New Year's Eve is just around the corner and when talking about this holiday's traditions, Latinos get ready like no other! A lot of Latinamerican homes are already preparing everything to farewell 2021 and greet 2022 with the best energies. In order to achieve the best conditions to receive the upcoming year, Latinoamericans have a long list of superstitions or how we say, "agüeros" to attract money, love, health and wealth for the Next Year and here we list some of them, so you can perform a few from your home even if you are in New Zealand! 1. Complete House Clanse Every house's purpose during New Year's Eve is to outcast every little bit of bad energy to receive and in order to do so, Latinos wake up early on the last day of December to perform an intense session of cleaning with some specifications such as: Swipe the floor from inside to outside and NEVER the opposite way. Get rid of things that aren't useful anymore. Washing the furniture. Changing the sheets to clean ones. The specifications of the cleanse must be followed very precisely since they are meant to expel the bad energies and attract the good ones. 2. Underwear Colour The things we use while we receive the upcoming year are believed to determine key matters of our life during that year and especially the underwear colour can help you improve certain issues according to what you are looking for so take notes on what you want to achieve on 2022: Red Underwear: If you are looking to be successful in the romantic aspect, you gotta use some piece of Red Underwear, since this one is believed to attract love and passion. Yellow Underwear: The most common underwear colour during New Year's Eve, using a piece of yellow underwear will bring you money and great labour opportunities. White Underwear: White underwear is used to repel all kinds of bad energies or spirits while bringing you good luck and protection from those. Blue Underwear: Although this underwear colour is not as known as the others, using this colour on your underwear will attract good health for you and your household. 3. Running Around the Block with an Empty Case If you are a travel lover, this tradition is made just for you. It is said that if you want to attract a lot of travel opportunities and trips for the whole year you need to run around the block with an empty case during the first minutes of the New Year. Some people say that according to how much you run around will be proportional to the distance you will travel, so those who want to travel abroad to other continents run around the whole neighbourhood with your suitcase! 4. Eating 12 grapes Latinos take very seriously their New Year Resolutions so it's normal that as soon as the clock strikes 00:00 of the New Year everyone starts eating grapes, 12 each person to be more precise. Each grape represents a month of the upcoming year and when eating each one you gotta make a wish or a resolution for this year and this tradition will help you achieve it. 5. Burn the "Año Viejo" (Old Year) It is customary to burn a rag doll, known as an 'Año Viejo', at night. This doll usually represents a little-admired figure from national or international life and has gunpowder inside. The heavy noises of various "Años Viejos" all over the neighbourhood are a pretty characteristic sound of Latinamerican New Year's Eve Celebration. 6. Having Money in your Pockets No matter the value, the important thing is that the new year doesn't surprise you without money. From very early in the morning, families prepare themselves so that all members of the family keep a good amount of money in their pockets so that there is no lack of abundance during the New Year. 7. Lentils The Lentils play a really important role in the superstitious culture since they represent abundance and fortune. This is why in some countries the dinner of the celebration MUSN'T LACK of lentils which will be eaten at midnight. Likewise, in other countries, people grab a bunch of lentils to put them inside their pockets (alongside the money) to have them when the clock strikes 00:00. Some persons paste the lentils that were in their pockets the New Year's Eve on a square of ducktape to save them on their wallets during the whole year so they attract money. 8. Ears of Wheat Whether as an ornament on the New Year's Eve dinner table or carried in the hand, it is very common to have ears of wheat so that prosperity is never lacking in the home. It is also believed to ward off bad energies and protect the family. 9. Hugging Someone from the Opposite Sex When the New Year arrives, it is best if the person next to you is of the opposite sex. Many people believe this is the best way to ensure that there is always love. If you don't have a partner, this can help you get one; if you already have one, it will be a good year for romance. Whatever the case, a hug always comes in handy! These superstitions are known and practised in various countries from all over Latin America but not performed in ALL of them, there are some that may or may not be done in some countries and we are sure you know more of them! Whether you believe in them or not, they are a fun way to share with the family and welcome in the new year, whether it's with travel, good news or something unexpected. The team of Latino Foods wishes you a merry Christmas and a happy 2022! Thanks for reading :D

Holidays are coming and during the most beautiful time of the year, we know that homesickness kicks harder, so if you are looking for ways to feel at home thinking about the many traditions Latino Americans have during December and especially Christmas, wouldn't it be great to start by the most important thing? Food! We're thinking... Plato Navideño! And this one just CANNOT lack a good Natilla and today we are reviewing how to make a perfect one even if you're in New Zealand! The main character during the holidays in Colombia, this flan-like dessert made out of cornstarch, milk, cinnamon, shredded jaggery and grated cheese comes in many flavours and presentations like any other recipe, but the one thing they all have in common is their tastefulness and the fact that all can be used to make the typical Plato Navideño. Let's see how can you make your own and make your place Prep Time: 5 mins Cook Time: 20 mins Total Time: 1 hr 5 mins This dessert doesn't only come along with a delicious taste and a sweet treat to the palate but it also carries the love and traditions of our ancestors, especially our abuelas that mean so much for every Latin American! Ingredients 5 cups of the milk of your preference Cinnamon 1/2 cup of white sugar 1/2 cup of brown sugar 1 1/8 cups of (fécula de maíz) 1 spoon of butter 1/2 Half a cup of grated coconut Method 1.Pour four cups of milk (1 litre) and cinnamon to taste into a saucepan over medium-high heat. Reserve 1 cup of milk for later. 2. Add both the white and brown sugar. 3. Stir with a wooden spoon to dissolve. 4. Meanwhile, in a deep bowl, mix the reserved cup of milk and the cornstarch (Maizena). 5. Stir well so that there are no lumps and it does not stick to the bottom. Set aside. 6. When the mixture in the pot comes to a boil, reduce the heat to medium-low and leave for about 5 minutes to allow the cinnamon to release its smell and flavour. 7. Remove the cinnamon sticks. 8. Stir the cornstarch mixture dissolved in the milk back into the mixture and add to the mixture. 9. Add the shredded coconut and butter while keeping stirring over medium-low heat until it comes to a boil and acquires a very thick consistency. All the time stir with a wooden spoon. 10. You'll notice that after 6 minutes or so, the mixture starts to thicken and become lumpy. Keep stirring so that it doesn't stick or smoke. THIS IS REALLY IMPORTANT. 11. After 8 minutes or a little more, it will be completely thick and heavy. 12. If you run over the bottom of the pot and the mark remains, the consistency is correct. 13. Pour the mixture into individual moulds or a glass baking dish. Use the spoon to flatten the surface. 14. Leave to cool for about 40 minutes or until room temperature and unmould. 15. While serving, sprinkle with cinnamon (optional). Cut the custard into desired size portions. 16. It can also be served with blackberry jam or grated coconut. The smell of Natilla is a synonym of Christmas, so if you cooked correctly your Natilla we are sure you now entered into a whole Christmas mood with that sweet scent all over your house, it is also a MUST of the Plato Navideño! Don't forget that these holidays are for sharing with your loved ones and cooking is one of a kind opportunity to bond with your children and food is the best gift in a Latin American Celebration! If you feel that this kind of recipe is just not made for you, you can also use the quick mixes for Natilla and Buñuelos! The team of Latino Foods wishes you a merry Christmas and a happy 2022! Thanks for reading :D

Music's written in our DNA and everyone knows it! When any kind of music comes out in the disco, Latinos start shinning with their 'sabor' and our own 'tumbao'. That's why when we are out of our countries, we feel like something is missing and of course that the tropical and danceable rhythms of our music are needed abroad! Lucky for every Latino based in Auckland, 'Banda Latina' is here! This band, that was born 30 years ago and created by the Peruvian brothers Eduardo and Jorge Sequeiros whose arrived in New Zealand as professionals in very different fields until they saw the need to express themselves through one of their common passions: MUSIC! And so, Banda Latina was born. During all the Band lifetime, it's had a lot of members from very diverse countries and music genres that have added their own style and good vibe to the band as it is really characteristic of it since they are always aiming to get a smile out of all the Latinos in New Zealand and stepwise, have an audience among the kiwi community. Jorge Coco Sequeiros contributed to the band when he became a salsa dancer and dance teacher, supporting the band as a special plus for their live performances! What genres and where are they performing? Banda Latina is the resident band of "The Kingslander" restaurant bar on New North Road for the last 16 years. This band is a pioneer on the "Auckland Salsa Nights" concept, that's become a scheduled plan every Wednesday starting at 8 PM where dancers, performers and singers gather to enjoy an evening full of joy, Latin rhythms of Salsa, merengue, Bachata and Colombian, Peruvian, Chilean and Argentinian Cumbias along with Kizomba, Zouk and even Vallenato, Reggaeton, Caribean Folklore and Rancheras! These Salsa Nights have become an amazing plan for drinking a glass of wine and sharing with confidence a good evening every Wednesday. What has been their biggest achievement? "For me, it is an achievement to always be among the groups that make presence in events in Auckland during the year, such as Salsa Under the Stars and Latin Festival in Aotea Square, Independence Celebrations in Colombia and Peru, Gala Dances, City Council Summer Events, Christmas Events in Rotorua, Tauranga and private events for corporate parties and very important for us, events in the homes of many Latinos who want to feel at home and trust us to make this effect" Banda Latina surely delivers a whole show and that's indisputable while delivering a repertoire tailored to the audience's satisfaction, taking into account what country they are from, so they include popular songs from that country, there are even micro dance classes if necessary and animation, taking into account if there is non Latino audience so they also include what they call "commercial songs" (Latin songs that everyone knows) open mic when someone in the audience wants to accompany them on the microphone or with an instrument or dancing, special requests, which makes the audience feel comfortable, pampered and motivated to have a good time, reflecting what a real Latino is! Check out a tease of what is like to be in a Banda Latina performance: A Bit of Backstory: Banda Latina The members are Jorge Coco Sequeiros as the Band Leader and Percussionist from Peru, Tatiana Jimenez - Singer from Colombia, Kara Queza - Singer from the Philippines, Dylan Kalev - Timbalero from Bulgaria and Fidel Pimentel - Conguero from Mexico. We got the chance to have a little talk with Tatiana about her time with the Band, and this is what she told us: I have been in Banda Latina for almost 10 years. This was my first job here in Auckland and my first direct contact with the Latin and dance community. Working in Banda Latina has been my platform to make myself known as a singer, and it is thanks to this that I have had the opportunity to be in other bands, which has been wonderful for my growth as an artist, rubbing shoulders with high-quality English-speaking musicians who have great admiration and respect for Latin music. This has led me to be a part of events for the Auckland dance community, Latinos and audiences who are comfortable with our contagious joy and diverse rhythms. I am proud to contribute in a positive way with a friendly and joyful image of our people, who we are, how we feel, how we perceive life through our culture, our music, our language. And at the same time, it is a very special way to feel close to my homeland and to support those who also want to feel at home for a moment. The Latino talent has no barriers and as you can see, you can find us anywhere in the world having a good time and sharing our culture through music, dance and food! So don't miss the chance of having the opportunity of enjoying an amazing evening with Banda Latina or having a great time by booking them for any private event. ... And .... what's Their Favorite Latino Food's Product? Although they love all the products of our store, they have clear favourites! "Snacks such as rosquitas and achiras are the clear winners. We also love the Harina PAN, Fruit Pulps, Saltinas Crackers, Guava Paste, Jaggery and Cargamanto Beans!" They have tried a little of every Latino Foods's collection including the Frozen Collection, which they love because they can make their favourite juices! How can you contact 'Banda Latina'? Anyone interested in contacting Banda Latina for private events or looking for more information about them can contact either their Band Leader, Jorge Coco Seiqueros or their Colombian Singer Tatiana Jimenez here: Jorge Coco Sequeiros 0212472572 coco@salsaconcoco.co.nz Tatiana Maria Jimenez Zabala 0221618952 Instagram: @tatianamariajimenez tatianamaria73@gmail.com Thanks for Reading! :D Latino Foods Team

HOP IN! Emprendimiento Latino-Colombiano que abre nuevamente sus puertas en su nueva locación... Visítalos! "Extrañamos el sabor de casa, nuestra música, hablar en español, sentirnos en familia. Han sido dos años difíciles, en los que no hemos podido ver a los nuestros... ... Mi nombre es Marco, y soy un barranquillero de corazón que, como tú, hecho de menos a mi familia y a mis amigos. Por eso, en compañía de mi pareja, decidí abrir Hop in Latino, la casa de todos los latinos que sabemos que la comida es un acto de amor. Nuestros productos son 100% colombianos y el sabor ¡auténtico! Ajiaco con guasca, perro caliente con piña y ripio de papa, una hamburguesa con patacón tostao, arepa de huevo y el mejor chicharrón. Somos una pareja apasionada por Colombia, de su diversidad cultural y orgullosos de su gastronomía local y callejera. Queremos invitarte a que por un momento te sientas en casa de nuevo y nos tomemos un aguardiente. Hop in Latino es nuestro punto de encuentro, en donde la comida no tiene sentido sino creamos una comunidad. Los esperamos con una sonrisa y con ese amor latino que solo nosotros sabemos expresar. Ven y visítanos! Hoy más que nunca, apoya el talento Colombiano ¿Donde? 39-41 Elliot Stables, en el Centro de Auckland. Reservaciones 021 199 7971 Síguenos Facebook: facebook.com/HOPINLATINO Instagram: @hop_in_nz Special thanks to Colombian journalist Ana Giraldo for this post! Thanks for Reading, Latino Foods Team

This cheese bread is known all over the world as a classic of any bakery. This delightful creation that is common far and wide in all of Latin America, has various names but they all indicate the same recipe of a tasty bread full of cheese. Some of these names are: Chipa: This is how this cheesy and delicious bread is known in Argentina and especially Paraguay. 2. Pão de queijo: That literally translates to "bread of cheese" from the Portuguese, is how this is known all over Brazil. 3. Pan de Yuca: This is the name that it has in Ecuador and its surroundings, translating literally "cassava bread" because of the main ingredient of the flour it is made with. 4. Pandebono: The way this bread is known in Colombia comes along with a story that tries to justify this name. It is said that in one city there was an Italian baker that brought this recipe to the country and because of its delicious taste he sold them in the street while he screamed "Pan de buono!" (Good Bread in Italian), naming this iconic treat. You can find Frozen Pandebonos ready to bake on our store. They are even filled with quince! No matter where you are or what you call it, this bread is an icon on every Latin American bakery and people line up just to buy it fresh and hot out of the oven. However, you can make it at home with this simple recipe that Latino Foods Brings you today and with that being said, let's bake! Cheese Bread Recipe Ingredients Servings 12 pandebonos  2 cup cassava/tapioca flour  ¼ cup corn flour (Harina Pan)  1 ¼ cup feta cheese (less if your cheese is salty)*  1 large egg  1 tsp baking powder  2 tsb salt  5 Tbsp milk (more as needed)**  Guava paste, if desired Instructions 1. Pre-heat the oven to 220°C. 2. In a big bowl, add cassava flour, cornflour (Harina Pan), baking powder and cheese. Mix to combine. 3. Taste your mixture and add salt as needed.* Mix to distribute the salt. 4. Add the egg, and mix well using the tips of your fingers. 5. Add 4 tablespoons of milk, one at a time, mixing until the dough comes together. If the dough crumbles when you make a little ball, it needs more milk. Add more milk, one tablespoon at a time, until the dough comes together and doesn't crumble when you form a ball.* 6. Divide the mixture into 24 equal size portions, shaping them into balls. 7. Place on a baking sheet lined with baking paper and bake for about 15 to 20 minutes or until golden on top. Serve warm. ¡You can also make a filled pandebono! Usually they are filled with guava paste (dulce de guayaba / membrillo). 8. To make a filled pandebono: Make a ball with the dough and press with your thumb making a little well in the centre. Add a small cube (1/2 cm) of guava paste and bring the dough together covering the paste, pinching the seam to seal. Shape into a ball again and place on the baking sheet and bake 17-20 minutes, until golden. Don't forget to accompany this delicious little bread with a cup of hot coffee, chocolate or as they do in Argentina, with a Mate. We invite you to make your own pandebonos and share them with us on Social Media, where you can find us as @latinofoods on Instagram and @LatinoFoodsNZ on Facebook! Thank for reading! :D Latino Foods Team

Crafts is an art that makes up one of the many characteristics that identify the Latino culture, the creativity that identifies our happiness and connection with our roots that do not know of places. The hands of the people of our lands produce enough so that both within the country and internationally these coveted creations are known, ranging from decoration products to reminders and gifts, as well as the creation of clothing and accessories that complete spectacular outfits! It should come as no surprise then, that Latin handicrafts have reached New Zealand, especially thanks to Quinde Handicrafts, a family shop belonging to a 100% Ecuadorian family made up of brother, sister, and brother-in-law who started this company with the shared dream of transcending distances to Through a socially inclusive and responsible trade, importing to this isolated country crafts made by entrepreneurs from their central land, Ecuador. As a family, they negotiate with families, establishing alliances with fathers, mothers, young entrepreneurs, and artisan associations in communities of Ecuador. This exemplary family seeks to provide an alternative for the creation of sustainable sources of income for producer families while honoring a heritage impregnated with tradition. The beautiful work of Quinde Handicrafts began work at the end of 2019 with the import of Panama Hats (Panama Hats) to the New Zealand capital, Auckland. These were made entirely in Ecuador and although by the name of this beautiful hat it is possible to be confused, the world knows these exquisite hats as Panama Hats, but all of them are 100% handmade in Ecuador for which they are also known as "Ecuadorian Hats" and this company seeks to rescue the origin of this beautiful garment. We decided to support this beautiful goal, so now you can find in Latino Foods some of the best designs of this 100% Ecuadorian Panama Hats on our 'Non Food' Collection. In addition to typical Ecuadorian hats in New Zealand, Quinde has also imported mullo costume jewelery (earrings and bracelets), as well as recycled jute and t-shirt yarn bags made by hand by artisans from his beautiful country that lends its name to the imaginary line that it indicates. 0 ° latitude. Likewise, this venture will be venturing into the children's line this year, with beautiful hand-embroidered cotton dresses, a tradition that has been preserved in Ecuador for more than 120 years. It is clear that going down so many latitudes from Ecuador to New Zealand is not easy, but we Latinos manage and get ahead wherever it is and once again we have another example like Quinde Handicrafts, whose founders are very clear about their priority of collaborating with the work community. "Our passion is to share with the world what belongs to us all and with that, contribute to the growth of our people, city and country" These hats carry with them a cultural and historic heritage from Ecuadorian people and you can check this out on this UNESCO's video: When you buy from Quinde Handicrafts, you are supporting the families that are carrying this heritage to not let them die and to protect it through the years. If you are interested in any of Quinde Handicrafts products, don't forget to visit www.quindehandicrafts.com and follow them on their social media, which are as follows: On Instagram as @Quinde.Handicrafts and on Facebook as Quinde Handicrafts.

Directly from the thundering lands next to the Andes, the Chilean people with their distinctive charisma, talent and one of the most accelerated accents all over the Spanish language share to the world a culture that is worth seeing through art, and today we are appreciating the art of dance that Kunza Dance Group has to offer here in New Zealand! Kunza Dance Group, a Chilean folkloric group based in Auckland has been performing for more than two years now and it has had the support, interest and participation of the Latino Community among with many recognition of them as well and is looking forward to growing and gaining the acknowledgment of much more Latinos and kiwis all over New Zealand. The group was born only from the idea of a group of friends that shared the passion of representing Latinoamerican and Chilean culture in such a foreign country as New Zealand, and so they did. Although they didn't have much funding neither dance costumes nor external support, only the will to share such a rich culture as theirs in the land where they live now and have received them! Today this group counts with a lot of typical dance costumes from all of the 4 zones of the country as they are the North, South, Center and the Easter Island. The dedication and passion of the group lead them to win last year the category of 'Best Dance Academy' on the Latin Awards! This prize, along with the committed dancers that integrate the group and their whole catalogue of typical dance costumes are the living proof of how far they have come! Actually, the group it's now dabbling in not only Chilean dances but also other Latinoamerican folkloric dances. Where can you find Kunza Dance Group performing? Every year this group participates in a whole lot of different events in Auckland, such as: Auckland Folk Festival Multi-Ethic Dance Festival hosted by the Nepalese Cultural Centre of New Zealand Winter Warmup Multicultural Expo New Zealand Tamil Senior Citizens Association Cultural Event Also, you can find the Groups performing in a variety of places like: Latin Markets 'Fondas' and Chilean parties Benefaction Events Private Events As you can see, they are really busy all year long! But especially in September when the Chilean National Holidays take place. Who Can Join the Dance Group? Anyone can join Kunza, regardless of nationality or dance experience. What is important to this group is motivation and commitment to participate in rehearsals and performances! The number of members of this group is variable, currently, there are 12 active people of different nationalities (Chile, Argentina, Colombia, New Zealand) and 6 members approximately of logistical support. Other people that aren't in the group support them when they need backup dancers for an event or when they need any other kind of support. Kunza Dance Group meets every Monday from 7:30 pm to 9:30 pm in a ballroom in Gray Lynn. If you are interested in this Dance Group or wanna join them, then don't miss the chance to follow them on their social media: Facebook: @kunzaclnz Instagram: @kunza.nz E-mail: kunza.group@gmail.com Thanks for Reading! :D Latino Foods Team

Peruvian cuisine is one of the most worldwide known Latin cuisines due to the unique spiciness of their sauces that can only be found in Peru... and now in New Zealand! Today we are sharing the story of a Latina that started her own business of Peruvian Rocoto Sauces in New Zealand and of course that we OUGHT to know her story, so we had the chance to speak with Carolina, the owner and founder of "Rocoto New Zealand" and ask her about this entrepreneurship and her life in New Zealand! Who is behind Rocoto New Zealand? The Latina entrepreneur behind Rocoto Nz is Carolina Noble, original from the Amazon of the Peruvian jungle! She arrived in Auckland, New Zealand in March 2004! She met her now-husband, Jerry Noble when he was a tourist in Iquitos Peru. They met at a tourist club and they fell in love from the first moment they saw each other! Her husband loves Latin culture and is the number one fan of Peruvian gastronomy! When we asked Carolina if she had any favourite product of Latino Foods she didn't hesitate on mentioning how much she misses the Inca Kola! Lucky for all Peruvians in New Zealand, we have lots of those! We asked Carolina about the creation of her business, and this is what she told us: When and How was Rocoto New Zealand Born? As a Peruvian, I missed the authentic flavours of Peru and I started looking for the most traditional Peruvian peppers. One day visiting the Avondale Market that only opens on Sundays I found the famous "Rocoto" and I was very excited about finding this famous chilli pepper of Peru, here they called it "Costa Rica rocoto". As soon as found the pepper, I started to try and prepare my sauces with family and friends until one day my husband's best friend (who is also a lawyer) suggested registering the sauce and sell it because he would pay for a handcrafted homemade product made in Nz! After a year of testing the sauce and its expiration limits, I met a Food technology in Auckland it happened to be a Peruvian guy, so with him, we began to create " formulas" and it was a great advantage that he already worked in Peru with the production of food and fruit packaging, it was super practical to create formulas for rocoto hot sauce so it can be sold in the future to all New Zealand and potentially to Australia! Besides, I could explain to him in my own language what I wanted for my sauce because who better than a Peruvian to understand what another one wants for a "Peruvian" product? First, we studied the product and we tested it for weeks, months and after 1 year of so much effort, the product "hot pepper sauce" there were 5 Formulas of which I only use 1 because it is the most practical and natural due to its natural ingredients: lemon, garlic, hot pepper and a lot of love! As a good Peruvian I always carried my rocoto sauce in my purse to always eat it wherever I went, sometimes my husband laughed at me because I used to not leave the house without my rocoto sauce! What has been the most difficult and the most gratifying thing about starting a business in New Zealand? Back in 2016 it was really hard for me to get the "Council" permissions for my sauce as it felt amazingly gratifying when after some time they approved them because I had the Council's support when they helped me the documents that were left. But although I only needed a manufacturing permission for my sauce, I was able to get a much better license that now allows me to: Prepare my Rocoto Sauce Teach Peruvian Cuisine Classes on my Commercial Kitchen Offer Catering Services Participate on Food Markets But the most gratifying thing Carolina has lived with Rocoto New Zealand has been the approval of this complete license after lots of frustration to process the permits and to adapt her family kitchen and cuisine so that it could fit into New Zealand standards! How has been the Latino community with your business? I am very happy with the support I have received over the years, although Peruvians can always prepare their spicy sauces at home, I have a good, super cute Peruvian clientele that supports their enterprising compatriot! The Latino community has been a great support for Rocoto NZ because I've had a lot of support from the Colombian community with my sauces, many Colombians contact me to order my sauces, the Chileans are also very in love with the Salsa, without forgetting the Europeans in NZ : They buy me a lot of rocoto sauce, also people from the islands of the country, people from Asia and etc! When I participate in the Markets, clients try my rocoto sauce for the first time with the delicious Peruvian food, they love the refreshing flavor that transports them to Lima-Peru! Recently, Carolina joined "The Kitchen Project" it is programme run by the Auckland Council, for "Foodies" entrepreneurs in Auckland. Carolina participated on some Latin Markets like Latin fiesta, Silo Park, Pachamama market, "World on the Street Latin America", the food show! "Day of the Chilli" and others! Rocoto New Zealand looks forward to reach as many kiwis and people from all over the world that now live in New Zealand, to make her work as an ambassador of her Peruvian roots and take the flavours of her country to as many people as she can. Carolina has been working on a new product that is one of the most representatives of Peru, and it can only be the "Ají Amarillo" made with the unique Yellow Pepper, taking advantage of the chili-farmers of New Zealand with whose she's been partning up, growing not only yellow pepper but also Rocoto pepper on the volcanic fields of Aotearoa! If this blog made your mouth water, check the Rocoto New Zealand's products on our store and order some, so you can get a little bit of Carolina's 100% Peruvian recipe and let Perú into your kitchen! Don't forget to follow Rocoto New Zealand's accounts, where you can found them on Instagram as @rocoto_new_zealand and on Facebook as Rocoto New Zealand. Thanks for Reading! Latino Foods Team :D

Arriving in a new country it's not easy, neither is adapting to a culture, language and lifestyle that isn't yours. However, those are not difficulties when you want to get ahead and look for better opportunities in life! And the Argentinian Mariela Porrini is a vivid example that shows us that working hard is worth it if you do what you love. We got the opportunity to hear about her arrival to a country as isolated as New Zealand and we are sharing her amazing story with all of you! Mariela, the foundress and owner of Chipa NZ was born in Buenos Aires, Argentina where she majored in social communication and worked as a teacher in that area. She arrived in New Zealand a year and a half ago because of her husband's work although she didn't completely understand English, however, that wasn't an obstacle but a reason to work even harder and always keep learning about it to improve her communication skills. That's the reason why she needed to take the first year to take care of their children since they all, including her, needed to adapt to their new life. Mariela has a passion for cooking and back in 2010 she made a blog and 5 years later she was selected to be part of the first 50 people to participate in the very first edition of Argentina's Masterchef. She was invited to the second New Zealand's Latino Market, hosted at Wellington this year of 2021 and she accepted. So back in November while she was preparing for this event (that was scheduled in March) she thought of something she could offer that seemed authentic of her and that could surprise people. That was the moment where Chipa NZ was born. How did Mariela become a "Chipa" expert? Mariela has been baking for a long time, In the economic crisis of 2001, her family had almost no money for food. That Christmas was very hard. Her mother is a teacher and she alone had a job. Mariela was studying at the university but she was unemployed and her brothers were still going to school. In that summer she cooked and made bread, to save money. But one day she made six whole-wheat pieces of bread and it occurred to her to tell her sister the idea of ​​going out and offering them in the building where they lived to the neighbours. Their surprise was that they sold all the pieces of bread! And with that money, she bought more flour to make more. That event was the beginning of her small business of bread, pastries, puddings and cookies at home which operated for over four years. Then she got a job in a media audit, an internship, and there she continued with communication. "I produced and my sister sold on the way to secondary school. So we were able to pay for our study expenses" How was "Chipa NZ" born? Although we already saw how the idea or her business came to her mind during 2020, Mariela and her husband started it officially on March of 2021, after the Latino Market event, when they realized that in New Zealand there wasn't anything like the Chipa and nobody in the country had done it yet. The market was a great success for us, we sold everything and then people asked for more! On April 19 we legalized our kitchen and I decided to unite both knowledge and passions: Communication and cooking. My experience of having had a blog for so many years and my passion for gastronomy helped me. Mariela's husband is her biggest support Without him I wouldn't have done any of this. He's the one with the vision and he likes to plan the scene. I may be more of the details of the present. In May we had one of the biggest and best proposals ever: Salsa Brava invited us to participate on "The Food Show" and although they thought it was a huge challenge they accepted it since the couple saw that opportunity as the big debut of Chipa NZ, so for that day they made 1500 chipas! And it was worth it. The event was a huge success for them and after that week, Mariela got a spot on Newton's Weekly Market, which give them the opportunity for growing the business and introduce this foreign bread to kiwis and latinos in New Zealand. Recently they made another big step: they launched a new packing for supermarkets! What is the "Chipa"? Chipa is a traditional cheese bread from South America. Its origin comes from the Guaraní people who lived in what is now known as Paraguay, northern Argentina, southern Brazil and Uruguay. It is made with tapioca starch and cheeses. This bread is sold in every Argentinian bakery and Mariela has lovely memories of the times she lived with her children back in their origin country: "I used to go to a bakery with my children on our way to their school to grab some chipas fresh out of the oven" And since in New Zealand they couldn't buy chipas anywhere, she used to make them from scratch with some cassava flour and her own culinary talent. This tasty little bread became famous everywhere and in Ecuador it is called Pan de Yuca and in Colombia Pan de Bono. At CHIPA NZ they make the Argentine recipe, from the province of Corrientes, in the northeast of the country. It is a gourmet cheese bread, because it is made with top quality ingredients. They use unsalted butter, orange juice, and lots of 18-month-old cheese. Tapioca, which we also know as Yuca or Cassava, is a plant. Specifically a root, this root was ground by the natives with stone mortars. Today it is made industrially and the fiber is removed, that is, only the starch of the plant is used. Cassava starch is very rich in vitamins and minerals. That is why it is a food of the basic nutritional diet in these countries, especially in Paraguay. It has more than 30 vitamins and minerals. Totally natural and gluten-free: That is why chipá is a naturally gluten-free food. Of course, all the inputs we use are. How do you eat Chipa? The chipa for the locals, especially for Argentines and Paraguayans, accompanies Yerba Mate. If you bring chipá to visit someone, it is like bringing bills, or fat cakes. Right away they tell you: go and put the kettle on for some mates! This is a snack for ANY time of the day. Basically it is a snack that has changed cultures and idioms and was also modified by them. Today the cinemas sell chipa with Coca Cola to see the film, restaurants serve them as table bread to accompany soups or Dips (different sauces that are eaten with bread or cookies) and even Starbucks have them on their menu! There are small versions, like the "correntinos" or chipa in the shape of beagle and there even exist some creative people that make chipas in the shape of animals from the Guaraní Jungle! The amazing history of Mariela once again shows us that the resilience of Latinos is a virtue that we share in our blood. Her talent for cooking is amazing, and she has one of the most delicious seasonings that you ought to try someday in New Zealand, taking advantage of the amazing opportunity of tasting a little of Argentina with Mariela's cooking! Order Chipas today! Also, you can check and order any of the products that Mariela's talented hand cook on her business website www.chipa.co.nz and don't forget to follow her on Instagram as @chipanz and on Facebook as @chipanewzealand. Thanks for Reading! :D Latino Foods Team

The concept of Ají can be very confusing for the people who weren’t born in Latinamerica, and we get it! It can mean either a fruit (the spiciest ever), an indicator of spiciness or a fresh sauce! Well, today we will be talking about one of the most traditional spicy toppings of street Latin American food: The "Pico de Gallo". The "Pico de Gallo”, is a fresh homemade traditional Latin American sauce, and if you are looking for the perfect topping or addition for your foods, maybe this ají can be quite the thing you need. For starters, the Pico de Gallo (that literally translates to “Rooster’s peak”) is a fresh sauce that can also be denominated as a salad, since is made entirely of tomato, onions, lemon and the ingredient that adds the spicy flavour: Ají. So, now that it is understood that the main ingredient of this “Pico de Gallo” is the ají, you may understand why this sauce is also called “Ají” by itself. In Colombia, you cannot eat an Empanada without adding it Pico de Gallo, it’s kind of a sin! Empanada is a popular snack in Colombia and it is served by most Colombian restaurants and Latin American Restaurants in New Zealand. Many countries in Latin America have different versions of the 'Empanada'. Although you can find a recipe for empanadas in our blog How to Make Colombian Empanadas, you can also find frozen empanadas ready to fry in our e-shop: This topping is also used in all sorts of Mexican dishes like tacos, totopos, burritos, fajitas and everything made with tortillas! You can even add it to the meat and it will be the perfect addition for your barbecues. You can find all kind of tortillas for your recipes on our Tortillas Collection Anyways! Leaving all the conceptual statements behind, let’s get down to business and learn how to make a good Pico de Gallo for your gatherings, reunions, barbecues, or for any meal/event you’d want to pour this delicacy on. Ingredients For this amazing topping, you will need: 1 big tomato 1 small onion Coriander The juice of 1 lemon Ají of your preference Take a look to all of our ajís and dried chilis on the Spicy Collection Preparation One thing’s for sure: Making Pico de Gallo is a piece of piss, mate! And you only have to follow 2 easy steps: 1. Chopping Chop the onion into squares and put it in a bowl. Add the lemon juice and finely chopped coriander. Add salt and let it rest for 5 minutes. Chop the tomato into small cubes and add to the bowl. 2. Ají For adding the ají (or chilli) of your preference, you’ll have to ground it until you have a watery texture, then add it to the bowl. And that’s it! You have your Pico de Gallo for any dish you want! Remember to keep it cool in the fridge and consume it ASAP, since it has tomato and it can go bad in a couple of days. Let us know if you try this recipe at home and send us your photos to our Instagram @latinofoods Check out our pre-made Pico de Gallo that you can also add to your preparation! Thanks for reading! :D Latino Foods Team

Looking for a Saturday night plan? If you wanna do something new and you feel a little homesick, maybe you haven't found the Latino stand-up comedy shows in downtown Auckland! These shows are taking over the plans of many Latinos who reside in the City of Sails. Have a night of fun and amusement feeling like home in the form of shows of stand-up comedy, drag scene, and improv encounters all made with latin talent, such as the one that China González, a stand-up comedian originally from Mexico has. We had the fantabulous opportunity of getting to know her the best way we latinos know: Talking after a night of rumba! We got to ask her some questions to know more about this latino comedy scene at Auckland and this is what we heard: Firstly, who is La China González? This amazingly hilarious woman is a Mexican comedian born in Guadalajara that arrived in New Zealand 7 years ago. She has been doing stand-up since shortly before coming to Auckland, only 3 months before to be precise, and as soon as she arrived she started conquering the comedy scene with her charisma and talent. Although she knew herself on the stand-up comedy, lately in these kiwi lands she also explored and learned about Improv and Theatre, habilities that developed her skills on stand-up. Who’s behind the scenes of the Latino comedy and improv spaces in Auckland? China is the foundress of the “Spanglish Comedy New Zealand”, a stand-up comedy project that started 5 years ago when only she and Cori Gonzalez (another proudly Latino comedian, of Chilean roots) were the only Latinos in the group. This project has the objective of offering a space of laughter and amusement to the Latinos in Auckland that find themselves drowned in the kiwi lifestyle and want to escape to a place that resembles their home, and what is better for that than an amazing space to have a nice time while listening at jokes that we latinos will get and laugh our asses off! This project has really diverse members already, such as previously mentioned Cori, who was born in Chile but moved to New Zealand at the age of 6, so he has very kiwi humor despite his Latino accent. There’s also has been American, Philipino, British, and even Kiwi people on these shows! Along the way, China met Mati Avaca, an Argentinian Improv professional who contacted her to collab with his own group "Mabel Group", dedicated to Improv in spanish. They both liked each other work, so the crew of the Spanglish Comedy NZ started doing improv and the Mabel Group crew started doing stand-up comedy as well, which made both the Spanglish Project and Mabel Group started performing together specializing in their areas but learning from each other. This experience made the number of stand-up comedians who speak spanish raised! Later, this amazing Mexican comedian also met Dani Fernandez, a theatre actor and director from Spain who saw the potential in both China's and Mati's projects and proposed to fuse them in only one, creating then Laenye Productions. Under the name of this producer, the three of them have their projects while supporting each other backstage. This macro project of Laenye Productions groups distinct projects dividing them into disciplines, such as stand-up comedy, Improv, among others. Although each one has their separate Project, you can always find them together the first Thursday of every month at the Red Bar on Pitt Street, starting at 7:30 PM on a free open-mic stand-up comedy show in spanish, that invites experienced and inexperienced people to try their new jokes in front of an audience. This show is always directed by one of the three either China, Dani, or Mati. Most of the shows are in spanish! But sometimes they are in English or in both languages, every show is different but for example in China's latest stand-up production Better than Tacos, she made shows both in spanish and english, every show is different so make sure to know about schedules and performances! The Mexican dish that she miss the most! The dish that is original from her home and she misses the most is the Azteca Soup, and the reason for this is that she hasn't found yet a place where it tastes even remotely like the original one from Mexico! However, she has learned to prepare traditional dishes with the few ingredients she found on the Latino markets and recommends the restaurant Taco Loco, where she works on Sundays. She just loves the Mexican dishes and seasoning they have! Take a look at our Taco Loco friend's website! https://www.tacoloconz.co.nz/ What is China's favorite product of Latino Foods? Although she hasn't had the chance to order something from our website yet, since she recently found us, China is waiting to have the time to explore all of our catalogs to buy the most she can. However, she is a complete lover of the Chamoy Sauce and the Salsa Botanera, which fortunately we have! How can we contact China or the Improv Group? It's really easy to contact her or the group! You can just contact her through social media where you can find her as: @Chinaglezmx On Instagram, Facebook, and Twitter. Don't forget to follow her up so you don't miss any news about the Latino Stand-up comedy scene of Auckland! You can also contact directly with La Enye Productions through the following e-mail: laenyeproductions@gmail.com Or through their Facebook Fanpage: https://www.facebook.com/Laenye-Productions-101376517912594 Thanks for reading! Latino Foods Team.

Who would have thought that the Latino flavor could reach such a remote place as New Zealand, and furthermore, all the way from the top north to the bottom south. This last place has been recently covered by our Latino spice down there in Invercargill to be more exact, thanks to the first Latino coffee shop over there. The first Latino coffee shop of Invercargill, you read that right! Kanki’s offers you products from all over Latin America from various ingredients and spices typical of Latino cuisine to all kinds of desserts of our foreign lands! Let’s know a little bit about this amazing business. When was Kanki’s born? This Latino coffee shop started more than 2 years ago as a marketer, only selling the Venezuelan icon Harina Pan among the Latino community, then continued with home delivery of products, where we, former La Tienda Colombiana (now Latino Foods) offered to distribute our products on the city, Kanki's studied the market and realized this empty niche in the city, which generated that Kanki's opened its first store along with other entrepreneurs. In that 6-month process, Kanki’s meets its current Business Partner Somewhat Green with whom it moved on and opened its own Cafe Shop on the corner of 156 Tay Street. Today, Kanki’s is a store with products from Colombia, Brazil, Argentina, Mexico, Chile, and Peru, along with the best Colombian coffee and fresh Latin food such as empanadas, churros, papa rellena, alfajores, and cupcakes. Who is behind Kanki’s? One of the most interesting things about this place that makes you feel at home is the owners. Kanki’s is the product of the effort and love of a couple of Latinos: Claudia from Chile and Mauricio from Colombia. This couple arrived in the kiwi country 4 years ago, always wanting to start a business because they both love everything related to that industry. They came to Invercargill for work and found the possibility of starting their own business, which they decided to do without a doubt in the face of an opportunity. We had the opportunity of talking to Claudia, owner of Kanki’s, and we asked her some questions about her business and the challenges she and her husband faced starting this amazing and lovable place. That being said, below you will find our questions and her answers! What has been the most difficult and the most gratifying thing about st arting a business in New Zealand? “The most difficult thing of starting a business in this country has been the uncertainty caused by being an immigrant in a country with an unstable immigration policy, which generates a lot of stress when making decisions. However, the most gratifying this that has happened to us in this journey has been the support of the Latino community, locals, and vendors who have witnessed the growth of Kanki’s.” How is the Latino community doing Invercargill? “The Latino community has received us in the best way, everyday we have new and loyal customers who push Kanki’s to be even better. Our coffee shop has become the meeting point of many people who enjoy Latino culture. Our fresh food vendors are Latino community entrepreneurs, eager to grow. Kanki’s creates the space for them to become known in the market and grow as a business”. This story is an example of the never-give-up culture of our Latinos, a sixth sense of our Latino blood that makes us be resilient and always stand out in any part of the world, fighting for our dreams and always keep trying to reach our goals. Kanki’s invites every Latino in the Southland with a business idea who wants to bring it to life, to approach Kanki’s to share their ideas and work together to reach common goals. We invite you to follow our friends at Kanki's on Instagram! @kankis.nz And if you ever go to Invercargill, don't hesitate to visit them! 156 Tay Street, Invercargill 9810, New Zealand +64221679238 You can also take a look at our many distributors across New Zealand HERE! Thanks for reading! Latino Foods Team.