Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! From September 15 to October 15, we celebrate the diverse Hispanic community and their cultural contributions to our society. At Jackson, we’re proud to highlight a few members of our inspiring team as they share some of their favorite meals from their countries and what it means to them. We hope you enjoy these recipes. Buen provecho!


Country: Dominican Republic

Servings: 8 – 12



  • 1 pound of flank steak, cut into small pieces
  • 1 pound of pork belly, cut into small pieces
  • 4 ounces of lime juice
  • 1 teaspoon of minced cilantro
  • 1/2 teaspoon of dry, ground, or powdered oregano
  • 1/2 teaspoon of dry, ground, or powdered coriander
  • 1 teaspoon of crushed garlic
  • 1 1/2 teaspoons of salt
  • 4 tablespoons of vegetable oil
  • 1 pound of chicken breast and chicken drumsticks, cut into small pieces
  • 1 pound of pork ribs, cut into small pieces
  • 1 bone from a smoked ham
  • 1 pound of pork sausage, cut into small pieces
  • 2 corncobs, cut into half-inch slices
  • 1/2 pound of auyama (West Indian pumpkin)
  • 3 green plantains, cut two into one-inch pieces
  • 1/2 pound of yams, cut into small pieces
  • 1/2 pound of taro, cut into small pieces
  • 1/2 pound of cassava, cut into small pieces


1. Cut all the meat into bite-size pieces.
2. Rinse all the meat, except for the pork sausage, with lime juice.
3. Place all the meat, except for the pork sausage, into bowls and season with coriander, oregano, garlic, and 1/2 teaspoon of salt, ensuring all pieces are coated with the spices.
4. Cover and refrigerate for at least half an hour to marinate.
5. Heat oil over medium heat in a large pot and add the beef, stirring until browned.
6. Cover and simmer for 10 minutes.
7. If it looks dry, add a few tablespoons of water to prevent burning.
8. Add the pork and simmer for 15 minutes adjusting the water if necessary.
9. Add the rest of the meat to the pot, except for the chicken, and simmer for 15 minutes. Keep adding water as needed.

10. Add the chicken and simmer for 5 minutes.
11. Add 2 quarts of water to the pot and bring to a boil.
12. Add the yams, auyama, taro, and your cut plantains.
13. Simmer covered for 15 minutes.
14. Grate the remaining plantain to make it into a pulp, and add it to the pot.
15. Add all remaining ingredients, except for the salt.
16. Simmer until all ingredients are cooked through, adding water as it evaporates and stirring frequently.
17. Season with salt to taste.
18. Serve hot with white rice, and slices of avocado.

Carne Asada

Country: Nicaragua

Servings: 4 – 6

Main dish


  • 3 pounds of flank or skirt steak
  • 2 large onions, thinly sliced
  • 3 sour oranges
  • Salt and pepper to season
  • 3 large minced garlic cloves
  • 2 tablespoons of vegetable oil


1. In a large bowl, add onions, the juice of three sour oranges, garlic, salt, pepper, and stir to combine.
2. Cut the flank or skirt steak into long strips, about 5 inches long and 1 ½ inches wide. Add the steak to the marinade and massage the marinade into the meat. Cover the bowl with plastic wrap and transfer to the fridge to marinate for at least 8 hours, and up to 24 hours.
3. After your steak has marinated, discard the marinade, wipe off any solid onion or garlic pieces. Use a paper towel to pat your steak dry. Then, place it in a second bowl, add vegetable oil, and to toss to evenly coat.

4. Over medium heat, cook the strips of steak until browned and evenly charred on one side. Flip once and continue cooking until the meat reaches your desired doneness. Transfer to a large plate, tent loosely with foil, and set aside to rest for 5 minutes before serving.
5. When ready, serve with gallo pinto (rice with red beans), tajadas (fried plantains), and coleslaw.

Lechon Asado

Country: Cuba

Servings: 25 – 30

Main dish


  • 1 whole pig (90 pounds), backbone split lengthwise
  • 3 cups of sour orange juice
  • 2 cups of mojo criollo
  • 2 pounds of peeled garlic
  • 2 cups of salt
  • 1/2 cup of pepper
  • Banana leaves


1. Take a splayed pig whose intestines have been removed and wash the inside with boiling water and vinegar. Leave to dry.
2. While the pig dries, combine 3 cups of sour orange juice, 2 cups of mojo criollo, salt, pepper, and 2 pounds of finely chopped peeled garlic to create your marinade.
3. After the pig is dry, place it on a large tray skin side down.
4. Using a knife, score the skin of the pig. Pour and rub the marinade into the exterior and interior of the pig at least 4 hours before cooking.
5. Place the marinated pig in an airtight container with bags of ice over top to keep fresh while marinating.
6. Dig a hole one foot larger than the pig and at least three feet deep. Line the hole with cinder blocks two rows high.
7. Remove the pig from the airtight container and place it on a large wire cooking rack. Let sit covered at room temperature.

8. Place and light charcoal evenly, and once smoldering, using protective gloves, lower the pig into the hole and cover the pit with banana leaves.
9. Cook until the pig has reached an internal temperature of 187 degrees in its thickest points.
10. Carefully flip the pig onto its back and cook until the skin is crispy.
11. Once the skin is crispy, remove the pig from the fire and let rest for 10 to 15 minutes.
12. Use a knife to remove the skin and meat, and place onto serving trays.
13. Serve with congri (black beans and rice), yuca (cassava), and maduros (fried sweet plantains).


Country: Mexico

Servings: 6 – 8



  • 2 tablespoons of vegetable oil
  • 6 cups of fresh corn kernels
  • Salt and black pepper
  • 6 tablespoons of mayonnaise
  • 6 tablespoons of Mexican crema or sour cream
  • 2 tablespoons of chopped fresh cilantro
  • 1 tablespoon of fresh lime juice, plus slices for serving
  • 4 ounces of Cotija cheese
  • Ancho chili, chipotle, or cayenne powder for sprinkling


1. In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened. Turn off the heat and let stand for 2 minutes.
2. In a large bowl, combine mayonnaise, crema or sour cream, cilantro, and lime juice, salt, and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.

3. Add the seared corn to the large bowl, season with salt and pepper, and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija cheese and desired chili powder. Garnish with lime slices.