World Food Expo

Ensalada de Noche Buena ingredients: beets, jicama, apples, orange, banana, peanut, walnut, sugar

Galletas de Tres Colors ingredients: flour, egg, lard, sugar, baking powder, butter, food coloring

Qoluorones ingredients: flour, egg, butter, sugar

We are representing the state of Durango. Most of the foods eaten in this state are seafood, lamb and chicken, along with special things like gorditas, sopes, and especially tacos. A lot of dishes in Durango consist of corn masa, whether it’s gorditas, tacos, enchiladas, chilaquiles, etc. Many of the veggies eaten in this area are a variety of different peppers and corn. The soups in this area—also known as caldos—such as menudo and pozole, have corn in them as well but it's known as hominy.

We chose these because they were some of our favorite things our family made during our childhood. 

Pouding Chômeur is French for “unemployed man’s pudding”! During the Great Depression, people had to make do with what they had. This dish became popular because all the ingredients were readily available to most folks and continued to be a staple dessert to this day. It was originally made using stale bread, but the use of cake batter is much more widespread. Québec is the world’s leading-most producer and distributor of maple syrup, representing 77% of the world’s maple syrup supply. Maple syrup plays a very important role in many celebrations and traditions, namely the winter holidays. Look up The Great Maple Syrup Heist for a nearly unbelievable (true) story!

Though official creator is unknown, Poutine became a simple, quick, and fast street food starting in the 1950s and has been a symbol of Québécois society ever since. “Poutine” roughly translates to “mess” in Québécois slang. The addition and use of cheese curds created a much broader market for the Québec dairy industry. As cheese curds are best used and served fresh, the market is very competitive.

Stew Chicken with Rice and Peas ingredients: avocado oil, brown sugar, coconut milk, chicken, chicken bouillon, par boiled rice, red beans, lime, garlic, oregano, thyme, Italian seasoning, onion, bell peppers, parsley, cilantro, tomato paste

Most people in Dominica raise their own chickens, making it the cheapest source of meat. The driving force for growing crops at home was due to the rocky and mountainous terrain of Dominica. People also grew crops on their property to sell them at local markets, close-by islands, or use them around the home.  My great grandma used to pack mangoes, cacao, yams, and bundles of straw. She would take a boat to sell her goods to neighboring islands! Information from my Grandma Lina, an Antigua native: “Back in the old days, most families had a backyard where they grew their own fruits, vegetables, peas, beans, etc. It was not only cheaper but also healthier to eat what you grew on your own. Even to families without backyard gardens, it was much cheaper to buy chicken, rice, and peas to sustain their families.” 

Braised Beef Short Ribs ingredients: beef short ribs, red wine, onions, carrots, celery, tomato paste, thyme, butter, olive oil, cream, cheese, grits

The beef short ribs lineage spans centuries, with origins deeply rooted in traditional European butchery techniques. As settlers brought their culinary customs and American soil, beef short ribs found a new home in southern cuisine. It is celebrated for its robust flavor and tender texture. Once considered a humble cut, beef short ribs have risen in prominence and evolved into a cherished dish over time. It is beloved by enthusiasts worldwide. 

Braised beef short ribs with red wine sauce are eaten because of the marble texture and the great flavor produced from the many styles of preparation. They can be bone-in or bone-out. A stove, slow cooker, pressure cooker, oven, or instant pot are all ways to prepare this meal. Beef short ribs is one of my favorite meals. It is a versatile cut of meat that has many slow cooking applications. 

Pupusas de Arroz ingredients: rice flour, pork shoulder, garlic, cumin, vinegar, tomatoes, onion, green and red peppers

Loroco Pupusas ingredients: rice flour, tomato, onions, peppers, edible flower

Salvadorean indigenous food consists of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Ch’orti’, Alaguilac and Cacaopera people. Many of the dishes are made with maize (corn) and there is also heavy use of pork. European ingredients were later incorporated after the Spanish conquest. Rice made its way to Latin America via colonization in the 1700s. It is not clear when rice flour began making its appearance with pupusas. One story is that in the 1700s, El Salvador suffered a shortage of corn, and consequently rice pupusas became common in the cuisine. Unlike corn masa, which has various uses in Salvadorean cuisine (pupusas, pastelitos, tortillas), rice masa is only used in pupusas. 

Chiles en Nogada ingredients: poblanos, lard, pork, onion, garlic, cinnamon, oregano, thyme, allspice, roma tomato, green apple, raisins, apricots, pecans, cilantro, pomegranate

Walnut Sauce ingredients: raw walnuts, sour cream, cream cheese, cinnamon, milk

Chiles en Nogada is traditionally served in this time of year when pomegranates are available in the markets of Central Mexico and the National Independence festivities begin. The local ingredients of the dish - green poblano chile, white sauce, and red pomegranate – are also the colors of the Mexican flag, adding to the patriotic symbolism of Chiles en Nogada. They are made with the freshest poblano chiles, smoked and stuffed with the finest local ingredients including apples, peaches, pears, walnuts, almonds and pine nuts. They are also mixed with ground beef and pork, providing a diverse range of tastes and textures. 

This is not a dish we ate much at all growing up, but it is very yummy and one of my favorite dishes at Mexican restaurants back in Overland Park, Kansas. This will be a dish everyone will love to try! 

Corundas ingredients: maseca, green corn leaves, lard, baking powder, baking soda, sour cream, pork, salsa roja, chiles poblanos, queso fresco

Enchiladas ingredients: guajillo, chiles puya, garlic, ground cumin, oregano, vinegar, corn tortillas, potatoes, lettuce, green salsa, carrots, onions, queso fresco

Mexico produces more avocados than any other country, and Michoacán is the primary growing area. It is the only location in the world where avocados can bloom 365 days out of the year. 

Also known as Tamal de Ceniza or Tamal Nejos, corundas comes in a rectangular or star shape. It is wrapped in corn leaves instead of husks, differing them from ordinary Mexican Tamal.  Although they are not as popular nationwide as other common types of Tamales, they are important to me because they remind me of family and represent where I am from in Mexico. I chose to make these enchiladas because every state in Mexico makes their enchiladas differently, and Michoacán is very rich in gastronomy. 

Hausa Koko ingredients: pearl millet, sorghum, ginger, scotch bonnets, cloves, selim, sugar

Koose ingredients: black eyed peas, scotch bonnets, onion, ginger, green onion, oil, peanuts

Palaver Sauce ingredients: onions, garlic, ginger, tomatoes, habaneros

Sobolo ingredients: dried hibsiscus, flowers, pineapple, lemon, ginger, clove, black pepper, scotch bonnet, selim, sugar, honey

Hausa Koko and Koose is a popular street food originating from the Hausa-speaking people from Ghana and Nigeria. Because of the abundance of the different millet or sorghum species and beans, this meal has become a household staple even for people in the South of the country. It is a sweet and savory dish that is mostly enjoyed as a breakfast meal. It is also used to literally “Break Fast” during Ramadan and other religious festivities. I chose this dish because of its dietary benefits and because it can be eaten and enjoyed by anyone. It also showcases the diverse but unifying cultures of my people and reminds me of the things I miss. Almost like going to that one favorite Hausa Koko joint to buy a quick breakfast early in the morning before school or that lazy weekend when you do not feel like cooking breakfast. The only word I can think about is “HOME." 

The Sokolo hibiscus juice is a northern delicacy and is popular in other West African countries, including the African Diaspora. Specifically, it is popular in Jamaica, though there may be different iterations of the juice. The Roselle species of hibiscus used for the juice is majorly cultivated in northern part of Ghana since the plant loves the warm climate there. This sweet, tart, and savory juice can be found in every part of the country. This juice is what I call the “hospitality juice” as it is served during weddings, funerals, and celebrations. It is also sold in restaurants and on the streets of Ghana as a snack.  

Kolaczki ingredients: cream cheese, butter, flour, powdered sugar, almond, apricot, cherry fruit preserves, raspberry preserves

Although the exact origin is unknown, the Kolaczki is best known from Poland. However, Czechs, Slovaks, and Croatians also claim it. The Kolaczki is seen all over Europe in variations, and there are also many different pastries that are confused with Kolaczkis, such as the Czech Kolacky/Kolaches. Although both are delicious fruit pastries, their bases are very different. The Kolaczki dough is made with three simple ingredients: cream cheese, butter, and flour. It is traditionally folded over a filling of fruit but can be seen in circular shapes. Regardless, the Kolaczki is a dessert that will satisfy your sweet tooth. 

My grandma used to make Kolaczki for all holidays. She taught many of my cousins how to make them, but I never learned. After she passed away, my aunts continued to make them, and I have obtained all my knowledge from them. They are and will continue to be a staple of all my family events. 

Beer-Braised Red Cabbage ingredients: red cabbage, AmberBock, olive oil

Pretzels ingredients: flour, sugar, yeast, butter, baking soda, egg, oil

Beer Cheese ingredients: AmberBock, flour, butter, milk, sharp cheddar, white cheddar

Braised Red Cabbage is a traditional recipe often served alongside German main dishes. It can be cooked in many ways, from simmering and sautéeing to serving cold. 

Simon: I come from a very German family, but we don’t make a lot of German food or eat much of it. I’ve always wanted to learn more about the country’s culture and reconnect to that since we haven’t been in America long as a family. So, I’d love for this to be a start on that journey!  

Shaw: My wife is of German descent, passed down to my children.