditional Mexican cuisine to other items that represent the honoured person’s particular tastes. On the case of children's Ofrendas, they decorate it with the departed child’s favourite snacks, candies, toys, and photographs while in the Adult's Ofrendas you can find tequila, mezcal, among other Mexican liquors. Furthermore, the Ofrendas also contain: Flor de Muerto (Mexican Marigolds): That is believed to guide the deceased person back home because of its fragrance. Candles: Christian ritual indicates that light brings hope to souls; they also help them to get to the homes of their relatives. Water: A glass of freshwater will quench the thirst of the deceased after the long journey home. Sugar Skulls and Other Desserts: The Ofrenda can look prettier if you put sugar or chocolate skulls on it, along with other desserts such as tack pumpkin. Calaveras (Skulls) Calaveras are ubiquitous during the Day of the Dead. The skulls are often drawn with a smile as to laugh at death itself. They take many forms such as sugar candies, clay decorations, and most memorable: face painting. Sugar skulls are decorated and placed on ofrendas of loved ones. A Calavera, or sugar skull, is a decorative skull made (usually by hand) from either sugar (called Alfeñiques) or clay which are used in the Mexican celebration of the Day of the Dead. Popular Representation The amount of symbolism and colours that distinguish this holiday, make it easy to represent on the big screen. There are a lot of movies that use this celebration as their plot such as "The Book of Life" and "Spectre" with James Bond. But it is "Coco" the one that stands out among the others as a perfect representation of a story about the Day of the Dead representing places of the Mexican culture and tradition at centre stage in the best possible way. The plot of this film follows the story of Miguel, a young boy, when he finds that he has had enough of his family’s longstanding ban on music, he ventures into the Land of the Dead with the hopes of finding a great-great-grandfather of his, who had left his family to follow his dream of being a legendary singer. As you can see, this holiday is full of Mexican vibes of happiness, celebration, joy and amazing food! Give yourself a chance to know more about this beautiful celebration of life and don't forget that "Our dead are never really dead to us, until we have forgotten them" Happy Day of the Dead! From the Latino Foods Team :D Check Out our Amazing Sales on Latino Treats and Sweets during Dia de Muertos Month