Red Gold News

As the sun rises on a chilly morning, the warm aroma of freshly baked conchas fills the kitchen. My mom stands by the oven, carefully pulling out a tray of the golden pastries.
“Would you like a taste?” she asks.
Without hesitation, I say yes. The moment my teeth sink into the concha, I feel a satisfying crunch, followed by the soft, sweet dough inside, topped with a layer of sugary goodness.
The History of Conchas
Conchas are a traditional Mexican pastry that trace their origins back to the colonial period, blending indigenous and European culinary traditions. The name “concha” means “shell” in Spanish, a reference to its distinctive seashell-like shape. The crunchy, sugar-dusted topping mimics the ridges of a real shell, making conchas one of the most recognizable types of pan dulce (sweet bread).
When the Spanish colonists arrived in Mexico in the 16th century, they introduced wheat flour, sugar, and butter, which were soon incorporated into local baking traditions. Indigenous people, already skilled in making corn-based breads, adapted these new ingredients, creating unique pastries like conchas. Over time, French influences also played a role in shaping Mexican baking, particularly with pastries like brioche, which inspired conchas’ soft, buttery texture.
A Comforting Staple
Conchas quickly became a staple in Mexican households and bakeries, often enjoyed with hot chocolate or coffee, especially during breakfast or merienda (afternoon snack).
Traditional conchas toppings were made from sugar and flour, sometimes dyed in vibrant colors to add to their appeal. Today, the variety of flavors and fillings has expanded across Mexico and beyond. No longer limited to traditional bakeries, conchas can now be found worldwide, symbolizing the blending of cultures and the evolution of food traditions over time.
Despite its evolution, the concha remains a cultural icon—a metaphor for Mexico’s fusion of indigenous and European gastronomy.
The Art of Making Conchas
The dough for conchas is made with flour, sugar, butter, eggs, milk, and yeast, often flavored with vanilla or citrus zest. Once kneaded until smooth, the dough rises for several hours before being shaped into rounds.
What makes conchas truly special is their sweet, sugary topping—a butter, sugar, and flour mixture carefully molded into a shell-like pattern. Traditionally, the topping is plain or chocolate-flavored, but modern variations include strawberry, matcha, and even filled conchas.
A Nostalgic Treat
For many Mexicans, conchas are more than just a pastry—they are a connection to family and tradition. Whether enjoyed fresh in the morning or as an afternoon treat with loved ones, conchas hold a special place in the hearts of many.
From their rich history to their delightful flavors, conchas continue to be a beloved comfort food, proving that sometimes, the simplest treats carry the deepest meaning.

The doors of the chimney grill swing open, and the scent of slow-roasted lamb fills the air. Rumbling stomachs growl in anticipation, mouths watering like a rushing waterfall. As soon as the first bite of borrego a la vuelta reaches their lips, a sense of satisfaction washes over them. Surrounded by family, everyone enjoys the meal, sharing laughter and conversation at a gathering filled with tradition.
The History of Borrego a la Vuelta
Borrego a la vuelta, or grilled turning lamb, is prepared for many special occasions. Though sheep were first domesticated in Mesopotamia (Alimentarium), lamb was introduced to the Americas by the Spanish during the colonial period. Over time, the tradition of preparing borrego a la vuelta spread, evolving into regional variations with different cooking methods. Similar to barbacoa, a whole lamb is commonly slow-roasted or slowly cooked over an open flame.
“I learned to cook borrego a la vuelta from my father, who passed the recipe down through generations in my hometown of Cerralvo, Mexico,” said Gilberto Salinas.
Salinas described the care and patience required to prepare the dish, a process he carries out with passion and honor.
“I first split the borrego in half and place it in a cooler filled with water, ice, and salt for four to six hours. Then, I dry it and tie it onto the grill inside the chimney, where I check it constantly,” he explained.
More Than Just a Meal
For many, borrego a la vuelta is more than just food—it is an experience that fosters connection and tradition.
“Although it is a slow cooking process, we can talk to our families in peace, without hurry, catch up, and really convivir with one another,” said Mayra Falcón, smiling as she recalled the cherished memories.
For sophomore Stephanie Reyes, borrego a la vuelta is synonymous with birthdays.
“This meal is birthdays,” Reyes said. “I like it whichever way it is cooked.”
When she realized that some people have never had the chance to try the dish, she encouraged them to step out of their comfort zone.
“You should give it a shot and try something new,” she said.
A Tradition Worth Sharing
Whether grilled, smoked, or prepared a la vuelta, borrego a la vuelta is cherished for the time it provides to bond with loved ones. The slow cooking process becomes a moment to pause, reflect, and enjoy each other’s company.
After hours of waiting, the borrego is finally ready—and the moment is well worth it.

A beloved dessert with Mexican roots, cajeta empanadas are making their way onto menus nationwide. Known for their rich, caramel-like filling and buttery, cinnamon-infused dough, these pastries showcase the growing appreciation for traditional Latin American flavors. Once primarily found in family-run bakeries, cajeta empanadas are now gaining recognition in high-end dining establishments, proving that classic Latin American sweets are making a comeback.
Every year, Maria’s Kitchen fills with the warm, caramelized scent of empanadas de cajeta. The rich caramel notes blend with the golden, flaky crust, evoking feelings of comfort and nostalgia.
A Taste of Heritage
For Jose Morales, a student passionate about preserving cultural traditions through food, empanadas hold a special place in his heart.
“I will always associate this pastry with my childhood, whether that is holiday feasts or family gatherings,” Morales said.
For him, cajeta empanadas are more than just a dessert—they represent cultural identity.
“This pastry is not only a delicious treat for the holidays, but for me, it represents part of my culture—being part of the Hispanic heritage,” he said.
The Origins of Empanadas
According to El Sur Cafe Empanadas, empanadas originated in Portugal and Galicia, Spain, and were brought to Latin America and the Philippines by Spanish colonists. While the dish itself didn’t originate in Mexico, it has become a cherished tradition throughout Latin America, with each region adapting the recipe to fit local ingredients and tastes.
“I believe that empanadas are a significant dessert in Mexican culture,” junior Nereyda Salazar said. “They are made, sold, and served at gatherings and holidays.”
Empanadas have evolved over generations, taking on new flavors and styles while remaining a staple in celebrations. The word “empanada” comes from the Spanish verb “empanar”, meaning “to wrap or coat in bread.”
Variety and Tradition
Junior Juan Hernandez appreciates the versatility of empanadas.
“Not only can an empanada be savory or sweet, but there is a variety of fillings that it can be prepared with,” he said. He highlighted flavors like cajeta and pineapple, emphasizing how experiencing different variations deepens his appreciation for the dish.
According to Taco Literacy, Mexican empanadas—particularly empanadas de cajeta—became popular because of their sweet, rich filling. Due to a shortage of cows, goat’s milk was used instead of cow’s milk, leading to the development of cajeta, a caramel-like filling named after the wooden boxes (“cajas”) in which it was traditionally stored.
More Than Just a Pastry
Empanadas are more than just food—they are a symbol of connection, culture, and history. This beloved treat unites people across generations, bridging cultural divides and preserving long-standing traditions.
From Morales’ childhood memories to Hernandez’s love for variety, empanadas highlight the special way that food binds us to our heritage and to each other. With each bite, they tell a story—one of history, family, and the enduring power of tradition.

The aroma of tacos filled the living room like a warm invitation. As my dad stepped in from outside, his presence sparked a wave of excitement, lifting the mood and bringing the whole family together to create their taco masterpieces. Cousins from Louisiana and Mission, Texas, gathered around the table, catching up on everything they had missed since their last school break.
Tacos are a staple in Hispanic households, known for their versatility, simplicity, and rich cultural roots. This beloved dish originated in Mexico long before the arrival of the Spanish. According to Twisted Taco, “Ancient Mexicans used freshly made, soft, flat corn tortillas and filled them with ingredients like fish and cooked organs.”
Over time, tacos have evolved, with countless variations emerging, including tacos al pastor, de fajita, de res, and many more.
Tacos as a Cultural Tradition
For junior Zavala, tacos are more than just food—they represent his heritage.
“Tacos are greatness wrapped inside a tortilla,” Zavala said.
He recommends that anyone trying tacos for the first time use corn tortillas instead of flour for a more authentic experience.
Another junior, Genesis Gutierrez, also finds tacos deeply special because of their significance in Mexican culture.
“They’re amazing and should be tried as soon as possible,” Gutierrez said. “The only part I hate is the grease, but I love how you can add sauces and more to them.”
For Gutierrez, tacos hold even greater meaning because her father makes them for birthdays and family gatherings, making them a dish tied to celebration and togetherness.
More Than Just a Meal
Tacos are more than just food—they bring people together, celebrate culture, and create lasting memories. Whether for special occasions or casual dinners, tacos have a unique way of uniting family and friends.
Zavala and Gutierrez’s experiences highlight how tacos remain an important part of their family traditions. So, the next time you gather with loved ones, consider making tacos—a dish that is quick, easy, and a great way to connect.

The rich mole sauce coats the chicken, releasing an aroma of chocolate blended with spices that fills the air like the current of a river. With every bite, the thick, flavorful sauce grips the tongue, while the tender chicken enhances the depth of each mouthful.
Chicken mole is not just a meal—it’s a celebration of Mexican culture and history, passed down through generations. It represents the heart of gatherings, uniting families during special moments. The dish alone tells a story, carrying tradition across time.
“I love the richness in texture—so tasty, flavors oozing on my tongue,” said sophomore Andres Moreno.
The Origins of Mole
According to Vibe Adventures, mole is a traditional Mexican sauce with roots in pre-Hispanic times. The word “mole” comes from the Nahuatl word mōlli, meaning sauce or mixture.
When asked how eating this dish makes him feel, Moreno responded enthusiastically:
“It’s amazing, bro. I feel happy, joyous, joyful—full of love.”
His words reflect how food connects people to emotions and memories, much like the feeling of a child watching their mother cook with love and dedication.
A Dish That Surprises and Delights
Mole is a dish that graces tables across Mexico, making its presence felt at countless family gatherings, celebrations, and even casual meals.
Initially, junior Gabriela Rivera wasn’t a fan of mole.
“I used to think that type of mole was gross, and sometimes even looking at it made me say YUCK,” Rivera said. “Until the day I tried it. Ever since then, I’ve always thought to myself, I should’ve tried this way sooner—so much good food I missed out on, for what? Now, more than ever before, I consider mole to be ‘good as hell.’”
Her experience mirrors that of many who hesitate at first but later grow to appreciate the dish’s complex flavors.
More Than Just a Meal
As AllRecipes describes it, mole is an “absolutely phenomenal” dish that tastes just like home.
Chicken mole isn’t just food—it’s an experience. From the rich sauce to the tender, flavorful chicken, every bite carries a story, a tradition, and a connection to the past. It’s a taste of history, a reminder of family gatherings, and a symbol of culture passed down through generations.
Whether through Moreno’s joy and warmth or Rivera’s transformation from skeptic to enthusiast, mole has a way of leaving a mark on those who try it. It’s a dish that creates bonds, bridges the past to the future, and reminds us of the love poured into every homemade meal.

Carne asada is a popular Mexican dish made by grilling marinated flank or skirt steak, slicing it thinly, and serving it alongside traditional sides. A staple in Tex-Mex cuisine, it has become a favorite among many.
However, in Mexico, carne asada refers to the method of grilling beef rather than a specific recipe. Similar to how Americans barbecue chicken, Mexicans marinate their beef using seasonings such as cilantro, garlic, lime juice, salt, and jalapeño. The dish can be enjoyed with beans, rice, or simply on its own—either way, it remains a beloved meal.
“I love when my family makes carne asada on the weekends because of how they cook the beef,” said sophomore Samara Lopez. “It ends up super soft and juicy—not too greasy but with just the right amount of grease.”
Origins of Carne Asada
Carne asada has deep roots in Mexico’s ranching culture, particularly in Sonora, where Spanish settlers introduced cattle ranching in the 1500s. The taco was born when thinly sliced grilled beef was served on corn tortillas, creating an iconic combination that remains popular today.
“I don’t enjoy eating carne asada because it’s super messy, and the taste of carbon with it doesn’t go with me,” said Delisa Rymer.
More Than Just a Meal
Beyond its flavors, carne asada is often an excuse to gather with family and friends, making it more than just food—it’s an experience. It’s traditionally cooked outdoors, where men often take charge of the grill, catching up and enjoying drinks while preparing the meal.
While grilling carne asada is a social event for some, others prepare it regularly as part of a weekly family meal—sometimes indoors rather than outside.
“I don’t really like it, but I like the familiarity I have toward it because we make it every weekend,” said Karen Polanco. “It means that my family’s together.”
A Tradition That Brings People Together
Whether enjoyed at a backyard cookout or a casual weeknight meal, carne asada holds a special place in Mexican and Tex-Mex culture. It represents family, tradition, and connection, proving that food is about more than just taste—it’s about the moments shared around the table.