October Heritage Month Foods

2. any of various flour-and-egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed
4. Spanish Cooking. a dessert of sweetened egg custard with a caramel topping
6. in European cooking, a small dough envelope filled with mashed potato, meat, cheese, or vegetables, crimped to seal the edge and then boiled or fried, typically served with sour cream or onions
8. a delicious deep-fried spring roll, stuffed with a mixture of minced meat and chopped vegetables
9. in Mexican Cooking. a tortilla filled with various ingredients, as beans, rice, chopped meat, cheese, and tomatoes, and folded over in half or rolled into a loose cylinder shape
10. a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, and saffron and other seasonings
11. Noodles that can be mixed with whatever meat or vegetable your stomach desires. The name originated from the Hookien word “pian e sit,” meaning “something conveniently cooked.”

1. Mexican Cooking. a thin, round, fried pastry, often dusted with cinnamon sugar
2. a flat, open-faced baked pie of Italian origin, consisting of a thin layer of bread dough topped with spiced tomato sauce and cheese, often garnished with anchovies, sausage slices, mushrooms, etc.
3. a Columbian or Venezuelan cornmeal cake, sometimes stuffed with savory fillings
5. a Mexican dish made of minced and seasoned meat packed in cornmeal dough, wrapped in corn husks, and steamed
7. in Latin American cooking, a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried