On Thursday, October 2nd, at 8 p.m., the Multicultural Student Union (MSU) hosted its Heritage in Every Bite food tasting in the Global Heritage Hall Atrium. There were a total of 12 desserts and pastries, each from a different Hispanic country. Each table held tabletop games such as playing cards and mancala, which jump-started laughter and mingling before the event officially started.
The point person on this event was sophomore Briannalis Ruiz, who emphasized that “food brings people together,” and sharing in other cultures allows for representation, especially during Hispanic Heritage Month, and brings a “piece of home” to students who grew up eating foods in or from Hispanic countries.
Blessed Adeoye, MSU president, said this event “brought home to campus” for many students and allowed students who are unfamiliar with Hispanic culture to learn, dance, and enjoy food from another student’s culture.
The tasting contained Milojas from Colombia, Arepa de Chocolo from Ecuador, Corazón de Hojaldre from Panamá, Pastel de Guayaba from Cuba, Quesitos from Puerto Rico, Torta de Arequipe from Venezuela, Pastel de Fresa from Peru, Pastel de Piña from Honduras, Pastel de Manzana from Chile, Tres Leches from Nicaragua, Flan de Caramelo from Mexico, and Pastel de Dulce de Leche from Uruguay. Everyone who attended the event received a rating sheet listing each dessert and country, along with three columns to rate flavor, texture, and overall quality of each pastry.
While many had smiles on their faces throughout this experience, Maggie Fleming, RWU student and event attendee, says she grew up with this food, and it felt special to be able to share it with others: “These are the same pastries I got growing up.” Fleming highlighted the Flan de Caramelo and Tres Leches as a few of her favorites. Another RWU student and event attendee, Destiny Gonzales, talked about the meaningful side of the food tasting, stating, “Events like this are important to have as it brings both the Hispanic and non-Hispanic community together” at RWU.
