2025 Holiday Recipes from Our New Neighbors

We invited a few of our New Neighbor families to share recipes that remind them of home—and then asked our amazing volunteers to test them in their own kitchens! The result is a collection of dishes that span continents but share one thing in common: they bring people together.

From Ana’s Salvadoran pupusas to Mamadou’s Guinean riz gras, Noorina’s Afghan sheer berenj, and Sebastiana’s Guatemalan atol de elote, each recipe carries a story of resilience, hospitality, and love. We hope you’ll try one (or all!) and taste a little bit of the warmth our families bring to New York City.

➡️ Ana's Salvadorian Pupusas

Warm, cheese-filled Salvadorian corn cakes that are crispy on the outside and soft on the inside—comfort food at its finest.

➡️ Mamadou's Guinean Riz Gras

A rich, one-pot rice Guinean dish layered with vegetables, spices, and braised beef—perfect for family gatherings and shared tables.

➡️ Noorina's Afghan Sheer Berenj

Creamy Afghan rice pudding infused with cardamom and love, traditionally served to honor guests and celebrate togetherness.

➡️ Sebastiana's Atol de Elote

A sweet, silky Guatemalan corn drink that warms the heart and connects generations across time and distance.

🇸🇻 Ana's Salvadorian Pupusas

Ana’s Note: This delicious Salvadoran dish is very traditional because it’s the favorite of all Salvadorans — everyone enjoys it! It can be eaten anytime, for breakfast or dinner.

Makes 8-10 pupusas

Ingredients

For the dough (masa):

• 2 cups fine or stone-ground masa flour or masa harina  (corn flour, e.g., Maseca) 

• 1½ to 1¾ cups warm water

• ½ tsp salt

• 1 tsp vegetable oil (optional, for softness)

• A little extra oil for greasing your hands and the griddle/skillet

For the filling :

• 1½ to 2 cups shredded mozzarella cheese (or Salvadoran quesillo, if available)

• ¼  cup cooked refried beans

Instructions

1. Make the dough (masa): In a large bowl, mix the masa and pinch of salt. Slowly add warm water while stirring with your hand until a soft, pliable dough forms — not too sticky or too dry. Cover and let it rest for 5–10 minutes.

2. Prepare the filling: In another bowl, mix the shredded cheese and beans. Set aside.

3. Form the pupusas: Lightly oil your hands and divide the dough into 8–10 equal balls (about the size of a golf ball). Flatten each ball into a disk (about 3 inches wide) using your hands. Place about 2 tablespoons of filling in the center. Carefully fold the edges of the dough over the filling and pinch to seal in the center. Roll it gently into a ball, then flatten it into a thick disk about 4 inches wide. 

4. Cook the pupusas: Heat a very lightly oiled skillet or griddle (comal) over medium heat (use non-stick pans for best results and avoid using too much oil).

Cook each pupusa for about 2–3 minutes per side, until golden brown spots appear and the dough is cooked through. Re-grease the skillet or griddle (comal) between batches if needed.

Serving Tip: Let cooked pupusas rest for a few minutes before serving. Serve with cortido (pickled cabbage), salsa roja, or avocado for extra flavor.

🇬🇳 Mamadou's Guinean Riz Gras

Mamadou’s Note: Times are difficult for me in America, because two of my kids are still stuck in Guinea and I miss them. This dish is a piece of home: A savory Guinean one-pot rice dish infused with vegetables, aromatic spices, and tender braised beef. Riz Gras is rich, colorful, and perfect for gatherings or a hearty family meal. You can customize the vegetables based on what you have on hand. 

Serves 8-10 portions

Ingredients

• 2 cups long grain rice (washed)

• 1.5 lbs (700g) beef (cut into chunks, preferably for braising)

• 1–2 carrots, diced

• 1 cup green peas

• 1 cup green beans, chopped

• 1 cup corn kernels

• 3 cups of water for simmering the beef and preparing the beef broth

• 1 cup fava beans or chickpeas (cooked or canned)

For the seasoning: 

• 1 large onion, finely chopped

• 3–4 garlic cloves, minced

• 1-inch piece of fresh ginger, grated

• 2 tablespoons tomato paste

• Salt and pepper to taste

• Garlic powder and onion powder to taste

• 1/4 cup oil (sunflower or peanut oil recommended)

• Spices: bay leaf, 1.5 teaspoons curry powder, 1 teaspoon thyme, and ½ teaspoon chili powder (increase to taste) 

Instructions

1. Prepare the Meat: Clean the beef thoroughly and season with salt, pepper, garlic powder, and onion powder. 

Tip from testers: Skim off excess fat while cooking for a lighter broth.

2. Add at least 1 cup of  water to a cooking pot, cover,  and simmer over low heat until the meat is tender (approximately 30-45 minutes, or longer depending on meat cut). 

3. Once cooked, set aside the cooking water to be used later. Then grill or sear the beef in a hot pan to give it a golden-brown, braised finish. Set aside.

4. Make the Flavor Base: In a large pot, heat the oil over medium heat and then sauté chopped onions until translucent. Stir in garlic and tomato paste, then add the spices (bay leaf, thyme, curry, and chili if using). Add a ladle (approximately 1 cup)  of the beef broth from earlier to deepen the flavor and cook for 8-10 min.

5. Add the Vegetables: Add carrots, peas, green beans, corn, and fava beans or chickpeas. Stir and allow the vegetables to simmer gently so they absorb the seasoning.

6. Cook the Rice: Pour in the washed rice and mix well with the vegetables and sauce. Add enough water or beef broth (approximately 2 cups) to bring the total amount of liquid to approximately 3 cups (or 1.5x the volume of rice). Cover and cook over low heat until the rice is fully tender and has absorbed all the liquid (20–25 minutes, depending on rice type).

7. Serve: On a large serving platter, spread a generous layer of the flavored rice and arrange the vegetables evenly on top (remove the bay leaf). Place the golden, braised beef in the center. Drizzle with a small amount of broth or oil for added shine and flavor.

Serving tip: Serve with a side of spicy chili sauce for those who prefer more heat.

🇦🇫 Noorina's Afghan Sheer Berenj

Noorina’s Note: Hospitality is central to Afghan culture and one of our highest values. Rice pudding is one of the desserts traditionally prepared and served on special occasions. My mother taught me how to make this dish. It combines soft-cooked rice with milk, sugar, and cardamom, topped off with rich milk cream. It is usually eaten after the main meal. 

Serves 8-10 portions

Ingredients:

• 1 cup Basmati rice (well-rinsed)

• 4 cups whole milk (divided)

• 3 cups water

• 1 cup sugar (adjust to taste)

• 1 tablespoon butter

• 200 ml milk cream  (e.g., Milk Pak, evaporated milk, or heavy cream)

• ½ tablespoon ground cardamom (or more to taste)

Instructions:

1. In a large pot, bring 3 cups of water to a boil. Add the rinsed rice and cook over medium heat, stirring occasionally, until the rice is soft and the water is absorbed.

2. Pour in 2 cups of milk and add the butter and stir continuously over medium heat for about 10 minutes.

3. Add the remaining 2 cups of milk, sugar, and ground cardamom. Continue stirring for another 15-20 minutes until the mixture thickens and becomes creamy.

4. Stir in the milk cream and cook for an additional 2 minutes.

5. Pour the pudding into a serving dish and let it cool to room temperature. Once cooled, it can be chilled in the refrigerator or served as is.

   
   

Serving Tip: Garnish with slivered almonds or crushed pistachios. Serve cold or at room temperature.

🇬🇹 Sebastiana's Guatemalan Atol de Elote

Sebastiana’s Note: When I was just 14, I left my village to work in the city. I started as a nanny, and eventually, I moved into the kitchen, where I discovered my love for traditional cooking. This dish holds a very special meaning for me and connects me to my roots and to cherished memories of my homeland. Atol de Elote is a warm, sweet corn beverage made with fresh corn, cinnamon, and love. In Guatemala, atol is often served during family gatherings, holidays, or as a nourishing treat on a cool day. It's a simple yet meaningful recipe that connects generations and brings a taste of home to any kitchen.

Serves 6-8 cups

Ingredients:

• 5 ears of corn (preferably yellow and mature)

• 2 liters of water (about 8 cups)

• ½ cup of sugar (adjust to taste)

• 1 pinch of salt

• 1 small stick of cinnamon

• Whole corn kernels for added texture (optional)

  
  

Instructions:

1. Remove the kernels from the 5 ears of corn using a knife.

2. Blend the kernels in a blender with a bit of water until smooth and pourable.

3. Strain the blended mixture using a fine sieve or cheesecloth to remove any solids or husks.

4. Transfer the strained liquid to a large pot and add the 2 liters of water.

5. Add the cinnamon stick, sugar, and a pinch of salt.

6. Cook over low heat, stirring constantly in one direction to prevent it from sticking, forming lumps, or separating

7. Optional: You can add an additional cup of water to create a smoother drink or a handful of whole corn kernels to the mixture for extra texture.

8. Simmer until the mixture thickens slightly and becomes creamy (about 25–30 minutes), then remove from heat.

   
   

Serving Tip: Serve warm in cups or bowls , and sprinkle with a little cinnamon for extra aroma. Perfect for breakfast or as a comforting afternoon drink.