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  • Mexican fish ceviche with crispy fried tortillas
Blog Article

Food and Culture: Celebrating Hispanic Heritage Month 2023

Oct 02, 2023

During this time as a Hispanic tradition on New Year’s Day comes, we select a color. Everyone dresses with that color we also look for a meaning but we make sure that if you are not in the house that the party in being taking place you are dress the same. Before the night ends, we take a family photo so we will have a memory. I have to say that my mother’s “Eggnog” if my favorite, but in our Hispanic culture it is called “Coquito


  • 2 can evaporate milk
  • 1 can cream coconut
  • 1 can coconut milk
  • ½ cup sweetened condensed milk
  • ½ cup white rum
  • 1tsp vanilla extract
  • ½ tsp cinnamon


  • Mix all ingredients in a blender at high speed.
  • Refrigerate for a minimum of 1 hour.
  • Shake well before serving.
  • Serve cold in a small glass. Garnish with cinnamon stick.
A glass of Coquito
Hilton Garden Inn Carlsbad Beach, Front Desk/Front Desk Manager

Cipriano T.

Hispanic Heritage Month to me is a time to reflect on what it means to be a first generation Mexican-American in the U.S. and the struggles that many Hispanic people go through.  As a Hispanic manager, I know I am in the minority for the demographic of managers within the hospitality industry where we make up about 15%. Both of my parents came over to the United States over 50 years ago when they were both very young. Growing up I would listen to their stories of how hard life was back in Mexico and even here, in the U.S. growing up in an area where you only knew Spanish. You had to learn English as fast as possible and everything was very different to how life was back home in Mexico.

My father came from the state known as Michoacán, famous for its rich agriculture and many lakes from where it received its name from the native language of Nahuatl, which means “place of fisherman.” He grew up in a small town of Purépero, Michoacán that was named after the indigenous people who resided in the area known as the Purepécha, who had an empire that rivaled the Aztec Empire in the pre-colonial times. Later my father came to the U.S. with my grandma when he was 16 years old in 1978. My mother was born in La Estancia, Zacatecas, Mexico. Our family there owned a ranch where she would help with the daily chores as the oldest girl of the family. My mother came to the U.S. when she was 9 years old and met my father several years later in their late teens.

My parents instilled a very strong work ethic and strong sense of family values in me through their life lessons and stories of their childhood. I grew up in San Marcos, California in a predominantly Hispanic neighborhood where many of the families had been friends for a very long time. We would all get together for every occasion from Birthdays to Christmas and everything in between. During the month of September, we had a few uncles who had birthdays and it happened to be Mexican Independence Day on September 16thas well, so it would feel like the kick off to the Holiday season for us at that time. We knew that food like menudo, tamales, capirotada and bunuelos would not be far behind. I have many memories of huge family gatherings growing up at my maternal grandpa

Below is a recipe for pork tamales I have memories of making with my grandma, mom, aunts, and my cousins when we would get together as a family.


  • Pork
  • Corn Husks
  • Masa (corn dough)
  • Red Pasilla chiles
  • Red California chiles
  • Bay leaves
  • Cumin
  • Salt


  • Cut pork into small pcs. Cook over stove top with salt to taste until soft and fried.
  • Sauce: boil both red chiles until soft. Add salt to taste. Remove and place in blender. Strain to get rid of any leftover skin. Add to meat. Season with cumin, salt if needed and add bay leaves. Bring to a boil.
  • Spread masa (Corn dough) on corn husks. Fill with meat. Fold and steam until masa is fully cooked.

To make Enchiladas, you will need the following ingredients.


  • Corn tortillas
  • meat
  • cabbage or lettuce
  • chimol (tomato and onion relish)
  • shredded cheese
  • hard boiled eggs
  • tomato sauce


  • The base, what holds all the delicious meat and veggies, is a fried corn tortilla.
  • After the fried corn tortilla, add layers of flavor and texture.
  • Add on top of the fried tortilla any and all of the above listed ingredients and you can add a touch of hot sauce if you like!