Albondigas with fresh flour tortillas - Northern Mexico
One of my most cherished dishes is Albondigas, a hearty meatball soup with deep historical roots tracing back to Muslim-occupied Spain, later passed on to Mexico during the 16th century.
This dish, often accompanied by fresh flour tortillas—a staple of Northern Mexican cuisine—holds a special place in my heart, especially on Sundays, when it was a family favorite. As we gathered around the table, the aroma of the soup mingled with the warmth of fresh tortillas, sparking conversations about our family's past. My relatives would recount their days as migrant workers, picking tomatoes under the sun, and reflect on the resilience and strength that shaped our heritage.
Cooking Albondigas became more than just preparing a meal—it was a time for storytelling, connection, and honoring our history to inspire a better future. The tortillas, rooted in Mesoamerican cuisine dating back to 500 BCE, and the soup, enriched with rice and spices, symbolize a blend of cultures and generations, making this dish a powerful reminder of where we come from and where we’re going.
Joe Elizondo
Pumpkin spice cupcakes with vanilla cream cheese frosting - Midwest USA
These Pumpkin Spice Cupcakes with Vanilla Cream Cheese Frosting—which can also be made in bar form—are a cherished fall tradition rooted in Midwestern comfort and flavor.
Made with regional staples like dairy and eggs, these cupcakes reflect the agricultural richness of the Midwest and the warmth of seasonal baking. For Alaina, Halloween is more than just a holiday—it’s a time of joy, creativity, and family connection.
Each year, she bakes these cupcakes with her mom and sister, filling the kitchen with the scent of spices and laughter. They’re the highlight of her family’s annual Halloween party, eagerly anticipated by neighbors and loved ones who wait all year for a taste.
These cupcakes are more than a dessert—they’re a sweet symbol of tradition, togetherness, and the magic of fall.
Alaina Lundquist
Vegan Banh Mi
Connor Bhor’s dish is a Vegan Banh Mi, a vibrant and flavorful sandwich inspired by Vietnamese cuisine, reimagined with plant-based ingredients. This version features marinated grilled tofu, a rich walnut pâté, and a creamy vegan sriracha mayo, all layered on crusty French bread and topped with pickled vegetables, jalapeños, and fresh cilantro.
The ingredients reflect a thoughtful blend of flavors and textures: the tofu is marinated in soy sauce, rice vinegar, maple syrup, sesame oil, and ginger; the pâté includes walnuts, nutritional yeast, miso, and spices; and the mayo is made from soy milk, lemon juice, and sriracha.
While the Banh Mi has roots in Vietnam’s colonial history—where French and Vietnamese culinary traditions merged—Connor’s version is a celebration of creativity and compassion. Raised vegetarian, he was inspired by his mother’s belief that great food doesn’t require animal products. This dish is his way of sharing that philosophy, proving that plant-based meals can be just as bold, satisfying, and culturally rich.
In Vietnam, staples like rice, soy, and fresh vegetables shape the cuisine, and Connor’s sandwich honors those traditions while offering a fresh twist.
Connor Bohr
Smoked chicken, cornbread, collard greens with smoked turkey, mac and cheese - South USA
This soulful Southern meal features smoked chicken with homemade BBQ sauce, collard greens with smoked turkey, cornbread, and mac and cheese—a comforting spread rooted in the rich culinary traditions of the Southern United States.
These dishes are more than just food; they are a taste of childhood and heritage, evoking memories of Sunday dinners and family gatherings. The smoked chicken, seasoned with a blend of spices, pairs beautifully with the slow-cooked collard greens and tender smoked turkey.
The cornbread, made from cornmeal, flour, eggs, milk, and sugar, brings a slightly sweet, hearty balance, while the creamy mac and cheese rounds out the plate with indulgent comfort.
Though specific agricultural staples weren’t detailed, the South is historically known for crops like corn, greens, and livestock, which have deeply influenced its cuisine.
For the creators of this meal, these dishes represent a personal connection to their upbringing, a way to express their own spin on Southern cooking, and a tribute to the everyday American tradition of gathering around the table to share food, stories, and love.
Demarco McClain and Darryl Jones
Tostones frite plantains - Caribbean Islands
Tostones—crispy fried green plantains—are a beloved dish with deep roots in Caribbean culture and African heritage.
Sal grew up eating tostones lovingly prepared by his mother and grandmother, making them a staple of his diet and a powerful reminder of home. Though they’re hard to find in Iowa, tostones remain a cherished comfort food.
Originating in the Caribbean Islands, tostones were first created by enslaved Africans who were brought to the region by Spanish colonizers to work on plantations. The name “tostón” comes from a Spanish colonial coin, a nod to the plantain’s crunchy texture and golden color. The dish itself is a beautiful example of African culinary traditions adapted to Caribbean ingredients, where green plantains were abundant. Today, tostones are enjoyed with rice, beans, or meat, much like French fries, and are featured on menus in cities like Chicago, New York City, and Miami.
For Sal, sharing this dish is about more than flavor—it’s about preserving history, honoring family, and celebrating the resilience and creativity of Caribbean culture.
Sal Jimenez
Tacos de guisado - Mexico
Shared by Ana Herrera, Tacos de Guisado—a variety of stewed meat tacos—are a flavorful and culturally rich dish with roots in Mexico City, influenced by the era of the Mexican Revolution. These tacos were born out of necessity, created as a portable, easy-to-prepare meal for people on the move.
Ana’s version includes a delicious assortment of fillings: bistec en salsa verde (beef in green tomatillo sauce), carne de puerco en salsa mora (pork in a tangy mora pepper sauce), and pollo en cacahuate (chicken in a savory peanut and guajillo pepper sauce). Served with rice, refried beans, cactus salad, and refreshing agua fresca made from pineapple and cantaloupe, this meal is a celebration of central Mexican flavors and ingredients.
Staples like corn, beef, chicken, pork, tomatoes, onions, and cilantro not only define the cuisine of the region but also contribute to the global appreciation of Mexican food.
For Ana, who is from the state of Hidalgo, this dish is a way to share her culture and traditions, offering others a taste of her heritage and the vibrant culinary history of her homeland.
Ana Herrera
Superman ice cream - Michigan, USA
Shared by Don Stanwick, Superman ice cream is a colorful and whimsical treat that holds a special place in his heart and in the culinary identity of Michigan, USA, where it originated.
Made with heavy cream, sweetened condensed milk, Jell-O mix, food coloring, and a swirl of vibrant flavors, this ice cream is a childhood favorite for many Michiganders.
For Don, it brings back fond memories of summer Saturdays at Fiorello’s, the local pizza and ice cream parlor, where the owner would treat the kids to free scoops of Superman ice cream. Though it’s rarely found outside of Michigan, its bold colors and nostalgic flavor make it unforgettable.
Rooted in the Midwestern tradition of dairy farming, this dish reflects the region’s agricultural staples and love for rich, creamy desserts.
For Don, Superman ice cream is more than just a sweet treat—it’s a symbol of childhood joy, community, and the simple pleasures of growing up in Michigan.
Don Stanwick
Varenyky - Ukraine
Varenyky with sautéed onions in butter is a beloved Ukrainian dish that holds a special place in Evan’s heart and family traditions.
These dumplings, made from flour, water, potatoes, butter, diced onions, and seasonings, are a symbol of resilience, having originated during times of scarcity. Their simplicity and adaptability have made them a staple across generations, much like their Polish cousin, the pierogi.
In Evan’s family, varenyky are a holiday essential, lovingly prepared with great aunts and grandparents, and enjoyed with such enthusiasm that he fondly remembers eating them “until I was sick.”
Often paired with borscht or holubtsi (stuffed cabbage), these dishes reflect the agricultural staples of the region and the enduring spirit of Ukrainian cuisine.
For Evan, varenyky are more than just food—they’re a celebration of heritage, family, and joy, and he believes everyone should try them at least once.
Evan Mural
Elote corn- Mexico
Shared by Reyna Gonzalez, this dish of sweet corn, known as maíz or elote in many parts of the world, is a flavorful and culturally rich staple that traces its roots to southern Mexico and Central America.
Traditionally prepared with corn, mayonnaise, queso fresco, La Valentina hot sauce, chili powder, lime, butter, and parsley, this dish is a vibrant expression of Mexican street food culture.
Corn has been a foundational crop in the region for thousands of years, not only as a food source but as a symbol of fertility, tradition, and connection to the land.
In Reyna’s family, sweet corn is a holiday favorite, served alongside avocados, tomatoes, guacamole, tortillas, and chips, reflecting the abundance and versatility of local ingredients.
For her, this dish is more than just delicious—it’s affordable, accessible, and deeply meaningful, representing the heritage of Mexican cuisine and the enduring traditions passed down through generations. Whether enjoyed on the cob or in a cup, sweet corn is a beloved reminder of home, celebration, and cultural pride.
Reyna Guzman
Special Guests: Iranian Student Organization
Shared by a dedicated team passionate about cultural heritage, this trio of traditional Persian dishes—Tahchin, Ghormeh Sabzi, and Gheimeh—offers a flavorful journey into the heart of Iranian cuisine.
Originating from various regions of Iran, these dishes reflect the country’s deep agricultural roots and culinary artistry. Tahchin, a savory rice cake layered with chicken, saffron, and yogurt, is known for its golden, crispy crust. Ghormeh Sabzi, a fragrant herb stew made with mixed dried vegetables, beans, and beef, showcases the Iranian love for fresh herbs, often eaten raw as sabzi khordan. Gheimeh, a comforting stew of beef, chickpeas, dried lemon, and potatoes, is rich in both flavor and tradition.
These dishes are built on staples like rice, herbs, chicken, and beef, which vary by region—from seafood in the north and south to hearty vegetable and meat dishes inland.
For this team, these meals are more than just food—they are a way to promote Persian cuisine globally and honor the cultural legacy of one of the world’s oldest civilizations.
They hold special meaning during family gatherings and celebrations such as Nowruz (Persian New Year) and Yalda Night, where food becomes a bridge between generations and a celebration of identity.
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