Celebrate Hispanic Heritage Month with Alejandro Diaz

National Hispanic Heritage Month runs from September 15 to October 15 each year. This special month celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America.
In celebration of Hispanic Heritage Month, we are excited to introduce to some of PBT’s Hispanic artists and staff members. Raymond Rodriguez, dean of PBT School; Alejandro Diaz, major gifts officer; and company artists Christian García Campos and Magnoly Batista share some of their families’ cultural traditions, favorite foods and what Hispanic Heritage Month means to them.
Next up is Major Gifts Officer and former Principle Artist, Alejandro Diaz:
What part of your culture do you hold closely to your heart?
Cuban culture is rich and multifaceted, with several elements that I hold close to my heart. Some of my most cherished aspects include: Cuban music genres like salsa, son, rumba, and mambo are integral to Cuban culture. Music and dance are essential parts of social life and are often passed down through generations. I have fond memories of attending family reunions and parties where music, dance and food were the focal point of the entire night.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
Cuban food, with its blend of African, Spanish, and Caribbean influences, have always been a source of pride. Dishes like ropa vieja, picadillo, and Arroz con Pollo to name a few. My personal favorites being Black Beans and Rice with a side of twice fried plantains (Tostones).
What aspects of Hispanic culture do you wish more people knew about?
Family is the cornerstone of Cuban society. Strong familial bonds and a sense of community are deeply valued. Celebrations and gatherings are often family-centered.
Who do you look up to – whether historical or contemporary – What about them inspires you?
Jose Martí was a name often spoken about in my home growing up. José Martí is one of the most revered figures in Cuban history and culture. He was a poet, essayist, journalist, revolutionary philosopher and political theorist.
Martí is often referred to as the “Apostle of Cuban Independence” due to his significant role in the fight for Cuba’s independence from Spanish colonial rule.
Martí was a prolific writer. His works include poetry, essays, and journalistic pieces that reflect his deep love for Cuba and his commitment to social justice. His most famous book, “Versos Sencillos” (Simple Verses), contains the poem “Guantanamera,” which has been set to music and is well known.
While Martí is a national hero in Cuba, his ideas and writings have universal appeal. His thoughts on freedom, justice, and human dignity resonate with people around the world. His work has been translated into many languages, and his influence extends beyond the borders of Cuba.

Tostones – Recipe
Ingredients
- 1 unripe plantain
- neutral oil for frying
- pinch of salt
Mojo dipping sauce
- 3 garlic cloves
- 1/2 cup cilantro
- 1/3 cup olive oil
- 1 jalapeno stemmed and deseeded
- 2 tsp sugar
- 2 tsp fresh lime juice
- 2 tsp fresh orange juice
- 2 tsp white wine vinegar
- salt & black pepper to taste
Instructions
- Heat up enough oil to shallow fry the plantain pieces
- Peel the plantain and cut it into 2 inch pieces. It is easier to remove the peel by making an incision lengthwise first.
- When the oil reaches 300 degrees Fahrenheit, start frying the plantains until they become golden, about 2-3 minutes.
- Remove the plantains and drain on a paper towel.
- Smash the plantains using a tostonera or anything flat. You can use a plate to apply pressure on top of the plantain until it is flattened.
- If you’re making a large batch, dip the smashed plantains in some lime water for a few seconds. This will keep them from oxidizing.
- Fry the smashed plantains again at 350 degrees Fahrenheit until they become crispy, about 2 minutes.
- Remove from oil and immediately season with a little salt. You want to do this while they are still hot from the oil, so that the salt sticks.
- Serve right away as a side, or as a snack. It goes well with a mojo dipping sauce- just blend all the ingredients together in a food processor.
Photography coutesy of Pittsburgh Ballet Theatre | Recipe: stellanspice