As I opened a recent email from my local grocery store chain advertising Hispanic Heritage Month – it runs from Sept. 15 to Oct. 15 each year – I was surprised to see it highlighting recipes from four distinct regions: Mexico, Central America, the Caribbean and South America.
The advertisement rightly noted that while corn and beans have framed much of what in the United States is considered “Hispanic” foods, Latin America has a much greater diversity of foods. Its cuisine, which began long before the Spanish or other colonizers came to the Americas, continues to flourish.
