By: Janel Martínez | @janelm 

Latin traditions have traveled thousands of miles from lands mentioned in footnotes of family history to others that have nourished generations, past and present. Our adopted homelands, nestled in places like New York City, Los Angeles, and Miami, carry the essence of Latin culture. It’s in the comfort of abuela’s sancocho on a chilly fall day or hearing an elder’s voice saying, “un poquito de…” as you recreate an heirloom recipe. There’s a story in each dish — whether you follow the receta exactly or put your own twist on it.

This Latin Heritage Month, we’re celebrating the passing of the torch of traditions. Cultura Pa'lante is a month-long ode to the forward-moving spirit and rich diversity of Latin culture. 

From El Bronx to the Caribbean Coast of Honduras 

Food has always connected my Afro-Indigenous roots found on the Caribbean coast of Honduras to my NYC upbringing. As a Bronx-born Garifuna, I was raised around our foodways, which survived being exiled from St. Vincent and the Grenadines, attempts at erasure in Honduras (as well as Guatemala, Nicaragua, and Belize), and settling in new cities in the U.S. It’s been 227 years since our ancestors first arrived on the shores of Roatán, Honduras — and New York City is now home to the largest Garifuna population outside of Central America. 

In spite of our struggles, Garifuna culture — specifically food, art, language, and music — has a lasting legacy that continues to be pushed forward by today’s generations. 

For me, I cherish the passing down of recipes, like the tradition of making gadamalu — or tamales — with my abuela and aunt around Christmas. Moving between the stove, where the masa is carefully prepared, and the table that holds the spread of all the fixings that’ll fill the gadamalu, my abuela reflects on our family’s food traditions. Her food memories span back to her childhood in Honduras, and it’s a treat listening to how she first learned to make my favorites, like kékè, or Johnny Cakes; pan de coco; and durudia — a coconut milk-based flour tortilla. 

Through my writing, I celebrate Garifuna foodways. I’m not alone with other Garinagu using their platforms to uplift our history and culture. Isha Gutierrez-Sumner, author of the forthcoming cookbook titled, Weiga, Let’s Eat!, captures our coconut-rich cuisine through photography and recipes, while restaurateurs, like Belizean entrepreneurs Rhodel and Yolanda Castillo of the Chicago-based Garifuna Flava, serve meals natives and newcomers enjoy. Their commitment to honoring our ancestors, who have resiliently carried our culture throughout centuries, keeps their legacy alive. 

Preserving Ancestral Foodways

Latin American cuisine has African, Asian, Indigenous, and Spanish influences, to name a few. Our ancestors curated meals out of necessity, piecing together ingredients and sazones native to the land to sustain themselves. But, in the process, introduced our palates to explosive  flavors, culinary staples, like ground provisions (taro, yautia, yams and yuca, among others), and long-lasting food traditions. 

At Loisa, we celebrate the legacy of Latin culture, customs, history, and, most importantly our comunidad every day. While our founding story begins in New York City, we’re highlighting the beauty of Latin America and the Caribbean here and beyond the five boroughs. 

Ana Rosal, Social Media & Content Manager, Loisa (Melbourne, Florida)

“My earliest food memory involves my whole family — parents, sisters, grandparents, aunt, and uncle —around the dinner table for Nochebuena. Once school let out for the holidays, I always looked forward to the three-hour drive to Miami and the annual Nochebuena dinner that almost felt ceremonial. We all sat around folding tables in my grandparents’ living room, in their house that was built in the 70s and still had remnants of popcorn ceilings and funky floor tiles. My uncle, sisters, and I would play Parcheesi while we waited for the food to get done. 

My abuelita doesn’t cook as much anymore, but when she did, she was an expert at carving up the lechón and always paired it with a heaping plate of rice, frijoles, yuca, and maduros.

A tradition my sisters and I have always upheld is making my abuelita’s lechón recipe for Nochebuena. We don’t always do the classic dinner every year anymore but, when we do, we always make sure to have lechón — just the way my abuelita would make it — paired with the usual fixings, like rice, frijoles, yuca, and maduros.”

Latin Heritage Month 2024

For Latin Heritage Month this year, Cultura Pa'lante is a month-long celebration of Latin innovators who push the culture forward, and family cuentas that highlight the beauty of traditions on and offline. Follow along as we spotlight self-taught chef Alex Hill, entrepreneur Tania Reyes, rapper and content creator Loco Ninja, and learn about the three-generation family business, Victoria Cookware, among others. To kick things off, on September 15th, Loisa is sponsoring El Mercadito in DUMBO, a marketplace of small Latin-owned businesses. We’ll then cheers to Latin Heritage Month with hard seltzer brand Casalú at our NYC Happy Hour on September 27th.

We’re bringing the Sazón to Hello Fresh boxes this month with three delicious Latin recipes straight to your cocina! Stay tuned on our Instagram for the chance to win a free box. We've also teamed up with our friends at Somos, Brazi Bites y más for some special surprises in the next few weeks! 

Michelle Lora, Marketing Advisor, Loisa (New York City)

“Food traditions in my family have always been a blend of love and care, particularly when it comes to sweets. My grandmother's passion for making dulce de leche and coconut candy from scratch wasn’t just about the flavors — it was about the process, the patience, and the quality of the ingredients. My family even had a candy-making factory in the Dominican Republic, and my routine summer trips to the island always included a visit. That’s where I got a firsthand look at what industrial food production looked like, and it sparked a lifelong love for crafting my own candies.

As I grew older, this tradition became more than just about enjoying sweets; it was about respecting the ingredients and being health-conscious. Today, I carry on these traditions by making my own candy, just like my grandmother did, but with an even greater emphasis on sourcing the best, most wholesome ingredients. It’s important to me that I pass down not just the recipes, but the values of quality and health-consciousness to future generations in my family.  I want them to know that food is more than just nourishment — it’s a way to connect with our roots, honor our loved ones, and take care of ourselves and each other.”

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