Heritage Starts Here
For Hispanic Heritage Month, we’re celebrating the foods that connect you with tradition, and we’re telling the stories of how Hispanic foods became American standards. And, in the spirit of fueling family and community, purchases of Rumba Meats products during Hispanic Heritage Month will help fund scholarships for Hispanic high school seniors.
From Tradition To Your Table
Birria is easily one of the greatest, most widely appreciated foods that Hispanic culture has contributed to America. This traditional Mexican stew originated in Jalisco, Mexico, where it was made with goat meat. Today, in the U.S., Birria is made with other meats, not always goat meat. Our friend, Petia Mitchell, uses Beef Cheek meat in her recipe here. Birria has undergone lots of popular adaptations. The Quesabirria, a cross between a taco and a quesadilla, has become a social media hit here in the U.S. However you make it, birria is a savory, satisfying, time-honored treasure that fosters inventiveness and experimentation. We’re proud to spotlight it for Hispanic Heritage Month.View Recipe
Saraa Franco shares her family recipe for Beef Cheekmeat Barbacoa Tacos, and the tacos look exquisitos. They’re topped with peppers, onion, cilantro, and a touch of lime, for the perfect balance of savory, traditional flavors. Spanish explorers brought barbacoa north from the Caribbean into the present-day U.S. in the 16th and 17th centuries, and “barbecue,” as it’s known, has only gotten more popular in the last 500 years. It’s impossible to imagine Mexican cuisine without barbacoa, and American food culture would be a sad, pale shadow of itself without it, too. Barbacoa is one of the most enjoyable contributions Hispanic culture has made to America. Thanks to Saraa for her recipe!View Recipe
Sancocho comes from Spain’s Canary Islands, and it’s one of those dishes that has been adopted around the world. It’s a major feature of national cuisines throughout Latin America. Arguably, though, it’s Puerto Rico where Sancocho is loved best. For that reason, it’s an important Hispanic contribution to American culture, and a delicious one at that. Rachel Bires, foodie extraordinaire, sends in this Sancocho recipe, and se nos hace agua la boca agua. She makes her Sancocho with beef hind shank, along with the traditional root vegetables and corn on the cob. This is one super satisfying stew to spotlight for Hispanic Heritage Month.View Recipe
Some people get it, and some people don’t. If you grew up loving hídago encebollado, or liver and onions, as Susana Chanis did, chances are it’s a lifelong favorite. Susana grew up in Panama, where hídago encebollado is a beloved staple—and has been for many generations. Today, it’s as popular a dish as ever in Latin America, and it maintains a solid fan base in the United States. One reason hídago encebollado is such a beloved classic is because it’s so simple to make. In her recipe, Susana salts the beef liver and cooks it for a few minutes per side, followed by the onions. The most authentic way to serve liver and onions is with rice and plantains, along with a salad.View Recipe
People tend to underestimate how widespread the love for birria is. The way this traditional Mexican favorite took off across the U.S. only could have happened thanks to social media. Of course, birria is a traditional favorite, but its long cooking time has made it a staple for weekends or special occasions. That changed late in the last decade, when people started posting pictures of their birria tacos being dipped into birria stew. These beautiful, mouthwatering images made birria a must have. Soon, birria was a super popular street food. Sometimes all it takes for Hispanic food to become a huge part of American culture is a close look. It helps that it’s delicious, too. Thanks to Teresa Barajas for this recipe.View Recipe
Leadership Starts Here
A portion of your purchase of Rumba Meats products during Hispanic Heritage Month will go toward scholarships for Hispanic high school seniors. Connect with tradition and help support Hispanic and Latino students and their families.
Rumba Meats Scholarships will go to high school seniors graduating in the spring of 2022. To apply, we ask students to submit a 500- to 1000-word essay speaking to their background and how their Hispanic heritage influences their life and leadership aspirations.
Click for full eligibility requirements and to apply. Applications must be received by November 30, 2021.
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Carrying Heritage Into The Future
We’re incredibly proud of our Rumba Meats Scholars! Check out the video to see last year’s scholarship winners talk about what their families, their communities, and their heritage mean to them.