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Canned beans and frozen maduros are the left’s latest victims of so-called cancel culture.

Robert Unanue, CEO of Goya Foods, offered remarks at the White House for the June 10 signing of the Hispanic Prosperity Initiative, a project meant to improve Hispanic Americans’ access to education.

Unanue complimented President Donald Trump, calling him “a builder,” and for that the radical left launched a boycott of Goya products. Ana Quintana, The Heritage Foundation's senior policy analyst for Latin America and the Western Hemisphere, joins “Problematic Women” to discuss the left’s obsession with cancel culture.

Also on today’s show, Lyndsey Fifield, The Heritage Foundation's multimedia manager, joins us to break down Teen Vogue’s latest article attacking former President Ronald Reagan. Fifield also weighs in on Giphy's new “Mute White People” sticker. And as always, we'll crown our Problematic Woman of the Week.

And be sure to check out the Find Something New website!

Enjoy the show!

Ana Quintana's Recipe for Cuban Picadillo with Goya Ingredients:

• 1 1⁄2 pound of ground beef 90/10 (anything lower and you’ll need to brown and drain the fat from the beef)
• 2 tablespoons of Goya olive oil
• 3⁄4 onion chopped super small
• 4 cloves of garlic chopped or crushed in a garlic press
• 2 tablespoons Goya all-purpose adobo
• 1 packet of Sazon Goya ( literally makes everything taste delicious)
• Dash of Goya cumin
• Dash of Goya cider vinegar
• 1⁄2 green pepper chopped
• 1⁄2 red pepper chopped, feel free to add more
• 6 large GREEN chopped (never ever Kalamata, save that for your cheese boards)
• 4 tablespoons of olive juice brine
• 3⁄4 cup of Goya tomato sauce
• If you want to get super authentic, add 1⁄4 cup of black raisins
• If you want to be EXTRA Cuban, serve it with plantains, definitely recommend the frozen Goya platanos maduros (ripe plantains).

Directions:

• All you need is a nonstick pan or pot and a wooden or silicone utensil.
• Start off at medium-ish heat.
• Pour in the oil, wait two minutes, then add the onions. Stir often so they don’t brown. If they darken, lower the heat.
• After a few minutes, add the dry seasonings (adobo and cumin). Stir, lower the heat just a smidge and then add the garlic.
• Add everything else besides the meat. Stir it into a sauce.
• Add the meat into the sauce, making sure to break it up as you go.
• Stir occasionally, let it simmer for the next 15 minutes.
• Add the raisins. Taste as you go and add more adobo if you think it’s necessary.
• Serve with steamed white rice.

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