Festival Information

Mesoamerican people used corn as a base ingredient in their meals. In fact, tortillas (a sort of thin and savoury corn pancake) are a traditional food staple in almost every meal.

The most popular Hispanic foods start with rice and vegetables and use a flavorful ingredient called sofrito. Sofrito is a tomato-based seasoning made with garlic, onions, bell peppers, cilantro, and other herbs. Sofritos are very uniquely individual. Many families have their own recipes that they keep a secret and pass down to younger generations.

Arepa is made of ground maize dough stuffed with a filling, and primarily in the cuisine of Colombia and Venezuela.

Cachapa is a thin pancake made with ground fresh corn, cheese, and panela (or sugar), cooked in a budare (a clay or iron plate).

Ceviche is a seafood dish that is popular in Peru, Ecuador, and Mexico. Made from fresh raw fish, citrus juice, chopped onions, salt, and cilantro, ceviche is the perfect summer dish.

A churro is a cinnamon- and sugar-topped fried pastry dough stick with Spanish and Portuguese origins. Churros are similar to doughnuts, but they have ridges because they are piped out of a pastry bag

Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime

When preparing enchiladas, corn tortillas are wrapped around different kinds of ingredients, ranging from seasoned potatoes to cheese, beans, various meats and other vegetables.

The dish is then covered with a spicy homemade tomato sauce, chopped lettuce and fresh cream. A fresh guacamole topping completes the meal.

Esquites are a popular Mexican snack made from corn mixed with creamy mayonesa (mayonnaise), freshly crumbled cotija cheese or queso fresco, lime juice, and chili powder.

Maduros are fried sweet plantains. They are often served as a side dish with meat, rice, and beans.

Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón.

Paella is a Spanish rice-based dish made with meat or seafood, vegetables, and saffron, which gives the dish its signature yellow color.

Tacos are fairly similar to enchiladas as they are usually folded around a filling. One of the most popular and regularly-consumed Mexican dishes, and now integrated into food cultures around the world, tacos consist of a corn tortilla rolled around a filling of meat, vegetables or cheese.

In Mexico, tamales are a holiday favorite. They are time-consuming to make, therefore, they're usually only made a few times a year in large batches. Steaming hot tamales make the perfect celebration food because you get to unwrap them like a little present

Tequeño is a fried breaded cheese stick or a spear of bread dough with queso blanco stuffed in the middle, and is a popular meal or snack in Venezuela. 

Tortillas come in two varieties; corn and flour. They are used to wrap ingredients together making them easier to hold and eat. Tortillas are used to make enchiladas, tostadas, tacos, and many other delicious Hispanic foods.

A tres leches cake, dulce de tres leches, also known as pan tres leches or simply tres leches, is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.