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National Hispanic Heritage Month Celebration Dinner

national hispanic heritage month graphic
Stanford Dining, Hospitality & Auxiliaries
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Celebrate National Hispanic Heritage Month

This is the second of three dinners highlighting the many cultures celebrated during National Hispanic Heritage Month (October 3 – October 17).

Dinner • Stern Dining Hall
(Cuba, Dominican Republic, Puerto Rico, 
Colombia, Venezuela, Ecuador)

Main Course
Mexico
Tacos al Pastor 
Achiote Marinated Pork, Grilled Pineapple, Corn Tomatillo, Cilantro, Avocado and Tomatillo Salsa

Spain
Paella 
Spanish Rice, Saffron, Peppers, Garlic and O’Donohue Family Stanford Educational Farm Vegetables

Guatemala
Güisquil en Salsa
Chayote, Tomatoes,Bell Peppers and Garlic

Nicaragua
Gallo Pinto
Rice, Pinto Beans, Bell Peppers,Garlic, Onions and Cilantro

Salad
Ecuador
Ensalada de Palta
Avocados, Baby Kale, Red Onions, Tomatoes, Lime Juice and Cilantro

Beverages
Honduras
Fresco de Chan
Dried Hibiscus Flowers, Cane Sugar, 
Cloves and Cinnamon

Dessert
El Salvador
Tres Leches Cake
Vanilla Cake, Condensed Milk, Whole Milk, Vanilla and Whipped Cream