North America – Notes From a Messy Kitchen

Cuba: Quimbombó con Bolitas de Plátano (And some memories from my 2019 trip to Cuba!)

Cooking Time: 1 hour

North America

It comes with some level of surprise that I’m just now getting around to cooking a recipe from Cuba. I’ve long loved Cuban cuisine, and it’s actually one of the last countries I visited back when international travel was still a thing for us Americans and not just something I...

Johanna

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Jamaican Easter Spice Bun with Cheese

North America

Jamaica

A couple months ago, my friend Kamille sent me a Jamaican cook book. I wanted to send something to thank her, but figured curry chicken might not hold up so well in the mail. So I settled on this Jamaican Easter Spice Bun! There are as many ways to make...

Johanna

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Jamaica: Curry Chicken

Cooking Time: 50 minutes + 4 hours to marinate

North America

Jamaica

Ah, Jamaica. With the stress of the holidays, I think we could all use some island vibes. I’m not so sure I want to slip into a bikini right now, but don’t worry mon – Whole30 is on the horizon. *Sigh* I am such a cliché. Really though, I had good...

Johanna

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Barbados: Flying Fish & Cou Cou

North America

Barbados

Flying fish and cou cou is the national dish of Barbados. In fact, Barbados is known as “the land of flying fish” – it’s depicted on coins and in sculptures – but you won’t find it here in the United States. Don’t stress – you can use another mild white...

Johanna

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Canada: Tourtière

Cooking Time: 4 hours 30 minutes

Canada

You can imagine how excited I was when our Diversity & Inclusion Committee circulated an invitation for a potluck to learn more about the culture and traditions of our coworkers. You know how some people are visual learners, while others learn by reading or doing? Food is my learning style. As...

Johanna

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Mexico: Pozole

Cooking Time: 75 minutes

Mexico

Pozole means “hominy,” which is the dried corn kernels that make up the backbone of this soup. Hominy is corn that has undergone the alkali process, known as nixtamalization, loosening the hulls from the kernels and softening the kernels themselves, resulting in giant kernels with a slightly chewier texture. You’ve probably had hominy...

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Guatemala: Pepián de Pollo

Cooking Time: 45 minutes

Guatamala

Pepián is said to be the national dish of Guatemala. While many foods can vary between the coastal and mountainous regions of the country, pepián knows no boundaries. You will find this dish on menus across the country, from street-side stalls to to high-end restaurants. Pepián is one of the oldest...

Johanna

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