Hispanic-Heritage Culture-Friendly Foods |
By The Penn State Nutrition Center (1993) |
Description: |
Vegetables
Agave, beets, cabbage, carrots, cassava, chilis, corn, rots, elote, iceberg lettuce, jicama, green tomatoes, onion, peas, potato, prickly pear cactus leaves, purslane, squash, sweet potatoes, tomato, and turnips.
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Ingredients: |
Fats, Oils, and Sweets
Bacon, and fried pork rinds.
Milk, Yogurt, and Cheese
Cheddar cheese, jack cheese, queso blanco, fresco, or mexicano.
Fruits
Apple, avocado, banana, cherimoya, guava, mango, orange, papaya, pineapple, platano, and zapote
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Directions: |
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
Black beans, garbanzo beans, kidney beans, lamb, nuts, peanut butter, pinto beans, pork, sausage, and tripe.
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Prep Time: None |
Cook Time: None |
Category:
Other
| Servings: 4 |
(Print) |