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Latin America

Cuban Yuca with Garlic Mojo Marinade

Recipe by Michele Amira

Cuban Yuca with Garlic Mojo Marinade

My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus,

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Mexican Shakshuka

Recipe by Heather Bien

Mexican Shakshuka

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains

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The People of the Clouds

Recipe by Ace Karchem

The People of the Clouds

Pride is about exploring cultures and being true to ourselves. So this drink only uses pre-Columbian ingredients. And of course, it’s bright pink! In other gay bars, we go with simple drinks, like vodka soda or a beer. But for us, I wanted something that’s still simple and uncomplicated in flavor, but that has distinct

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Slightly Sweet and Sour Cabbage

Recipe by Joan Nathan

Slightly Sweet and Sour Cabbage

This recipe comes from Sara Yaech, a woman whom I met on a trip to Havana the week before Barack Obama visited Cuba. Descended on her father’s side from Turkish Jews who came from Istanbul to this Spanish-speaking country in the 1920s, Sara grew up with Turkish and Ladino food. An amazingly alive woman in

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Cuban Mojo Chicken

Recipe by KOL Foods

Cuban Mojo Chicken

Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as a chef in numerous restaurants and catering venues. His signature dishes often combine a Spanish and tropical influence with American and Israeli traditions.

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Curaçao–Style Haroset (Garosa)

Recipe by Wendy Nevett Bazil

Curaçao–Style <em>Haroset</em> (<em>Garosa</em>)

Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version

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Chicken Tinga

Recipe by Alexis Samayoa

Chicken Tinga

Why settle for boring old turkey on matzah when you can have spicy Mexican chicken? If your family eats kitniyot, you can enjoy it over crispy corn tortillas; otherwise, it’s just as delicious plain, scooped onto matzah or with quinoa.

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Cauliflower Shawarma Tacos

Recipe by Molly Yeh

Cauliflower <em>Shawarma</em> Tacos

At least once a week, Eggboy tells me that he wishes he were Mexican. “Why’s that?” I ask, playing along like we haven’t had the same conversation 100 times before, “So that I could eat tacos every single day!” he exclaims, hinting that we should probably eat tacos real soon, and never minding the obvious

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Manantial

Recipe by Ace Karchem

Manantial

The Manantial, our take on a mezcal Old Fashioned created by Espita’s head bartender, Robin Miller, is part of our winter cocktail menu, inspired by our trip to Tzintzuntzan, a town in Michoacán with a Spanish monastery and garden with natural springs where hummingbirds thrived. Our cocktails are named after the story: Jardines (the garden),

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Homemade Pico de Gallo

Recipe by Joshua Rosenstein

Homemade <em>Pico de Gallo</em>

That tasty condiment you find on your tacos and served with chips at the local Mexican joint? It’s way easier to make than you think. Just a few bright and flavorful summer tomatoes and jalapeños, and you’re halfway there.

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