What began as a class project about food became something much bigger for nine Carroll County Middle School students in the English Language Learners program. It gave them an opportunity to share their culture, practice their English and, most importantly, discover they could step outside their comfort zones and succeed.
Under the guidance of ELL teacher Angel Zuniga, nine students prepared a dish that was meaningful to them and presented it to district administrators. Each student shared not only how the food was prepared, but also its connection to family, culture and history.
For many of the students, speaking in front of a group in English was intimidating. Zuniga encouraged them to push through that discomfort and trust what they already knew.
“I wanted to get the kids to speak a little more and get more comfortable speaking in front of other people,” Zuniga said. “Presenting in our own language can be intimidating, so for them to present in a different language is a big thing.”
Each student chose a food that was significant based on where they’re from or a food that’s special to their family, Zuniga said.
Aurora Reynoso Ramirez, who is from Guatemala, prepared ensalada de fruta, a fruit salad that is a favorite in her family, especially with her sister.
Paloma Lopez Roque chose flautas, rolled and fried tacos filled with shredded chicken. She explained how the dish can be prepared with different fillings and topped with lettuce, tomatoes, sour cream and salsa. The choice was personal for Paloma because flautas are a favorite of both her and her mother.
Dylan Ramirez Velasquez prepared pozole, a traditional Mexican dish with deep cultural connections. The dish has corn, a sacred element in Mexico, as its base. Pozole can be prepared in red, white or green, reflecting the colors of the Mexican flag.
Luis Arcos Andrade prepared pellizcaditas veracruzanas, a traditional dish from his hometown of Veracruz, Mexico. “The dish comes from prehistoric times from Aztecs and the combination of two cultures, Spanish and Aztec from Vera Cruz,” he said, explaining that the Spaniards provided fresh cheese, lard and tomatoes to the Aztecs to make the dish. Luis and his mother prepared the dish together.
The students wanted others to understand that food can tell a story.
“I think the history of the dishes was important,” Luis said. “It’s important to show people that Mexico has more dishes and better food than just tacos or tamales.”
While the students were teaching others, they were also learning about themselves.
Zuniga praised her students for stepping outside of their comfort zone and supporting one another during their presentations. They helped serve food, record their presentations and encourage each other. “It looked like a buffet down here,” Zuniga said with a smile.
In preparation for the guests, Zuniga talked with the students about not being disappointed if someone did not like their food. She noted that, just as students arriving in a new country may encounter unfamiliar flavors and textures, the foods they grew up eating may be new to others. The most rewarding part for Zuniga was watching her students do something they were nervous to do. “I’m super proud of them. I know they were nervous, but they got up there,” she said. This experience not only helps their confidence, but it also helps prepare them for the ACCESS test, which gauges their English listening, reading, speaking and writing skills.
Zuniga said she has walked in her students’ shoes and can work with them from a unique perspective. “I lived it and was in the EL program, so I can do a lot of things with them that I felt helped me when I was their age,” she said. “I always tell my students to be the person you wish you had translating for you when you first got here.”
Four of Zuniga’s students plan to give a presentation to the Carroll County Board of Education, another leap outside of their comfort zone and another reason to make Zuniga proud.
(Photos courtesy of Tyler Perry.)