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LAHIDAN is a Member Interest Group of the Academy of Nutrition and Dietetics Vision: Optimizing the health of Latinos and Hispanics through food and Nutrition.
04/13/2026
LAHIDAN is looking for sponsors for the upcoming Food & Nutrition, Conference Expo (FNCE)!
Partner with us to support Latino and Hispanic representation in dietetics and connect with nutrition professionals from across the country.
Interested in sponsoring? We would love to connect and share sponsorship opportunities!
Send us a message or email us to learn more at [email protected]
04/10/2026
Have you checked out LAHIDAN’s new blog, Nutricias?
It’s available exclusively to our members and we’ll be updating it regularly with fresh insights and resources for you.
Check out the blog and let us know what you think!
03/16/2026
Are you looking to reach the experts shaping the future of health in the Latino and Hispanic communities?
The Latino and Hispanic In Dietetics and Nutrition (LAHIDAN) member interest group is accepting new strategic partnerships! We are the leading network of RDNs and nutrition professionals dedicated to bridging the gap between clinical science and cultural heritage.
By partnering with LAHIDAN, your brand gains direct access to the professionals who influence food choices, health equity, and cultural nutrition every day.
📈 Partnership Opportunities:
We offer high-impact digital placements to get your message in front of our specialized network:
• Shared E-Blasts
• Dedicated E-Blasts
• Webinar Opportunities
🤝 Let’s Collaborate
We invite you to celebrate and elevate Latino health.
Ready to start the conversation?
📩 DM us directly here
📧 Email us at: [email protected]
In Puerto Rico, pasteles are more than a holiday dish… they’re a cherished part of our Christmas tradition. For many families, making pasteles is still a special gathering—everyone taking a role, from preparing the masa to tying each pastel with care. It’s a moment filled with laughter, stories, and memories passed down through generations.
And even if you don’t make them at home, you almost always know someone who does. Pasteles are often bought by the dozen from neighbors, friends, or that one family member who keeps the tradition alive year after year.
This is a food tradition that shouldn’t be lost. The art of making pasteles—mixing the viandas, seasoning the filling, folding the hojas, and tying each one—deserves to be taught to younger generations so it continues to live on.
Pasteles are usually served with arroz con gandules and pernil or lechón asado, creating the perfect Puerto Rican holiday plate.
And of course… everyone has their own style. Some people add ketchup, others go for pique, and the truth is, there’s no “right” way to enjoy a pastel. Puerto Ricans can get very passionate about the whole ketchup-or-no-ketchup debate—but that’s part of the fun.
Please, share your stories or memories related to preparing pasteles.
Para la versión en español, busca el primer comentario.
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