Hispanic Heritage

National Hispanic Heritage Month began on Sept. 15 and continues until Oct. 15. This week, The Mini Page celebrates by learning about some Hispanic foods.

Maybe you can help your family prepare una cena (Ooh-nah Seh-nah), or a dinner, in honor of Hispanic Heritage Month.

Who are Hispanics?

According to the U.S. Census Bureau, Hispanic means Spanish-speaking people of any race in the United States.

Most of the Hispanics in the United States are from Mexico, Puerto Rico and Cuba.

Some of our favorite foods

Hispanic foods are well-liked in the U.S. Tacos, tamales and enchiladas are just some of the foods we eat at home and in restaurants.

Different cooking customs

People from different areas of Central and South America, along with Spain and some nations in the Caribbean Sea, use different foods and cook them differently. For instance, some people from southern Mexico cook with black beans, while in some regions of Cuba, red beans are more often used.

Even in the United States, Hispanic foods may change based on which region you live in. Texans might serve more beef and jalapeño (hal-uh-pehn-yo) peppers, a spicy pepper. In New Mexico, a similar dish might be made with pork and green chilies, and it might not be as spicy.

We’ve gathered a couple of Hispanic recetas (reh-seh-tahs), or recipes. Clip them to make with your family.

Carnitas

You’ll need:

• 2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes

• 1 teaspoon salt

• 1 onion, coarsely chopped

• 3 to 4 garlic cloves

• 6 whole peppercorns

• 1 teaspoon whole cumin seeds

• 1/2 teaspoon oregano

• 1 teaspoon ground cinnamon

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika What to do:

1. In a large pot over medium heat, combine pork cubes and just enough water to cover the pork. Add salt, onion, garlic, peppercorns, cumin seeds and oregano; bring to a boil. (Put peppercorns and cumin seeds in cheesecloth and tie before adding to the pot.)

2. As the meat boils, a foam will rise to the surface; skim off this foam, then reduce heat to low and simmer for about 1 1/2 hours, adding water as needed to keep the pot from going dry. Do not allow it to boil. Remove from heat.

3. Allow pork to cool and remove from broth. Discard peppercorns and cumin seeds. Shred meat with two forks.

4. Mix in cinnamon, black pepper and paprika. Serve over rice or in tortillas. Serves 4.