When & Where
UPCOMING DATES TO BE ANNOUNCED
This celebration includes
Product Highlights from 10+ Brands
Raffles, Prizes and Special Savings
Live Music and Kids Activities
Previous Special Guests
Jimmy Conga y Su Orquesta Tamboriquiri
Mariachi Mexico Vivo
Norberto Guerra
Ballet Folklorico
DJ Beats
La Ley 107.9
Enlace Chicago
Jewel-Osco supported Enlace Chicago with a $2,000 grant, to help support their healthy food access initiatives. The goal of Enlace is to build the capacity of Community Health Workers (CHWs) to promote wellness, prevent chronic disease and overall increase access to healthcare and healthier food!
See What's In Store
Check out the fun from 2023’s Sabor de la Herencia Hispana program, which included excitement from Mariachi Mexico, local taco trucks, radio station personalities, face painting, kids activities, raffles, meal ideas and samples from more than 30 brands, an appearance from JoJo the mascot and much more!
Shoppers enjoyed outdoors excitement like taco trucks, music, and a special JoJo appearance!
La Que Buena kept shoppers engaged with their own raffle and giveaway!
Mexican inspired demos were placed all throughout the store!
Mariachi Mexico Vivo created a lively atmosphere and set the tone perfectly for our Hispanic Heritage celebration!
Featured Recipes
Learn how to make our recipes featured from past events
Jalisco Pork Loin Tostadas
Ingredients
- 12 corn tostadas (baked) and toppings of your choice
- 2 lb. pork loin
- ½ cup water
- 2 cloves garlic
- ¼ red onion
- 3 bay leaves
- 1 tsp. of oregano
- Juice of a lemon
- A pinch of salt and pepper
- 4 Roma tomatoes
- 1 tsp. sugar
- Salt and pepper
- 1 clove garlic
- ½ tsp. dried marjoram
- 3 cups water
For the pork:
For the salsa:
Directions
- In a large deep dish, marinate the meat with the blended mix, making sure the liquid marinates the whole meat. Cover the meat and leave in the refrigerator resting for about 1 hour.
- Tomato Salsa: Bring water and tomatoes in a medium saucepan over high heat, cover until boiling. Reduce heat to low. Let the tomatoes simmer until they are softened. Remove from heat and let cool slightly. Puree tomatoes in a blender with the sugar, salt, garlic, dried marjoram and pepper.
- Preheat the grill to medium heat. Make sure it is clean and grease your grill racks before placing the meat.
- Grill the loin over direct heat with the lid closed, until the pork loin reaches a minimum internal temperature of 145° to 160° F with 3 minutes rest.
- Place in the refrigerator for 30 minutes, then slice thinly.
- To serve the tostadas, top your corn tostada with the grilled pork and salsa, and any other toppings of your choice.
- We recommend refried beans, lettuce, red sliced onion, tomato, avocado and queso fresco.
Optional
- 1 ½ cups refried beans
- 1 ½ cups thinly sliced fresh lettuce
- ½ red onion, thinly sliced
- 3 thinly sliced tomatoes
- ½ cup shredded queso fresco
- Juice from 2 lemons
- 1 tsp. of oregano
- Salt and pepper to taste
For the toppings:
ADDITIONAL WAYS TO EAT
- Tip: ADD CEBOLLAS ENCURTIDAS - Lime pickled onions are delicious over these tostadas. In a small bowl, put the thinly sliced red onion, salt, oregano and lime juice. Mix well and let rest for 20 minutes, then drain the liquid.
- 1. In a to-go container, combine your leftover pork with the beans and salsa to taste.
- 2. When ready to eat, crunch some corn tortilla chips on the top for a nice crunch.
- 3. Add more of your favorite toppings to your bowl!
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Tostadas Jalisco con Lomo de Cerdo (in Spanish)
Ingredientes
- 12 corn tostadas (baked) and toppings of your choice
- 2 libras de lomo de cerdo
- ½ taza de agua
- 2 dientes de ajo
- ¼ de una cebolla roja
- 3 hojas de laurel
- 1 cdta. de orégano
- Jugo de 1 limón
- Una pizca de sal y pimient
- 4 tomates Roma
- 1 cdta. de azúcar
- Sal y pimienta
- 1 diente de ajo
- ½ cdta. de mejorana seca
- 3 tazas de agua
Para el cerdo:
Para la salsa:
Preparación:
- En un plato hondo grande, marina la carne con la mezcla combinada, asegurándote de que el líquido marine toda la carne. Cubre la carne y deja reposar en la nevera alrededor de 1 hora.
- Salsa de tomate: Pon el agua y los tomates en una cacerola mediana a fuego alto y cubre hasta hervir. Reduce el fuego a bajo. Deja que los tomates hiervan a fuego lento hasta que se ablanden. Retira del fuego y deja que se enfríen ligeramente. Pon los tomates en una licuadora y haz un puré con el azúcar, la sal, el ajo, la mejorana seca y la pimienta.
- Precalienta la parrilla a fuego medio. Asegúrate de que esté limpia y de engrasar las parrillas antes de colocar la carne.
- Asa el lomo sobre el fuego directo con la tapa cerrada, hasta que alcance una temperatura interna mínima de 145 a 160 grados F con 3 minutos de reposo.
- Colócalo en el refrigerador por 30 minutos, luego córtalo en lonchas finas.
- Para servir las tostadas, cubre las tostadas de maíz con el lomo de cerdo asado y la salsa, y cualquier otra cubierta de tu elección.
- Nosotros recomendamos frijoles refritos, lechuga, cebolla roja en rebanadas, tomate, aguacate y queso fresco.
Opcional
- 1 ½ tazas de frijoles refritos
- 1 ½ tazas de lechuga fresca en tiras finas
- ½ cebolla roja en rebanadas finas
- 3 tomates en rebanadas finas
- ½ taza de queso fresco desmenuzado
- El jugo de 2 limones
- 1 cdta. de orégano
- Sal y pimienta al gusto
Para las cubiertas:
OTRA MANERA DE COMER ESTE PLATO:
- Recomendación: AGREGA CEBOLLAS ENCURTIDAS – Las cebollas curtidas en limón son deliciosas sobre estas tostadas. En un recipiente pequeño, coloca la cebolla roja en rebanadas finas, la sal, el orégano y el jugo de limón verde. Mezcla bien y deja reposar por 20 minutos, luego drena el líquido.
- 1. En un recipiente de comida para llevar, combina la carne de cerdo sobrante con los frijoles y la salsa, al gusto.
- 2. Cuando estés listo para comer, tritura algunos nachos de maíz y échalos por encima de la comida para que esté crujiente.
- 3. ¡Agrega más de tus ingredientes favoritos!
Courtesy of
Original Michelada
Ingredients
- 2 tbsp of tomato juice
- 1 tbsp of fresh lime juice
- 1 tbsp of Cholula original hot sauce
- Ice cubes
- 1 12-oz can of Sol beer
- 1 lime wedge
Directions
- Pour the tomato juice, lime juice, and Cholula original into a pitcher or very tall glass and stir to mix well.
- Add enough ice cubes to fill it about 2/3 full.
- Gradually pour in Sol and serve with a lime wedge on the side.
Courtesy of
The Artist Cocktail
Ingredients
- 1.75 oz of Hennessy V.S.O.P Privilège
- 0.5 oz of Fresh lime juice
- 0.25 oz of Simple syrup
- 1 Sprig of mint muddled
- 1 Sprig of mint slapped (garnish)
- Bottle of ginger ale
Directions
- Muddle 1 sprig of mint in a cocktail shaker.
- Put all liquid ingredients except ginger ale into the shaker with ice. Shake until well chilled.
- Strain over fresh ice in a Collins glass.
- Top with ginger ale.
- Garnish with slapped sprig of mint to extract essential oils.
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Classic Paloma
Ingredients
- 1 part Altos Tequila
- 3 parts Squirt grapefruit soda
- Squeeze of fresh lime juice
- Sprinkle of sea salt
Directions
- Fill a glass with ice.
- Add tequila, Squirt grapefruit soda, a squeeze of lime juice, and a sprinkle of flaky sea salt.
- Stir to combine, and enjoy!
Courtesy of
Frozen Margarita
Ingredients
- 50 ml 1 part of Altos Tequila
- 25 ml ½ parts of cointreau or any triple sec
- 25 ml ½ parts of lime juice
- 1 tbsp of agave syrup
- 6 cups of ice
Directions
- Pour the tequila, lime juice, triple sec and agave syrup in a blender with a handful of ice and blend until smooth.
- Serve into the glass and garnish with a lime slice.
- Tip: For rimmed glasses, run a lime wedge around the edge of the glass and dip it in salt to coat.
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Herdez Mexican Rice
Ingredients
- 2 tbsp of vegetable or canola oil
- 1 cup of Riceland long-grain white rice
- 2 cups of warm water
- 1 jar of Herdez salsa
- 1 tsp of chili powder
- 1 tsp of minced garlic
Directions
- Heat oil in a sauté pan over medium-high head and add Riceland rice. Stir rice until it turns to a golden color.
- Reduce heat and add in water, salsa and stir. Add in chili powder and minced garlic.
- Turn back to medium-high heat, bring to a boil and reduce heat to low and cover.
- Simmer for 15-20 minutes, or until water has been absorbed.
- Turn off heat, fluff the rice and let it sit covered for 5-10 minutes before serving.
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Hormel Pork Loin
Ingredients
- 8 Hormel pork loins (about 2 lbs)
- 2 tbsp of cooking oil
- Garlic & onion powder to taste
Directions
- Trim most of the fat off the pork loins, thinly slice them and season with garlic powder and onion powder on both sides.
- Heat your skillet to medium-high heat and add cooking oil.
- Add the pork loins and brown on both sides.
- Using the meat thermometer, make sure the pork’s internal temperature is 145 degrees F. Set the browned pork loins aside once they’ve reached that temp. Serve with a side of Herdez Mexican rice.
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Empanadas Rellenas de Cerdo Molido y Cerezas
Ingredients
- 1 lb. de carne de cerdo molida
- 1 paquete de masa para empanadas comprado en la tienda
- 2 cdas. de aceite de oliva
- Sal y pimienta (al gusto)
- 1 taza de cebolla, picada
- 4 dientes de ajo, machacados
- 2 cdas. de pasta de tomate
- 1 cda. de pimentón
- 2 tazas de caldo de pollo
- 1 taza de cerezas o arándanos secos
- ½ taza de aceitunas verdes, cortadas en rodajas
- ½ taza de perejil fresco, troceado
Directions
- Calienta el aceite en una sartén.
- Agrega el cerdo, sal y pimienta al gusto. Saltea durante 2-3 minutos mientras separas la carne con una cuchara de madera. Cocina el cerdo hasta que tenga una temperatura interna mínima de 160 °F. Agrega la cebolla, el ajo, la pasta de tomate y el pimentón, y cocina hasta que la cebolla se haya ablandado.
- Agrega el caldo de pollo y las cerezas secas. Lleva a ebullición, baja el calor, y deja que se cocine a fuego lento hasta que el caldo se haya secado en su mayor parte. Agrega las aceitunas, el perejil y un poco de jalapeños en escabeche troceados, si te gusta el picante. Reserva aparte para cocinar.
- Agrega el relleno en el centro de la masa; usa huevo batido alrededor del borde de la masa y dobla, usando un tenedor para asegurar los bordes.
- Cocínalas al horno según se indica en las instrucciones del paquete.
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Bean Tacos
Ingredients
- 2 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans of Goya refried beans
- ½ cup of water
- 1 tbsp of chicken boullion
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- Mission tortillas
- Handful of cilantro for garnish
Directions
- In your pan, add 1 tbsp oil and sauté the onions and garlic until onions are clear.
- Add in the beans, seasonings and water and heat until warm.
- Remove from heat once warm and blend together.
- Add in the remaining oil and mix.
- Garnish with cilantro or your favorite toppings.
Courtesy of
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