During Spartanfest, students from the Muslim Student Association to the Spanish Honor Society sell food from the ethnicity or language group they celebrate in order to raise money but many students cook ethnic food at home almost every day.

Junior Brenda Cañas is from El Salvador, and cooks dinner every night. Normally, the dinner includes tortillas, rice, beef, chicken, or shrimp with the signature Salvadorian flavor.

“I grew up eating Salvadorian food, so I was always interested in learning how to make it,” said Cañas. “As I got older, my mom taught me how to cook.”

On special occasions, she cooks traditional foods that are eaten often in Salvador.

Pupusas, which among the foods Cañas’ family often eats, are thick corn tortillas that are stuffed with cheese or pork; nuegados are made from the yucca root, and are fried and chewy; pasteles can include a variety of fillings which are covered with dough that has been folded over.

“Salvadorian food has a variety of good flavors, and I recommend everyone try it,” said Cañas.

Senior Esette Negussie also cooks food from Ethiopia a few times a week, usually for dinner.

“[Ethiopian food] is super flavorful,” said Negussie. “There are a lot of spices. Ground red peppers are the main ingredient in almost everything we cook.”

Her favorite Ethiopian food is the equivalent of American steak. Called Tips, it consists of beef cut up into bite-sized pieces and sautéed with onions, tomatoes, and jalapenos.

“We tend to have a mix of not spicy and really, really spicy,” said Negussie.

Senior Lisa Eichhorn cooks German food, which can include sausage, beef, or pork. Her family makes wiener schnitzel from pork, a cutlet covered with breadcrumbs.

“Whatever it is, there’s always meat. [The Germans] love meat,” said Eichhorn.

Other dishes include Kartoffelkloesse, or potato dumplings, and green beans with späetzel.

“You always want to go into a food coma after you eat it. It’s not light food. It’s very heavy, said Eichhorn.