Salsa by Jose Lucio
Videography and Production by Isaac E Lucio

Jose Lucio, the Nighttime Supervisor of the Blume Academic Library, shares his thoughts on food and prepares Salsa.


  • 1/2 Onion
  • 1 Tomato
  • 6 Serrano Peppers
  • 1 Can of Tomato Sauce
  • 2-3 Lemons


Begin by cleaning the ingredients and preparing a space to cut them. Then, chop the half onion into small pieces and do the same with the tomato. Add both to a bowl. Then, cut the serrano peppers in half and remove the seeds before cutting the peppers into pieces and adding them to the bowl as well. Next, squeeze the lemons and pour the juice into the bowl with the rest of the ingredients. Finally, open the can of tomato sauce, pour it into the bowl as well, and stir well.


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Fideo by Jose Lucio
Article and Photos by Isaac Lucio

Affordable, fast, and easy to make—if those are qualities someone is looking for in a dish, then Jose Lucio’s recipe for fideo is the right one.

Jose Lucio, nighttime supervisor of the Blume Academic Library at St. Mary’s, was born in San Antonio and has had his three children attend the university.

Lucio likes the fact that St. Mary’s is a small university, believing that the smaller class sizes are much better for students, helps students’ behavior and allows less commotion than there may be at larger schools.

Lucio’s favorite foods are fish and Mexican, so he enjoys cooking different kinds of meat.

Often, he adds in spices and decides it is right by how it looks, so he found it interesting to give the spices actual measurements for this recipe.

He chose to cook fideo for its affordability, ease of preparation and taste.

It is also something that his family has eaten for dinner just about every day for years.

“We all make it a little bit different, just cook slow, don’t rush, and remember to use a low flame,” Lucio advises.


•1 c of Water
•½ box of Vermicelli
•½ tsp of Salt
•½ tsp of Pepper
•¼ tsp of Ground Camino
•1 can of Tomato Sauce

The first thing to do to make fideo is to place a pan on a stove and pour in half a box of Vermicelli, then turn on the fire to a low setting. Using a spoon, continually stir the Vermicelli around the pan until you notice some of them turning brown. At that point, pour in a cup of water, keeping in mind the steam from it will be hot. You no longer need to stir it, just add in half a tablespoon of Salt, half a tablespoon of Pepper, and a quarter tablespoon of Ground Camino, and then wait for the water to boil. Once it’s boiling, add one can of Tomato Sauce, fill the can with water and pour it in as well – this way you can get all of it into the pan. Now all you have to do is let it sit for three to five minutes, once the time is over, turn the fire off and enjoy. This recipe can serve from one to three people, depending on how hungry they are!