9 Recipes Celebrating the Cuisines of Latin America From Latine Chefs

Sheree Bishop, Foodwise Staff
September 20, 2024

From Colombia to El Salvador and beyond, celebrate Hispanic Heritage Month with nine recipes by local Latine chefs, cookbook authors, and food makers from Foodwise farmers markets. Whether you’re looking for some classic molletes for lunch or a nourishing seafood dinner from the Colombian Pacific Coast, these recipes honor family traditions and bring back warm memories of the dinner table at home. Although Hispanic Heritage Month runs from September 15 to October 15, you can support some of these businesses year-round at the Mission Community Market and Ferry Plaza Farmers Market. 

Vegetarian Tamales from Olivia Mecalco of Mi Comedor. Mecalco’s grandmother first taught her how to cook traditional Mexican recipes. As a member of La Cocina’s kitchen incubator program, Mecalco cooks dishes from across Latin America and Mexico that bring traditional flavors to life with modern techniques. This recipe, demonstrated in the Foodwise Classroom, makes a hearty batch of 10 tamales with mushrooms, tomatoes, chiles, and more. Visit Chef Olivia and check out Mi Comedor in the Farmers Markets on Tuesdays and Thursdays. 

Curtido and Tortillas Salvadoreñas from The Salvisoul Cookbook by Karla Tatiana Vasquez. Based in Los Angeles, where she centers her work as a food justice advocate and food writer, Vasquez began writing her cookbook as a way to preserve her family’s recipes. These curtidos (a slaw with cabbage soaked in vinegar) and tortillas Salvadoreñas were demonstrated in the Foodwise Classroom during her first visit to the Ferry Plaza Farmers Market. Vasquez insists that curtido is ready to eat right after it’s made, but “like most things, its flavors deepen and develop with time.”

Encocado de Pescado del Pacifico from Angelica Mena of Sukulenta SF. This dish, made with coconut milk and fish from the Colombian Pacific Coast, comes from Mena’s memories of El Festival de Música del Pacífico Petronio Álvarez, a Black Latine festival that takes place in Cali, Colombia. Mena shares tastes of Afro-Colombian cuisine at community events, pop-ups, and cooking demonstrations. 

Gordita de Calabaza, Epazote y Queso from Emmanuel Galvan of Bolita. In 2020, Galvan started Bolita to bring fresh masa, tamales, and tortillas to the Bay Area. With Bolita masa, Galvan demonstrated this delicious recipe that uses summer squash, cheese, and jalapeño for a bold and slightly spicy filling. Find him popping up at the Mission Community Market and other events around the Bay Area.

Ceviche de Palmito & Pomelo from the book Colombiana by Mariana Velásquez. This ceviche showcases grapefruit, watermelon radishes, and jalapeños that you can find at the farmers market, refreshingly paired with the mild and earthy flavor of hearts of palm. Velásquez writes, “Although grown all along the Equator (mainly in Brazil), hearts of palm have a strong meaning for Colombians. These stocky, short palms have become one of the chosen replacements for illegal crops, part of the government’s strategy to give communities a safer way of life.” 

Seasonal Molletes from Raquel Goldman of Norte 54. These molletes (Mexican open-faced sandwiches) are made with local and seasonal ingredients, served with refried beans over a bolillo roll. Goldman started her business, Norte 54, as a pastry box delivery service in 2020. While she chose to demonstrate this savory comfort food dish at the Foodwise Classroom, Norte 54 focuses on seasonal pan dulce, such as conchas, novia, garibaldis, tres leches, and other treats inspired by her childhood memories in Mexico. Find Norte 54 at the Mission Community Market on Thursdays.

Ensalada de Lechuga Con Mazana from Gonzalo Guzmán and Stacy Adimando’s book, Nopalito. This salad, topped with apples and a jalapeño vinaigrette, presents a Californian influence on a Mexican salad. Guzmán writes that Mexican salads are typically made with “simple, rustic ingredients such as cabbages, tomato wedges, or fruit.” The cookbook is named after the San Francisco restaurant where Guzmán is head chef. His recipes are centered around Mexican cuisine from Puebla to Michoacán and beyond. 

Salsa Tatemada from Mi Cocina by Rick Martínez. A third-generation Mexican American, famed food writer Martinez wrote this cookbook as an exploration of his identity and a way to pay homage to his family’s homeland of Mexico. His straightforward recipe, demonstrated in the Foodwise Classroom, will leave you with fresh salsa for any occasion. 

Cauliflower Ceviche from Maria Gonzalez of Green Thumb Farms. Operated by Rudy Jimenez and Maria Gonzalez, Green Thumb Farms grows a wide variety of vegetables in San Juan Bautista. This vegan ceviche recipe uses carrots, lemons, tomatoes, and of course, cauliflower as an alternative to seafood for a healthy topping on your favorite tortilla chips. You can also check out Maria’s recipes for Strawberry Fresca and Zucchini Cakes with a Cilantro Avocado Sauce. Find Green Thumb Farms at the Ferry Plaza Farmers Market on Tuesdays and Saturdays, or at the Mission Community Market on Thursdays.

Topics: Chef, Culinary, Food makers