The “travels” continue, and this week… ¡Hola, Mexico! Summer produce—tomatoes, corn, peppers—shine in this Mexican-inspired spread that’s all about DIY so your guests (or family members) can make it their own.
For shakshuka, it all starts with tomatoes, onions and peppers—much like a lot of Mexican food. Inspired by her own Mexican background, Heather decided to mix up her shakshuka.
When it comes to Jewish food, the Mexican capital boasts lots of options (kosher, too), and unlike with the neighbor to the north, it’s not necessarily all, or mostly, Ashkenazi fare.
In the Colombian Jewish community, especially that of Barranquilla, where Merav’s mom grew up and grandparents still live, Ashkenazic meets Sephardic meets Colombian on the plate.
Chile is on the rise as a destination for culinary tourism and at its forefront is a young chef with Jewish roots who trained in DC, taking back a love for local foods.
Currently working on her second illustrated Latin cookbook—all about Cuban cuisine—DC artist, illustrator and cookbook author Marcella Kriebel created a special illustrated version of Samy Sapayo’s Sephardic-Latin okra recipe.
Inspired by a friend who recently discovered Jewish roots in her Cuban family, Jodi set out to learn more about Cuban-Jewish cooking and ended up at Samy Sapayo’s table in Miami.
Pati Jinich recently donated one of her grandmother’s two pewter salsa bowls to the JHSGW. Though salsa is not particularly Jewish, the bowl tells the story of Jinich’s family’s Mexican-Jewish roots.
The Portuguese word saudade is untranslatable, but refers to a feeling of longing. Thankfully, Brazilian saudade is easy to cure with sweet souvenirs and recipes that bring the flavors home.
The first Brazilian woman to be ordained a rabbi now brings a touch of Spanish as well as the flavors of Brazil’s Jewish community to a synagogue in Northern Virginia.
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