Fiesta is a free street festival held in downtown Winston-Salem every year.
Twenty-five thousand people are expected to show up for the music, arts and crafts, and food this Saturday.
It raises money for the Hispanic League and helps support cultural, health, education and college scholarships for the Hispanic/Latino community.
On this Recipe Wednesday, we're featuring some of the food you can try at Fiesta.
Guadalupe Riess-Stonestreet will be cooking on Saturday and she shared some of the great dishes you can try.
- 8 Corn tortillas (cut in triangles)
- Vegetable Oil
- 6 Roma Tomatoes ( Chopped)
- 1/2 White Onion (Chopped)
- 1 Jalapeño Pepper (Chopped)
- 2 Garlic Cloves ( Diced)
- Salt, Pepper and Oregano to Taste
1/2 chopped white onion
1/4 Queso fresco
Mexican chorizo ( fried)
Fry the tortillas in the oil heated to 325 degrees until they are gold – Remove from the oil and drain on paper towels, salt the tortillas to taste. In another pot, add 2 Tbs of vegetable oil and cook the salsa ingredients for 15 minutes over medium heat.
Arrange the chips on a serving platter, add the salsa and garnish with the chopped onion and queso fresco.Top with the optional ingredients as desired.
- 1 lb. Cooked Shrimp
- 1 Medium Red Onion
- 3 Roma Tomatoes
- 1/2 Bunch Cilantro
- 5 Lime ( Juiced)
- 2 Tbs Olive Oil
- Salt & Pepper
- Fried Plantain Chips
Chop the vegetables, mix with the cooked shrimp, add the lime juice, olive oil, salt & pepper, refrigerate and marinate for 1/2 hour and serve with the plantain chips.
- 2 Avocados (Fine Chopped)
- 1/2 Red Onion (Chopped)
- 2 Roma Tomatoes (Chopped)
- 1/3 Bunch of Cilantro ( Chopped without Stems)
- 1/2 Jalapeño Pepper (Seeds Removed)
- 1 Garlic Clove (Fine Chopped)
- 1 Lime (Juiced)
- 2 Tsp of Olive Oil
- Salt & Pepper to Taste
- Tortilla Chips
To the fine chopped avocados, add the chopped vegetables and mix all together, add the lime juice, olive oil and salt & pepper to taste. Leave the large avocado seeds inside of the guacamole – this prevents the guacamole from turning brown. Serve with the tortilla chips.
Plantain Tostones stuffed with crab salad
- 3 Plantain (half mature - yellow and green, we call it ‘Pinton”)
- Oil for frying the plantain
- 1 6 Oz Can Crabmeat
- 1 Red Onion
- 1/3 Bunch of Cilantro
- 1/2 Tsp of Yellow Aji (paste)
- 2 Limes (Juiced)
- 1 Orange (Juiced)
Peel the Plantain and cut them in 4 pieces ea, 2 inches long. Heat the oil until just warm, place the Plantains in the oil and cook until they turn gold. Then drain the cooked Plantains on paper towels.
Open the “Tostonera” and smash the cooked Plantains one by one, Re-heat the oil to 325 degrees and fry the smashed Plantains until golden brown.
Slice the onion in long, fine strips and mix with the crabmeat. Add just the cilantro leaves along with the lime and orange juice, yellow aji, olive oil and salt & pepper.
Stuff the smashed fried Plantains with the crab salad and decorate with some cilantro leaves.