Simple, delicious, and useful in a thousand ways: The tortilla is a staple of Mexican cooking, they have been around for centuries, yet few know just how “traditional” this traditional treat is. “Tortilla” comes from the Spanish word for “little cake.” The Spanish named the tortilla after it was brought over to Europe from Central America. However, in parts of southern Spain, a tortilla is made of chickpea meal and is crips, thin, and fried. Although they look very similar to corn tortillas, these chickpea tortillas originated in Greece and were brought to Spain by Arabs hundreds of years ago. There are two standard types of tortillas according to the main ingredient they’re made with, being either corn (corn tortillas) or wheat flour (flour tortillas). Besides the ingredients they are made of, there are some other differences between these two tortillas, and we are numbering some of them so you don’t get confused when using them for your recipes! Differences between corn and flour tortillas Color Corn tortillas, according to the ingredient they are made of having a solid yellow color, apart from the flour tortillas that following this same logic have a more pale and white-like tone. Size Corn tortillas tend to be smaller than flour tortillas. This size difference affects directly the type of dishes and recipes they are used for. Flavor Because of the corn-based cooking of the corn tortilla, besides the thicker texture it has compared to flour tortillas, it also has a salty flavor and when roasting it acquires a crunchy texture that is often used for tacos. In this order of ideas, we can appreciate that flour tortillas don’t have a strong flavor to add to any recipe, such as its counterpart. Uses The most important part when cooking with tortillas: When can you use each one? Because of everything stated before, corn tortillas are the most commonly used to hold the fillings of the tacos together and ensuring it doesn’t either drip or drop, whereas the flour tortillas, because of their bigger size and more soft texture are used to pack all the burrito fillings and assure it doesn’t escape and make a mess all over your plate! However, each region of Mexico and even the Mexican cuisine is very diverse and if we are adding the Tex-Mex cuisine factor, we can see how this is all mixed… That’s why you don’t have to close yourself to try any kind of tortilla on any kind of recipe, as long as you enjoy what Mexico has to offer you through its gastronomy using tortillas such as: Enchiladas Tacos Burritos Fajitas Quesadillas Among many more! The tortillas are such a flexible ingredient for recipes and that’s why it has been such a tradition all over Mexico for so many years. It’s not about which tortilla is better, if corn or flour, because each one has amazing things to offer to your recipes! Give them a try and see how you will never stop using them. Thanks for Reading! Latino Foods Team

Nothing is more curious than the obsession Colombian people have with combining unusual flavors, and Bocadillo (membrillo or guava paste) (that could literally translate to “Lil’ snacky”) is a Latin American sweet, made with guava pulp and sugar, that is the perfect example of this combination! Guava Paste (also called "Bocadillo Veleño", "Membrillo" and "Guava Sweet") is a very thick, purée of Guava Fruit. It is stiff and dense, almost like fruit leather, but still soft and easily cut with a knife. It is sold in small and large blocks, or canned, but not in jars. It tastes like a sweet jam, but since it’s very thick it cannot be spreadable. It is served in slices that are quite thin, as each slice packs a lot of flavor and sweetness. The most common way of eating bocadillo, is served with salty white cheese since is ideal as a snack, whether for parties or house meetings. These two contrasting flavors make the perfect Colombian food combination and will keep you returning for more, either as an appetizer or dessert, especially if you cut them in small equal pieces so you can stick them together! Since the bocadillo contains a high level of sugar, it is used as a natural energy source for the body and it’s especially recommended when doing activities that require lots of energy such as hiking in the heights when your body is burning calories faster. Now that you know about this Latino snack, what are you waiting for to get it to your gatherings? Because of the way it's served, you can spare it up for many of these! Such a perfect product to eat, enjoy and save some change! Thanks for Reading! Latino Foods Team

A new member of Latino Foods Family! We are now distributing their delicious Arepas all over New Zealand! We have talked to them to share their story with us: --- LA CHIVA was born on July 20th, 2016 in the framework of the celebration of our Colombian Independence day, held annually in Christchurch. An idea that came up intending to remember our roots, bringing "the mountains of our land" for a moment, and why not? to share part of our culture in a foreign land. This company makes Arepas (Latin bread) of different sizes and flavours, made 100% from pure corn, gluten-free, and suitable for vegans. A company that works incessantly to reach every corner of New Zealand homes, making it possible once more that the arepas as we know them to become the perfect fuel for breakfast. Who is behind La Chiva Arepas? Their team has talented collaborators who make possible the expansion of La Chiva even in the most remote places of New Zealand, where those who were not familiar with the product, have recognized it as a delicacy on the palate. Among their collaborators, they can highlight the Enjoy Creativos designer, the ACODATA team with its production and filming service, the SSV writer and editor in charge of the content. Some distributors: KANKIS in Invercargill, Delicias Arepas Manawatu in Palmerston North, Pure Convenience in Hobson street, and now us as Latino Foods as distributors in New Zealand. They also have workers who are always available to carry out the arduous work of preparing the product. Among them, they are proud to have from international students to moms heads of households. They say that especially because of this last group, the exquisite flavour of their arepas is the result of the loving touch that they transmit. And finally, the guys from NZ post, who are in charge of the final phase, deliver orders in most cases. What has been the most difficult and the most rewarding about starting a business in New Zealand? ... one of the most relevant difficulties they’ve found themselves in has been the fact of maintaining affordable prices for their customers. However, they are always motivated to bring to the Latin Community those happy and pleasant memories lived in our distant land. In addition, one of the most rewarding things about their work is seeing the smile on the children's faces and the happiness they transmit with their welcoming shouts in different accents yelling: “MUUUM ARIPAAAS”. There’s no doubt then, that the most rewarding feeling is constant learning, where passion and love are strengthened with the passing of the days, thanks to the pleasant response of their consumers. ------ Share Arepas with your Friends and Family Thanks for reading! Latino Foods Team.

You sure must’ve heard of an Argentinian drink that could replace coffee or tea, and now you are in the right place! This drink is, of course, Yerba Mate. It is a drink that has been around for centuries. An experience among families and friends in South America, exactly in countries like Argentina, Paraguay, Uruguay, and Southern Brazil. Mate is traditionally consumed with a mate (confusing, but you also call the cup you drink it out of a “Mate”), a bombilla (filtered metal or bamboo straw), and hot water. So… If a friend tells you: “Hey mate, just bought a mate for yerba mate, are you in, mate?” Now you will understand what he means, mate! Let's go through some facts about this traditional south-American beverage. Origin of Yerba Mate This beverage is a legacy of the Guarani people. Guaraní people are for them, what Maori people are for us, the most important native culture of our region. The Guarani are a very spiritual people and most communities have a religious leader, or shaman, who is also an important social figure, who use this herb as an essential ingredient in their rituals. Native to present-day Paraguay, the Guaraní people first discovered and consumed this drink from the plant, drinking it hot or cold from the nearest river. The Jesuits learned the benefits of Yerba Mate (known as ka’a in the Guaraní language) through the Guaraní people and domesticated the plant into what it is largely known for today. Because of this happening, the mate was once known as the “jesuit tea”. How to drink yerba mate? Drink it either hot or cold! (Terere) Although the most common way of drinking yerba mate is hot, Terere is an infusion of yerba mate similar to mate but prepared with cold water and ice rather than with hot water, this drink can be prepared hot or cold. It is referred to as mate if drunken hot, no matter if it’s digested hot or cold, there’s no doubt that Yerba Mate is the way to go. The most popular form of drink is through a drink bottle/thermos, so you can take yerba mate everywhere you go! A crucial tool for modern-day mate drinking. Although it can be made and drunk similar to the way we prepare loose leaf tea, the most popular form is through a thermos with a small cup and a straw complete with a filter at the bottom. The thermos is full of water (hot or cold), and the cup is full of the finely chopped bits of Yerba. Bombilla What is the Bombilla? The bombilla is a in the preparation and consumption of yerba mate, it is a kind of straw or metal tube with one end in the form of a filter or strainer and the other end for drinking. Unlike a conventional straw, the bombilla has a filter at the end, allowing only the liquid to be consumed and avoiding the ingestion of leaves or sediment. The bombilla can be shared in a group, since traditionally the mate is passed from one person to another, each one drinking from the same bombilla. This is an important part of yerba mate culture, as it encourages friendship and camaraderie. Important The Bombilla should be cleaned regularly to keep it in good condition and to prevent debris buildup. It is also recommended to change the bulb periodically, as it can wear out over time. Preparing Yerba Mate Yerba mate can have different ideal brewing temperatures and steeping times depending on its cultivation and how it’s being brewed. Ask your tea vendor for brewing instructions specific to the yerba mate you purchased. In the meantime, here are a few general yerba mate brewing tips: Use fresh, pure, cold filtered water. Springwater is best. Generally, yerba mate is steeped in hot water, not boiling, at a temperature similar to a green tea, around 160 to 180 degrees. This is somewhere just off the boil. If you don’t have an electric kettle with temperature control, just remember that at sea level water simmers at 190 degrees and boils at 212 degrees. The boiling temperature drops about a degree for every 100 feet in altitude increase. If your yerba mate came with specific recommendations for brewing, use those. But using about 2 grams of loose leaf herb per 8 oz. cup of water is a safe bet. Cover your yerba mate while it’s infusing to keep all the heat in the steeping vessel. Taste your yerba mate after the recommended infusion time (we steep our Teatulia yerba mate for 4 to 5 minutes) and then decide if you’d like it to go a little longer. Similar to a traditional tea, yerba mate can get more astringent and bitter the longer it’s infused in hot water. Yerba mate can typically be infused multiple times. Each infusion reveals more layers of the flavor of the herb. Yerba mate can be enjoyed plain, but it’s also not uncommon to sweeten the brewed beverage with honey, agave, or sugar, or even dilute it some with milk or cream, just like you would with a traditional tea. (Mate latte, anyone?) Some like to flavor the beverage with additional herbs, like mint. Others add fruit juice or lemonade to sweeten and flavor the beverage. Take a look at the many different options of Yerba Mate we have for you here: Yerba Mate in New Zealand Do you want to try it in tea bags? Easy to drink! Thanks for Reading! Latino Foods Team

Yerba Mate is a very traditional drink from the countries of South America, such as Argentina, Paraguay, Uruguay, and Brazil. Yerba Mate is a very popular drink because has a wonderful benefits such as energizing properties, is rich in antioxidants and boosting your immune system! Stimulant beverage Yerba Mate contains Xanthines, which are stimulants. Mate being a caffeinated drink contains this kind of stimulants (which people sometimes call “mateine”). Also Mate contains theophylline, which is in inhalers and helps you breathe better, and Obromine, which is found in chocolate and gives you a happy and euphoric feeling. Reduces the risks of heart diseases and cancer Polyphenols are a type of antioxidant, and Yerba Mate has 11 different kinds of them. Now, a quick lesson: An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. This is good because oxidation can produce what are known as free radicals, and they can start chain reactions in cells that either kill or damage them, manifesting many times in forms of skin damage, heart diseases, or even cancer. Helps fight bad cholesterol Lipoproteins are a combination of cholesterol and a protein that circulate through the body and carry cholesterol from the liver and small intestine to other tissues and cells in the body that need it. You have LDLs and HDLs (high-density), but LDLs is bad cholesterol, and when oxidized they can produce inflammation in your arteries that supply blood to your organs and other tissues, which can lead to a heart attack or stroke. So, all of the antioxidants that Yerba Mate is packed with help inhibit LDL production. An excellent source of vitamins Yerba Mate contains vitamins A, C, E, B1, B2, Niacin (B3), B5, B Complex, Fatty Acids, Chlorophyll, Flavonols Calcium, Manganese, Iron, Selenium, Zinc, Potassium, Magnesium, Phosphorus, and Carotene. We all know that many vitamins and minerals are good for keep our healthy body. It can cure a hangover After a party, there is nothing better than drinking Yerba Mate to cure a hangover, you will feel like a new person, thanks to its energizing effect it will helping with a liver cleaning, will make you feel lighter and free of all that malaise hangover causes you. An ally in weight loss Researchers from the Juan Agustín Maza University concluded that the daily consumption of 2 litres of Mate, combined with an eating plan, helps overweight people lose weight faster, besides helping with digestion! Time to taste it Now that you know everything about this millenary and healthy beverage, why don’t you give it a try and incorporate it into your daily basis? Either you are on the north or the south island, from Cabo Reinga to Wellington and from Puponga to Invercagil, order your yerba mate (don’t forget to get your mate gourd and straw) and start a healthier diet with this drink that tastes like tea and hits you like coffee! Take a look at the many options of Mate we have HERE Thanks for Reading! Latino Foods Team

Dulce de leche is a sweet Latin American dessert that is like a creamier caramel. It’s made by slowly heating up milk, whereas caramel is made by heating sugar. Dulce de leche is rich and sweet, but not quite as sticky as caramel. You gotta know that, although this dessert is considered an Argentine emblem brand and it occupies a privileged place in the sentiment of an entire country, you can also find it all over Latin America with many other names like “Arequipe” in Colombia, “Cajeta” in Mexico and “Manjar Blanco” in Perú, Chile, Bolivia and in some parts of Colombia. It doesn’t really matter how you call this creamy treat, what does matter is what you spread it on. From crackers to toasts, this cream will sweeten any dish, especially as the sweet complement to a fun breakfast for your children. Dulce de leche most likely evolved as a way to preserve milk in the pre-refrigerator era. Though its flavor is complex and layered, dulce de leche is deceptively simple to make and is one of the most common ingredients of South American treats like the famous Alfajores. What are Alfajores? This typical Argentinian dessert can be found all over South America but has its capital in Argentina where you can found them in every kiosk and bakery, although it is originally from Middle East. These kinda-like sweet sandwiches are a couple of cookies made out of corn starch that leaves a dough sensation on your mouth that contrasts with the sweet flavor of the dulce de leche we´ve been talking about, that comes in the middle of the two cookies. Although the most traditional Alfajores look like a pair of cookies with Dulce de Leche in the middle, currently there are a lot of both delicious and tasty chocolate-covered alfajores that add just the right amount of sweetness that your days need! Find these sweet treats in our section of Alfajores. In Colombia, the traditional arequipe reaches its most famous and acclaimed moment during the Christmas holidays, since it is a vital part of the “Christmas dish” or “Plato navideño” every Colombian family makes. In this so-called Christmas dish, it goes alone (either creamy at a side of the dish, or scooped in a little spoon) accompanied by figs, custard, buñuelos, and cheese. However, this is not the only time where Colombians taste the delicious sweetness of the Arequipe, all year long it is used as the base or cover of many desserts, where the oblea (a crispy wafer filled mostly with arequipe, cheese, and some other sweet ingredients) is one of the most interesting ones to look up to. No matter what name you know it for, Dulce de Leche, Arequipe, or Cajeta, this sweet cream caramel-based is a must in your collection of spreadables inside your cupboard, so you always have at your fingertips the sweet flavour of Latin America! You can find all of our Dulce de leche products here: Dulce de Leche Thanks for Reading! Latino Foods Team

One of the only brands in the world controlled by the coffee growers themselves, Juan Valdez Café is an iconic Colombian coffee brand. With more than 300 outlets across 22 countries, they’ve come a long way in 50 years. Juan Valdez Café was created by over 500,000 small farmers as a national brand for Colombian coffee. Promoting fair trade, they ensure each farmer is paid well for their high-quality beans and are committed to sustainable farming and trade. A core belief is that a purchase should directly benefit the coffee grower. The brand’s goal is to keep alive every community’s traditions. Instead of working to make a cheap product, they focus on the quality, authenticity, and tradition in every bag of Colombian-grown coffee beans. Juan Valdez Café was named after a fictional character of the same name. From 1958, he appeared in advertisements by the not-for-profit organization National Federation of Coffee Growers of Colombia. With his mule Conchita and sacks of harvested coffee beans, he represents each of the 500,000 Colombian farmers who control the organization. Colombia is a land with many different geographic regions, so it makes sense that there is a variety of Colombian coffee. From smooth and sweet Nariño beans grown in the country’s cloud forests, to the intense and chocolatey beans of the Sierra Nevada mountain, there’s plenty of flavors for you to try. When is Coffee's International Day? If you are looking to celebrate the awesomeness of coffee, you may want to mark October 1st as your favorite holiday because of the 2015's announcement of International Coffee Organization of this day as the official day to promote and celebrate coffee as a beverage, with events in different parts of the world. This day is also used to promote fair trade coffee and to raise awareness about the situation of the coffee community. Do you want to try it? We have several different regions on offer. Click here to find our wide variety of Juan Valdez's Collections and try them now! Author: Sarah Albom New Zealand

Andean Potatoes – Ingredients 1 bag of Cheeky Foods Andean Potatoes Olive oil Salt and Pepper Preparation 1) Pre-heat the oven to 190°C. 2) Place the potatoes in an oven non-stick pan. 3) drizzle over the olive oil and add salt and pepper to taste. 4) Holding the pan in both sides, move it in a circular motion so oil spreads evenly around them. 5) Put in the oven and cook for 20 min. These potatoes can be served with Golf Sauce. Golf Sauce – Ingredients 1/3 parts Tomato Sauce 2/3 parts Mayonnaise Salt and Pepper 1 squeeze of a lemon Optional: Spicy red pepper sauce (Valentina, huichol sauce or similar) Preparation 1) Mix all the ingredients.

White corn vs yellow corn It is possible that those who have tried Arepas at some point in their lives have found themselves with two delicious classes, white corn, and yellow corn. This fact may have caught your attention, but you may not know what the difference is. So, if you are looking for an answer to this, be prepared because we will tell you some information that will surely surprise you. To begin we must tell you that this plant was originally planted by the indigenous Mexicans and is currently one of the most abundant cereals in the world thanks to its nutritional contributions to the body because it is rich in vitamins and minerals that benefit the development of the central nervous system and promote metabolism. As for gastronomy, it offers a wide variety of uses for your preparations, since there are multiple types of corn that according to their properties and the way you cook it, it adds different flavours and textures to your recipes. Now that you know a little more about this food, you are prepared to know the main differences between white corn and yellow corn. White corn is quite popular in Central America and Africa, while Yellow corn is better known in Latin American countries. The white color is due to the lack of pigments. While Yellow, although it comes from white corn, contains pigments known as carotenoids. Don't forget you can find either white or yellow corn flour for arepas in New Zealand! Pass by our Corn Flour collection to find the perfect one or your arepas! Click HERE Regarding the nutritional contribution, the content of carbohydrates, proteins, fats, vitamins and minerals is similar. The difference between these types of corn lies in three aspects, content of carotenoids and lutein pigments that give the yellow color to corn, which are antioxidants and precursors of vitamin A, in the fiber content that is higher in Yellow corn and the caloric content which is slightly lower in this type of corn. If you are interested in combating constipation, preventing cardiovascular diseases, diabetes and cancer, you should include this food in your recipes because its high fiber content contributes to the care of your health. Last, but not least, is the tastiest part of corn: its preparations. The White corn it is commonly found in foods such as humitas and fried chips, while Yellow corn is more present in products such as cake and empanadas. However, everything depends on you, since you can make your favorite recipes with the type of corn that you like the most and the result will always be just as rich. Now you know the main differences between these two types of corn, so the next time you make your preparations you will be aware of their characteristics and you will enjoy their flavor even more. In our online store we have different brands that you could try: https://www.latinofoods.co.nz/colombia Take a look at some of the Arepas we have available! Thanks for reading! :D

A staple food in both Colombia and Venezuela, Arepas are a very special type of corn cake that is crispy on the outside but soft and creamy on the inside. If you’re Colombian or Venezuelan, you’ve ever travelled there, or if you’ve become interested in these countries cuisine's, you’ll know that arepas are as varied in their styles as they are popular! Not only are they delicious, but arepas are also a fantastic alternative to bread for those with dietary restrictions. In their classic form, Arepas are 100% gluten-free and dairy-free, and can easily be made vegetarian or vegan. There are so many different ways to prepare and enjoy these delightfully satisfying corn cakes. Whether you’re after a unique, tasty breakfast, a new take on a sandwich, a sweet treat, or you just want something to lather butter over, arepas could be your new best friend. The key ingredient in arepas is a special type of precooked corn flour called “masarepa” or “areparina”, which is sometimes also known as “arepa flour”. What is the key Ingredient for Arepas? Masarepa or Areparina is special precooked corn flour that is used in most arepa recipes Traditionally, this ingredient was made by soaking dried corn and then pounding it to remove the outer lining and seed germ. The remaining part of the corn was then cooked and then ground into a fine powder. Sounds like a lot of work, right? And sure, you can still do it this way, if you’re into that sort of thing. For the rest of us, thankfully, masarepa can now be produced on an industrial level, taking the element of labour right out of the process of making arepas. In order to make a dough, using the right corn flour, it only needs to be combined with water and salt. Easy! You can buy this speciality corn flour online in New Zealand, and it means that arepa recipes are now super simple and quick. You can also get white or yellow arepa - this usually comes down to personal preference. Here’s an easy recipe. Corn Flour and Arepas in New Zealand In New Zealand, corn flour, which is also known as cornstarch, is mostly used as a thickening or binding ingredient, and not usually as the base ingredient for a recipe. Some people may mix it with milk and sugar to make a pudding, but that’s about the extent of it. If you say “corn cake” to a New Zealander, they’ll probably think about corn fritters or dry puffed corn crackers. We’re seriously missing out! In Colombia, Arepas can be enjoyed for any meal - cooked with an egg inside them for breakfast, prepared as a sandwich for lunch, topped with shredded meat or plain as a dinnertime side. They’re also Colombia’s answer to doner kebabs - food carts capture the foot traffic of those leaving parties and evenings on the town. Masarepa or arepa flour, for the Kiwis out there, is very different from regular corn flour. Not only is it produced differently from more common varieties, but it is also finer, and has a lighter flavour. If you want to get on board with arepas (and we highly recommend you do!), you’ll need to make sure you get yourself some masarepa. Check Out Some Special Corn Flour for Arepas Here! What’s the difference between Colombian and Venezuelan arepas? Usually, Colombian arepas are thinner than Venezuelan ones, which are often filled with meat, cheese, or vegetables and served sandwich-style. However, this somewhat simplifies the variety of arepas you’ll encounter in these places. In Colombia, for example, each region has a different arepa style associated with it. Anyone you talk to will have their favourite arepa style, and major cities regularly have arepa festivals. For example, in Bogota, a favourite style is to grill them with melted cheese in the middle (an arepa cheese toastie!), while in the Colombian Caribbean coast, a popular method is putting an egg into a lightly fried arepa, sealing it, and then deep-frying it until the egg is cooked inside. You can also check our blog about the differences between White Arepas and Yellow Arepas here: Blog: Differences Between White Corn and Yellow Corn Arepas What Ways can Arepas be Prepared? The options for arepas are endless! First of all, you have plenty of options for cooking methods: arepas can be baked, grilled, or deep-fried. Depending on what you feel like, you can have them plain, stuff them with fillings, or add tasty toppings. You can alter the base recipe, the thickness, and the texture. Try some of these Recipes: Reina Pepiada o Arepas con Carne Desmechada What else can you make with Arepa Flour? We think you’ll be pretty busy experimenting with the many varieties of arepa. If Colombian cooking is your bag and you want to try something else, then you can also use masarepa in some empanada recipes. These are deep-fried turnovers that are usually filled with meat, vegetables, or cheese. It isn’t always called for, but more traditional recipes tend to require masarepa. Can you get Arepa-Flour in New Zealand? You sure can! You can get it right here. Order Online and we will deliver it to your home! We have a whole collection of Corn Flour for Arepa and even Frozen Arepas here: Thanks for Reading!

(Recipe for approx 4 people) Reina pepiada is a zesty chicken and avocado salad. Literally meaning “curvy queen”, reina pepiada was named after Susana Dujim, the first Venezuelan international beauty queen. Arepas - Ingredients 2 cups of corn white flour Doñarepa Flour Harina PAN Harina Su Sabor 2 Cups Water 1 ½ tsp Salt Butter optional Preparation 1) Add 2 cups of Corn White flour to a medium bowl and pour in 2 cups of water and 1 ½ tsp of salt. Using hands or a wooden spoon, knead the mix until forming a soft and smooth dough. 2) Roll into balls and gently press down until forming the arepa shape. 3) Once your arepas are done, cook them in hot pan until golden brown, 5 to 7 minutes per side. Some people like to use a little bit of oil but that’s according to taste. Reina pepiada filling - Ingredientes 1-pound boneless, skinless chicken breast. Poached and shredded 2 mashed avocados 2 cloves of garlic, pressed ½ cup finely diced red capsicum ½ cup onion finely chopped 2-3 tbs mayonnaise 2 tsp finely chopped fresh coriander 1 Lemon Salt and pepper to taste Preparation Place the chicken breasts in a medium saucepan and add enough cold water to cover by 3-4 cm. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let it cool completely. Once chicken is cooked shred it by pulling it apart by hand or with the fork. In a bowl, place the avocado and mash with a fork, add the mayo, lemon juice, cilantro, onion, capsicum, salt and pepper. Mix and season with salt and pepper. Slice the arepa (like a pita pocket) to make room for filling. Fill the arepa and enjoy!

Queremos compartirles la entrevista que le hicimos a Lina González donde nos dio tres importantes consejos para las personas que están recién llegadas a Nueva Zelanda pero que también pueden aplicar para aquellos que ya llevamos un buen tiempo en NZ. ¿Quién es Lina González? Orgullosa latina, originalmente de Colombia, madre de Noah, un hermoso niño kiwi colombiano al que amo muchísimo. Disfruto mucho de la vida en familia en Nueva Zelanda, me encanta todo lo que este país tiene para ofrecer a las parejas, familias e hijos. Y sobre todo disfruto mucho ayudando a la gente y cambiando vidas a través de mi profesión como agente licenciada de inmigración. Mi vida gira en torno a mi profesión, al amor que siento por el conocimiento del sistema migratorio y las leyes en Nueva Zelanda y las oportunidades que tengo de usar ese conocimiento y experiencia para ayudar a latinos que se encuentran dentro y fuera del país. ¿Hace cuánto tiempo vives en Nueva Zelanda y a que te dedicas? Llegué a NZ a principios de 2008 con el objetivo principal de realizar mis estudios de postgrado. Obtuve una beca para realizar mi Doctorado (PhD) en la Universidad de Auckland en Estudios Políticos y adicionalmente me preparé para ser agente licenciada de migración. En la actualidad soy directora de SEA International, una agencia de servicios migratorios y de estudio donde realizamos todo tipo de tramite para visas de estudiante, trabajo, residencia, visitante, para todo tipo de nacionalidades. ¿Con la experiencia que tienes en tu empresa danos tres consejos para aquellas personas que recién llegan a Nueva Zelanda? 1. Tener clara tu meta, pero disfrutar el camino. Este es un país con muchas oportunidades para las personas que llegan, como por ejemplo la oportunidad de conocer otras culturas, entender que el mundo es más grande que nuestra ciudad o país de origen. Te aseguro que el mundo es mucho más de lo que hasta ahora conocías. Con mi experiencia me he dado cuenta que cuando las personas llegan a NZ, se enfocan mucho en lo que podríamos llamar el “camino a la residencia”, pero ésto no les permite a los recién llegados disfrutar de esta bella oportunidad de vida que tienen enfrente. Es un excelente momento para aprender cosas nuevas, conocer nuevas personas y conocerse mejor a sí mismos.. 2. La experiencia del otro no define tu experiencia No te dejes influenciar por las ideas o experiencias o pensamientos de los demás. Cuando necesites ayuda en algo busca a un profesional pero sobre todo, vive tu propia experiencia. Otra cosa muy importante es el networking. Conocer personas, participar en grupos para conocer gente que tenga gustos, esto puede ser importante al momento de establecerte en el país. 3. Prepararse para vivir una montaña rusa de emociones El choque cultural cuando llegamos a un país diferente puede ser difícil. Vas a extrañar a tu familia, tu comida, tu cultura. Vas a tener altibajos emocionales por lo que es importante rodearse de buenos amigos que al final se convierten en tu familia lejos de casa. En SEA International siempre buscamos construir y fortalecer nuestra comunidad porque sabemos que no es fácil estar lejos y solos. A las personas que están leyendo este blog los invitamos a que nos visiten en nuestra oficina, allí reímos, lloramos y celebramos triunfos. Queremos fortalecer nuestra comunidad latina para no sentirnos lejos de casa, pero sobre todo para saber que tenemos derechos y personas que nos pueden ayudar y saber que cuentas con alguien que te apoya. ¿Cuál es la comida colombiana que más extrañas? Extraño mucho el sancocho, un buen sancocho me hace mucha falta y también el patacón con buen suero. Siempre que voy a Colombia son de las cosas que más como, y las tajaditas de plátano. ¿Qué producto de La Tienda Colombiana has probado o cual te gustaría probar? He probado la Harina Pan, y tengo que decir que una de las mejores cosas es que viene a muy buen precio comparado con lo que antes la podíamos conseguir así que excelente. Y bueno muchas felicitaciones por este emprendimiento porque están permitiendo que nos sintamos más cerca de casa. A mi hijo en particular le encanta la arepa así que en mi casa no puede faltar la harían blanca y amarilla para hacer también las arepas de choclo o dulces. Me gustaría probar el Arroz Roa en los sabores de Colombia. También me gustaría probar los platanitos dulces. Si quieres saber mas acerca de SEA International visita su página web www.sea-international.com o síguelos en Facebook como @seainternational e Instragram @seainternationallatam Oficina en Auckland: 87 Albert Street, Level 6, Office 605