Page 1

Tas Te of stmu a collection of rattler recipes from st. mary’s university, san antonio, texas

spanish cuisine PLUS! Inticing EntrĂŠes,

Who knew it could be this easy?

n o o

m e th eye n r e u h o W s y big , t a ie i h e p k . a . i . z l iz t ’s p ha t

Sapore’s PIZZA

210.733.5503 v 2715 Hillcrest Drive v M -F: 11 - 3/ 5-9 Sat: 5-9 Sun: Closed

by Carla Rodriguez Gain some trust

Flan by Anastasia Zavala Try something with a different texture

Arroz con Gandulez by Ari Rivera Make something you can’t pronounce

Queso Flameado by Kevin Alaniz Test your spice level

Pumpkin Cookies by Tanya Compean Eat more veggies


4 5 8 10 12 14

by Dion Jeraldo Castro Test your mother’s recipe

Cuban Lechen Asado by Joaquin “Quino” Toranzo Do a lot with a little



Editor’s Note



TasTe of stmu

Growing up in my childhood home, I had the perfect room that allowed my imagination to pour out of my mind. The ceilings were high, the walls were inviting. Inside my perfect room, I had a hideout all to myself. I would gather blankets, pillows, snacks, a note-


book and a pen and snuggle up in my closet. After the sun had set

Carla Rodriguez

and my time of playing tag outside was over, I would sit there until

Staff Writers

bedtime writing stories, poems, and sometimes just sit and think. Now in a world of constant motion, back and forth from dorm

Fernando Armendariz

room to staying at home living out of a suitcase, it has been hard

Felix Arroyo

to identify myself with a new hideout that I can go back to at any

Preston Jones

given moment.

William Mabie

In making this magazine, I’ve learned there are various ways to express creativity. Back when I was younger, I would write a tall tale from simply looking outside into my backyard. Now, after hav-

Larry Machado Brissa Renteria

ing created layouts for each article, I gain the same inspiration as


before but I’ve learned to express it differently. I’ve begun to notice

Brother Dennis Bautista, S.M., Ph.D.

a lot more wonders of the world in different eyes: like different

Taste of StMU is not a real magazine; it is a class project for EA 4362 Graphics. Questions and reprint information, contact: Carla Rodriguez, e -mail:, 1 Camino Santa María, St. Mary’s University, San Antonio, TX 78228

angles of a tree, or the architecture of a building, and I’ve learned to incorporate what I saw into the layout of this magazine. Graphic design has become my new hide out where my imagination can’t help but seep out. It’s refreshing to find a new creative outlet and this magazine has been that kind of discovery. I would like to thank my classmates, first for the articles and pictures, but also for making the classroom fun. The passion that exuberated out of everyone helped me push forward when the going got tough. Lastly, I would like to thank Brother Dennis, for the

Tas o f s tTe mu

a collection of rattler recipes from st. mary’s university, san antonio, texas

endless amount of patience and wisdom.

spanish cuisine

PLUS! Inticing Entrées, Who knew it could be this easy?

This creamy delight would go perfect with chopped nuts and caramel drizzled all over. Photo by: Carla Rodriguez


Tonight, we

Those lonely nights when you want nothing to be accompanied by something sweet, can bea easily cured with the taste of this spanish cuisine. Growing up in a house overflowing with family members, Anastasia Zavala needed a form of

escape that eventually led her to a devotion for pastries. As a biology major at St. Mary’s University, Stas, as her friends call her, doesn’t have a lot of time to work on her beloved hobby. “I love the school, it’s so small and quaint. Whenever I’m sitting outside with my coffee, I can’t help but be just as relaxed as I am when I’m baking” she said, “It’s a nice trade-in, but I still wish the school had a kitchen students can go to”.

~more on page 7 ~

(Left) A little goes a long way with vanilla. (Right) Once the flan mix is poured together, the key is to blend, blend, blend.Photo by: Carla Rodriguez

~from page 5~ Aside from reading and painting, Stas taught herself how to keep busy in the kitchen by baking. “One day, I was craving some cookies. As everyone was off to work, at soccer practice, or running around, I walked into the kitchen and just so happened to find all the ingredients I needed to make some”. She began small, slowly making her cookies more complex. Nevertheless, after about a month and a dozen different forms of cookies under her apron, she wanted to venture off deeper in the world of baking. Now, she can make any ordinary dessert, into a result of a mouthwatering piece of joy. Awkwardly enough, if you give her a spatula and tell her to cook dinner, you’re more than likely to become good friends with the neighborhood fire department than end up with a delicious plate. “Food in general is too complicated, or at least I’ve subconsciously tricked my body into thinking so” she says, “Sweets can help any day turn into an even better one, so I would much rather bake a brownie than say, meatloaf.” Stas’s favorite treat with a little amount of ingredients and work is flan. She first taught herself how to make flan for a Christmas dinner with her family. Ever since she realized how a deliciouscaramel-dripping plate, could come from such an easy recipe, it has become her go-to dessert for all sorts of dinner events with friends and family. Although she has only recently begun conquering


the world of sweets and chocolaty delights, one of Stas’s goals for the future is to become the wonderful grandmother everyone see’s on TV: cookies always in the cookie jar, and the main reason her grandchildren have a mouth full of cavities. v

Story by: Carla Rodriguez

(Top left) Pour flan mix carefully into container. (Bottom left) Be careful putting the pan in the oven! Once it’s complete, adding some almonds completes the dessert. Photo by: Carla Rodriguez


1 ½ cups of sugar • 6 large eggs • 1 14oz can of sweetend condensed milk • 2 13oz cans of evaporated milk • 1 tbspn of vanilla


Start oven at 325 degrees. Pour caramel into ramekin. Grab mixer and whisk. Blend all six eggs. Mix in milk. Slowly mix 1/2 cup of sugar. Then, mix 1 tspn. vanilla. Pour custard in ramekins. Place filled ramekins in a baking dish filled with 1-2 inches of water. Bake for 45 minutes. Remove let cool. Place ramekins in fridge for an hour.

“Sweets can help any day turn into an even better one, so I would much rather bake a brownie than say, meatloaf.”

The steam from this dish have your whole house smelling like you’re on vacation. Opposite page: A close-up of a jar of bell peppers (left) and an oil bottle (right). Photo by: Felix Arroyo


Gandulez Impress your friends by making something they wish they could pronounce. In a world full of spices and flavors, where meals can make a person feel like it was prepared solely for them, Ari Rivera, a senior majoring in forensic science, chooses to create the most recognized and popular Puerto Rican dish, Arroz con Gandules. Rivera, originally from Killeen Texas, has been a President’s Ambassador served as a writer and former news editor for The Rattler and now works for Residence Life. After receiving her bachelor of arts degree in English-communications arts, Rivera returned to St. Mary’s to complete a second undergraduate degree in forensic science. She hopes to find a position in san Antonio as a blood splatter analyst and eventually go on to work for the F.B.I. Rivera appreciates the community atmosphere at St. Mary’s

and the many ways to get involved

with the university and local community. ~more on page 9 ~

For Rivera, Arroz Con Gandules is a special dish since her father, is Puerto


Rican, and her mother from Guam.

Set a medium sized pot to heat medium and

“I enjoy making food from both of

then pour 1 tablespoon of olive oil. Place sliced

their backgrounds, both feature rice

ham into pot stir and let simmer for 5 minutes.

cooked in different ways combined with

Place cut Vienna Sausages in and let simmer for

vegetables”, says Rivera. Although her

another minute. Pour 1½ tablespoon of ricao/

older sister is the one who taught her the

sofrito into pot. Pour 1 teaspoon of tomato sauce

dish, Rivera believes that she can now

and 1 tablespoon of salad olives. Cut 1 teaspoon

do better. Known by friends for creating

or small handful of roasted bell peppers and toss

creative and colorful desserts; Rivera

into pot. Pour one can of gandules/pigeon peas

enjoys preparing this dish because wants

into pot fill cant with water and pour into pot.

to show that she can create a meal as well.

Drop one pack of Sazon con achiote and 1 pack

Rivera, who also enjoys baking, notes

of galdo de tamato con sabor de pollo into pot.

that her favorite dish, red velvet cupcakes

Sprinkle adobo seasoning to slightly coat the top

which go great with this dish, always

of the sauce in pot. Pick up pot and mix or slightly

brighten her day she says as she serves.For

shake to mix ingredients. Run water over 1 cup of

Rivera, Arroz Con Gandules is a special

rice to get rice clean and then pour into pot with

dish since her father , is Puerto Rican, and

a separate cup of water as well. Stir contents and

her mother from Guam. “I enjoy making

let sit till rice turns a gold color and till rice is soft

food from both of their backgrounds,

not wet.

both feature rice cooked in different ways combined with vegetables”, says Rivera. Although her older sister is the one who taught her the dish, Rivera believes that she can now do better. Known by friends for creating creative and colorful desserts; Rivera enjoys preparing this dish because wants to show that she can create a meal as well. Rivera, who also enjoys baking, notes that her favorite dish, red velvet cupcakes which go great with this dish, always brighten her day she says as she serves. v

Story by: Felix Arroyo


1½ tbsp of Recao/sofrito • Small handful of roasted ham chunks • 1 tsp of Olive oil • 1 pack Sazon con achiote • Adobo seasoning • 1 tsp of Tomato sauce • Gandules (one can per 4-6 people)/ pigeon peas • White rice (one cup per 4-5 people) • Water (one cup per every cup of rice) • 1 can of Vienna sausage • 1 pack of galdo de tamato con sabor de pollo • 1 tbsp of cut salad olives • 1 tsp of roasted bell peppers



A close-up to the steamy dish; this is a must for chorizo and cheese fans. Opposite page: A close-up to chorizo.Photo by: Larry Machado

Spark your tastebuds and let the beads of sweat pour. This dish is bound to ignite your tongue. Kevin Alaniz does not cook often-yet he is an awesome chef, due to his ability to make queso flamed. He is confident that if anyone were to taste it, they would think he were an awesome chef, too. About the only thing more puzzling than Alaniz’s mastery of queso flameado is how simple he made it look in its preparation. Originally from southern Texas, Alaniz comes from a home of educators, where both his parents are involved in teaching at his hometown, Brownsville, Texas. Alaniz, a junior majoring in communications at St. Mary’s University, also plans on becoming involved in teaching--”the family business” as he calls it--after he graduates. After high school, Alaniz felt that a small family environment was key in choosing a college which is why he chose St. Mary’s. Aside from cooking and eating queso flameado, Alaniz’s favorite food is the potato. He says that he eats and enjoys any type of potato regardless of how it is prepared: fried, baked, mashed or smashed. Yet, the reason why he chose queso flameado to share is because it is simple to prepare and good to eat--and, most importantly it is a cultural dish with Hispanic ties. Despite his love for potatoes and his respect for queso flameado, Alaniz interestingly would not select either of these if he were stranded on an island and could only choose one food item to eat for an entire year.

~ more on page 11 ~

The winner of this battle would be macaroni and cheese. Yes! The ol’ mac and cheese combo. In fact, mac and cheese wasn’t his first reply to the question, rather, Alaniz asked if Dr. Pepper would count as a food item? Perhaps this satirical confusion stems from how he views food and the cooking


1 package of Mexican Chorizo • 4 oz of Oaxaca melting cheese • ½ chile habanero • half an onion • 1 package of tortillas • 1 bushel of fresh cilantro

structured and organized person and why he


enjoys cooking (when he actually does cook)

Preheat oven to 325 ° F. Cook 3 links of

is because it allows him to break away from his

chorizo (take out of plastic casing) in a cast

mold of organization.

iron skillet until browned. Make sure to

process as a whole. Alaniz claims that, by nature, he is a very

In fact, one of Alaniz’s most memorable

break apart the chorizo using your cooking

moments involving food--hilariously and

spoon, until it looks like ground hamburger

ironically--stems from a total lack of structure.

meat. (Approximately 3-5 minutes). Remove

One day when attempting to bake a cake,

most of the grease from pan; however, leave

Alaniz accidentally added a wrong ingredient.

a small amount in there. The small amount

Instead of using all-purpose flour, he added

of leftover grease will be used to sautae the

powdered sugar.

onions and chile habanero in the next step.

As a result, “The cake never cooked,”

Slice ½ of an onion finely, as well as, ½ of

While this was an embarrassing

a chile habanero and add to the pan with the

moment, Alaniz also has some fond memories

chorizo and leftover grease. Cook all contents

of cooking as well; some of Alaniz’s most

together until both the onions and chile are

cherished memories involve him and his father

sauteed, and then remove from flame. Cut the

making tortillas from scratch using grandma’s

Oaxaca cheese into cubes about 1 inch in size


and place into the skillet with the contents.

he says.

Alaniz rates his queso flameado four out

Mix well. Place the cast iron skillet into the

of five stars and offers the reader this bit

oven until contents are bubbling (Approxi-

of advice when preparing the dish: “Plan

mately 5-10 minutes). While waiting for con-

on making more because it is so good you

tents to bubble, begin warming up tortillas.

won’t be able to stop yourselves from getting

Remove contents and serve immediately in

seconds.” v

tacos preferably using two spoons to scoop

Story by: Larry Machado

up your gooey queso. Makes 6 servings.

Make the


Jealous Make yourself some mouthwatering chocolate chip cookies with a pumpkin twist whenever you please. Instead of waiting for some little girl to come knocking at your door. Warm spices flowing through the kitchen. Conjoining smells of autumn and baking. A great season approaches us, and Tanya Compean shows us how to start the last months of the year off right by sharing a great family recipe. Never having to worry about cooking in the dorms, Compean finds it easy to relax on an evening after school and work and find a kitchen through her friends who live off campus. “I chose this recipe because the ingredients used together make a pastry that a lot of people have not heard of,” says Compean. “When one thinks of the ingredient pumpkin, what usually comes to mind is Thanksgiving and pumpkin pies. However, this recipe can be made year round and the pumpkin and chocolate chip mixture is very unique and delicious.”With baking being one of her passions and hobbies, Tanya says she favors pastries, especially Mexican-styled pastries.

~ more on page 11 ~

pastel de tres leches. Compean is a full-time senior at St. Mary’s University and will graduate with a bachelor’s degree in Marketing in December 2011. What she enjoys most about being a Marketing major is the opportunity for creativity. “I am a very creative person and there is a wide range of areas where I can apply myself to express this and much more.” Originally from California, Compean says she chose St. Mary’s because she likes the professor to student ratio in the classroom. “When applying for colleges four years ago, my main focus was if I was going to get a better education from one university over another. Now that I am a senior, I have grown close to my professors where I can ask for help and guidance with ease and realize that St. Mary’s was one of the best decisions I have ever marketing agency in which she will have an entrylevel position when she graduates in December. Compean says this will allow her to “learn more about the world of marketing and advertising. I have never been too busy with work or school not to bake, so I know I will continue doing so in my free time!”When out of the classroom, Compean says she likes to visit new and native restaurants. As a daughter of two Mexican nationals, she

1 canned pumpkin • 1 cup white sugar • ½ cup vegetable oil • 1 egg • 2 cup all-purpose flour • 2 tsp baking powder • 2 tsp ground cinnamon • ½ tsp salt • 1 tsp baking soda • 1 tsp milk • 1 tbs vanilla • 2 cup semisweet chocolate chips

“I am a very creative person and there is a wide range of areas where I can apply myself to express this and much more.” Combine pumpkin, sugar, vegetable oil, and egg. In a


made.” Presently, Compean works part-time at a


Her favorites include sweet bread, flan, and

separate bowl, stir together flour, baking powder, ground

cinnamon, baking soda,milk, vanilla and salt. Add flour

mixture to pumpkin mixture and mix well. Add chocolate chips. Scoop dough onto a

greased cookie sheet and bake at 350 ° F for approximately

10 minutes. Makes 24.

grew up eating a lot of Mexican and Spanishstyled foods. “A favorite entree of mine is green chile enchiladas and Spanish rice,” Compean says. Compean offers this advice: “Stick to your passions! Mine is baking, and since I do live on campus with no kitchen available to me, I can always find a way to bake, that doesn’t stop me!” v

Story by: Brissa Renteria

Although cookie dough can be just as good as baked cookies, have patience for the final product. Opposite page: Pumpkin cookies. Photos by: Brissa Renteria

m e x c e l l e n t

Enchiladas Go outside your comfort zone, and try something other than your mother’s recipe.

San Antonio is a predominantly

level to try and find professional work.

has been on the team since his freshman

Hispanic city where Mexican-styled food

Recently, Castro switched majors


is an important part of city’s culture. A

form Exercise and Sports Science

Growing up in El Paso, Castro says

native from El Paso, Dion Jeraldo Castro

to English-communication arts and

that some of his favorite foods to eat

pays tribute to that culture by making

discovered a passion for course such

are Mexican. He enjoys enchiladas, tacos

cheese enchiladas. After graduating

as film studies and media production.

and flautas, but he also likes other foods.

in May 2013, Castro hopes to attend a

Furthermore, he plans to earn a minor

Castro says, “I enjoy Italian food as well,

graduate school in California and pursue

in drama which will give him some

such as Chicken Parmesan and Chicken

opportunites in acting. Castro has starred

experience in acting.

Alfredo. One of my favorite dishes is a

in high school plays, made his own music

In addition to acting, Castro is

Japanese dish called Chicken Teriyaki.”

videos, and also has been featured in

passionate about basketball. As a

Castro likes to cook simple foods

other videos he produced on YouTube.

member of the Rattler basketball team

such as bean and cheese tacos, nachos or

Castro wants to take his skills to the next

at St. Mary’s, he plays shooting guard and

cheese enchiladas. However, Castro says ~ more on page 11 ~

“living on campus prevents me from cooking as much as I would like and am often stuck with going to the cafe, or eating fast food,” he says. Castro feels that this dish is simple to cook and, because of its Hispanic connection, relates well with the St. Mary’s; it is one of the first meals that his mom taught him to make while growing up in El Paso. “This dish is very simple to make,” says Castro. The best advice that Castro offers when making this dish is to use only as much cheese as desired. “If you’re not a lover of cheese, then do not pour it on. But, if you do love cheese then go head and go nuts,” says Castro. v Story by: Preston Jones The final product will make any cheese lover’s mouth water. Opposite page: A close-up to sprinkling cheese in the enchiladas.Photosby: Preston Jones


Cover the bottom of a flat round pan with canola oil, and turn the heat to medium high. Pour the Old El Paso sauce into a medium sized pan, and turn pilot to medium high to heat the sauce. Have a large pan to place into the oven ready on the side and preheat oven to 350° F. Take the red tortillas one at a time and run through oil just to soften, and then dip in Old El Paso sauce to cover tortilla. Place tortilla in baking pan, put cheese in the middle and roll tortilla. Push tortilla all the way to the side of pan. (Note: spray pan with nonstick spray before putting tortillas down.) Repeat steps four and five lining up rolled tortillas until bottom of pan is filled. Once pan is filled pour left over sauce into pan just to moisten the top of tortillas. Pour as much cheese as wanted over tortillas. Cover pan with foil and place in oven. Bake until cheese melted, take out of oven and let sit for 5 minutes, then serve and enjoy. Makes six servings--three enchiladas per plate.


1 24 fl oz bottle Canola Oil (use as needed) • 17-20 Red tortillas • 32 oz bag of Mexican shredded cheese • two 3 oz cans of Old El Paso Enchilada sauce • foil

Cuban Lechen Asado This plate is deliciously juicy. This meal will have you licking your plate for more, and make you feel like a king. Watching Joaquin “Quino” Toranzo at work in his kitchen is like watching a master artist at work in their studio. The soft crooning of Bobby Darin and Frank Sinatra coming from his stereo mixes in the air with the fragrant aromas emanating from the pork shoulder he prepares. He works in tempo with the music as he sings along in his own smooth baritone voice. Grinding away with the pepper dispenser, he holds it up with his arm outstretched as he sustains a note in the musical standard “Beyond the Sea.” One can tell that here in the kitchen, Quino is truly in his element. A senior at St. Mary’s studying political science, international relations and English literature, along with holding the prestigious title of student body president, Quino embodies the spirit of this university. Outgoing but modest, his body language projects his carefree nature, but he takes his responsibilities serious. To him, family is paramount, and part of why he found himself attending St. Mary’s is just for that reason. “My cousin told me of the honors program as I was nearing graduation, so I applied and was accepted,” he says as he chops cloves of garlic. “I had visited the campus before when Mike Huckabee and Hilary Clinton were holding their political rallies here, and I thought it was interesting that of all the places in San Antonio that they could have held them, they both chose this school.” With another graduation on the horizon, Quino has his sights set on earning his MBA, with the possibility of a doctorate in political science, and beyond that maybe even law school. Eventually, he hopes to become an entrepreneur with ties to the service industry, where his eclectic style can blossom into an illustrious career. As he rubs the seasoning into the pork shoulder, one can really get a sense of Quino’s love of his labor.

~more on page 17~

When asked about his favorite foods, Quino lets out a laugh and wonders out loud, “Where to begin?” He says his guilty pleasure is macaroni and cheese, but if he had to pick a meal as his favorite, he’d take a rare, juicy filet mignon with a loaded potato on the side, either baked, mashed or scalloped. “This recipe is a personal favorite of mine,” he says as he prepares the dish for the oven. “My mother learned it from my paternal grandfather, which in turn was handed down to me. I’ve altered the ingredients over time to suit my own tastes, but only a little.” The advice he gives about the recipe is simple: patience. “Cooking this can take a long time when done right. You need to let the meat soak up the juices over night for the full flavor to come alive.” Hours later, as the oven timer goes off and the meal is finally ready, the smell is the first thing that hits. The first word that comes to mind is ‘heaven,’ but it’s not until taking that first bite that the true sense of the word sinks in. v

Story by: William Mabie

(Left Page) Close up, to one of the Goya ingredients. (Right Page) Three pictures comined to show you the final result. Photos by: William Mabie


• 15 lbs pork shoulder • 4 T olive oil • 4 T Comino • 4 T salt • 2 T pepper • 2 whole garlic • 1/2 liter Mojo Agrio • 1/2 liter Naranja Agria1 • stick of butter


Spread the pork shoulder on a 15”x18” baking tray with at least a 2” rim. Make “x” shaped incisions in the shoulder in a grid pattern, leaving 1.5” between each incision. With a baster, inject a cocktail of Mojo Agrio and Naranja

Agria into each incision, leaving enough to repeat this process later. Now, peel your garlic cloves and cut them into four wedges. Insert wedges of garlic into the incisions until you exhaust both heads of garlic. After the pork

has received the vampire-slayer treatment, repeat the basting with the Mojo and Naranja Agria cocktail, this time allowing the cocktail to be poured on the whole of the shoulder. Now spread the salt, pepper, and comino on the shoulder and rub it into the incisions. Before refrigerating, cover the tray with aluminum foil. Refrigerate the pork shoulder overnight to allow for proper marinating. When you are ready to cook the pork, preheat your oven to 375¡

F, and pull back the aluminum foil. Now pour the olive oil over the shoulder and cover the tray with the foil again. Let the shoulder cook for two hours before flipping the shoulder over, pouring the pork’s own juices over it every half hour. Allow the shoulder to cook another two hours at 375¡F on its other side, still pouring its juices over it and into the incisions every half hour or so. Now that the shoulder is basically fully cooked, remove the foil and raise your oven’s temperature to 475¡ F, making sure the pork skin is exposed to allow it to crisp. When the skin starts to brown, remove the pork from the oven. Allow time to cool, and enjoy!

interested in

Photography? The Rattler Newspaper wants you. Stop by UC Room 258

for more information

Roses are red, Violets are blue, Submit your literary work to the Pecan Grove Review

POP BAND Academy



Pick your tune. Enroll by calling us at: 210.262.2446, for a free consultation

Come out this season and support the men’s basketball! family! You can visit the Rattlers at

This pair was made in heaven. On January 1st, buy any pastry and get a free venti coffee. Our treat.


Offer good at participating locations, with over 30 s e r v i n g S a n A n t o n i o.

Taste of StMU Magazine  

A class project for graphic design.