National Hispanic Heritage Month 2010 (September 15 - October 15)

September 15^th marks the beginning of National Hispanic Heritage Month here in the United States.  What once began as a one-week celebration during President Johnson's term of office was expanded to a full 31-day celebration under President Reagan's Administration.  Many often question why this date for the beginning of the celebration month, rather than a calendar month which begins on the first of any given month.  You may be among one of those people.  Let me help shed some light on that question. 

September 15^th marks the anniversary of the anniversary of five Central American Countries' proclamation of independence from Spain (Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua).  Mexico celebrates its independence day on the 16^th of September, although the Cinco de Mayo Celebration is better known in the United States (Cinco de Mayo celebrates the Mexican army's unlikely victory over French forces in the Battle of Puebla in 1862).  In addition, Chile celebrates their independence day on the 18^th.  There are many other historic dates that take place during (or close to) this month including:

·         Argentina - deposition of Juna Perón on September 19, 1955 and his return to office on September 23, 1973.

·         Spain - rise of General Francisco Franco's insurgent government on October 1, 1936

·         Cuba - execution of revolutionary Che Guevara in Bolivia on October 9, 1967

We cannot possibly include every event that can be dated to within this month, but this can serve to shed some understanding on the decision to have a National Hispanic Heritage Month that spans from the middle of one month to another.

According to the US census estimates in 2007, Hispanics/Latinos totaled approximately 45.5 million (approx. 15% of the entire country's population), not including the 3.9 million residents of the island of Puerto Rico. 

However, it is a very common occurrence that many would see the terms "Mexican-American" and Hispanic/Latino as synonymous.  Given that, in the state of Texas, "Mexican-Americans" are the vast majority of Latinos/Hispanics and "Mexican-Americans" make up a vast majority of the nation's population of Hispanics/Latinos, they are by no means the only group that comprises the "Hispanic/Latino" population of the United States and world as a whole.  There are many countries that comprise this "Hispanic World" and their descendants among us make up the Hispanic/Latino population of the United States.  These countries include: 

So, as we work toward under standing one another, learning to work and live with the diverse population of neighbors, and seek to understand each other in respect, this can help to increase our knowledge as we engage in working with, serving, and living among our Hispanic counterparts here in Tarrant County, and beyond. 

Happy National Hispanic Heritage Month!

AND Just for fun!!!!!!

As we prepare for the holidays that are fast approaching, I want to share a favorite Puerto Rican dish with all of you (Yes, I am Boricua!).  Now, I will not divulge my own secrets of the Puerto Rican cuisine, but I can share a recipe that may come quite close to my own cooking expeditions as I prepare goodies for my family.  This recipe is for my favorite holiday dessert (Not necessarily the healthiest, but one of the tastiest in my book....maybe that's why we usually wait until the holidays!).

Arroz Con Dulce (Arroz con Coco)
CANDIED COCONUT RICE
(Serves 12)

1½ cups rice

4¼ cups coconut milk
1½ teaspoons salt
3 cinnamon sticks
2 ounces ginger
6 whole cloves
Pinch of nutmeg-optional

1½ cups sugar
½ cup raisins

3/4 cup coconut milk (reserve to use at the end)

1. Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.
2. About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
3. Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
4. Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
5. Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
6. Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
7. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
8. This is served cold.

Recipe Source:  http://www.elboricua.com/recipes.html

Article Sources:  "National Hispanic Heritage Month" by Mike Paalz and The Hispanic World online