Goya Foods Blends Latin American Flavors
- Goya Latin Fusion Recipes in Time for Hispanic Heritage Month
Secaucus, NJ, September 09, 2009 – Goya Foods, the largest Hispanic-owned food company in the United States, once again commemorates Hispanic Heritage Month with five new recipes, bringing the list to ten delicious meals that blend together flavors from Spain, the Caribbean, Mexico and Central and South America. Long recognized as a leader in Latin American food, condiments and culinary tradition, Goya distributes over 1,600 authentic products throughout the United States and Europe.
“It is exciting to celebrate our diverse heritage through the blending of such unique flavors,” said Fernando Desa, Goya’s Executive Chef and Product Development Manager. Chef Desa created the recipes using Goya products representing seven of the 21 countries which make up Latin America.
“At Goya, we take pride in being the brand that brings the traditional taste of home to many of our consumers,” says Joseph Pérez, Senior Vice President at Goya Foods, “and we also enjoy giving them creative alternatives to expand their cooking experience.”
All recipes can be found at www.goya.com. The five new recipes include:
Pan Seared Salmon over Manchego Funche topped with Cilantro Cream and dressed with Pico de Gallo – This dish merges a popular Spanish cheese with the traditional Puerto Rican-style polenta, accentuated with Mexican flavors.
Pan Seared Tilapia over Cuban Tamal, topped with Alcaparrado Coulis and served with Mexican Rice – A new twist on a traditional favorite, this delightful seafood recipe is a blend of robust and tasty Cuban and Mexican sides topped with flavorful Spanish olives and capers.
Cuban Style Shredded Beef over Spanish omelet topped with a Jalapeño Aioli – This recipe brings together venerable traditions: Cuba’s succulent Ropa Vieja served over a Spanish-style potato omelet and topped with delicious Mexican spices.
Stuffed Plantain with Reina Pepiada and Nopalito Salad – Representing three regions of Latin America, this recipe adds a Puerto Rican twist to the classic Venezuelan arepa. A traditional Mexican salad complements the meal.
Grilled Shrimp over Salvadorian Curtido served with Andean Potatoes – Not your basic cole slaw, the Salvadorian curtido provides a nice flavorful finish to this seafood favorite. A side dish of Peruvian potatoes ala huancaina adorned with a dollop of Mexican Pico de Gallo completes the experience.
NOTE TO EDITOR: High-resolution photos are available
ABOUT GOYA: Founded in 1936, Goya Foods, Inc. is America’s largest Hispanic-owned food company, and has established itself as the leader in Latin American food and condiments. Goya manufactures packages and distributes over 1,600 high-quality food products from the Caribbean, Mexico, Central and South America. Goya products have their roots in the culinary traditions of Hispanic communities around the world; their combination of authentic ingredients, robust seasonings and convenient preparation make them ideal for every taste and every table. For more information on Goya Foods, please visit www.goya.com