by Passport to the Nations | Sep 27, 2015 | God is Provider, Passport to Latin America
You will need: 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon Kosher salt 1/2 cup lard or vegetable shortening 1 cup hot water large griddle or skillet Instructions: Begin by putting flour in a medium bowl and mixing in baking powder and salt....
by Passport to the Nations | Oct 1, 2015 | God is Creator, Passport to Latin America
The people of Mexico have been making paper since before the time of Christopher Columbus. Specifically, the Otomi Indians, living in San Pablito, an isolated village in the mountains of Mexico, still make Papel Amate. The paper is made from the bark of wild...
by Passport to the Nations | Oct 14, 2015 | God is Provider, Passport to Latin America
All plants produce sugar through a process called photosynthesis, but a few plants produce a lot of sugar. One of those plants is the sugar cane. The sugar that the sugar cane plant produces in stored in its tall, hard stem. One of the most unusual facts about sugar...
by Passport to the Nations | Oct 14, 2015 | God is Provider, Passport to Latin America
Jicama (pronounced hi-cuh-muh) is a root similar to the potato of North America but with a sweeter and less starchy taste. It is generally eaten raw with lemon or lime juice or cut up and used in salad recipes. Jicama is readily available at larger grocery store...
by Passport to the Nations | Oct 15, 2015 | God is Provider, Passport to Latin America
The first corn plants believed to have been grown in the Americas were grown in modern-day Mexico and Central America. Today, corn is grown in over 85% of the countries of the world. Thousands of varieties of corn are available and their relative ease of growing in...
by Passport to the Nations | Oct 17, 2015 | God is Provider, Passport to Latin America
Gallo Pinto is a staple of the Costa Rican diet. Surprisingly, it is often eaten up to 2, or even 3 times a day! Gallo pinto literally means “painted rooster” and is so named because the spotted look of the dish when the beans are mixed in with the rice. The...
