2017 First-Class Forever Stamp,Delicioso: Sancocho
# 5194 - 2017 First-Class Forever Stamp - Delicioso: Sancocho
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5194 - 2017 First-Class Forever Stamp - Delicioso: Sancocho
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US #5194
2017 Sancocho – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – sancocho.
About the stamp design: Pictures artwork by John Parra of sancocho. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Throughout Latin America, weekends and special events are sure to be filled with the aroma of cooking meat, vegetables, and spices in the form of a soup (or stew) called sancocho.
Sancocho (meaning to parboil) was first made in Spain’s Canary Islands. The earliest version of sancocho was a fish and plantain stew. The Spanish brought sancocho to Colombia in the 16th century, where the locals adapted the recipe using indigenous ingredients. Sancocho spread in popularity throughout Latin America, with each country – even each household – creating their own recipes.
Many countries use one or more meats such as chicken, ham, beef, fish, or sausage. In the Dominican Republic, they use seven different meats to represent the seven Canary Islands. Sancocho can be made with a variety of vegetables and seasonings, including corn, onion, potato, and cilantro. The broth is usually citrus based, though some Caribbean sancochos use coconut milk.
Sancocho is such an integral part of life that it is the national dish of several countries in South America and its surrounding areas. It is often used as a metaphor for Panama’s diversity, showing that the variety of ingredients all have an important role in creating the final fish. Its popularity at parties makes it common to hear people say they are “going to a sancocho.”
US #5194
2017 Sancocho – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – sancocho.
About the stamp design: Pictures artwork by John Parra of sancocho. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Throughout Latin America, weekends and special events are sure to be filled with the aroma of cooking meat, vegetables, and spices in the form of a soup (or stew) called sancocho.
Sancocho (meaning to parboil) was first made in Spain’s Canary Islands. The earliest version of sancocho was a fish and plantain stew. The Spanish brought sancocho to Colombia in the 16th century, where the locals adapted the recipe using indigenous ingredients. Sancocho spread in popularity throughout Latin America, with each country – even each household – creating their own recipes.
Many countries use one or more meats such as chicken, ham, beef, fish, or sausage. In the Dominican Republic, they use seven different meats to represent the seven Canary Islands. Sancocho can be made with a variety of vegetables and seasonings, including corn, onion, potato, and cilantro. The broth is usually citrus based, though some Caribbean sancochos use coconut milk.
Sancocho is such an integral part of life that it is the national dish of several countries in South America and its surrounding areas. It is often used as a metaphor for Panama’s diversity, showing that the variety of ingredients all have an important role in creating the final fish. Its popularity at parties makes it common to hear people say they are “going to a sancocho.”