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2024 Cultural Potluck Recipes

Recipes Used at Around the World at 889


Red Tamales

Submitted by: Angela Gonzalez


  • 1/2 kilo of chicken meat

  • 50 grams of ancho chili, deveined

  • 30 grams of mulato chili, deveined

  • 1 clove garlic

  • 8 cumins

  • 1/4 kilo of butter

  • 1/2 tablespoon baking powder

  • 1/2 tablespoon of salt

  • 3 cups of chicken broth

  • 1/2 kilo of flour for tamales

  • Corn leaves, soaked in hot water and drained


The dough for these red tamales is a mixture of corn flour with butter and chicken broth. The tamales are filled with shredded chicken meat in a red sauce of ancho and mulato chiles.


  Prep Time: 1 hr 20 min


  Cook Time: 1 hr


  Total Time: 2 hr 20 min.

  • Boil the chicken meat in a pot with water and salt until it is soft.

  • Meanwhile, toast the chiles on a comal over medium heat and soak them in hot water until they are very soft. Blend them together with the garlic and cumin.

  • Heat 1 tablespoon of butter in a saucepan over medium heat and pour the previous sauce; fry for a few minutes. Shred the chicken meat and add it to the sauce. Cook for a few minutes.


  • Beat the rest of the butter in a large bowl until fluffy. Add baking powder, salt, chicken broth and flour; Continue mixing until all the ingredients have been incorporated. The dough will be ready when a ball of it can float from a glass of water.


  • To assemble the tamales, put 2 tablespoons of dough and 1 tablespoon of filling on each tamale leaf. Fold the tamales well and arrange them on the grill of a steamer pot with boiling water. Cover and cook until the tamale comes off the husk easily, about 1 hour.


Black Beans

Submitted by: Diana Schoenbrun


1 lb. black beans

10 cups of water

1 large green pepper

2/3 cups of olive oil ½ tsp. Pepper

1 large onion ¼ tsp. Oregano

4 cloves garlic 1 bay leaf

1 large green pepper (use the one above) 

2 tbsp. sugar cane

4 tsp. Salt

Secret ingredient…baking soda about 1 tbsp

2 tbsp. vinegar 2 tbsp. olive oil

2 tbsp. cooking sherry or plain sherry


1.  Wash beans out until they are nice and clean and pick out all the

weeky and stoney ones.  Put them in a large pot with the 10 cups of

water. Cut up the green pepper in quarters and preferably soak them

all over night.

2.  Next morning, take the green papers out of the pot then boil the

beans for about 45 minutes until softened. Don’t cover them. Stir them

once in a while to make sure that they don’t stick.

3. While the beans are cooking for 45 minutes, chop your onion, green

pepper and your cloves of garlic cook in a skillet in part of the

olive oil. Cook your “sofrito” until the onions are nice and cooked.

4.  When the 45 minute first cook is over, lower the heat and then

throw “sofrito” in the pot, the salt, pepper, oregano, bay leaf, sugar

and finally the secret ingredient to make your beans burp. Your beans

will experience a chemical reaction and the pot will foam, be careful

when you throw it in the pot.

5.   Cook your beans at a steady boil for about an hour (probably at a

medium high). Place the lid on the pot. Stir and check your bean ever

so often.

6.   After hour is up…. Stir. Add vinegar, sherry and olive oil.  Stir.

7.   Cook another hour. Without the lid. Stir occasionally.

Jewish Culture

Noodle Kugel

Submitted by: Brian Rubin-Sowers



• 8 oz wide egg noodles, cooked as directed.

• 3 large eggs.

• 3⁄4 cup milk.

• 3⁄4 cup sour cream.

• 1⁄4 cup melted butter.

• 1⁄2 cup sugar

• 2 tbsp cinnamon.

• Handful of craisins or dried cherries.


• 1 cup (or more) crushed vanilla almond cornflakes.

• 2 tbsp melted butter.

• 2 tbsp sugar.

• 1 tbsp cinnamon.


Jewish Culture


Submitted by: Kristen Edwards


Yield: About 2 dozen small


2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters

1 large onion (8 ounces), peeled and cut into quarters

2 large eggs

½ cup all-purpose flour

2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling

1 teaspoon baking powder

½ teaspoon freshly ground black pepper

Vegetable oil, for frying


Step 1

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.


Step 2

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.


Step 3

In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.


Serve with applesauce and/or sour cream


Halo Halo: Shaved Ice Sundae

Submitted by: Caroline Cruz Mo


Serves 4

2 cups (480 ml) coconut milk

2 tablespoons jackfruit

1 cup (240 ml) evaporated milk

2 tablespoons red or green palm fruit 

½ cup (120 ml) condensed milk

4 cups shaved or crushed ice

2 tablespoons nata de coco (coconut gel)

¼ cup Ube Halaya jam

2 tablespoons macapuno strings (young coconut meat)

4 small squares Leche Flan 

4 teaspoons crispy rice cereal (Fruity Pebbles or cornflakes)

4 Wafer sticks

4 small scoops Ube ice cream, Mango ice cream, or other ice cream 

Additional toppings:

2 tablespoons pandan- or pandan-and-coconut flavored jelly 

2 tablespoons sweet red beans

¼ cup ripe mango cubes

  • In a small bowl, whisk together the three milks. Set aside.

  • Place 1 ½ teaspoons each of the nata de coco, macapuno strings, palm fruit, and jackfruit in the bottom of four dessert bowls or sundae glasses.

  • Place 1 cup of the ice over the toppings in each bowl or glass. Add ¾ cup of the milk mixture.

  • Top each bowl with 1 small scoop of ice cream, 1 tablespoon of ube halaya jam, a square of leche flan, fruity pebbles or cornflake cereal, and a wafer stick, if desired.

  • Serve immediately with long spoons.



Nata de coco (also called coconut gel), macapuno strings (also called young coconut meat), and palm fruit are all found canned or jarred at Filipino markets, as well as in some general Asian or Chinese markets, which may also stock ube ice cream, ube halaya, and leche flan. Don’t worry if you can’t find all the toppings. You can even try substituting other preserved fruits you find or like. Using only one or two toppings would be fine, too; the key is to have a mix of flavors and textures. 


If you don’t own an ice shaver, crush the ice by hand: Take the largest ice cubes you can find, wrap them in a clean plastic bag (such as a ziploc bag, left unzipped), and place it inside a dishtowel. Use a mallet or rolling pin to coarsely crush the ice.


Source: I Am A Filipino and This Is How We Cook, Nicole Ponseca and Miguel Trinidad

HALO-HALO MEANS “MIX-MIX,” which is an apt name for a dish that is both a combination of many ingredients and a combination of many cultures. It is a fusion of the Japanese shaved ice and condensed milk dessert kakigori, American ice cream sundaes, and Filipino ingredients and ingenuity. The base is a mix of crushed or shaved ice and condensed milk, evaporated milk, fruits (all of which you simply buy canned or jarred from a Filipino market), plus ice cream and a small piece of leche flan. We think all the ingredients should be mixed together before you eat it, although some like to savor halo-halo layer by layer. Either way, the last spoonful is always the most amazing taste of flavored milk, rivaling any cereal milk


Leche Flan (Filipino-Style Creme Caramel)
Coconut Milk Flan

Submitted by: Caroline Cruz Mo


Serves 4 to 6


1 ½ cups (360 ml) coconut milk

5 large eggs

1 (14-oz/415 ml) can condensed milk

1 cup (200 g) granulated sugar

  • Preheat the oven to 350 F.

  • In a medium bowl, beat together the condensed milk, coconut milk, and eggs until well incorporated. Set aside.

  • In a medium saucepan, melt the sugar over medium heat, stirring continuously with a spatula or wooden spoon until it begins to bubble and turn golden brown, about 5 minutes. Pour the caramelized sugar over the bottom of a 9-inch (23 cm) deep-dish pie or baking dish, making sure it coats the entire pan.

  • Pour the milk-egg mixture over the caramelized sugar. Set the pie pan into a large baking dish and fill the baking dish with water to come halfway up the sides of the pie pan, being careful not to get water in the pan. Carefully transfer the baking dish to the oven and bake for 45 minutes, or until the center of the flan is set and no longer liquid.

  • Remove the pan from the water bath and let the flan cool slightly, then refrigerate for 4 hours or up to overnight before serving. (The flan will keep in the refrigerator for up to 2 days.)

  • To serve, gently invert the flan onto a serving plate and cut into wedges. Serve cold or at room temperature

South Korea


Submitted by: Hajeong Lim

  • 1 medium carrot

  • 1/2 medium yellow onion

  • 4 ounces fresh shiitake mushrooms (about 8 medium or 5 large)

  • 2 cloves garlic

  • 1 (5-ounce) package baby spinach (about 5 packed cups)

  • 1 medium scallion (optional)

  • 8 ounces dried Korean sweet potato noodles or sweet potato vermicelli

  • 3 tablespoons soy sauce or tamari

  • 2 tablespoons packed dark brown sugar

  • 1 teaspoon kosher salt, divided, plus more as needed

  • 2 tablespoons toasted sesame oil, divided

  • 1 tablespoon vegetable or canola oil

  • 1/4 teaspoon freshly ground black pepper, plus more as needed

  • 1 tablespoon toasted white sesame seeds, plus more for garnish

  • Bring a large saucepan of heavily salted water to a boil over high heat. Meanwhile, prepare the vegetables.

  • Prepare the following, placing each in a separate pile on a rimmed baking sheet or large plate: Peel 1 medium carrot and cut crosswise into thirds. Cut each piece lengthwise into 1/4-inch thick planks. Stack the planks and cut lengthwise into 1/4-inch wide matchsticks (about 1 cup). Thinly slice 1/2 medium yellow onion (about 1 cup). Trim the stems from 4 ounces fresh shiitake mushrooms and thinly slice the caps (about 2 cups). Finely chop 2 garlic cloves and pile on top of the mushrooms.

  • Measure out 5 ounces baby spinach if needed (about 5 packed cups). Thinly slice 1 medium scallion if using.

  • Add 8 ounces dried Korean sweet potato noodles to the boiling water and stir to separate them. Boil until cooked through, about 5 minutes. Meanwhile, place 3 tablespoons soy sauce, 2 tablespoons packed dark brown sugar, and 1/2 teaspoon of the kosher salt in a small bowl and stir until the sugar and salt are dissolved.

  • Drain the noodles in a colander and rinse with cold water until cool. Leave in the colander and cut with kitchen shears into 6 to 8-inch lengths. Drizzle with 1 tablespoon of the sesame oil and toss to coat.

  • If using beef, heat 1 tablespoon vegetable oil in a large frying pan (preferably nonstick) over medium heat until shimmering. Add the beef and spread into an even layer. Let cook undisturbed for 1 minute. Stir-fry until just cooked through, 30 seconds to 1 minute more. Using tongs, transfer to the colander with the noodles.

  • Heat 1 tablespoon vegetable oil in the same pan (no need to clean) over medium heat until shimmering. (If not using beef, heat 1 tablespoon vegetable oil in a large frying pan.) Add the carrot, onion, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and starting to brown, 6 to 8 minutes.

  • Add the mushrooms and garlic and cook, stirring occasionally and scraping up the browned bits from the bottom of the pan with a wooden spoon, until the mushrooms are tender, 3 to 4 minutes.

  • Add the spinach and cook until mostly wilted, about 2 minutes. Add the reserved noodles and soy sauce mixture. Toss until heated through and the noodles are evenly coated in sauce, 2 to 3 minutes.

  • Remove the pan from the heat. Drizzle with the remaining 1 tablespoon sesame oil, sprinkle with 1 tablespoon toasted white sesame seeds, and toss to combine. Taste and season with more kosher salt and black pepper as needed. Garnish with the scallions and more sesame seeds. Serve warm or at room temperature



Submitted by: Elena Varas

  • 4 cups whole milk

  • 2 chicken breast filets (you can also use ham or other meats) (150 gr)

  • 1 onion, finely grated

  • 1/2 cup butter

  • 1/2 cup all-purpose flour

  • Salt and pepper, to taste

  • Pinch of nutmeg 

  • Olive oil (for frying)



  • Beaten Egg

  • Breadcrumbs

  1. Prepare the filling:

  2. In a frying pan with a drizzle of oil, cook the chicken breast filets with a pinch of salt on both sides. Blend in the chopper and set aside.

  3. In the same frying pan, add the butter and then the chopped onion in the grinder. Sauté until it starts to brown and add the flour. Mix well so that it toasts and pour in the milk little by little, whisking with the whisk so that there are no lumps.

  4. Add the diced chicken. Mix and season with salt, pepper and nutmeg. Work the dough for 5 minutes or until it pulls away from the walls..

  5. Put all the béchamel sauce on a tray, cover it with plastic wrap and let cool, first at room temperature and then in the fridge until it is very cold (better overnight).

  6.  Take a portion of dough, coat it with breadcrumbs and take the opportunity to shape it into a croquette. Dip it in egg and, again, in breadcrumbs.

  7. Fry them in plenty of hot oil and without stirring too much so that they do not break.



Submitted by: Elena Varas

  • 8 Tomatoes

  • 2 slices of bread or baguette

  • 1 cup of olive oil (about 125 ml)

  • Between 1 and 3 garlic cloves (depending on the size and how much you like the garlic flavor)

  • A sprinkle of salt

  1. Wash and peel the 8 tomatoes

  2. Put them all together and shake

  3. Add the slices of bread and keep shaking for about 3-5 minutes more

  4. Add the garlic and salt

  5. While shaking pour the olive oil

  6. Your salmorejo is ready, now you can add the small pieces of serrano ham (optional)

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