R&DE Stanford Dining, Hospitality & Auxiliaries held a festive Cinco de Mayo dinner celebration for students on Thursday, May 2, 2024, at Stern Dining Hall. This special event featured a vibrant menu that showcased a variety of traditional Mexican flavors. Students started their meal with an assortment of appetizers, including Esquites, Coctel de Camaron, Plantain Ceviche, and Tostada de Hongos. 

The entrée selection included Bistecas en Chile Pasilla, Mole Michoacano con Pollo, and Mole Amarillo con Vegetales, which featured roasted cauliflower, chayotes, and garbanzo beans in a rich mole-amarillo sauce. The meal was complemented by a selection of sides such as Frijoles con Verduras, Arroz con Elote, Mashed Potatoes with Goat Cheese, and an array of salsas served with tortilla chips. 

For dessert, students enjoyed soft serve ice cream, and the drink options included a refreshing assortment of Aguas Frescas, featuring flavors like Watermelon, Oat Milk Mango Horchata, and Cucumber & Lime. This dinner created a delightful culinary experience, celebrating Mexican heritage and cuisine in a communal dining setting.