This Hispanic Heritage Month, we’re excited to release Buen Provecho, a digital cookbook filled with recipes by Bon Appétit team members who proudly identify as Hispanic or Latinx. This delicious lineup of savory recipes reveals just a taste of the breadth of dishes in Buen Provecho. Passed down through generations or reinvented with a personal twist, these special meals reflect both the rich traditions and inspired creativity of our team members. Explore the full cookbook to bring inspiration to your own kitchen.
In this recipe roundup, you’ll find vibrant coastal seafood, a hearty stew, and iconic street food. And don’t forget to save room for dessert with our roundup of sweet treats!
Camarones en Aguachile Verde – South Texas Style by Jose Alfredo Cruz
With 25 years in the kitchen, formal training from the New England Culinary Institute, and a decade running a plant-based restaurant, Jose Alfredo Cruz brings deep roots in Mexican food traditions to this bold, zippy South Texas take on aguachile verde. The dish blends marinated shrimp with a spicy, herbaceous green sauce and vibrant garnishes for a refreshing yet fiery dish.
For the shrimp:
- 1 pound large raw shrimp, peeled, deveined, and butterflied
- Juice of 4 limes
- Juice of 1 lemon
- Salt, to taste
For the aguachile sauce:
- 3–4 serrano chiles (or jalapeños for less heat), stemmed
- 1 small cucumber, peeled and chopped
- 1/2 cup olive oil (optional, for a creamy twist)
- 1/4 cup fresh cilantro (with stems)
- 2–3 small garlic cloves
- Juice of 2 limes
- Salt, to taste
- Splash of cold water, to blend
For garnish and serving:
- 1/2 red onion, thinly sliced
- 1 cucumber, thinly sliced or cut into half-moons
- Radishes, thinly sliced (optional)
- Fresh cilantro leaves
- Ripe avocado slices
- Tostadas or tortilla chips
Prep the shrimp: Butterfly each shrimp and slice in half lengthwise so they lay flat. In a glass or non-reactive bowl, toss shrimp with lime juice, lemon juice, and a generous pinch of salt. Cover and refrigerate for 20–30 minutes, until shrimp are opaque and appear “cooked.”
Make the aguachile verde: In a blender, combine serranos, chopped cucumber, olive oil (if using), cilantro, garlic, lime juice, and salt. Add a splash of cold water and blend until smooth and bright green. Taste and adjust seasoning for salt and acidity— it should be zippy!
Assemble the dish: Drain most of the citrus marinade from the shrimp, leaving a little for brightness. Pour the aguachile verde sauce over the shrimp. Add red onion, cucumber slices, and radishes. Mix gently and chill for 10 more minutes to let the flavors meld.
Plate with avocado slices and cilantro leaves on top. Serve with tostadas, saltine crackers, or tortilla chips—and enjoy with a cold Mexican beer or Topo Chico.
Note: Add thin slices of mango or jicama for a sweet crunch. For a smoky twist, use charred serranos or blend in a spoonful of chipotle en adobo for a spin on aguachile rojo. For extra South Texas flair, drizzle with Valentina or Chamoy before serving.
Traditional Dominican Sancocho by Virginia Santos
Virginia Santos was inspired to cook by helping her mother in the kitchen, and this traditional Dominican sancocho is a tribute to those cherished memories. A hearty, flavorful stew made with a variety of meats and vegetables, this dish is perfect for bringing people together over a comforting meal.
- 1 tablespoon vinegar
- Salt, to taste
- 1 pound bone-in beef
- 1 pound bone-in, skinless chicken
- 3 garlic cloves, crushed
- 1 tablespoon oregano
- 1 chopped onion
- 1 green bell pepper, chopped
- Black pepper, to taste
- 1 bouillon cube
- 1/2 pound smoked ham
- 10 cups water (approximately)
- 2 green plantains, peeled and chopped
- 1 white malanga, peeled and chopped
- 1 yam, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1/2 squash, peeled and chopped
- 1 corn on the cob, sliced into rounds
- Fresh cilantro, chopped, for garnish
Coat the beef and chicken with vinegar and salt, then rinse well. Season with garlic, oregano, onion, green bell pepper, black pepper, and the bouillon cube. Let rest for at least 15 minutes.
In a large pot, sauté the beef, chicken, and smoked ham over medium heat until well seared. Add a little water as needed and continue cooking until the meats are tender, about 1 hour or more.
Add approximately 10 cups of water to the pot and bring to a boil.
Peel and chop the vegetables. Add the plantains, yam, corn, and squash first, followed by the sweet potato and malanga. Simmer until all the vegetables are tender.
To thicken the stew, remove a few pieces of cooked squash and plantain, mash them, and return them to the pot.
Taste and adjust salt and pepper as needed. Stir in chopped cilantro just before serving. Serve hot, ideally with white rice, avocado, and a touch of spice if desired.
Reina Pepiada by Roberto Ramirez and Geraldine Gonzalez
Chef Roberto Ramirez and Chef Geraldine Gonzalez, a husband-and-wife team at SCAD, moved to the United States from Venezuela with their son and rose from temp roles to hourly employees to their current roles as managers. Their Reina Pepiada recipe — a classic Venezuelan arepa filled with a creamy chicken and avocado salad — is a beloved dish often enjoyed for breakfast or shared with family and friends.
Makes 8 arepas
Arepas
- 2 cups arepa flour
- 1 teaspoon fine salt
- 2-1/2 cups water
Chicken and Avocado Filling
- 21 ounces chicken breast
- 1 small onion, sliced
- Pinch of salt
- Pinch of black pepper
- Water (enough to cover chicken)
- 2-1/2 ripe avocados
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 small onion, finely chopped
- 1 bunch cilantro, minced
- 1 tablespoon mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- Salt, to taste
- Black pepper, to taste
Make the filling: Place the chicken breast, sliced onion, salt, and black pepper in a pot and cover with water by 1–2 inches. Bring to a boil, then reduce heat and simmer for 10–15 minutes until fully cooked. Remove chicken and let cool. In a large bowl, mash the avocados, then mix in garlic, bell pepper, finely chopped onion, cilantro, mayonnaise, and lime juice. Shred the cooled chicken and add it to the bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Make the arepas: In a large bowl, stir together arepa flour and salt. Add the water and mix until combined. Knead into a smooth dough and let rest for a few minutes. Divide into 8 equal pieces, roll each into a ball, and flatten into 3.5-inch (10 cm) disks. Cook on a griddle or skillet over medium heat for 5–7 minutes per side, or until golden and cooked through.
To serve: Slice the arepas open and fill with generous spoonfuls of the chicken and avocado filling. Serve warm.