Food & BeverageCategory|

Hilton Team Members Celebrate National Hispanic Heritage Month with Irresistible Recipes

Hilton is committed to having a workforce that fully represents the beautiful diversity of cultures, backgrounds and viewpoints of the world we live in. During National Hispanic Heritage Month in the U.S., though, we recognize in particular the contributions Hispanic and Latino Americans have made and aim to celebrate their rich heritage and cultures.

At Hilton, 30% of our team — across our hotels and corporate offices — are Hispanic or Latino. And for the eighth consecutive year, thanks to our amazing Team Members, Hilton has been selected as one of the 2019 Top 50 Best Companies to Work for in the U.S. by LATINA Style

Hilton first entered the Latin American region, which encompasses South America, Latin America and all of the Caribbean islands, in 1949, with the opening of Caribe Hilton in Puerto Rico. Six years later, bartender Ramón “Monchito” Marrero invented the world-famous piña colada at the hotel. 

In celebration of Hispanic Heritage Month, we asked our Team Members to share their favorite recipes. Read on for a look at these authentic Spanish and Latin recipes and to get to know the Team Members behind them.

Shrimp Aguachile With Carrots

For this dish, Executive Chef Mario Garcia of Hilton Chicago takes inspiration from his early passion for food and his experience growing up in Fresnillo Zacatecas, Mexico. He garnishes this flavorful dish with fresh cilantro and Mexican-style salsa, a nod to the admitted nostalgia he has for these ingredients, having worked on a farm with his parents growing and harvesting tomatoes, cilantro, peppers and other produce. Today, Chef Garcia continues to cultivate fresh produce through a rooftop garden he created above the hotel’s eighth floor and through an in-kitchen micro-green lab.

Gaucho Spritz

Argentina is a melting pot of cultures, which is why Team Member Andrea De Bari, lead bartender at the time, and her team at Hilton Buenos Aires embraced that fusion and crafted this signature drink for Alberto’s Lobby Bar. Citric, fresh and aromatic, the drink pays homage to Argentinian history by marrying together liquors that came into vogue at different points in the country’s history, alongside a yerba mate syrup base (mate is a traditional drink in Argentina). A splash each of lime and grapefruit juice, plus two ounces of a premier gin, complete the drink. Serve over chopped ice and garnish with grapefruit skin and mint leaves.

Mexican Churros

Hilton Los Cabos Beach & Golf Resort Pastry Chef Marcelino Nahuat’s favorite thing about working at Hilton is filling the earth with the light and warmth of hospitality — and he does just that with this delightful recipe. His classic Mexican churros are a perfect solution for a sweet tooth. These call for a dusting of cinnamon and sugar and can be served with a dipping sauce, but Chef Nahuat also recommends filling them with chocolate, marmalade or cream for a delicious variation on what has long been one of Mexico’s favorite treats.

Tripleta Sandwich

Virgie Nieves, bartender at Caribe Hilton, proudly celebrates “La Isla del Encanto” through Puerto Rico’s heritage, music and gastronomy. “To celebrate diversity is to celebrate us and what we are about: proud, beautiful Puerto Ricans, with rich culture and traditions.” Her favorite recipe at Caribe Hilton is a satisfying combination of pulled pork, turkey and pastrami. The sandwich is finished with tomato aioli, potato strings, lettuce, tomato and chimichurri on Puerto Rican sobao bread. Take Nieves’ recommendation and pair it with a refreshing tropical drink.

Arullo Mexicano (Mexican Lullaby)

Experience tequila in a new way. Francisco Santos, bartender at Hilton Mexico City Reforma, adds a sweet, fresh twist to this traditional Mexican drink, appealing to the tastes of national and international audiences alike. Santos combines cubed apples with a passion fruit emulsion, alongside tequila and lemon juice, before pouring into the shaker and shaking with ice. Serve the cocktail with two half-moon slices of crisp green apple for a novel and delicious take on a classic beverage.

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