Diversity Inclusion

At The Stable, we believe in celebrating our differences and diverse backgrounds. This Hispanic Heritage Month, several team members volunteered to share family recipes company-wide, highlighting a new dish each week. We loved the responses so much, we’d like to share them with you. Keep reading to learn the stories and significance behind each of these recipes — and perhaps try making them at home!


“Pandebonos are very common in South America and different countries have their own take on it. Personally, I grew up having a pandebono for breakfast with Colombian coffee (of course) every weekend. My mom would buy pre-made dough and made sure they were ready to eat as soon as we all woke up and enjoyed breakfast together.

Luckily for me, living in Miami I have easy access to both so now it’s tradition to go to Juan Valdez every Sunday with my husband and enjoy Colombian coffee with a pandebono.

Find the recipe here.

– Monica Villegas
Sr. Social Media Manager
Miami, FL

Carnes en su Jugo

“Carnes en su jugo is one of my all time favorite foods, if not outright competing for the top spot. This dish brings back so many great memories of time spent with my family. I always knew it was a time for family and good times when my mom would cook this. Whether it was a family member coming to visit for vacation or if the entire family was gathering for the holidays. Now that I have my own family, I am creating new memories with my kids every time my wife cooks this.

The other reason I love this dish is because it is one of the staples of my birth place, Guadalajara, Jalisco, Mexico. There is nothing better to do on a cold winter day in Guadalajara, than to eat some Carnes en su jugo, drink some Tequila, and listen to some live mariachis (both of which are also staples of Guadalajara). So please, try this dish out and enjoy some good old Mexican comfort food.”

Find the recipe here.

– Jose Vazquez
Associate Director of Development
Downey, CA


“In the town of Comanja, Michoacán, Mexico the new year is celebrated during a 3-day carnival festival. There is music, dancing, bull riding, fireworks, and an assortment of food. This is my father’s hometown and I often visit during the holiday break.

One of my favorite parts has to be dressing in traditional “guares de michoacan” attire and dancing to banda music until midnight arrives. On New Year’s Day a dish called corundas (or green leaf tamales) is served alongside a broth. This is a dish my late grandmother knew well and I’m grateful to have learned the recipe from her. Enjoy this twist on the classic tamale dish!”

Find the recipe here.

– Kathy Ramirez
Associate Designer
Los Angeles, CA



I grew up in Rapid City, South Dakota – not necessarily known for quality Mexican cuisine. However, having a dad born in El Paso and both of my grandparents coming to the United States from Mexico, I was fortunate enough to always have homemade, authentic Mexican food all year round: tamales, paella, chile rellenos, enchiladas. You name it, my grandma made it the best.

Since going vegan with my wife a couple years back, I was worried that I would miss out on grandma’s menudo which is a soup made with tripe in a red chile sauce with hominy, herbs, and spices. 

My love of cooking and trying to veganize everything in the kitchen led me to this recipe that substitutes oyster mushrooms for the tripe. While some of the ingredients might require you to stop at an authentic Mexican grocer, it is well worth the adventure to have a little taste of home around the holidays. We even made it for my parents last year and not only did they go back for seconds, they asked for the recipe and agreed that all it was missing was my grandma’s love.

Find the recipe here.

– Pedro Melendez IV
Account Manager
Minneapolis, MN