Andrea Roberson

In honor of Hispanic Heritage Month (September 15th– October 15th) I thought it would be a great idea to encourage your students to incorporate what we think of as traditional Hispanic foods into our everyday American diet. There are many foods that are used daily in Latino households, but many times omitted from the traditional American diet. Most of these foods are very tasty, but people, especially children, don’t try them for the fear of the unknown. It won’t hurt to add some “spice” into our lives, so what better time than the present.

With that in mind, I’ve put together a list of ingredient substitutes for you to give your students to try. Below you will find a list of traditional American foods and condiments. In the next column you’ll find a substitute for a traditional Hispanic food or condiment. You may want to bring in some of these items for your students to try. Most of these items are usually inexpensive. I’d love to know how your students respond to these alternatives.

BananasBaked or Fried Plantains

Barbeque Sauce

Mojo

Bread

Tortillas

Custard

Flan

Dip

Guacamole

Hamburger

Beef or Steak

Burrito

Hotdog or Sausage

Chorizo

Ketchup

Salsa

Lemon

Lime

Mayonnaise

Avocado

Pork n Beans

Black Beans

Potato Chips

Plantain or Yucca Chips

Potatoes

Cassava (Yucca)

Salt/Pepper or Seasoned Salt

Adobo Spices

Sandwich

Arepa, Cemita, Quesadilla, Torta

Scrambled Eggs

Huevos Rancheros

Seafood Salad

Ceviche

Soda

Apple, Coconut, Guava, Tamarind Flavor Sodas

Soup

Gazpacho

Sour Cream

Crema

White Rice

Spanish Rice

Ingredient

Substitute

 

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