THELEAVEN.ORG | VOL. 45, NO. 10 | OCTOBER 13, 2023
A LEGACY OF TACOS
Sacred Heart School’s taco dinner has been a beloved tradition since 1973
LEAVEN PHOTO BY KERI PAUL
A volunteer fills a platter of fried pinned tacos. The tacos are the featured item of the annual fundraiser for Sacred Heart School in Emporia.
LEAVEN PHOTO BY KERI PAUL
Volunteers work to create the thousands of tacos needed for the annual taco dinner at Sacred Heart Parish in Emporia. From left, Tom Mahoney, Katie Noonan, Maribel Ruiz and Mindy Clark put the final touches on the tacos before they go out for public consumption.
By Moira Cullings moira.cullings@theleaven.org
E
MPORIA — After 50 years, locals can’t get enough of them. “You can smell them, and you know it’s happening,” said Jennifer Danler, PTO president at Sacred Heart School in Emporia. The tantalizing scent that seeps from Sacred Heart’s parish hall each fall is that of fried pinned tacos being prepared for the school’s annual Mexican Supper. “Everybody in Emporia knows what
Mexican Supper is,” said Danler. “You mention Mexican Supper, and they think of Sacred Heart School. They think of Sacred Heart School, they think of Mexican Supper.” It’s a beloved tradition that began in 1973. This year’s event, held on Oct. 6, fed more than 1,400 people.
All hands on deck The week of Oct. 2, thousands of tacos were carefully crafted and fried to perfection — all in an effort to raise funds for Sacred Heart’s PTO.
Mexican Supper is the PTO’s largest fundraiser and makes a variety of educational opportunities possible for Sacred Heart students. “It’s a really big deal,” said Danler, “because our budget encompasses a lot — from classroom materials for the teachers to field trips for the students.” Last year, students were able to visit Prairie Star Ranch in Williamsburg and spend a day at Camp Wood in the Flint Hills. “We have a lot of different events during Catholic Schools Week,” Danler added. >> See “PARISH” on page 11
By the numbers 50
volunteers pinned tacos
12
fifth grade students warmed tortillas
600
pounds of ground beef cooked
1,407
meals served