Members of the SSCS Spanish Club put their Culinary skills to the test on Thursday and their knowledge of Mexican culture working with the cafeteria staff to prepare a special school lunch to celebrate El Día de los Muertos (Day of the Dead).
Day of the Dead combines the ancient Aztec custom of celebrating ancestors with All Souls’ Day, a holiday that Spanish invaders brought to Mexico starting in the early 1500s. The holiday, celebrated in Mexico Nov. 1-2, is like a family reunion—except dead ancestors are the guests of honor. Day of the Dead is a joyful time that helps people remember the deceased and celebrate their memory through food and socialization.
The special day menu consisted of Quesadillas con queso y pollo OR Quesadillas con queso y carne de res (Chicken or beef and cheese quesadillas), Arroz Mexicano (Mexican rice), Frijoles negros (black beans) and Churros (a Spanish fried dough).
Our Spanish Club guest chefs were SSCS seniors Jayna Manko, Cadance Belfance, Kirsten Kennedy, Shivani Patel and George Nelson; sophomores Alexzina Merritt and Yasmin Issa; freshmen Tyler Lyon, Hunter Bolster, Evani Patel and Layla Negron; eighth graders Sophia Insogna, Rami Issa, Kaitlyn Roosevelt and Isabella Cornwell; and seventh grader Nora Radliff.
View more photos from this event on our Facebook photo album
