From his kitchen at home in Ecuador, Mark Hunter Guzman (GRD ’21) peeled a green plantain for his Zoom audience so they could mimic his preparation of bolón de verde: a dish of mashed green plantain...
ABOUT THIS ISSUE
From lunchtime meals in Leo J. O’Donovan Dining Hall to a fancy dinner at the Michelin-starred Fiola Mare on the Georgetown waterfront, the range of food options across campus and...
When Fatima Marquez (COL ’22) finished her $16 seafood enchiladas at Los Cuates, she had one thing to say of the hearty dish: “It needs more spice.”
Used to devouring spice-filled meals...
