National Hispanic Heritage Month begins on September 15 and ends October 15 in the United States, and is dedicated to recognizing the contributions of Hispanic Americans to the history, culture, and achievements of the United States.
To celebrate National Hispanic Heritage Month at ALICE, we invited Chef Hsu Ying Wong de Gonzales to host a live cooking demonstration for our team members via Zoom and learn more about Mexican cuisine.
Chef Hsu Ying Wong de Gonzalez comes from Chinese and Mexican descendance, is a mother of 3 little girls, and owner of Infusa Cafe, Prep 4 Me SATX, Umamita, and Tabledipity in San Antonio, Texas.
She grew up in the north Mexico state of Coahuila. “Travel makes a difference in one’s life and living in the Yucatan Peninsula made me fall in love and be proud of Mexican gastronomy.’’ Her experience as a chocolatier, sushi chef, personal chef, and banquet chef all have led to her current projects.
Umamita, the food truck she runs with her husband, is the only organic food truck in San Antonio, present at most health and fitness events in the city, and has won best flavor awards.
‘’My purpose and mission is not actually following a trend. Smart people do not believe in trends because they are only temporary. I want to revolutionize with love and make these new eating habits so enjoyable that they become permanent. The way plant-based food makes me feel is so good and natural, this needs to become normal.’’
During the session, Chef Hsu Ying Wong de Gonzalez did a live demonstration of how to make Latin Meshi, which is a rice dish which incorporates Japanese and Latin cuisine. We also made ‘aguafresca’ of honeydew melon and avocado.