World-Class Latin Culture & Global Roots
New Directors/New Films 2026 screens standouts and festival winners from Cannes, Sundance, Locarno, Venice, Berlinale, Rotterdam, Toronto, San Sebastián, and more.
Lots of directors and filmmakers are present for Q&As at Film at Lincoln Center and the Museum of Modern Art.
New York Latin Culture Brings the World Together
Hostos Center 2026 Latin Season
Calpulli Mexican Dance Company, “The Niceties,” Eddy Zervigón & Orquesta Broadway with Karen Joseph, Son del Monte, Foto Rodríguez y su Orquesta La Única, KR3TS, La Bruja, Orchestra of St. Luke’s with Joseph Parrish, Orlando Hernández, Roy Brown & Zoraida Santiago
United Palace Latin Music and Theatre
Raulín Rodriguez & Elvis Martínez, “Not Just You.,” Isabel Pantoja, Dudamel New York Philharmonic, Spanish Harlem Orchestra, Los Hermanos Rosario, Myriam Hernández, Tony Vega
Repertorio Español Latino Theatre
“Los soles truncos,” “La gringa”
Museum of Modern Art Latin 2026
New Directors/New Films, Naufus Ramírez Figueroa, Frida and Diego, Wilfredo Lam (Apr 11)
New York Mets vs Oakland Athletics Juan Soto 40/30 Bobblehead
Oakland Athletics, Miami Marlins, Cincinnati Reds, New York Mets, New York Yankees
International Romani Day Celebrates the Community That Created Flamenco
Flamenco, Jazz Manouche, Balkan Brass
Iroko “Kíko” Keith Widyolar
Founder, Editor, Cacique, Mayimbe, Oba, Bobo, Whatever
¿KLK? I’m an American, a 20-year New Yorker who lives and works in the Latin world.
I build brands and businesses, but my life’s purpose is to bring people together through culture. Maferefún Eleguá.
I’ve been looking for the roots of Latin culture since 2006. They reach around the world, but the literal root has been right in front of me the entire time. It’s the yuca.
Raw yuca root is poisonous. Indigenous Amazonians developed the technology to make it safe to eat.
Taíno brought it to the Caribbean because it’s nutritious and didn’t spoil on long sea voyages.
On the islands, Taíno developed advanced farming techniques and mass-produced casabe flatbread. Yuca was so important, they named the great father Yúcahu.
In the Caribbean, we still eat boiled yuca with garlic and oil, bitter orange, and sauteed onions for any meal. It’s inexpensive, filling, and delicious.
The colonizers recognized yuca’s power and took it to Africa and Asia.
In Mother Afrika, it’s called “cassava,” “manioc” (French for the Brazilian Tupi-Guarani word “mandioca”) or “muhogo.” In West Africa it can be used to make fufu.
In the Pacific, yuca is called some version of “tapioca” or “manioka” and has become the main starch of the islands.
In Asia, yuca is often called “tapioca,” or “cassava.” It is used to make sweets, including the tapioca balls in your favorite Taiwanese Boba Tea.
Thailand is now one of the world’s major yuca producers. That’s where I first tasted it as a child.
I just figured out that those tapioca balls and the boiled yuca I eat for dinner are the same Amazonian Caribbean super food.
So come with me and Yúcahu. Let’s explore New York’s Latin World, the city of enchantment. ¡Ay bendito!
“E-le-le, le-le-le…” WEPA. ¡Ashé!