2017 First-Class Forever Stamp,Delicioso: Empanadas
# 5195 - 2017 First-Class Forever Stamp - Delicioso: Empanadas
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5195 - 2017 First-Class Forever Stamp - Delicioso: Empanadas
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US #5195
2017 Empanadas – 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 – empanadas.
About the stamp design: Pictures artwork by John Parra of empanadas. 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: In Spain and Latin America, empanadas (a stuffed bread or pastry) are a popular part of daily life, and many cultures have created their own versions.
The first written mentions of empanadas dates back to a 1520 Spanish cookbook. While some sources claim the idea for empanadas came from India or Portugal, the name comes from the Spanish word empanar, meaning to wrap or coat in bread. Early Spanish empanadas were filled with seafood before they were brought to Latin America and the Philippines. From there, they took on a whole new life with new ingredients for different cultures.
The most common filling for empanadas in Latin America is beef, though chicken and pork are also popular. The meats are usually mixed with a few vegetables and flavored with a variety of seasonings. There are also cheese empanadas as well as sweet varieties made with fruit and sugar.
Empanadas are considered the most symbolic food of Chile. The traditional Chilean empanada is filled with beef, onions, raisings, black olives, and hard boiled eggs. Chilean cooks also made seafood empanadas for the week surrounding Easter.
Proof of their widespread popularity, April 8 is recognized worldwide as National Empanada Day.
US #5195
2017 Empanadas – 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 – empanadas.
About the stamp design: Pictures artwork by John Parra of empanadas. 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: In Spain and Latin America, empanadas (a stuffed bread or pastry) are a popular part of daily life, and many cultures have created their own versions.
The first written mentions of empanadas dates back to a 1520 Spanish cookbook. While some sources claim the idea for empanadas came from India or Portugal, the name comes from the Spanish word empanar, meaning to wrap or coat in bread. Early Spanish empanadas were filled with seafood before they were brought to Latin America and the Philippines. From there, they took on a whole new life with new ingredients for different cultures.
The most common filling for empanadas in Latin America is beef, though chicken and pork are also popular. The meats are usually mixed with a few vegetables and flavored with a variety of seasonings. There are also cheese empanadas as well as sweet varieties made with fruit and sugar.
Empanadas are considered the most symbolic food of Chile. The traditional Chilean empanada is filled with beef, onions, raisings, black olives, and hard boiled eggs. Chilean cooks also made seafood empanadas for the week surrounding Easter.
Proof of their widespread popularity, April 8 is recognized worldwide as National Empanada Day.