Celebrate Hispanic Heritage Month with Raymond Rodriguez

Posted on September 19, 2024 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.

First up is Raymond Rodriguez:

What part of your culture do you hold closely to your heart?
I cherish the opportunity to come together with family and friends to share meals, dance, and exchange stories.

Are there any specific activities or events you look forward to during Hispanic Heritage Month?
Food embodies the essence of family, community, and our island heritage. I eagerly anticipate finding time to immerse myself in the kitchen, where I can recreate the cherished traditional recipes passed down from my mom and aunts. From crispy empanadillas (fried Puerto Rican turnovers) and the hearty comfort of Frijoles (beans) to the sweet indulgence of Flan and the savory treat of Plátanos (fried plantains), each dish is a flavorful journey into our culinary traditions.

What aspects of Hispanic culture do you wish more people knew about?
Family—Family is the foremost loyalty for Puerto Ricans. Equally significant is the value of dignity, which holds a cherished place in our hearts. Puerto Ricans strive to embody dignity in their own lives and extend respect to those who do the same.

Who do you look up to – whether historical or contemporary – What about them inspires you?
Sonia Sotomayor. Supreme Court Justice Sonia Sotomayor shattered barriers by becoming the first Latina and the third woman to serve on the United States Supreme Court. Born in New York City to Puerto Rican parents, Sotomayor has made significant rulings, including upholding the Affordable Care Act and legalizing same-sex marriage. She stands as a beacon of aspiration, discipline, commitment, intellectual prowess, and integrity.

What’s your favorite traditional Hispanic dish, and is there a special recipe or food that you think everyone needs to try once? 
Arroz con gandules (see recipe below)—Considered a boricua staple, this signature Puerto Rican rice dish is consumed year-round. This recipe features yellow rice, pigeon peas (gandules), and pork. It represents the best of Latin flavors with ingredients essential to Puerto Rican culture. *See recipe below.

*Arroz con gandules – Recipe

Ingredients:

• ½ cup Achiote oil (recipe below)
• 1 cup sofrito (recipe below)
• 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
• 3 tablespoons fine sea or kosher salt
• 1 tablespoon cracked black pepper
• 2 teaspoons ground cumin
• 2 pounds center cut pork loin chops
• One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
• 6 cups long grain rice
• Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
• 1 banana leaf, optional

For Achiote Oil:

• 1 cup olive oil
• 2 tablespoons achiote (annatto) seeds

For Sofrito:

• 2 medium Spanish onions, cut into large chunks
• 3 to 4 Italian frying peppers or cubanelle peppers
• 16 to 20 cloves garlic, peeled
• 1 large bunch cilantro, washed
• 7 to 10 ajices dulces (see note below), optional
• 4 leaves of culantro (see note below), or another handful cilantro
• 3 to 4 ripe plum tomatoes, cored and cut into chunks
• 1 large red bell pepper, cored, seeded and cut into large chunks
  * If you can’t find ajices dulces or culantro, up the amount of cilantro to 1 ½ bunches

Directions:

1. Heat the Achiote Oil in a heavy 5-quart pot or Dutch oven over high heat until rippling. Stir in the Sofrito, alcaparrada or olives, salt, pepper and cumin. Cook until the Sofrito stops boiling and starts to sizzle, about 5 minutes.
2. Add the pork and stir until they’re coated with oil, then stir in the rice until everything is mixed together and the rice is coated with oil. Stir in the pigeon peas, then pour in enough broth and/or water to cover the rice by the width of two fingers.
3. Top with the banana leaf, folding it up as necessary to fit over the rice. Bring to a boil and boil without stirring until the level of liquid meets the rice. Take the banana leaf off, give the rice a big, healthy stir and put the leaf back on top. Reduce the heat to low, cover the pot, and cook until the water is absorbed and the rice is tender, about 20 minutes.
4. Remove the banana leaf, give the rice a big stir and fluff it with a fork. Serve hot.

For Achiote Oil:

• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don’t overheat the mixture or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

For Sofrito:

• Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.