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| Ray Cruz is a NuYoRican (Puerto Rican born in New York) “from the block,” who moved to Hawaii 20 years ago. Cruz has been the host of the Sabor Tropical Salsa music show, which has aired for over 18 years on Hawaii Public Radio (HPR) KIPO-89.3FM. Cruz is also the host of HPR’s "Foreword," which sets the table for the rest of the listener’s day on KIPO. The show includes: music, local news, a community calendar; and featured stories from HPR’s news department. He is also the daily local news anchor for National Public Radio's "All Things Considered." Ray Cruz can be contacted by visiting his website at: |
savory shrimp. A side dish of Huancaína-style potatoes is topped with a spoonful of Mexican pico de gallo to complete the Pan-Latino experience. 1 bag (1 lb.) GOYA® Yellow Potato 12 GOYA® Soda Crackers 2 pkg. (10 oz. each) GOYA® Queso Blanco, cubed 1 can (12 oz.) Nela Evaporated Milk 2 tbsp. GOYA® Yellow Hot Pepper Paste 1 packet Sazón GOYA® without Annatto 1 packet Sazón GOYA® with Azafrán 1 lb. shrimp (about 16-20 pieces) 1 packet Sazón GOYA® with Annatto 1 tbsp. GOYA® Extra Virgin Olive Oil 2 tbsp. GOYA® Pico de Gallo 1½ cups GOYA® Curtido Directions 1. Cook potatoes in boiling water according to package directions; set aside. 2. Add soda crackers, cheese cubes, evaporated milk, yellow pepper paste, and both packets of sazón to bowl of food processor. Puree until smooth, about 1 minute; set aside. 3. Season shrimp with sazón and thread evenly among 6 pre-soaked small bamboo skewers. 4. Heat oil in a medium skillet over medium-high heat. Add the shrimp skewers and cook, turning once, until pink and opaque, about 3 minutes. 5. Meanwhile, using a 3”-round cookie cutter, cut potatoes into circles. Place one potato circle in bottom of cutter; spoon in 2 tbsp. cheese mixture; repeat layering one more time. Carefully remove cutter. Repeat with remaining potato rounds and cheese mixture. Divide potato stacks evenly among six serving plates; top each with 1 tsp. pico de gallo. Divide curtido evenly alongside potato stacks; top with shrimp skewers. |
| Hawaii Hispanic History In 1794, Francisco Marin -- a Spaniard -- became the first Hispanic resident of Hawaii. Francisco Marin planted the first pineapple in the kingdom of Hawaii on January 2, 1813. |

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