Features

Chef Tania

Chef Tania's cooking demonstration is a favorite at the Latino Heritage Festival. Chef Tania prepares recipes from a cookbook published specifically for the festival. These cookbooks, with recipes from a dozen Latin American countries, were sold to festival attendees to fundraise for scholarships given to students at the festival. With workships throughout the day, the wonderful smells and tastes draw capacity crowds to each session.

Costa Rica: Gallo Pinto

Ingredients:

2 can of black beans with juice
2 ½ cup white rice
2 tablespoons of butter
½ cup of yellow onions
1 tablespoon of minced garlic
2 tablespoons of fresh cilantro finely chopped
2 tablespoons of Salsa Lizano – Product from Costa Rica ( can be found in a local Mexican store in Des Moines)
Salt and Pepper to taste

Preparation

In a skillet at medium high heat, melt the butter, till brown. Add the onions and cook till
Tender, then add the garlic, cook for one minute stirring constantly. Add the rice and
Beans and stir for about 3 minutes, then add the Salsa Lizano and salt and pepper to taste.
Stir for about 2 minutes and serve. You can serve this dish in the mornings with scrambled
Eggs, for lunch with roasted chicken and fresh tomatoes or in the evening with a nice steak
and sauté onion.