Food, Family and Music: Celebrating Hispanic Heritage Month 2022

Maria G. Monreal

F&B Manager
Hyatt Centric Magnificent Mile Chicago

Helping to celebrate Heritage month is our Food and Beverage Manager, Maria G. Monreal. Here she is with her Big Apple Punch, a bibulous nod to New York as part of an annual observance of Patriot Day remembering those who were injured or died in the terrorist attacks on September 11.

Big Apple Punch

Ingredients

8 cups Fresh Apple Cider
4 cups Dry Hard Cider
4 cups Ginger Beer
¼ cup Lemon Juice
3 dashes Angostura Bitters
1 Lemon (sliced into rounds)
1 Apple (cored and sliced into rounds)

Directions

1. Combine fresh cider, hard cider, ginger beer, apple brandy, lemon juice, and Angostura bitters in large pitcher.
2. Stir in lemon and apple slices.
3. Serve over ice.

Sandra Chavez Carrington

Concierge Lounge Attendant
Little Rock Marriott

What Hispanic Heritage month means to me?

It’s a very special opportunity to show other cultures my own culture, language, gastronomy and local hot spots of my own country.  It’s also why we respect so much about our family and our friends.  The impact of Hispanics in the world is showing love and diversity.  This is a special time for me to showcase my own country of Honduras and be able to share my experience and my heritage with my co-workers and friends.

What are some of your family traditions from Honduras?

People travel and the families get together, usually I cook Tapado Costeño with, Carne Salada de Res, Chorizo Criollo, Carne de Cerdo, Chicharron, Leche de Coco, cebolla picada, ajo fresco, Chile dulce,Culantro, Cilantro,Achiote, Yuca, Platano Verde y Maduro, Banano Verde, ajustar Sal y pimienta (Salt Beef, Pork, Creole sasauge, pork raid, coconut milk, diced onions, peppers, fresh diced garlic, Coriander, Cilantro, Annatto, Yucca, green and ripe plantains, green banana, adjust salt & pepper.

We enjoy it for lunch after we walk to Down Town to see the parades.

Shyenne Formanes

Front Desk Agent
Sheraton Philadelphia University City

What does Hispanic Heritage Month mean to me?

Being half Puerto Rican, it is very important to me to understand and feel connected to my Hispanic culture. A culture strongly connected by food, music, and the best of all family. This month gives me the opportunity to not only teach but to share traditions like shaving a child bald at the age of 1 or celebrating quinceañera. Hispanic heritage month is my chance to understand and appreciate the amazing culture that I am so blessed to be apart of.

Pernil Recipe

Ingredients

1 (7-pound) bone in or boneless pork shoulder
¼ cup vegetable or canola oil
12 cloves garlic minced
¼ cup fresh oregano leaves
1 tablespoon dried oregano
2 tablespoons Adobo seasoning
2 packs of Saźon seasoning
1 teaspoon kosher salt plus more for seasoning at the end
½ teaspoon freshly ground black pepper plus more for seasoning at the end

Directions

• Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat. Place the meat in a 13 x 9 baking pan, or another shallow baking pan large enough to comfortably hold the meat with some space around it.
• Combine the oil, garlic, fresh and dried oregano, Adobo, saźon, salt and pepper. Rub the mixture all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.
• Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300F°. Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender. The internal temperature should be at least 165°, but it may be higher, which is fine – it’s most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375°F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.
• Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat), or two forks to pull the meat into chunks and serve.