Immigrants’ Family Recipes Cook Up Literacy Through Cuisine

Home-cooked food took top billing alongside English learning at the McKinley Park neighborhood’s Aquinas Literacy Center, where immigrants used new language skills to describe their families’ favorite recipes and their preparation.

Part of the center’s Food, Stories & Home program, the delicious dishes came together over four sessions in May 2026.

The program “was created to celebrate the knowledge, traditions and experiences that participants bring with them from around the world,” said Program Director Patrick Santoro.

Maria Orozco presents her Chicken Tinga at the Food, Stories & Home program at Aquinas Literacy Center. “By sharing recipes and personal stories, learners practice English, build relationships and strengthen their sense of belonging,” Santoro said.

Secret Ingredient

“The secret ingredient is chipotle,” Maria Orozco said of her recipe for Chicken Tinga served on tostadas.

“It reminds me of my childhood,” she said, especially memories of her family’s Christmas celebrations.

Family Recipe

Sylvina Lopez likewise tied her Birria de Res dish to family traditions.

The hand-drawn Golfeados recipe is part of the Food, Stories & Home program at Aquinas Literacy Center. “I do this recipe with my family,” Lopez said. “All the family gets together and eats together.”

Cook the Recipes

Food, Stories & Home is part of Aquinas Literacy Center’s Resilient Community Initiative, Santoro said, “which seeks to foster a more connected, welcoming and resilient community through learning, dialogue and mutual support.”

Cook and enjoy the following family recipes from program participants:

• Birria de Res (Beef Birria) by Sylvina Lopez
• Chilaquiles Verdes by Nancy Aquilara
• Golfeados by Wendy Delgado
• Quesadillas de Atole de Leche by Obdulia Vega

Food, Stories & Home participants stand with class instructor Novina Pagone, second from left, and Program Director Patrick Santoro, fourth from left.

Birria de Res by Sylvina Lopez

Ingredients

For the Meat

• 6 pounds beef chuck roast (diezmillo de res)
• 3 pounds beef ribs (costilla)
• 1 whole onion
• 20–30 grams fresh ginger
• 1 head garlic
• 4 bay leaves
• 12 guajillo chiles

For the Sauce

• 5 morita chiles
• 3 ancho chiles
• 5 tomatoes
• 5 garlic cloves
• ¼ onion
• ½ teaspoon cumin
• 1 teaspoon whole black pepper
• ½ cinnamon stick
• 1 tablespoon apple cider vinegar
• Allspice
• 20 whole cloves
• 7–8 sprigs fresh thyme
• 3 bay leaves
• Oil
• Salt

Instructions

Cook the Meat

1. Place the beef, onion, ginger, garlic, bay leaves, and guajillo chiles in a large pot.
2. Cover with water.
3. Bring to a boil, then reduce heat and simmer until the meat is very tender.

Prepare the Sauce

1. Combine the morita chiles, ancho chiles, tomatoes, garlic, onion, cumin, black pepper, cinnamon, vinegar, allspice, cloves, thyme, bay leaves and salt in a blender.
2. Blend until smooth.

Finish the Birria

1. Heat a small amount of oil in a large pot.
2. Add the blended sauce and cook for several minutes.
3. Stir in some of the reserved meat broth.
4. Add the cooked meat.
5. Simmer until the flavors meld together.
6. Adjust seasoning with salt.

Serving Suggestions

Serve with warm tortillas, chopped onion, cilantro and lime wedges.

Chilaquiles Verdes by Nancy Aquilara

Ingredients

For the Tortilla Chips

• Corn tortillas, cut into 6 triangles each
• Oil for frying

For the Green Sauce

• 1 pound tomatillos
• 3 serrano chiles
• 2 cloves garlic
• Water
• 2 tablespoons oil
• Salt, to taste

For Serving

• Mexican crema or sour cream
• Cheese
• Sliced cilantro
• Sliced onion

Instructions

Make the Tortilla Chips

1. Heat oil in a large frying pan.
2. Fry the tortilla triangles in batches until crisp.
3. Drain on paper towels.

Make the Green Sauce

1. Place the tomatillos, serrano chiles, and garlic in a pot.
2. Cover with water and bring to a boil.
3. Cook until the tomatillos soften.
4. Transfer everything to a blender and blend until smooth.
5. Heat 2 tablespoons oil in a pot.
6. Add the blended sauce and simmer over low heat for 10 minutes.
7. Season with salt to taste.

Assemble

1. Add the tortilla chips to the warm sauce.
2. Gently toss until coated.
3. Top with crema, cheese, onion, and cilantro.
4. Serve immediately.

Family Note

A simple and traditional version of chilaquiles verdes made with fresh tomatillos and serrano peppers.

Golfeados by Wendy Delgado

Golfeados are traditional Venezuelan sweet rolls

Ingredients

The hand-drawn Golfeados recipe is part of the Food, Stories & Home program at Aquinas Literacy Center.Dough

• 500 g wheat flour
• 100 g sugar
• 100 g soft butter
• 2 eggs
• 250 ml warm milk or water
• 10 g yeast
• 1 teaspoon vanilla

Filling

• 300 g grated white cheese
• 100 g grated panela or piloncillo
• 10 g anise seeds

Panela Syrup

• 100 g panela or piloncillo
• 100 g water

Instructions

Prepare the Dough

1. Activate the yeast in the warm liquid with 1 teaspoon sugar for 20 minutes.
2. In a large bowl, combine flour, eggs, vanilla, sugar, and activated yeast.
3. Mix until combined.
4. Add butter and knead until smooth, about 10 minutes.
5. Cover and let rest for 30 minutes.

Make the Filling

1. Combine the grated cheese, panela, and anise seeds.

Shape the Rolls

1. Roll the dough into a large rectangle.
2. Spread the filling evenly over the dough.
3. Roll tightly into a log.
4. Slice into rolls.
5. Arrange in a baking pan.
6. Cover and let rise for 1 hour.

Prepare the Syrup

1. Combine panela and water in a saucepan.
2. Cook until slightly reduced.

Bake

• Preheat oven to 350°F (175°C).
• Pour a small amount of water between the rolls.
• Bake for 15 minutes.
• Brush with panela syrup.
• Return to the oven for 5 more minutes, or until golden brown.

Serving Note

Traditionally served warm and topped with additional grated white cheese.

Quesadillas de Atole de Leche by Obdulia Vega

Yield: Approximately 20 quesadillas

Ingredients

For the Tortillas

• 4 cups Quaker Harina Preparada
• About 2 cups water (use only as needed)

For the Atole

• 4 cups whole milk
• 2 cups water
• 3 cinnamon sticks
• 300 g cornstarch
• 1 can evaporated milk
• 2 cups white sugar

For Assembly

• Queso fresco, crumbled, to taste

Equipment

• Large pot
• Large mixing bowl
• 2–3 large clean kitchen towels
• Ladle
• Stirring spoon

Instructions

Prepare the Tortillas

1. Follow the instructions on the Quaker Harina Preparada package to prepare the dough.
2. Form tortillas with a braided edge around the perimeter.
3. Cook the tortillas and set aside.

Tip: The braided edge helps keep the atole from spilling out during assembly.

Make the Atole

1. In a large pot, combine 2 cups water and the cinnamon sticks. Bring to a boil.
2. Once boiling, turn off the heat and allow the cinnamon to steep briefly.
3. In a large bowl, whisk together the whole milk, cornstarch, and evaporated milk until completely smooth.
4. Remove and discard the cinnamon sticks from the pot.
5. Pour the milk mixture into the cinnamon-infused water.
6. Add the sugar.
7. Return the pot to low heat.
8. Stir continuously and gently until the mixture thickens and reaches a light boil. This may take 20 minutes or longer.
9. Remove from heat.

Assemble the Quesadillas

1. Spread clean kitchen towels across a large work surface.
2. Arrange the cooked tortillas on the towels.
3. Place the pot of warm atole nearby.
4. Spoon a portion of atole onto each tortilla, keeping it within the braided edge.
5. Top with crumbled queso fresco to taste.

Serving and Storage

• Serve warm or at room temperature.
• Do not reheat.
• Once completely cooled, store in a covered container lined with a towel.
• Refrigerate and enjoy within 3 days.