A Cook-Off of Cultures

Students of Spanish and Portuguese came together for a cook-off of Central and South American cuisine.

PROVO, Utah (Feb. 25, 2016)—Sometimes comradery can be delicious. Case in point: the first in what promises to be a new tradition, the Spanish/Portuguese Cook-Off.

Organized by the Sigma Delta Pi and Phi Lambda Beta, the Spanish and Portuguese honor societies respectively, the event brought together students and fans of Brazilian and Hispanic cultures for a night of culinary delight. More than 70 students attended the potluck dinner, enjoying carne asada, puddings and over a dozen other dishes.

With such significant attendance, organizers see potential for the future. “We hope to be able to put on activities like this that bring awareness not only to the club but to the Latin culture,” Sigma Delta Pi member Gabby Ruiz commented.

The night’s winning dish was moussé de maracujá, prepared by Cai Olsen, who is pursuing a B.A. in Portuguese. However, there was plenty to choose from, and plenty of reasons for students to return next year.










—Samuel Wright (B.A. American Studies ’16)


Samuel covers events for the Department of Spanish and Portuguese for the College of Humanities. He is a senior pursuing a degree in American studies with a minor in editing.