Latine Heritage Lunch

Join us for a meal made with spices and fresh ingredients inspired by Latin American cuisine!

Holloway Commons 
Philbrook Hall
Wednesday, 9/23/2026
11am - 4:30pm

MENUS: 

Holloway Commons Lunch

Asado Negro 
(Venezuelan beef pot roast)
Lechon Asado 
(Slow-roasted pork dish marinated in a tangy citrus and garlic sauce called mojo)
Fried Plantains
(Sweet relative of the banana—cooked until golden and crisp)
Arroz Amarillo
(Yellow rice)
Calabacitas
(Sautéed zucchini or yellow squash)
Chimichurri Cauliflower 
(Chimmichurri is a green sauce originating from Argentina and Uruguay)
Vegan Ropa Vieja
(Cuban shredded steak in a tomato sauce base with black beans, yellow rice, plantains and fried yuca)
Sofrito Black Beans
(Black beans cooked with sautéed vegetables, herbs, and spices)
Pastel de Elote
(Sweet Mexican corn cake)
Churros
(Fried dough pastry that is crispy on the outside and soft on the inside)
Menu Toppings: Chopped cilantro, lime wedges, pickled red onions, and pico de galo

Philbrook Hall Lunch

Cuban Picadillo
(Ground beef hash in a tomato sauce with a blend of flavors like green olives and raisins)
Lechon Asado 
(Slow-roasted pork dish marinated in a tangy citrus and garlic sauce called mojo)
Fried Plantains
(Sweet relative of the banana—cooked until golden and crisp)
Arroz Amarillo
(Yellow rice)
Calabacitas
(Sautéed zucchini or yellow squash)
Chimichurri Cauliflower 
(Chimmichurri is a green sauce originating from Argentina and Uruguay)
Vegan Ropa Vieja
(Cuban shredded steak in a tomato sauce base with black beans, yellow rice, plantains and fried yuca)
Sofrito Black Beans
(Black beans cooked with sautéed vegetables, herbs, and spices)
Pastel de Elote
(Sweet Mexican corn cake)
Churros
(Fried dough pastry that is crispy on the outside and soft on the inside)
Menu Toppings: Chopped cilantro, lime wedges, pickled red onions, and pico de galo

Menu items subject to change. For a full list of menu items and allergen information visit the Menus and Locations page.