Jack Morton's Vamos! Celebrates Hispanic Heritage Month with New Cookbook

In the U.S. Jack Morton is honouring Hispanic Heritage Month with the history, achievements, and diverse stories of Jack Morton people whose roots trace back to Mexico, Central and South America, Caribbean and Spain.

Its Vamos! Employee Resource Group is celebrating the month by collecting some of the group's favourite Hispanic recipes and assembling them into a cookbook. They are highlighting different members of the group and their recipes. Internally they’ve seen a lot of engagement so they’re reaching out across their offices to secure more of people’s favourite dishes so they can expand this tasty project.

Here is more info about these cooks and the recipes Jack Morton is featuring this month:

Chief people officer, Natalie Ackerman shares Verduras en Escabeche, which is a Mexican dish and culinary favourite. She loves the colours and versatility of this dish. This specific recipe is from a magazine that she’s held onto for over 20 years because it reminds her of family dinners with her husband and children. 

Tostadas de Tinga is from the kitchen of Cristian Martinez Gomez, associate designer in Chicago and responsible for the beautiful design of this year’s Hispanic Heritage Month. He shares that the meal is quick, delicious and easy to scale up for any size event. 

Valerie Calderón, senior media planner for Boston, shared two recipes: her refreshing Horchata along with Cajeta de Coco. Inspired by trips back to Costa Rica in her youth, these favourites bring back memories of warm afternoons, lunches and dinners shared with loved ones.

From the kitchen of Alyssa Stern, account director for Boston, is her signature Colombian dish: Arroz con Pollo. Growing up, she and her family often connected in the kitchen, preparing delicious dishes that celebrated their Colombian roots. Arroz con Pollo, in particular, was a favourite—a simple, flavorful recipe that reflects the richness of their heritage.

If there was one thing Tristan Howard always brought back with him to NYC after visiting family in Montevideo, it was a box of Alfajores. Though the cookies are typically connected to Argentina, he noted that they’d devour plenty in Uruguay as well. He thinks they are best served after inhaling a delicious Chivito al Pan. They always serve as a reminder of his home away from home.

Jack Morton’s VAMOS! supports the advancement of Hispanic/Latine employees (and prospective candidates) and celebrates its vibrant culture while providing members of the local community resources to grow and develop in the Experiential industry.

Find the full cookbook here.