Pico De Gallo

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Pico De Gallo by Joseph Hernandez
Videography and Production By Sammantha Rodriguez

 Joseph Hernandez, Senior Biology Major, cures homesickness by making a simple Mexican Salsa at the beginning of every week. Eight hours away from home, Hernandez creates a connection with his hometown, El Paso, Texas, by making the snack his family frequently enjoys.


  • 2 tomatoes, Diced
  • ½ Onion, Diced
  • 2 Jalapenos, Diced (with seeds for extra spice)
  • ½ bunch Cilantro
  • 2 teaspoon of pepper
  • 1 teaspoon of Salt
  • 2 limes (or as many as desired for flavor)


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After all ingredients have been washed, begin by dicing tomatoes, onion, jalapenos and cilantro separately. Please be sure to remember that Jalapenos will add an extra spice to the dish if seeds are not removed before dicing. (If you desire less of a ‘spicy kick’ be sure to cut the jalapeno in half and remove its core by scraping the knife through its inside and then removing the remainder of seeds by hand.)

After, place all ingredients into a serving bowl and mix until all ingredients are spread out evenly. Once all of the ingredients are mixed, add salt, pepper, and lemon for taste.

Seven Layer Dip

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Seven Layer Dip
Story and Photos by Bailey Philman 

What is best part of every party? The Seven Layer Dip of course!

At least that is what Mallory Unger, a current graduate student at St. Mary’s University, thinks of her famous dish.

“This dip is definitely special. It’s always the first dish finished at every party. Everyone loves it and it’s perfect for not just parties but for snacks and even lunch,” Unger says.

Her love for food and entertaining came from being born to a military family, where traveling the country and moving every few years was expected.

“I learned from a young age to try everything once. That is what my Dad has always taught me. Plus, I have lived in so many different places and the food is always different everywhere I go,” says Unger.

Food may be an adventure for her but everyone has a favorite. A staple in Unger’s refrigerator is Italian food–pasta and meatballs are her favorite.

Unger may have travelled the country, but the small campus of St. Mary’s in San Antonio caught her eye.

She says that she loves St. Mary’s for its tight-knit community and how friendly everyone is here.

Her love of meeting new people led her to pursue a master’s degree in communication studies at St. Mary’s and eventually work for an advertising agency in the future.

So what’s the best advice she can offer to new students and cooks in the kitchen?

“When you make Seven Layer Dip, be sure to use a clear dish so people can see exactly what is in the dish. It’s also important to plan ahead and try your best to multitask,” Unger says.

And, of course, “Work hard, play hard!”


  • 1 pound ground beef
  • 1 (16 oz.) can refried beans
  • 4 c shredded Cheddar-Monterey Jack cheese blend
  • 1 (8 oz.) container sour cream
  • 1 c guacamole
  • 1 c salsa
  • 1/2 c chopped tomatoes
  • 1/2 c chopped green onions


In a large skillet, brown ground beef. Set aside and let it cool to room temperature. Be sure to drain before adding to the dip. Spread the beans into the bottom of a clear bowl or serving tray that is at least 5 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle tomatoes and green onions on top as garnish. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature. Makes 10 servings.

Mango Salsa

Mango Salsa by Brian Buchmeyer
Videography and Production by Analicia Lucia Perez

Brian Buchmeyer, a junior industrial engineering major, combines two of his favorite things: listening to music and cooking with color. A seasoned chef, Buchmeyer demonstrates how to prepare one of his favorite appetizers, mango salsa—a dish that any college student can prepare in the comfort of their own dorm room, with no oven required!


  • 3 medium-sized mangos
  • 5 roma tomatoes
  • 1 yellow bellpepper
  • 1 lemon
  • 2 limes
  • 1/4 c. cilantro
  • 3/4 c. green onion
  • 3 medium-sized jalapenos
  • salt
  • pepper


Begin by washing all fruits and vegetables thoroughly. Then dice tomatoes into small chunks. Peel and dice mangos into medium chunks as well. Prior to chopping the bell pepper, use a small knife to remove the core, then chop in half and remove all seeds by hand, rinsing any excess seeds out with cold water, then chop into medium chunks.

Next, finely chop the cilantro and green onion. When it comes to the jalapenos, first cut them in half, then remove the core and seeds by hand and rinse out any excess seeds with cold water. After removing the seeds, chop into extra small chunks. Combine all ingredients in a large bowl, add salt and pepper to taste and enjoy with your favorite tortilla chip!