Happy Hispanic Heritage Month! During this month, it is the perfect time to immerse yourself in the rich culinary traditions that have shaped so many beloved dishes around the world. From the vibrant flavors of Mexico to the soulful comfort of Puerto Rican cuisine, Hispanic cuisine is a tapestry woven with history, culture, and a passion for food.

In this collection of dishes, we’ve teamed up with our friends at ShopRite to honor the diverse communities and their contributions to our culinary landscape. From homey Habichuelas Guisadas to sweet Vivir Soñado, these recipes are a celebration of flavor, heritage, and the joy of sharing a meal.

So, check out ShopRite today for high-quality, affordable ingredients for these recipes and more!

Habichuelas Guisadas

Difficulty: Medium • 6 Servings • Total Time: 30 Minutes

Ingredients:

• 2 Tbsp olive oil
• 1 C chorizo
• ¼ C yellow onion, diced
• ½ C green and red bell pepper, diced
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp ground cumin
• ½ tsp dried oregano
• 2 15oz cans black beans, liquid reserved
• 1 C water
• 1 tsp red wine vinegar
• Wholesome Pantry cilantro, chopped, for garnish

Directions:

1. Heat 2 tbsp oil in a pot over medium-high. Add chorizo and render, 2-3 minutes. Then, add the onion and peppers. Cook until soft, about 3-5 minutes.
2. Add garlic, salt, pepper, cumin and oregano, then cook an additional 30 seconds.
3. Add the black beans with their liquid, and the water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring often.
4. Remove lid and continue simmering to reduce the liquid to a desired consistency.
5. Remove from the heat. Stir in the red wine vinegar, and serve with fresh cilantro.

Fried Plantation Cups

Difficulty: Easy • 9 Servings • Total Time: 20 Minutes

Ingredients:

• 3 green plantains
• 3 C oil, for frying

Directions:

1. Heat oil in a large pot to 350ºF.
2. Peel plantains and cut into  thirds or fourths, depending on size. 
3. Deep fry plantains until crispy on the outside, about 5-7 minutes.
4. Remove, and immediately add the plantain chunks to the cup of a citrus juicer sprayed with nonstick spray. Press to shape into cups.
5. Fry the cups in the same oil for another 5-7 minutes, then let drain. Fill and serve.

Concon with Beans

Difficulty: Medium • 8 Servings • Total Time: 50 Minutes

Ingredients:

for the crispy rice

• 4 C long grain white rice
• 2-4 Tbsp corn oil
• 4 C water

for the beans

• 2 Tbsp olive oil
• ¼ C onion, diced
• ½ C red and green bell pepper, diced
• 29 oz can black beans
• 1 clove garlic, minced
• 1 Tbsp lime juice
• 1 Tbsp soy sauce
• 1 Tbsp white vinegar
• 2 Tbsp adobo seasoning
• 1 Tbsp dried oregano
• 2 Tbsp Bowl & Basket Manzanilla olives, chopped
• 8 oz tomato sauce
• ¼ C Wholesome Pantry cilantro, chopped
• 1 29oz can black beans
• 29 oz water

Directions:

to make the crispy rice

1. Add the rice and corn oil to a medium pot. Stir well, add water, then cover and cook for 25 minutes undisturbed.
2. Uncover and fluff the rice. If it’s not crispy enough, return the lid and cook another 5 minutes.

to make the beans

1. Heat the olive oil in a large pot over medium heat for about 2 minutes.
2. Add the onions, cooking for one minute before adding the bell peppers. Cook another minute, then add the garlic and stir.
3. When soft, add the lime juice, soy sauce, white vinegar, adobo seasoning, oregano and olives. Stir well to incorporate.
4. Add the tomato sauce and cilantro, stirring again.
5. Add the beans and water, then bring to a boil. 
6. When boiling, reduce to a simmer and cook 10 minutes.
7. Remove some of the beans. Mash with a fork, then return to the pot to help thicken the dish. Continue cooking until desired consistency is reached. Serve with sliced Skirt Steak.

Mango with Lime Drizzle

Difficulty: Easy • 2-4 Servings • Total Time: 10 Minutes

Ingredients: 

• 1 14oz can Bowl & Basket sweetened condensed milk
• 3 T lime juice
• 3 T guava paste
• 1/2 c water
• 1 mango, peeled and sliced

Directions:

1. In a microwave safe bowl add guava paste and lime juice, microwave for about 45 seconds. Mix with a whisk until well combined.
2. Pour condensed milk and whisk until well combined. Add water a little at a time, whisk until mixture is loose enough to drizzle.
3. Peel a mango and cut into slices. Arrange on a plate, and top with the lime drizzle and lime zest.