Latino
culture has long been a part of New Orleans and Louisiana culture and history,
influencing many segments of society, including our cuisine. Food historian
Zella Palmer Cuadra researched this little-known — or better yet little discussed
— history and showcases our Latino heritage in “New Orleans con Sabor Latino:The History and Passion of Latino Cooking.”
After
a fascinating history that poses New Orleans as more of a Caribbean city, she
profiles several New Orleans Latinos and their experiences with both the city
and its cuisine. There’s Alexey Marti, a Cuban immigrant who performs with his
band Urban Mind; socialite Margarita Bergen from Santo Domingo; Kid Chef
Eliana, a 13-year-old of diverse genealogy who’s already written two cookbooks;
and Edgar M. Sierra Jimenez of Columbia, waiter at K’Paul’s. They and others
are interviewed documentary style, with recipes that exemplify their Latin
influences.
Dishes
run the gamut, many typical Louisiana dishes with a Latin flare, some more
traditional to their origins. The author offers a few herself that made me want
to wave a wand and have them instantly appear, recipes such as Southern fried
chicken with mojo gravy and Chicago Puerto Rican Po’Boy with Grillades.
Here’s
a Banano de Foster a lo Latino, or
Bananas Foster Latin Style, from Jimenez, one the author suggests is just as
good using plantains, which I think is a marvelous idea. As a did-you-know, New
Orleans used to be banana central, importing billions of bananas over the years
by the United Fruit Company.
Bananas Foster Latin
Style
From “New Orleans con
Sabor Latino: The History and Passion of Latino Cooking”
4 ripe blackjack plantains (plantains should be turning
black but still be somewhat firm)
1/2 cup of brown sugar
1/3 cup of unsalted butter
1/4 cup of dark rum
1/4 cup of banana liqueur
1 teaspoon of cinnamon powder
Good quality French vanilla ice cream
Directions:
Remove plantain peels and cut the plantains on a slant, about 1 inch in size.
Sauté the brown sugar and butter, constantly stirring until caramelized. Add
cinnamon and then the plantains. Add a little water so the plantains won’t stick.
When the plantains begin to soften and cook down, add the rum carefully. Tilt
the pan over the fire slightly to ignite the rum. When the flame subsides, add
the banana liqueur and serve over two scoops of vanilla ice cream.
Cheré Coen is a Lafayette freelance
travel and food writer. She is the author of “Haunted Lafayette, Louisiana” and
“Exploring Cajun Country: A Tour of Historic Acadiana,” both from The History
Press.
I think I gained a pound just looking at the recipe for Bananas Foster. Oh, soooo bon!
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