Corn was the focus of the Mexican Student Union’s first semester event. Hoping to make up for last year’s atole event mishap, the club offered atoles and, for the first time, tamales–a common dish and warm drink often enjoyed at celebrations, gatherings or as a typical meal during the winter months.
Maíz, Spanish for corn, is an essential crop in Mexican culture and cuisine. The Mexican Student Union, known as Mexsu, aimed to emphasize its historic significance through a 12-page slideshow featuring captivating illustrations and information. Attendees also participated in a Quizizz game to test their knowledge–all while the club hoped to foster connections among members through their shared Mexsu experience and other interests.
Alexander Colotl, a senior and co-president of the club, said, “I hope to get more interest and viewership for the club.” After today’s event, Colotl hopes “that people have a safe space at Hunter regardless if they are Mexican or not.”
With a successful turnout of 25 to 30 attendees, the room was full of lively chatter and Mexican music, including Mexican cumbia, playing through the game room speakers. Many in attendance were of Mexican descent, while others, though not Mexican, came with an open mind to expand their palate and cultural knowledge.
Unlike last year’s atole event, Colotl described how the club reflected on the past and held a meeting to address mistakes. This time, arriving 10 minutes earlier to their assigned room, TH 205, arranging the tables in unison and bringing the needed equipment, the club was on schedule.
Colotl assigned club members roles, with some going to water foundations on two different floors to fill large pots and kettles for the atole mixture. Others set chairs, connected their playlist to the speakers and placed the tamales on the main table. They were determined to make this event more worthwhile.
Beginning the event, Mexsu encouraged attendees to interact and make connections, aiming to create a safe space for friendships to flourish. Nearly half an hour in, the club invited everyone to play a Quizizz game, including questions such as who Diego Rivera was.
The friendly competition sparked conversations among attendees, successfully achieving the club’s goal.
“We wanted more like an icebreaker social event,” said Colotl. “We were hoping people get to know each other, like what’s happening right now.”
While most attendees were still dining, Mexsu co-founder Briseira Valle, vice president Jesus Baltazar, social media chair Keily Luna and Colotl, presented the slideshow, which immediately captured everyone’s attention.
The slideshow explained the importance of maíz, noting its prevalence dating back 7,000 years. It also showed the two varieties of the nation’s crop used in Mexican cuisine: maza, Spanish for dough, and maizena, Spanish for thickener. These two ingredients are essential in many Mexican dishes and are widely used around the world, particularly in tamales and atole.
Some attendees were already familiar with this information but expressed gratitude to the club as they continued to educate other students about their culture. After receiving positive feedback, Colotl plans to work with his club members to arrange another culture-inspired social event.
“For me, it’s common knowledge, but it’s nice to see how they can represent [the culture] in case
people here don’t know,” said Jessenia Reyes, an attendee and first-generation Mexican American.
Jeremy Corona, a regular at Mexsu’s events, was surprised to learn the difference between masa and maizena.
“Yes, I’m Mexican, but I would say I have surface level knowledge,” said Corona. “There’s always stuff you can learn.”
Throughout the event, club-goers had a selection of tamales ranging from vegetarian to chicken and beef options. Many showed enthusiasm by helping themselves to multiple servings of tamales and atole.
One attendee even asked Colotl where he could find the dish and how to prepare atole after trying it at the event.
In response, Colotl handed him a strawberry-flavored atole mix packet and encouraged him to make it at home.
“I just want to see people enjoying the food and having atole,” said Colotl.
