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Sept. 15 marks the start of Hispanic Heritage Month, which runs through Oct. 15 and aims to celebrate and recognize the histories, cultures and contributions of Hispanic and Latino Americans. Because culture and heritage are so closely tied to culinary influences and traditions, it is just plain fun, if you are open minded and willing to learn, to study how food and beverage evolves when societies grow and change. When the heritage flavors and techniques are modified or adjusted to match what is accessible in a new location, the heritage, the journey and the outcome are just plain exciting to experience.

The culinary influence of Hispanic and Latino impressions on modern day cuisine in the United States is quite literally everywhere. According to an article published in spring 2023 on the consumer analytics platform, Civic Science, Mexican food has emerged as the now favorite heritage cuisine among the 18-54 age group, edging out the baby boomer’s preference of Italian.

Mainstream Mexican cuisine, especially here in the Midwest, is largely influenced by northern Mexican cuisine, and northern Mexican cuisine was heavily influenced by European explorers and conquistadors so many years ago. The culinary melting pot is certainly far from being ephemeral. Millennial and Generation Z adults are the most diverse culinary prospectors of worldwide cuisine here in the U.S., and that trend is not expected to slow down according to the same Civic Science publication.

So let’s propose a toast this month to explore at least one new gastronomic journey inspired by the transitions of brave groups of people adding to the diversity of our nation. Let’s explore, undercover and dabble, and those of us that fall in the millennial and Gen Z market sector are noted as being more willing to do so, with yet another culinary collision where global influence morphs into a countrywide tradition in South America. I introduce to you the Argentinian Fernandito — a cocktail made with Fernet Branca and Coke!

While the preparation of this cocktail is a so called “no brainer,” even for those hesitant to try to make new things at home (also said to be a characteristic of Gen Z and Generation Alphas in the above mentioned Civic Science publication), this cocktail has a rich history as an example of an ingredient that made a jump to a new location and slowly became interwoven as a mainstream source of enjoyment.

According to the company’s website, Fernet Branca claims to be the OG Italian amaro with roots that date back to 1845 in Milan, but its popularity does not reside in Italy.  Argentina claims to drink roughly 75% of the company’s Fernet Branca and mostly as a liquor mixed with Coke. If you are not familiar with Fernet Branca, it is an Italian amaro, a bitter digestif, self-proclaimed as the “preferred spirit of bartenders and industry folks.” From experience, it does have a unique flavor, well actually 27 unique flavors combine to make this special recipe, which has been passed down from headmaster distiller to headmaster distiller through generations of ironclad secrecy. Its bitter uniqueness does absolutely balance a very sweet Coca-Cola quite well. It may be a so called “acquired taste,” but it does kind of hit the spot as a sort of self-deprecating pick me up. Could “Fernandito Fridays” be the next “Taco Tuesday” colloquialism? I have no idea, but I will do my part this Friday to find out.   

Fernandito

• 1 part Fernet Branca (best chilled in the freezer ahead of time)

• 3 parts Coca-Cola

• Ice

• Lemon, for garnish

Fill a highball glass with ice, and add one part Fernet Branca to three parts soda, and gently stir the mixture to combine the ingredients evenly. Garnish with a twist of lemon.

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Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through ��ͷ��app Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.