Celebrating Hispanic Heritage Month

In celebration of Hispanic Heritage Month — a tribute to the generations of Hispanic Americans who have influenced and enriched our history and culture — The Peanut Institute has partnered with Oldways Preservation Trust , a food and nutrition nonprofit (oldwayspt.org), to assemble a collection of recipes from ancestral regions.

From Bolivia:

Grilled Chicken and Vegetables with Peanut Llajwa

Grilled chicken skewers (anticuchos de pollo) are a favorite throughout South America.? And especially so, when served with a Bolivian-inspired peanut sauce called llajwa (or llajua) de mani.? Notably, Bolivian cooks tend to make this sauce their own, using varied ingredients and methods of preparation.? This version features canned fire-roasted tomatoes, peanuts and a delicious combination of spices, and utilizes a food processor to streamline steps.

Peanut Quinoa Salad with Chard and Avocado

A delightful symphony of flavors and textures, this hearty grain salad features traditional Latin American ingredients.? The swiss chard and quinoa provide a healthy and substantial foundation, and the creamy avocado and crunchy peanuts add flavorful character.? In Bolivian cuisine, fresh quesillo is often the cheese of choice, but in the U.S., cotija and feta are more readily available and work well in this dish.

Sopa de Mani (Bolivian Peanut Soup)

Sopa de Mani, a peanut soup popular in Bolivia, often features beef or chicken and multiple starches including pasta, rice, or even french fries.? The version we feature here is vegetarian and relies on peanuts and white or yellow potatoes for creaminess and flavor.? And while traditional versions are often made with raw peanuts, this recipe features easy-to-find roasted peanuts which offer a richer depth of flavor.

From Mexico:

Peanut Sikil Pak

If you’re looking for a new favorite, this seed and nut dip that is enjoyed throughout Mexico and Central America is for you. This version relies on easily-found dry roasted peanuts for both great taste and protein, and adds fresh herbs and fire-roasted tomatoes for an accompaniment packed with flavor. Serve with whole grain tortilla chips or baked whole grain corn tortilla wedges. And leftovers are welcome! Spread some on a warm corn tortilla and fill with veggies and black beans for a quick treat.

Salsa Macha Shrimp Tacos

Made with peanuts and chili peppers, Salsa Macha is a traditional Veracruz condiment. While we feature it on Veracruz-inspired shrimp tacos, its savory, spicy, peanutty flavor is a welcome addition to pretty much any dish. Try it on everything from breakfast tacos or kale salads, to sweet potatoes or roasted vegetables.

Calabeza con Pipian Rojo (Winter Squash with Peanut Sauce) Pipian rojo, from the central Pacific region of Mexico, is a peanut sauce typically served over chicken or meat. In this recipe, we pair it with calabeza (a winter squash) for a wonderful plant-based alternative.? Virtually any squash available to you works equally well; feel free to try butternut squash, acorn squash, delicate squash and kabocha squash as alternatives.

More delicious recipes to showcase how peanuts and other healthy ingredients are used throughout the world can be found on our website: https://peanut-institute.com/recipe-categories/hispanic-heritage/