“What is that?”
“Ew why are you eating that, it stinks.”
“I'm not really into 'ethnic' food like that.
“That looks like something my dog would eat.”

The Mixed Space is Proud to Present  

Kiana Estevez

Kiana Estevez is an Afro-Latina founder, who's determined to create inclusive and empathetic solutions through food experiences. She created Aisle Mine, a social food movement, empowering people to step outside of their comfort zones, and equalizing cultural differences with community experience.

She went to Boston University receiving her Bachelor’s in hospitality administration as a first-generation student. Kiana worked at Fenway Park where she managed 40 union employees and became the first minority department head handling an account bringing in over $1 million in annual recurring revenue. Then went on the restaurant tech sales, where she facilitated workshops for Sales Associates, which focused on lead generation, co-lead a six-person committee designed to enhance the workplace experience within the larger Sales Associate team.

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Adrian Sullivan

“As a diversity champion who has been cooking from a young age, I’ve learned the ability food has to bring people together and explore new cultures. I believe that food, like any art form, has the ability to open minds, spark exchanges of ideas, and build bonds. That’s what my food is all about, a little of this from part of my culture, and a little of that from another part, with pieces picked up along the way from relationships. A good recipe does more than provide a meal. It can tell you more about a person, a place, a legacy than words ever will, if you let it.” 

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Topics of Conversation

What can a recipe tell you about cultural legacy?
How can we teach our children and each other to appreciate the differences in cuisines across the world? 
How can we instill the value of cooking from the heart? 

Mixed Recipe


2-3 Very Green Plantains (Room Temperature; if cold, pre-soak in hot water for 3 min.)
1/2 cup of Vegetable or Coconut Oil
Preparation | 5 min
Cooking | 10 min
Kitchen Tools
Sharp Paring Knife
Cutting Board
Frying Pan Tongs
Paper Towel
Lined Plate
Drinking Glass (Flat bottom)

Cooking Procedure

Add oil to skillet, bring to medium-high heat.
Cut off ends of Plantain, discard. Using a sharp knife, slit peel length-wise in three spots.
Take care not to slice the fruit.
TIP: Cut on the natural ridges.
Remove peel, slice fruit crosswise into 1.5 inch slices.
Fry plantains, 2-3 minutes each side, until golden brown.
Transfer plantains to paper towels, to drain excess oil.
Using your drinking glass, flatten the rounds down, to 1/3 - 1/4 inch.
Return mashed plantains to the pan.
Fry again for 1 minute per side, adding oil if needed.
Transfer plantains to paper towels to cool.
Drizzle with salt, garnish as your heart desires.
Buen Provecho!


3 Avocados (The more ripe the better)
1 Poblano Pepper
2 Shallots
3/4 Cup Crushed Pineapple
1/2 Lime (Juiced)
1/3 Cup Fresh Cilantro, Finely Chopped (Avoid stems)
Pinch of Kosher Salt
1/2 Tsp. Cumin

Preparation | 7 min
Kitchen Tools
Sharp Paring Knife
Teaspoon or Measuring Spoon
Cutting Board

Crushed Pineapple
Faux-jito Mocktail

Crushed Pineapple
Fresh Mint Leaves
Ginger Ale (Canada Dry BOLD works amazingly for the mocktail)
Cane Sugar or White Sugar or Simple Syrup (Personal Preference)
Juice of 1 Lime

Preparation | 5 min
Kitchen Tools
Sharp Paring Knife
Teaspoon or Measuring Spoon
Cutting Board
Drinking Glass


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    What is The Mixed Space?
    TMS is a community organization celebrating intersectional identities by hosting monthly meetups that navigate conversations on ​​identity, culture, and civic engagement. We create safe spaces for people to listen and learn with each other; to witness and validate the totality of an individual's experience of the world.

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