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 |
