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Traditional Salvadoran breakfast and dinner, pupusas.

Featured Article

Four Recipes with Latin Roots for Your Table

Article by Maria-Teresa Shuck, Director of Centro Hispano de Frederick

Originally published in Frederick Lifestyle

National Hispanic Heritage Month, which runs from September 15th through October 15th, celebrates the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. Bring the celebration to your home with any one of these delicious recipes curated by Centro Hispano de Frederick.




  • 2 cups masa harina
  • 1 1/2 cups warm water
  • 1 1/2 tsp salt
  • 4 ounces grated cheese (Oaxaca or mozzarella)
  • Oil


1. Combine masa harina with salt in a bowl. Add water and mix for two minutes. Let is rest for 15 minutes to hydrate the mix fully.

2. Coat your hands with oil. Form a small ball. Create a well in the middle with your thumb. Fill with cheese and pinch close.

3. Add oil to the skillet (medium heat). Once oil is hot, place pupusas and cook for four minutes per side. 




  • 1 1/2 lbs fresh fish filets (corvina, halibut, escolar, hamachi or mahi-mahi)
  • 1 red onion thinly sliced
  • 1 cup freshly squeezed lime juice
  • 1-2 habanero peppers cut in half, deveined and without seeds
  • 2-3 springs of fresh cilantro/ Finely chopped cilantro
  • Salt to taste


1. Cut fish into small cubes, place in glass bowl and cover with cold water and 1 tbsp of salt. Cover and refrigerate.

2. Rub thin onion slices with 1/2 tbsp of salt and rinse in cold water.

3. Rinse fish to remove the salt.

4. Place cubes of fish half of the sliced onions and hot peppers in a glass bowl and pour lime juice. Sprinkle a pinch of salt.

5. Cover and refrigerate for about 5-15 minutes.

6. Remove cilantro sprigs and hot peppers from mix. Taste fish ceviche and salt to taste.

7. Use spoon to place the ceviche in each serving bowl, add sliced onions to each bowl, sprinkle with finely chopped cilantro and diced or sliced hot peppers.




  • 2 1/2 cups lukewarm water
  • 2 cups Harina P.A.N.
  • 1/2 tsp salt
  • 1/2 tsp butter
  • skillet
  • baking sheet


1. In a medium bowl, add the lukewarm, then the salt.

2. Slowly mix in the harina P.A.N. with a spoon, and then begin kneading with hands. Knead for 2-3 minutes. Cover with towel and let rest for 10-20 minutes.

3. Separate the dough into equal sized balls. Place on a platter.

4. Heat skillet over medium heat. Add 1/2 tsp butter. Flatten each ball of dough into the arepa shape. (Keep bowl of water and use to avoid any cracks.)

5. Cook arepas on each side for six minutes until charred. 

6. Once all arepas have been charred on both sides, place in the oven and broil for five extra minutes. 

7. Place arepas in basket lined with a towel and serve with your favorite fillings.




For dough

  • 5 eggs
  • 8 tbsp unsalted butter
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1 tbsp vanilla extract
  • 1 tsp baking powder

For cream

  • 14 oz sweetened condensed milk 
  • 1 1/2 cup milk
  • 12 oz evaporated milk

For topping

  • 1 1/2 cup whipping cream
  • 2 tbsp sugar
  • 1 tbsp vanilla extract
  • Strawberries (optional)



1. Preheat oven to 350 degrees.

2. Sift flour and add baking powder into a bowl.

3. In a separate bowl, beat butter and sugar for a few minutes. Add eggs and vanilla extract and continue beating. Gradually add flour mixture and continue beating.

4. Pour into large, buttered gratin dish.

5. Bake for 30 minutes. Cool for 20-30 minutes.


1. Mix the three milks and pour mixture over the dough gradually. (Dough should absorb all of the liquid.)


1. Beat the whipping cream with an electric mixer. As it begins to thicken, add the sugar and vanilla extract and continue beating. Cover the cake with this cream.

2. Garnish with fresh berries.

  • Traditional Salvadoran breakfast and dinner, pupusas.
  • Salvadoran pupusa served with curtido.
  • Salvadoran pupusas served with coleslaw and tomato sauce.
  • Traditional seafood ceviche from Peru.
  • Traditional seafood ceviche from Peru.
  • Venezuelan arepas with various fillings.
  • Venezuelan arepas with various fillings.
  • Venezuelan arepas with various fillings.
  • Tres Leches Latin Cake with raspberries.
  • Tres Leches Latin Cake with strawberries.
  • Tres Leches Latin Cake with raspberries.
  • Tres Leches Latin Cake with raspberries.
  • Tres Leches Latin Cake with berries.