Whenever I go to the market for an avocado, I remember my childhood living in Miami in the early 70s. At the time, finding avocados at the store was almost impossible – even considering that I lived in Florida where avocados were and are plentiful. To most people in Miami the 70s, the avocado was an exotic fruit so the only way to get this delicious fruit was to either have a tree in your backyard or know someone who did.  In Florida even with the large population of transplants, snowbirds and political exiles, few knew about this delicious treat. My mother would go to Publix and Winn Dixie and ask for an avocado to only receive a blank star by the produce employee (what is she talking about?)

For many years finding products such as avocados and mangoes in the grocery store was futile and embarrassing as the attitude we got was ‘who eats that?’ Boy, have things changed since then! Now avocados and mangoes and coconut water are available nationwide – and have become stylish foods. Those tween years of having to explain what I ate have become part of my Cuban identify and pride.

Nowadays I am I awe at how I can travel across the Americas and see avocado, mango and Cuban sandwiches on the menu – even at Frontera’s at the Chicago O’Hare Airport. Even Purdue University serves Cuban black beans and pork on their menu that my son can enjoy.

The above was just an example of how slowly our nation has accepted so many foods as mainstream and on fast food menus, that seemed alien to many before like tacos, arroz con frijoles, arepas, lomo saltado, and chimichurri. 

The greatest strength of America is taking the best and adopting it to make this nation stronger than before. Hispanics are changing America and made it stronger and with a richer and deeper sense of community. Exiled Cuban refugees have managed and/or catapulted businesses into our daily lives like Coca Cola and Bacardi.

As we celebrate Hispanic Heritage month, we must honor those that emigrated, settled, adapted, brought their cultures, preserved them and lead us to where we are today. Ode to our parents that forged our present while barely understanding the language and culture – and led us to fulfill our destiny as artists, scientists and businessmen – they, and we - all put our fingerprints on this great country.

No doubt that Hispanics are the forefront of what is to come in America. Whether Hispanics continue to contribute - Hamilton or Mandalorian – in politics, medicine, astrophysics – the best is yet to come.

3 to 4 pork shoulder butt roasts

2 whole white onion

Bay leaves

Salt

Garlic Powder

Cumin

Chile Powder

Canola Oil

Whole garlic

3 to 4 bags of Corn Husk

Masa – we purchase our masa from the local tamale factory or Mexican store.  You can make your own masa, just follow the steps on the masa package. 

Note: you also make chicken tamales too.

Day 1 - cook the meat, this could take several large pots depends on the size of the butt roast.  Add pork butt to the pot and fill with water, slice onion in half and add, and add a few bay leaves.  Cook for about 3 to 4 hours on medium heat until the meat is completely cook.  The meat should be very tender when done.  While waiting for the meat to cool down, peel your whole garlics, about 10 heads and put aside.  Take a bender, put a hand full of garlic in the bender, about two cups of meat broth and add to the blender and blend. 

Once meat is done, let the meat cool down, grind the meat, and add the grinded meat to a large skillet to season.  When you season the meat, it might take several skillets depends on how much meat you have.  To each skillet you will and add some canola oil, to cover the bottom of skillet, let oil heat up, add meat (do not overflow, because you want to be able to stir the meat around) and add seasons; cumin, salt, and the liquid mixer (just enough to moisten the meat).  Taste as you go, you will let it simmer for about 20 minutes on medium heat, stir and taste every five minutes.  If you think is needs more salt add more salt.  Season to your liking.  Once you completed the seasoning of the meat, you let it cool down for the next day. 

Day 2- make the tamales.