May 18, 2023
  • 12:08 pm Fall Convocation 2022: “The State of this University is Strong”
  • 9:37 pm Ogrin Brings the Thunder in Toros 12-3 rout; team plays for playoff championship tomorrow
  • 7:00 am Outstanding Professor Award Recipient’s Mic Drop Moment at Last Month’s Virtual Ceremony
  • 9:10 am Bookworms of the World Unite!
  • 7:46 pm Breaking News: All Students Living in Campus Housing Required to Receive COVID-19 Vaccine
  • 9:00 am CSUDH Esports Creates International Competition
  • 9:35 am Spring Commencement Ceremonies Get Brighter
  • 3:46 pm Breaking News: Spring Commencement Ceremonies Recieve Stadium Upgrade
  • 8:00 am Testing the Teachers (and All the Educators)
  • 9:30 am CSUDH Educators and School Employees, Vaccinated Next
  • 10:30 am For White People Only: Anti-Racism Workshop Addresses Racial Bias and Unity
  • 2:43 pm Greatness Personified: Remembering Kobe Bryant
  • 10:02 am Straight Down the Chimney and Into Your (Digital) Hands: Special Holiday Edition of The Bulletin!
  • 2:44 pm Did You Wake up Looking this Beautiful?
  • 11:43 am A Long History for University’s Newest Major
  • 5:15 pm Issue 5 of Bulletin Live! Collector’s Item! Worth its Weight in Digital Paper!
  • 4:06 pm Special Election Issue
  • 4:03 pm Three best Latinx Halloween & Horror Short Films available now on HBO Max
  • 9:49 am Issue 3 of CSUDH Bulletin Live if You Want It
  • 3:24 pm Hispanic Heritage Month Update
  • 2:00 pm South Bay Economic Forecast Goes Virtual
  • 3:52 pm BREAKING NEWS: Classes for Spring to be Online, CSU Chancellor Announces
  • 9:39 am “Strikes” and Solidarity
  • 8:30 am March Into History: Just 5 in 1970, CSUDH Growth Shaped by Historic Event
  • 8:30 am Will the Bulletin Make Today Tomorrow?
  • 9:04 am Different Neighborhoods Warrant Rubber Bullets or Traffic Control For Protesters
  • 5:07 pm STAFF EDITORIAL: Even Socially Distant, We All Have to Work Together
  • 5:47 pm Transcript of CSUDH President Parham’s Coronavirus Announcement
  • 10:46 am Cal State Long Beach Suspends Face-to-Face Classes; CSUDH Discussing Contingency Plans
  • 5:26 pm Things Black People Should be Able to Get Away with This Month
  • 10:25 am Latinx Students Need a Place to Call Home
  • 2:35 pm Will Time Run Out Before Funds for PEGS? [UPDATED]
  • 8:41 am Year of the Rat? What’s That?
  • 6:20 am Artist Who Gave Life to Death and Inspired Countless Others Gets His Due at Dominguez Hills
  • 5:16 pm Why I’m Rooting for Dr. Cornel West
  • 5:00 pm Under Fire from the Feds, Vaping’s Future is Cloudy
  • 3:28 pm We’re Going to Need a Bigger Boat; Tsunami 3.0 Hits Campus, Enrollment Swells
  • 4:48 pm University Weathering a Wave of New Students
  • 9:21 pm The Bulletin’s Public Records Request Offers Springboard to Launch Gender Equity Discussion at CSUDH
  • 4:27 pm Black is the New Black: Raising the Capital on the “B” Word
  • 10:53 am Guns Up for Arrest: Student advocacy group pushes for CSU No Gun Zones–Including the Police
  • 4:09 pm Staff Editorial: Words on the First
  • 8:42 pm Carson Mayor Blasts Media, Landmark Libel Case in Keynote Address
  • 9:27 am Free Speech Week Calendar of Events Update
  • 6:02 am Food for Thought: 40% of Students are Food Insecure
  • 3:12 pm Academic Senate Rejects CSU GE Task Force & Report
  • 3:06 pm Work To Be Done
  • 5:56 pm ASI Elections: What You Need to Know
  • 8:02 pm CSUDH President Parham Announces Cancer Diagnosis
  • 9:47 am CSUDH Art Professor’s 20-Year Journey Results in First Local Showing of Film
  • 9:13 pm Free Speech or Free Hate area?
  • 9:08 pm CSUDH’s Best & Brightest Shine at Student Research Day
  • 9:05 pm Academic Senate Approves Gender Equity Task Force
  • 12:37 pm When Dr. Davis speaks, Toros Pay Close Attention
  • 3:38 pm Investing in the Future: Dr. Thomas A. Parham Reflects on the Past Eight Months and Contemplates​ the University’s Future
  • 3:24 pm Green Olive to Open By End of Feb; Starbucks Not Until Fall
  • 3:20 pm Gov. Newsom’s Proposed Budget Hailed for Extensive Funding Increases
  • 3:08 pm Out of the Classroom: Labor and Community Organizing Course Aims to Teach Students How to Organize for Social Justice
  • 2:54 pm The Other Route in Professional Sports
  • 9:02 am Hail to the New Chief, CSUDH President Thomas Parham
  • 3:36 pm Career Center Holds Major/Minor Fair
  • 5:34 pm After Unexpected Delay, Undocumented Becomes More Intimate Theatrical Production
  • 1:30 pm What to Expect When You’re Expecting New Buildings
  • 1:17 pm Peaches, Peaches, Peaches
  • 1:14 pm Bonner Crowned: The Fearless Leader
  • 1:10 pm A Legacy Defined: Cilecia Foster
  • 1:03 pm The Toros Sweep Stanislaus State, Start CCAA Championships 
  • 12:56 pm Year In Review: 2022-23 Toros Athletics 

Spices, condiments and recipes filled my grandma’s kitchen, as she filled our hearts with care and love.

Art by Evelyn Rodriguez

By Evelyn Rodriguez, Staff Reporter

Food is something that has always brought my family together. As a third generation Latina, I can close my eyes and still smell the delightful aromas that would fill the house with grandma’s cooking. My family, originally from Nayarit, Mexico, came here and brought the cuisines of our country with them. 

I remember my grandma Rosalva, always in the kitchen cooking dinner for us. Most of the dishes she cooked were Mexican. However, on occasion like Thanksgiving she substituted the Mexican food for the traditional American turkey dinner. She made turkey but always ensured to cook a piece of ham since my grandpa Marcos doesn’t eat turkey.

Although my grandma cooked and integrated American dishes every now and then, she never let us forget about the traditions she experienced in her homeland. One of these was making tamales for every Christmas. She would either make the masa from scratch or buy it at the supermarket when she was short on time. She generally did the prepping by herself but when it came time to actually stuff the tamales my mom and I would help her. She would set out the leaves and hand us a spoon to begin. Usually my grandma would spread the masa, my mom would stuff the tamales with the meat or pineapple mixture. She handed them to me and I would wrap them up.

My grandparents have six grandchildren, three girls, and three boys. Since we lived next door to each other, my cousins, brother and I grew up together. I lived in a pretty full house, which I enjoyed, because it meant there were always lots of kids at your birthday party. My grandma would always make birthdays feel special and continues to do so now. For my birthday, I always asked my grandma to cook pozole (a traditional Mexican soup made of chicken or pork) for me. Out of all her dishes, that is my favorite. For each birthday, we got a cake from Sweetie’s Bakery in Gardena, a place we still visit today. 

Food means love and my grandma has shown that to us for many years. Back in the day, my grandma would usually cook dinner throughout the week since my mom had to work long hours. She was a caretaker to all of us and her food filled not just our bellies but our hearts. She would make tostadas de pollo, enchiladas, chiles rellenos, taquitos among other dishes.

But one thing that I can say is that just by looking and helping my grandma cook dinner when I was younger, has helped me learn how to cook. Granted when I try to replicate the dishes exactly how my grandma makes them, they just don’t turn out as good as hers but I can say I made them and modified them to my way of cooking. I’m certain that the traditions, dishes and the love my grandma handed and passed down to us will also be something I’ll continue to pass down and integrate for those in my lineage.


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