Since 1936, Goya Foods Inc. has been the largest Hispanic food company in the US. Offering authentic seasonings and ingredients with convenient preparation, Goya offers its customers more than 2,500 high-quality products from Central America, Mexico, the Caribbean, South America, and Spain at affordable prices. Leading the culinary culture of American Latin cuisine, Goya Food has established itself as the iconic symbol that began in New York, and as a trusted American brand. Its motto “If it’s Goya, it has to be good” highlights the company’s commitment to offering excellence.
This company has become one of the largest Hispanic properties in the United States, due to its effort and its need to reach all its clients throughout the world. According to statistics, around 2.26 million Americans consumed 8 packages or more in 2020. The data has been calculated by Statista based on the U.S. Census data and Simmons National Consumer Survey (NHCS).
Goya’s is full of various kinds of food items, like beans, grains, sauces, juices, and spices, and is decorated with blue tape with the Goya logo and a Goya-branded spice rack.
Here you have 2 simple Mexican recipes with Goya products:
2 curachaditas of extra virgin olive oil GOYA
1/2 cup diced onion
2 cucharaditas diced garlic GOYA
2 cans of canary beans GOYA
2 pieces of chiles chipotles GOYA
2 cucharaditas of oregano leaf GOYA
1 1/2 cups of water
Corn tortillas GOYA
Queso fresco GOYA
- Heat oil in a medium-sized skillet. Add onion and cook until it’s soft (3-5 mins). Add garlic and cook for 2 more minutes. Put beans, chipotles, oregano and water in the pan. Mix all the flavors.
- Transfer the mixture to an electric mixer bowl. Beat until combined. Put back in the same pan and cook on low heat until thick and creamy. Season with Adobo.
- Heat tortillas according to package instructions. Using tongs, dip the tortillas in the bean mixture and fold them on a plate, top with more bean mixture, and garnish with desired toppings.
Sopa de Tortilla
1 corn oil GOYA
9 Corn tortillas GOYA – cut into 1/4-inch-wide, 1-inch-long strips
Chiles pasilla GOYA – remove seeds and cut into 1-inch-wide, 1-inch-long strips
4oz Manchego cheese or Monterrey jack, cubes
1/4 sour cream
1 aguacate (cubes)
2 cubes of Caldo de pollo GOYA
1 package Sazon Cilantro and Tomato GOYA
2 cans of tomato sauce GOYA
1 Chile guajillo GOYA
4 cilantro sprigs, cut into pieces
- Heat oil in a skillet over medium heat. Fry tortilla strips until crisp and golden, then place them on absorbent paper. Briefly fry pasilla chili peppers in strips. Remove and place them on absorbent paper. Lay aside.
- Combine the Goya chicken powder cubes, seasoning, and 4 cups of water in a saucepan over medium heat. Bring to a boil, stirring in the tomato sauce and guajillo pepper. Once boiling, reduce heat and simmer for 5 more minutes.
- Stir and add the cilantro just before serving. Put the tortillas and cheese on the bottom of each plate and ladle the soup over. Serve with the remaining seasonings.