Students attending the Mexican Day of the Dead celebration on Nov. 3 got a chance to participate in a tradition that goes back to the Aztecs more than 3,000 years ago. Texas State Dining, backed by Chartwells Higher Education, hosted the event inside Commons Dining Hall and the courtyard outside. The event was programmed and presented by Texas State Housing and Residential Life, Career Services, Student Involvement and Sigma Lambda Beta International Fraternity.
Día de los Muertos is the Mexican celebration of All Souls Day. Family members build ofrendas, typically with photos of deceased loved ones. They include loved one’s favorite food and drinks and candles to light the way. They remember them with stories and by looking at photos or videos. Paper banners, marigolds and painted skulls, or caleveras are some of the traditional decorations. Local performers Chicas Caleveras appeared dressed as Catrin y Catrina, the skeletal symbols of Dia de los Muertos.
“The Día de los Muertos event was beautiful and meaningful. It truly captured how cultures can celebrate and honor the lives of loved ones who have passed,” senior advertising major Adrian Diaz said. He is also Cultural Awareness Director for Sigma Lambda Beta International Fraternity. “I was honored to be part of the planning committee for this event to provide input as a first generation Hispanic student. Watching people engage with the ofrendas, performances and food was incredibly rewarding.”
There was a 45% increase in traffic at Commons for a Monday night with 1,736 attending. They heard live music — from traditional mariachi to Latin jazz and salsa — from half a dozen on-campus performers. There was face painting and caricatures. Students could also submit photos of loved ones for a virtual ofrenda that was displayed on screens in the dining hall.
“This has been in the works for weeks. It’s something that we’ve been very excited about putting together with our campus partners,” Senior Director of Marketing and Guest Experience Whitney Villarreal. “Being in South Texas, it’s likely people are familiar with Dia de los Muertos. This was a chance for them to experience it. They were also able to savor it with dishes they might not have tried before.”
The extensive menu included cochinita pibil, cilantro lime rice, calabacitas, enmoladas, stuffed poblano peppers, openfaced beef tortas, veggie and queso fresco tacos, Pollo adobado, Mexican red rice, frijoles charros, sopas, a quesadilla bar and chorizo y cotija cheese pizza or elote street corn pizza. Tres leche cake was served for dessert.
