Celebrate Hispanic Heritage Month with Christian García Campos

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 Corps de Ballet Artist, Christian García Campos:
What part of your culture do you hold closely to your heart?
I would say the warmth of Latin people and how we are always down to have a good time and party. In Mexico, when you gather with friends and family, it is a whole day and evening you spend together eating, chatting, playing games, dancing… besides that, probably adding some spiciness or hot sauce to most things I eat. I love my Mexican roots.
Are there any specific activities or events you look forward to during Hispanic Heritage Month?
September 16th is Mexico’s Independence Day! (Often confused with May 5th) so in Mexico you’ll typically have a “noche mexicana”, which means dressing up in traditional clothing and eating more traditional food. But since I can’t do that here, there’s a great Mexican place called Mezcal on Butler Street that I frequent quite a bit and truly makes me feel a bit at home.
What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
It’s extremely difficult to choose a favorite dish, so I’ll give you a few! My favorites are mole, chalupas, chilaquiles and pozole.
What aspects of Hispanic culture do you wish more people knew about?
There is an incredible vastness to it. We have several ancient civilizations, countless archeological zones, folklore that includes legends, dance, music and rituals, diversity in ecosystems and biodiversity. I feel sometimes people may only have a superficial picture of what Mexico is when it is incredibly rich and deep in its culture. Also, that the food is so much more than just tacos, rice and beans.
Who do you look up to? What about them inspires you?
Guillermo del Toro, Mexican filmmaker, author and artist.
“No one loves life more than we (Mexicans) do, in a way, because we are so conscious about death.” On top of his cinematic accomplishments, he is constantly funding scholarships for young Mexican talent and his outlook on life as someone who has experienced a lot in life is inspiring: “You young people are in the exact age of desperation. I never felt more done and old than in my twenties. I’d say ‘life has passed me and I did nothing.’ But I’m here to tell you that’s not true: you have a lot of time.”
Chalupas – Recipe

Salsa Verde
- 4 medium tomatillos, husked
- 1/2 small jalapeño, seeds removed
- 1/2 white onion, coarsely chopped
- 2 cloves garlic
- 1 Tbsp. fresh cilantro leaves
- 1 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt
Ground Beef
- 1 Tbsp. neutral oil
- 2 cloves garlic, finely chopped
- 1 lb. (85% lean) ground beef
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. dried Mexican oregano
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
Chalupas
- 1 3/4 c. (210 g.) all-purpose flour
- 3/4 c. (70 g.) masa harina
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 2 Tbsp. cold unsalted butter, cut into pieces
- 3/4 c. plus 1 tbsp. milk
- Vegetable oil, for frying (about 4 c.)
- 1/2 c. black beans
- 1/4 c. chopped white onion
- 1/4 c. crumbled cotija
- Fresh cilantro leaves, for serving
Instructions
Salsa Verde
- Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
- Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
- In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
Ground Beef
- While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
- Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
Chalupas
- In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
- Into a medium heavy skillet, pour oil to a depth of 1″. Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
- Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5″ to 6″ circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
- Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
Photos: Anita Buzzy Prentiss, Aviana Adams | Recipe: Delish