Disney Recipes for Hispanic & Latin American Heritage Month at Home

It’s Hispanic & Latin American Heritage Month at Disney, and we love seeing all of these festivities as they are announced. Celebrating a fusion of culture and history is such a wonderful way to honor our different backgrounds and learn more about each other. Seeing some of the delicious food and drink items that are being added to menus across Disney for the occasion has made me hungry! I’ve been searching through my Disney recipe books and found four dishes that you can try at home to celebrate this time of year. And remember, #TogetherWeAreMagia!

Mickey-Inspired Conchas Recipe Shared by D23

Ingredients

Bread

  • 1/4 cup whole milk, room temperature
  • 1 packet active dry yeast (see instructions on yeast packaging to activate)
  • 1/3 cup granulated sugar, divided
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, beaten

Topping

  • 3/4 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder if using

Special equipment

  • Stand mixer with bread hook
  • Concha cutter

Instructions

  1. Activate the yeast by following the instructions on the packaging. Be sure the yeast is foamy or bubbly; if it’s not, toss it out and try again.
  2. In the mixing bowl of a stand mixer, add the flour, sugar, and salt. Mix to combine.
  3. Mix in the melted butter, milk, and beaten eggs until combined; then, attach the dough hook and add the activated yeast mixture. Mix on medium-low for about 5 to 8 minutes until the dough is elastic and smooth. FYI: The dough should be slightly tacky but not sticky. If sticky, add a small amount of flour until tacky.
  4. Grease a large bowl with butter or vegetable oil; place the dough in the bowl and cover loosely with plastic wrap or a clean towel. Set the bowl in a warm area and allow it to rise, doubling in size. Note: This may take up to 2 hours.
  5. When the dough has risen, divide it into 12 to 14 pieces. Line baking sheets with parchment paper, then shape the dough into balls. TIP: To make the Mickey head shape, use one ball for the head and divide another ball to make the ears.
  6. Set the balls aside on parchment-lined baking sheets while the topping is made.
  7. Mix together the flour, powdered sugar, butter, and vanilla extract in a bowl with a spatula. Mix until a smooth paste is formed.
  8. Separate out the desired amount to add food coloring or cocoa powder, if desired.
  9. Divide the topping to equal the amounts of dough balls. Remember, the ears count as one ball!
  10. Roll out balls of topping and then flatten by hand to be about the same size as a dough ball. Then press down on the dough ball to flatten it a bit; place the topping onto the flattened dough and gently spread the topping to cover the top and sides.
  11. Use the Concha cutter or a sharp knife to gently cut the pattern into the topping without cutting the dough underneath.
  12. Place the dough balls far enough apart on the parchment-lined baking sheets for the dough to rise. Cover the dough with plastic wrap or a clean towel and allow to rise for another hour. The topping will separate and maybe crack—that’s normal.
  13. When the dough has risen, preheat the oven to 350°, and bake on the center rack for about 20 to 25 minutes or until the bread is lightly golden.
  14. Allow to them to cool before moving. The topping is delicate and brittle.

Shrimp Ceviche with Lime Mint Foam by Peruvian Chef John Prieto, at California Grill in Disney’s Contemporary Resort

Read the full recipe for this fiesta of flavors that was introduced for the EPCOT International Festival of the Arts: Shrimp Ceviche

Charred Skirt Steak with Arepa (corn cake) and Jicama Slaw by Colombian EPCOT Chef Daniel Contreras

Download the receipt for this EPCOT International Food & Wine Festival favorite that celebrates a fusion of flavors from Colombia and Venezuela: Skirt Steak Corn Pancakes with Jicama Slaw

Flan with Caramelized Pineapple by Puerto Rican Chef Yoly Lazo Colón, Pastry Chef at Amorette’s Patisserie 

This sweet dessert favorite was once served at the Dominican Republic Marketplace at the EPCOT International Food & Wine Festival. Find the full recipe here: Flan with Caramelized Pineapple

Let me know how these recipes work out for you. Two of these I have made before, and they both turned out very well; I am really excited to see how the others taste! Let me know your thoughts if you have ever experienced any of these dishes in the parks or at home.

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