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Looking Into the
Hispanic Kitchen
(Family Features) - Hispanic families are steeped in culture and tradition, and no where is that more evident than in the kitchen. For many Hispanics, cooking is a craft that is learned by watching and doing. For some, it starts in childhood; for others, it begins when they marry. While recipes, cookbooks and ruled measuring are used for baking, they are not always followed for preparing meals. From measuring to mixing, the Hispanic's key kitchen tool is one's hand. Cooking is all about having a "feel" for it, understanding what it takes to make the meal honor its heritage and come out right every time.
"Blending" American and Hispanic Kitchens
While traditional commercial cookbooks abound in American households, Hispanics keep recipes that are handed down through generations, according to research conducted by Practica Group LLC for Whirlpool. It's rare to see food processors, toaster ovens and waffle irons in their kitchens. Microwaves are a staple in many Hispanic homes, but they are used primarily for defrosting and reheating as opposed to cooking. Many Hispanics limit their use of American appliances because such devices imply less improvisation in preparing a meal. And each meal in a Hispanic kitchen — while steeped in tradition — can be influenced by different regions, such as a barbecue in Texas. Unlike some American households, Hispanic cooks only use the kitchen for cooking, not for homework or paying bills.
American Routines Affect Hispanic Meals
Big, sit-down breakfasts are still common on the weekends, and sometimes during the week, in Hispanic homes. Various combinations of eggs, meat, tortillas and beans are all common at breakfast along with pancakes, oatmeal and rice with milk. However, lunch has been greatly Americanized in the Hispanic culture and mainly consists of sandwiches and leftovers. Dinner, which almost always includes beans and rice, has also been affected by the American "snack" culture. Some Hispanics admit that snacks and sweets, such as popcorn and sundaes, may even replace a more traditional dinner, according to research from Practica Group LLC for Whirlpool. However, everyone is still expected to eat together even if their choice of "dinner" is different.
The Energy of Choice: Gas
Gas is the energy of choice in the Hispanic kitchen, according to recent research conducted by Practica Group LLC for Whirlpool. Hispanic cooks have grown up with gas cooktop stoves and ranges and expect to continue to use gas rather than electricity in their kitchens. Hispanics take pride in using heavy pots, and gas provides even cooking and flame control. The comal relies on gas to perfectly cook tortillas, while gas ovens are preferred for baking cookies, flans and enchiladas.
Comal: The Kitchen Staple
Tortillas are a staple in traditional Hispanic homes and the comal, an earthenware griddle, is a staple in the kitchen. Traditionally the comal is purchased separately and placed on the stove. However, a new range designed specifically for the Hispanic consumer, called the Sabor range from Whirlpool, integrates a traditional comal. The range is the beloved cousin to the popular Acros range in Mexico.
"It is important that we manufacture a product that allows the Hispanic culture to more easily embrace their traditions and heritage in the U.S.," said Melodie Nakhle, senior category manager for Whirlpool brand cooking. "Whirlpool brand has partnered with Lowe's to distribute the Sabor range in 140 markets across the United States in which there are significant Hispanic populations."
The Sabor range is gas-based and, in addition to coming standard with a comal, offers a bottom broiler.
The Sabor range is the first of its kind to allow a Hispanic family to enjoy more of the traditions of their heritage in an American kitchen without compromise.
The Sabor range from Whirlpool pairs the traditional comal with a five-burner cooktop to make cooking savory, authentic meals easier. With controls in Spanish first and English second, the Sabor range comes in white and metallic finishes. For more information go to www.whirlpool.com/sabor.
Mexican Style SteakServes: 6 2 pounds beef chuck, cut into strips 5 garlic cloves, minced 1/2 teaspoon fresh ground black pepper 1/4 teaspoon ground cumin 2 teaspoons salt 2 tablespoons canola oil 1 medium onion, finely chopped 3 pounds ripe Roma tomatoes, peeled and finely chopped 6 serrano peppers Marinate steak with 3 minced garlic cloves, pepper, cumin and 1 teaspoon salt. Cover and refrigerate at least 2 hours. In large saucepan, heat oil on high heat, add onion and sauté for about 4 minutes. Add 2 minced garlic cloves and marinated steak; sauté constantly about 7 to 10 minutes. When meat is cooked, add tomatoes, serrano peppers and 1 teaspoon salt. Reduce to medium heat and cook uncovered for about 10 minutes. 
Spanish RiceServes: 4 1/4 small can tomato sauce 1/2 small tomato, diced 1/4 onion, diced 1/2 clove garlic, diced 2 tablespoons olive oil 1/2 cup extra long white rice 1-1/2 cups water 1 cube beef or chicken bouillon Puree tomato sauce, tomato, onion and garlic in blender. Heat olive oil and sauté rice until golden brown. Bring water to boil and add tomato puree, bouillon, rice and salt and pepper to taste. Bring water back to a boil, lower heat to simmer and cover. Simmer until almost all liquid has been absorbed (about 15 to 20 minutes). Let sit 5 minutes before serving. SOURCE: Whirlpool
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