Thumbs-up Given to National Hispanic Heritage Month Tasting

St. Louis Community College at Florissant Valley’s campus life office combined food and fun to help students and employees celebrate National Hispanic Heritage Month, which continues through Oct. 15.

The snaking line of people waiting to sample food during Thursday’s Latino Cuisine Tasting lost a few people who sat to devour their plates – only to have even more people, enchanted by the aroma wafting from the cafeteria – to quickly claim their spots.  

As Hispanic-influenced music played in the background, people feasted on Mexican cuisine including pozole, which is a traditional soup or stew made from hominy, meat and seasoned with avocado, cabbage, chili pepper, garlic, limes, onion, radishes, salsa, or shredded lettuce; mole chicken, where meat plays a supporting role to mole sauce, which is the star in this celebrated sauce made from anise, cinnamon, cloves, coriander, chocolate, dried chiles, and sesame seeds; and chicken chilaquiles, which are made with chicken breast, chorizo, tortilla chips, corn, and green enchilada sauce.

Heriberta (Bertha) Lopez, lead custodian, was born and raised in Mexico. She came to America when she was 20 years old and loves celebrating National Hispanic Heritage Month. 

“We just celebrate with food, get together and cook for everybody,” she said. “Some of my favorite foods from my country are enchiladas and tacos.”

If there is one Mexican food everyone should eat before they die, her vote is tamales. “Don’t be a scaredy cat,” she also teased. “Try the mole sauce.” 

“Lots of people don't know about mole. It has a strange look, and it doesn't look very appetizing, but you may like it,” she said.

Lopez was excited to see Thursday’s festivities.

“I think it's great because they get the opportunity to try all the cultures.”  

She recommends people explore Hispanic traditions beyond food.

“I think the whole culture is important,” Lopez said. “People can learn all the traditions we have, for example, Dia de los Muertos or Day of Dead is coming, and it is very popular, so it would be nice if people learned about that.” 

Historical figures are worth researching too, Lopez said. “Benito Juarez was a very good president of Mexico.” 

Brian Lee, who is dual enrolled at STLCC and the Hazelwood School District said the only Mexican food he has tried are tacos. The basketball player who likes spicy food had already eaten lunch, but decided he had room for more. 

“I’ve never had authentic tacos, and I don’t know anything about Hispanic history,” he said. 

“I think it’s good to experience different cultures and to eat food outside of the normal things you’re used to.”

Tia Leonard, who is dual enrolled at STLCC and the Riverview Gardens School District has eaten Mexican meals before but passed the entrees and eyed dessert instead.

“I looked at it and maybe I should try it. I usually eat chips and sauce, but I don't like sauce and meats,” Leonard said, as she tested a slice of tres leches cake decorated with vertical lines of green kiwi, white cream and red strawberry in reverence to the Mexican Flag.

Leonard’s hesitation disappeared with the first bite. “Thumbs-up!” she said. 

Sybil Morgan, instructional media specialist, did not need convincing.

“We were just in Mexico for a week and every day we had chilaquiles for breakfast, and they were so good,” she said, walking away with a loaded plate.

Matt Crook, chef, said the dishes are his three favorite Mexican cuisine.

“This is a way for this area to try Mexican food that is not from Taco Bell; it’s authentic. I went to the Mexican store last night to gather the ingredients,” he said. 

“It’s nice for us to celebrate others and be kind.”