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Cooking With Goya Executive Chef Fernando Desa

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In celebration of Hispanic Heritage Month, Henry DiCarlo spent some time in the kitchen with Goya Executive Chef Fernando Desa to learn how to make a sweet corn arepa tostada topped with Ecuadorian shrimp ceviche, nopalitos salsa and rocoto crema.  Goya Foods are available at all major supermarkets.  For more information, visit their website.  See the complete recipe below.


Refried Beans
Naranja Agria - Bitter Orange
Tomato Sauce
Extra Virgin Olive Oil
Sazon with Achiote
Adobo with Pepper
Jalapeno Salsita
Lemon or Lime Juice
Rocoto Crema (A Peruvian pepper paste)
Salsa Verde
Shrimp Ceviche

Shrimp Ceviche from Ecuador

Nopalitos Salsa

Rocoto Creama
1 packet Sazón GOYA® with Coriander and Annatto
½ cup sour cream
1/2 tbsp. GOYA® Rocoto Paste
Pinch of Sugar