The food of Hispanic Heritage Month has more food history than most people expect, from a corn dish with roots in pre-Columbian Mesoamerican cooking to a stew a woman invented at baseball games in Granada in 1914. Seven countries across Central America, Mexico and Chile mark major national milestones within the same four days every September, and the U.S. government chose the dates around those anniversaries. The dishes those nations put on the table during the celebrations are where the story lives.

Large Oaxacan tlayuda, a standout of heritage cuisine, topped with chorizo, tomatoes, avocado, and cheese, surrounded by sauce, peppers, lime, a drink, and various accompaniments on a wooden table.
Oaxacan tlayuda. Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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