Celebrate Hispanic Heritage Month with Magnoly Batista

Posted on by Machaela Erdeljac

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 Magnoly Batista:

What part of your culture do you hold closely to your heart?
One of the things I love most about my culture is our pride and love for our island. Dominican culture is very lively. We love music and dancing. There is always a reason to get together to make food and celebrate.

Are there any specific activities or events you look forward to during Hispanic Heritage Month?
I look forward to seeing where everyone comes from and their favorite parts about their culture. It’s also good for me to dive back into my culture and connect with traditions.

What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once?
One of my favorite dishes is a stew called Sancocho. Another traditional dish you must try is Tostones with fried salami, cheese and or eggs. It goes well with any side you want. Also, natural fruit juices are a must for us. Passion fruit juice is my favorite.

Magnoly’s grandparents.

What aspects of Hispanic culture do you wish more people knew about?
I wish people knew how much we love food and about our beautiful, numerous tropical beaches and the hikes that lead you to hidden rivers and waterfalls. It’s something we love to share with the world. I recommend vacationing with locals. We know all the good spots!

Who do you look up to – whether historical or contemporary? – What about them inspires you?
My grandparents are people who I look up to a lot. They have spent their lives working and raising their children. They have been living in the same house they raised them in till this day. Their love for their country and their family is beautiful and I love every chance I get to spend time with them.

Photo courtesy of Toni’s Recipes.

Sancocho – Recipe

Ingredients

  • 3-5 lbs chicken, beef, ribs etc. You can add almost ANY meat!
  • 1/4 cup fresh sofrito
  • 1/4 cup tomato sauce
  • 1 whole Carrot Cut into 1″pieces
  • 1 large Yuca Cut into 1″ pieces
  • 1 Green Plantain Cut into 1″ pieces
  • 2 yellow potatoes Cut into 1″ pieces
  • 2-3 heads Corn Heads cut into 1″ pieces
  • 1 Yellow Plantain (unripe) Cut into 1″ pieces
  • 1 cup Calbaza Cut into 1″ pieces
  • 2 tsps Sazon for the sofrito & tomato sauce base

Spices to season the meat

  • 1 packet of Sazon
  • 1 tsp adobo
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp chicken boullion

For the Broth

  • 6-8 cups water or low sodium chicken broth if using water, add in 1/2 tsp of chicken bouillon powder to each cup of watera bunch cilantro
    a bunch culantro

Instructions

  • Season the beef, chicken and pork with Sazon, adobo, garlic powder, oregano, pepper, onion powder, and chicken bouillon. Let it marinate for at least 30 minutes.
  • Heat oil in a large pot, then sauté the sofrito and tomato sauce, adding in 2 teaspoons of Sazon.
  • Add the seasoned beef and pork to the pot and brown on all sides. Set chicken aside.
  • Pour in enough water combined with Maggi seasoning or chicken broth to cover the beef and pork. Simmer until partially cooked. You should cook at medium low heat for about 45 minutes or until beef and pork is partially tender.
  • Next, add in yuca, corn and green plantain, cilantro and cilantro. Add more liquid, as needed. Cook on medium-low heat for another 30 minutes.
  • Add in carrot, potatoes, and Calabaza and Chicken last. Add more liquid, as needed. Let the sancocho simmer on low heat for another 45 minutes-1 hour.
  • Simmer until all vegetables and meats are tender.
  • Check the seasoning and adjust as needed. Add more salt or adobo if needed.
  • Serve with white rice.

Professional Photos: Anita Buzzy Prentiss | Recipe courtesy of Toni’s Recipes