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(BPT) –

Hispanic Heritage Month is an ideal occasion to celebrate the contributions of Hispanic culture to the United States, and it invites all of us to explore art, music, talent, innovation and food, very characteristic elements that have enriched the American experience.

These cultural influences come from regions that range from Mexico, Central and South America, to the Caribbean and Spain itself. Possibly the most striking influence of Hispanic culture centers on cuisine. His inspiration strengthens American food culture.

Hispanic food, from barbecue to birria, has a big impact

Traditional foods with Hispanic roots are as diverse and varied as the people, with many dishes adapted from place to place to incorporate local ingredients, or reflect cultural and regional differences.

To publicize the contribution of Hispanic cuisine, Rumba Meats is collaborating with Hispanic influencers dedicated to gastronomy and lifestyle. Through the brand’s website and social media, the influencers share their recipes and the stories behind each of the flavors that Hispanic culture has brought to the United States.


This dish, one of the favorites of Saraa Franco, an influencer on Instagram, dates back to pre-Hispanic times. The Mayans developed this technique by cooking meat wrapped in agave leaves inside a hole in the ground. In the 16th and 17th centuries, Spanish explorers imported “barbecue” from the Caribbean north into what we now know as the United States. The popularity of barbecue has only grown in the last 500 years.

“In the United States you can find very good barbecue tacos in many establishments,” says Franco. “Or we can also learn to barbecue on our own.”

Franco prepares barbecue using Rumba Meats beef cheek. “There is something very special about food that reminds me of my childhood,” says Franco. “Waking up on my grandfather’s ranch, the smell of coffee, homemade tortillas and barbecue prepared so that we could all have breakfast as a family.”


Birria is easily one of the best and most appreciated dishes that Hispanic culture has brought to the United States. This traditional Mexican stew originated in Jalisco, Mexico, where it was made with goat meat. Today, in the United States, birria is cooked with other meats. Lifestyle influencer Petia Mitchell uses Rumba Meats beef cheek in her recipe. For her part, Teresa Barajas, whose grandfather had a birria stand in Jalisco, uses cut beef shank and Rumba Meats beef marrow bones.

Birria has been the subject of many popular adaptations. An example of this is the great popularity it acquired in the United States when the Quesabirria, a variation of the taco-shaped dish, became a hit on social networks.

Regardless of how it is prepared, birria is a tasty, satisfying, and time-honored treasure that encourages imagination and experimentation, making it a great choice for any Hispanic Heritage Month celebration.

Petia Mitchell’s Birria Recipe

Servings: 4 (stew) or 10 (tacos); Preparation time: 30 minutes; Cooking time: 11 hours


Rumba beef cheek (1 package, about 2 pounds)
2 teaspoons beef broth powder
½ teaspoon fresh ground pepper
1 teaspoon garlic powder
3 cups of water
2 bay leaves

Chili sauce

5 dried California chili peppers
6 dried Morita peppers (or chipotle peppers in sauce)
4 cloves of garlic
1/3 cup oil
2 cups of water (reserve 1 cup)
1 teaspoon of Mexican oregano
1 teaspoon of cumin
1/3 teaspoon Mexican cinnamon
1/3 teaspoon ground cloves
6-8 peppercorns
2 teaspoons beef broth powder


1. Place all ingredients in a slow cooker and cook on low overnight. Remove the meat from the broth. Strain the broth and reserve.

2. Meanwhile, prepare the chili sauce.

3. Remove the stems and seeds from the dried chili peppers. Add chiles, garlic, and oil to a small saucepan and heat over medium / low heat. Once the chiles begin to soften in the oil, add a cup of water. Cook over low heat for 10 minutes.

4. In the blender, add the chilies, garlic, a cup of fresh water and a cup of cooking liquid from the meat. Add the remaining ingredients listed for the sauce. Blend on high speed for more than 30 seconds. Strain the sauce through a mesh strainer, removing large chunks.

5. Add the colada chili sauce and a tablespoon of oil to the saucepan, then simmer for 5 minutes. Add the meat stock from the slow cooker, plus one more cup of the meat stock. Cook for 15 minutes. Add the beef cheek to the saucepan and cook for another 20 to 30 minutes.

6. Enjoy it with rice or in tortillas. Serve with onion, coriander and lemon juice.

How Rumba Meats Helps Families Celebrate Hispanic Heritage Month

Rumba Meats is committed to celebrating Hispanic heritage through food, with the high-quality products needed to make many authentic Hispanic recipes. To find ingredients like beef cheek or cut beef chamorro, visit

To inspire a new generation of Hispanic leaders, and express the importance of this month, Rumba Meats has created an alliance with the United States Hispanic Leadership Institute (USHLI), providing scholarships for Hispanic American students in their final year of high school.

For more stories about Hispanic contributions, ways to celebrate, and inspiring recipes, visit


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