THIS MOTHER’S DAY, CELEBRATE THE NEWEST FORCE IN THE KITCHEN

Doral, FL, May 2008 – Salsa and hot sauce sales surpass ketchup. Tortillas enable the popular “wrap” sandwich. And avocados, mangos and cilantro can now be found in virtually every produce department.  There is a new force in the kitchen as “Hispanic” is weaving its way into all U.S. food and beverage categories.  The colossal impact of Hispanic culture also makes Mother’s Day an even more important holiday than ever before.  In the matriarchal Hispanic cultures, Mama is the energy behind the family, and cooking for her family, is the energy behind Mama.

While most American families share a special place in their heart for their mother’s home cooking, for Hispanic Americans, food has an emotional and cultural significance that extends beyond eating. There is nothing quite as compelling as the personal touch your mother puts into her cooking — “la sazon de mi mama.”  To that family, this is a personal, intimate signature, reminiscent of their mother’s soul and love.

The emergence of Hispanics as the largest minority group in the US, and its consequent culinary imprint is impacting what’s available in kitchen stores, on restaurant menus, and on dinner tables across the US with the same popular progression as the cuisines of Italians, Asians, and Middle-Easterners, did previously.

Past Mothers Day’s might have witnessed the gifting of a pasta maker, wok or tagine.  This Mother’s Day (May 11, 2008), moms and motherly figures that enjoy cooking may be presented with a Caldero, Comal or Tamalera. First generation Hispanic consumers, Hispanic American consumers of myriad generations, and foodies interested in experiencing what’s new on the horizon, can celebrate motherhood and Mothers Day with the newest force in the kitchen – Hispanic cookware.
Her meals are most likely made from scratch and are a traditional dish from her country of origin, according to Inteligencia, a Florida-based research firm that talked to Hispanic women who were the main meal preparers from New York, Miami, Chicago and Los Angeles.

Home cooks have learned from the pros that what you cook is almost as important as what you cook it in.  Virtually all cooks select a distinctive pot or pan used for making a specific dish.  When if comes to Hispanic cooks in the US, over 70% surveyed by a Florida based market research firm preferred to make traditional Hispanic fare in IMUSA cookware, genuine Hispanic cookware that is perfect for the food they love to cook, serve and eat. IMUSA® is a 70 year old cookware brand that is favored throughout Latin America and by Hispanic women in the US.

Here’s what to select when selecting a special Mother’s Day gift of authentic Hispanic cookware.

Top Hispanic Cookware Categories

• A caldero is comparable to a Dutch oven in its versatility.  It is preferred for cooking traditional rice dishes. Traditional Hispanic cooks prefer not to make rice any other way.

However, the caldero is a very versatile piece of cookware. It may also be used to make soups, spaghetti, roasts, fried recipes and also used for browning, braising and simmering meats. Cooks also use the caldero to make stew.

Cooks in the US seeking authenticity will want an IMUSA Caldero made of cast aluminum which seasons like cast iron, enhancing the flavor of whatever it cooks.

• A comal is a rounded griddle that is quite versatile for heating. It is commonly used by Hispanic women to cook tortillas, pancakes and to fry steak and other food. It is typically made of cast iron, cast aluminum or carbon steel for even heating.

• Olla refers to either a sauce pot or a stock pot. A sauce pot may also be used to make rice, as well as to make soup and spaghetti, among other dishes. However, unlike a caldero, the olla is not used for fried recipes.

• Tamalera or Stock pots are mainly used to make tamales by women of Mexican descent in Los Angeles and Chicago (therefore referred to as a tamalera). Traditionally, tamales are made almost exclusively during the Christmas holiday season. Also, other Hispanic women use a stock pot to make sancocho, a stew-like dish that is usually made in large quantities. Unlike tamales, sancocho is made quite regularly.

Arroz con Pollo is a favorite Hispanic recipe authentically made in a Caldero.  Every home cook has their own special preparation to make it personal.  The recipe below is a starting point for creative cooks.

rice-with-chicken

Arroz Con Pollo (Chicken with Rice)
Serves 8 to 10

INGREDIENTS
Prepare Rice (according to package directions)

2  tablespoons of butter
1 Green Pepper finely chopped.
½ onion finely chopped.
2 garlic cloves chopped.
1 ½ Cups of chicken broth.
1 cup shredded chicken breast
1 can green peas.
1 can carrots
Capers (optional)
3 tablespoons of soy sauce.

PREPARATION – (35 minutes)

Prepare rice according to package directions and set aside. In an IMUSA Caldero melt butter at a medium-low heat. Add pepper, onion, garlic and sauté for about 4 minutes. Add broth and let simmer for a minute and a half. Add chicken, peas, carrots and capers (optional).

Once ingredients are cooked, add the soy sauce and rice to mixture in Caldero, mix well with the others ingredients for three and a half minutes and serve hot.

IMUSA is the preferred Hispanic Houseware brand in Central and Latin America. Offering a full range of cookware, accessories and serving items to make authentic Hispanic cuisine at home, IMUSA products are available nationwide in the US at specialty, grocery and mass merchant retailers.  Please visit www.IMUSAusa.com