Mar 30, 2026 | Americas, Beverage, Latin American
Traditional Indigenous Hot Xocolatl (Chocolate)
Mildred López, Perú
Hot Xocolatl (Chocolate) is a drink originally from the Mayan culture. Before the Spanish conquest, it was prepared as a bitter drink mixed with cornmeal. Over time, sugar was added, but only in small amounts. Something interesting is that the recipe does not have milk as an ingredient. The contemporary version of this traditional indigenous drink has cinnamon sticks, sugar, and water. I enjoy drinking it alone, but sometimes I add almond milk, which brings a nutty flavor. To make it more decorative, you can add coconut whipped cream as an option.
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Course Drinks
Cuisine Latin American, Mexican
- 1 cup Cacao powder A good option is organic, fair-trade cacao from Trader Joe’s; much better if you can get stone-ground chocolate from Taza Chocolate
- 5 Cinnamon sticks remove them at the end
- 2 Cloves remove them at the end
- 4 cups Water
- 1 teaspoon Chili powder optional
- 1 tablespoons Light brown sugar optional, it is very little, almost not possible to taste
- pinch Nutmeg
- 4 tablespoons Cornmeal Optional: Traditionally, Mayan people add cornmeal. It provides the drink with more consistency.
In a medium saucepan, boil the water with the cinnamon sticks and cloves over medium-high heat for 10-13 minutes. We want the cinnamon sticks to infuse their strong flavor into the water.
Reduce the boil and add the chocolate powder. Stir until it is melted.
Add the chili powder, brown sugar, and nutmeg. Stir until everything is combined.
Once it boils, lower the heat to medium and let it cook. Once the heat is low, you can add the cornmeal and stir until it thickens a little (about 3-4 minutes). If you think it's too thick/sweet for you, add a little more hot water.
Serve in mugs. You can add whipped cream or almond milk on top if you want.
To set up your table, you can place cinnamon powder, almond milk, and whipped cream. Your guests can add to their mug.
Keyword chocolate, hot chocolate
Traditional Indigenous Hot Xocolatl (Chocolate)
Mildred López, Perú
Hot Xocolatl (Chocolate) is a drink originally from the Mayan culture. Before the Spanish conquest, it was prepared as a bitter drink mixed with cornmeal. Over time, sugar was added, but only in small amounts. Something interesting is that the recipe does not have milk as an ingredient. The contemporary version of this traditional indigenous drink has cinnamon sticks, sugar, and water. I enjoy drinking it alone, but sometimes I add almond milk, which brings a nutty flavor. To make it more decorative, you can add coconut whipped cream as an option.
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Course Drinks
Cuisine Latin American, Mexican
- 1 cup Cacao powder A good option is organic, fair-trade cacao from Trader Joe’s; much better if you can get stone-ground chocolate from Taza Chocolate
- 5 Cinnamon sticks remove them at the end
- 2 Cloves remove them at the end
- 4 cups Water
- 1 teaspoon Chili powder optional
- 1 tablespoons Light brown sugar optional, it is very little, almost not possible to taste
- pinch Nutmeg
- 4 tablespoons Cornmeal Optional: Traditionally, Mayan people add cornmeal. It provides the drink with more consistency.
In a medium saucepan, boil the water with the cinnamon sticks and cloves over medium-high heat for 10-13 minutes. We want the cinnamon sticks to infuse their strong flavor into the water.
Reduce the boil and add the chocolate powder. Stir until it is melted.
Add the chili powder, brown sugar, and nutmeg. Stir until everything is combined.
Once it boils, lower the heat to medium and let it cook. Once the heat is low, you can add the cornmeal and stir until it thickens a little (about 3-4 minutes). If you think it's too thick/sweet for you, add a little more hot water.
Serve in mugs. You can add whipped cream or almond milk on top if you want.
To set up your table, you can place cinnamon powder, almond milk, and whipped cream. Your guests can add to their mug.
Keyword chocolate, hot chocolate
Mar 25, 2026 | Department News
The Department of Languages, Literatures and Cultures (LLC) is pleased to announce the establishment of Seton Hall University’s Omicron Zeta Chapter of Alpha Mu Gamma (AMG), the National Collegiate Foreign Language Honor Society.
With more than 300 chapters in the United States, Puerto Rico and the Virgin Islands, AMG is the first and largest honor society of its kind in the country. Its guiding mission is to recognize students’ exceptional achievements in all foreign languages, including American Sign Language (ASL). “Alpha Mu Gamma” derives from the Greek “Amphi Mouse Glosson,” or “For the Muse of Languages.” The motto is “Search with eyes aloft,” (“Alte vestiga oculis,” from Virgil’s “Aeneid,” Book VI — “Hypselois ophthalmois theoreite” in Greek).
In addition to being acknowledged for excellence in foreign language and sign language studies, members of Alpha Mu Gamma qualify for exclusive scholarships. Additional benefits include being able to highlight membership on one’s professional credentials — a signal of academic excellence — as well as connecting with others who share interest and talents in foreign languages and cultures. Members also receive graduation regalia so they can proudly represent their accomplishments at commencement. Membership is for life.
“The LLC is proud to introduce this new form of recognition for our students. Proficiency in additional languages is too often underestimated, yet it provides profound personal enrichment and significant professional advantages in an increasingly interconnected world. An honor society such as Alpha Mu Gamma offers a meaningful platform for our department and the University to celebrate our students’ achievements while affirming the enduring value and transformative impact of foreign language study,” said Youssef Yacoubi, Ph.D., professor of Arabic and Middle East Studies and Omicron Zeta Chapter advisor for Alpha Mu Gamma.
Eligibility for Alpha Mu Gamma is determined by specific grade and GPA requirements: Membership is open to undergraduate students who possess two final course grades of “A” in two college-level courses (each at least 3 semester units) of the same foreign language or ASL. Students who are natives of a non-English speaking country may possess two final course grades of “A” in college-level English or English as a Second Language (ESL). All candidates must also have a minimum cumulative Grade Point Average of “B” in college-level work.
Global Learning Center Director, Jessica Wilson, commented, “As an ESL instructor, I’m especially pleased that AMG includes international students who are strengthening their English proficiency while completing their degrees. I also appreciate the Society’s recognition of sign languages as distinct from spoken languages and significant both academically and personally. It’s deeply rewarding to have helped bring this opportunity to our department, the University and above all, our students.”
Faculty members who wish to nominate a student for Alpha Mu Gamma are encouraged to contact Professor Yacoubi. Students may also self-nominate and should reach out to Professor Yacoubi to confirm their eligibility. Initiation and award ceremonies will be held toward the end of each spring semester, beginning Spring 2026.
For more information about other language- and culture-related honor societies at Seton Hall, visit the Department of Languages, Literatures and Cultures.
The Global Learning Center is a campus academic support center for language students within the Department of Languages, Literatures and Cultures.
Mar 25, 2026 | Department News
The LLC Journal brings you news, updates, and stories from the Department of Languages, Literatures and Cultures. Explore department events, student and faculty achievements, study abroad opportunities, and insights into the languages and cultures that shape our global perspective.
Oct 6, 2025 | Asian, East/Southeast Asian, Entree, Soup
三椒鱼 (SanJiaoYu) - Three Pepper Fish, China
Esther Williamson, 夏天 (XiaTian)
This is a recipe I created inspired by my love for Chinese cuisine. It is bold and flavorful and full of nutrients while being quick and easy to prepare with inexpensive ingredients, making it a great weeknight staple.
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Course Main Course
Cuisine Asian-East/Southeast Asia, Chinese
- 4 Tilapia fillets Thaw in fridge or in cold water if using frozen fillets.
- 5 stalks scallions
- 2-3 inch long knob of ginger
- baby bok choy or other vegetable Should be about 3-4 cups when chopped.
- 2 tablespoons soy sauce I like to use low sodium soy sauce.
- 2 tablespoons black/zhenjiang vinegar
- 1 tablespoon sesame oil
- 3 tablespoons cooking oil
- ½ teaspoon white pepper powder
- ½ teaspoon black pepper powder
- 1 teaspoon Sichuan pepper powder
- ½ teaspoon salt
- ⅓ cup all purpose flour
Peel, rinse, and chop the ginger into thin matchsticks.
Wash and chop the white and light green parts of the scallions into 2-3 inch long matchsticks and place alongside the ginger.
Chop the dark green part of the scallions into small pieces and set aside for garnishing.
Wash and chop the baby bok choy into pieces about 1 1/2 inch square.
Slice the fish fillets into similarly sized pieces and pat dry with a paper towel.
In a shallow bowl, mix together the three pepper powders (black pepper, white pepper, and sichuan pepper) with the flour and salt.
Dip the pieces of fish in this flour mixture to coat.
Stir fry the bok choy in a hot wok or large saucepan with 1 TBS cooking oil for 3-5 mins over medium heat until bright green and just slightly tender. Set aside.
Add 1 TBS cooking oil and 1 TBS sesame oil to the wok on medium heat and add the ginger and scallion matchsticks.
Stir fry for 2-3 mins until aromatic.
Add in the fish pieces and a little more oil if needed and fry until the fish is golden and cooked through.
Add the bok choy back into the wok with the fish and add the black vinegar and soy sauce and gently combine.
Cook for 2-3 mins together then serve immediately over rice topped with the green scallions reserved from earlier.
All measurements are estimates, feel free to adjust to taste!
Keyword fish/seafood, Pescatarian
Jun 11, 2025 | Appetizer, European, Soup, Starter, Vegan, Vegetarian
Gazpacho
Jessica Wilson, United States
Gazpacho is a favorite summertime dish my family enjoys when we eat out back in the hot weather. I love the delicious, refreshing vegetable blend. I've seen how some people blend it and drink it, but I prefer to chop it all and eat it chunky with a spoon.
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Chilling Time 30 minutes minutes
Total Time 45 minutes minutes
Course Appetizer, Drinks, Salad, Soup, starter, Vegetarian
Cuisine European
- 6-7 medium tomatoes Choose your preferred favorite type of tomato and adjust the amount according to their size.
- 1 (each) red, green, yellow, orange sweet peppers
- 1 cucumber
- ½ white, red, or yellow onion I grab whichever I'm in the mood for that day.
- 1-2 clove(s) garlic Depends how garlicky you prefer it.
- 3 cups tomato juice
- ¼ cup olive oil
- ¼ cup sherry or white wine vinegar
- salt and black pepper to taste
Wash and dry the vegetables. It's your choice to remove any peels or not.
Chop all vegetables into small cubes.
Peel and mince the garlic.
Add all chopped ingredients to a bowl and mix.
Mix in the tomato juice, olive oil, and vinegar.
Refrigerate for at least 30 minutes or until ready to serve.
Season to taste.
Serve cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of Kosher salt, or with other optional toppings. (I've read that some people like to add things like basil, Granny Smith apples, marinated cherry tomatoes, avocados, tart cherries, nectarines, strawberries, red onions, red bell peppers, cucumbers, croutons, or even hard boiled eggs.)
Keyword appetizer, soup, Spanish, vegetarian
Apr 24, 2025 | Americas, Dessert, Fusion & Jewish
Sweet Kugel (Noodle Pudding)
Jessica Wilson, United States
This is one of my favorite dishes that my mom used to make. I've added my own twists to it that have gotten rave reviews from friends.
Prep Time 15 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Course Dessert
Cuisine American, Jewish
- 1 cup raisins I prefer golden raisins, but black are also commonly used.
- 16 ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 8 ounces cottage cheese For this recipe, I like to use cottage cheese with pineapple in it.
- 8 ounces cream cheese softened - OR farmer's cheese crumbled (1 cup)
- 1 cup applesauce optional, but I love it to enhance the sweetness
- 1 cup sugar
- ¼ cup butter melted
- ¼ teaspoon salt if desired – I don't use it.
- Cinnamon or nutmeg for dusting
- Nonstick cooking oil spray
Place a rack in the middle of your oven and preheat to 350 degrees F.
Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
Either in a food processor or blender, OR by hand, blend together the eggs, sour cream, cottage cheese, cream cheese, applesauce, sugar, melted butter, and salt.
Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
Drain the raisins. Stir them into the noodles.
Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
Bake the kugel for about 60 minutes, until the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
If desired, sprinkle cinnamon or nutmeg on the top for some flavor and nice color.
Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
One year I decided to make kugel for my coworkers. I prepared it the night before and stuck the uncooked mix into the fridge. In the morning, first thing, I put it in the oven to cook while I showered and dressed. When it was done, I reached into my alphabetized spice cabinet for the cinnamon. I said to myself, "I'm going to use a lot because it's the holidays and cinnamon is nice, and isn't that a really red batch of cinnamon coming out of the jar!" Turns out, I accidentally used cayenne pepper instead. A lot. So don't do that.
Keyword Jewish, kugel, noodle, pudding
Apr 24, 2025 | Americas, Dessert, Latin American
Pudim, or Brazilian Flan
Cleise Caetano, Brazil
My family's favorite dessert
Prep Time 20 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Course Dessert
Cuisine Latin American
- ⅔ cup sugar
- 2 large eggs plus 5 yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
- 2 teaspoons vanilla extract
- 1 tablespoon Disaronno liquor
- ½ teaspoon salt
Caramel
Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened.
Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden.
Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds.
Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. Set the pan aside.
Other Ingredients
Whisk the eggs and yolks in large bowl until combined.
Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Disaronno, and salt and whisk until incorporated.
Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the pan over the caramel.
Cover the pan tightly with aluminum foil.
Baking
Place the pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath.
Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the pan.
Bake for 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center.
Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
Remove the loaf pan from the water bath and wipe the pan dry.
Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
Unmolding the Flan
Carefully slide a sharp knife around the edges of the pan.
Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over.
If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again.
When the flan is released, remove the pan.
Keyword brazil, dessert, flan
Apr 24, 2025 | Americas, Caribbean & Atlantic Islands, Latin American, Soup
Potaje de Lentejas (Cuban Lentil Soup)
submitted by Diana Alvarez Amell
A hearty Cuban lentil one-pot soup that’s easy to prepare without soaking the lentils overnight (recipe from "A Sassy Spoon" by Jamie Silva)
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Course Soup
Cuisine Caribbean, Cuban, Latin American
- 2 cups dried lentils
- 4 tablespoon extra virgin olive oil
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- ½ cup diced tomatoes
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 8 ounces smoked ham cut in pieces
- 2-3 large Spanish chorizo links sliced
- 5 cups chicken broth or water
- 2 bay leaves
- 2 medium carrots peeled & sliced
- 2 medium Russet potatoes peeled & quartered
- Salt & pepper to taste
Lay the lentils on a clean work surface and remove any stones. Wash and rinse until the water runs clear. Set aside.
In a Dutch oven, heat oil at medium-high heat. Saute the onions, green bell peppers, and tomatoes for 2-3 minutes or until softened. Saute garlic for 30 seconds. Stir in the oregano, cumin, and salt + pepper to taste. Cook for another 1 minute. Add the ham and chorizo. Cook for another 2-3 minutes, stirring occasionally. Stir in the lentils with the rest of the ingredients in the skillet. Add 5 cups of chicken broth and the bay leaves. Bring to a boil for 2-3 minutes. Stir in the carrots and potatoes. Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened. Taste and adjust seasonings as needed. Remove the bay leaves. Serve by itself or with a side of white rice.
Keyword Cuba, Latin American, soup
Feb 7, 2025 | Entree, European, Main, Vegetarian
Palacsinta
Ann Szipszky, United States
This is Hungary's answer to the crepe. I have loved these since I was a kid. My mom would make them a lot, especially during Lent when you cannot have meat on Fridays.
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Course Main Course, Vegetarian
Cuisine European
Palacsinta
- 3 eggs
- 1-1/2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon vanilla extract
- 1 pinch salt
Crisco to cook them in
Filling
- Cottage Cheese
- Sour Cream
- Cinnamon
- Sugar
- Raisins
For the Palacsinta
Mix all wet ingredients together, then add the flour and salt. Batter should be smooth and lump free, consistency of really thin pancake batter. I use an immersion blender which works perfectly.
I have a crepe pan I use (my dedicated palacsinta pan that I use for nothing else) but a non-stick frying pan will work well too. Put some Crisco in the pan, make sure it’s hot. I have a small ladle I use and it’s about two ladleful's of the batter. If I had to guess, maybe about a quarter cup or so. Just swish around in the pan and make sure you have a thin layer covering the surface.
Flip after the first side is cooked (if any of the area is wet it is not ready for flipping). I have this wooden paddle/stick thing (almost looks like a paint stick) I use to flip them but a spatula works fine. Just be careful if you are using a nonstick pan because a metal spatula will do not nice things to your pan. Sometimes the first one will come out a little wonky but after that you’ll be good to go.
When done put on a plate, add your favorite filling (directions for my favorite filling is below), roll and enjoy. Jam is also a great filling. You can also use things like Nutella and fresh sliced strawberries and/or bananas and then sprinkle some powdered sugar or even some lemon zest.
For the filling
- This is my favorite, but you can use jam or whatever else you might like. This is not exact as I eyeball everything:
- 3:1 ratio cottage cheese to sour cream. Cinnamon, sugar and raisins to taste.
Keyword crepe, entree, Hungarian, main course, vegetarian
Feb 7, 2025 | Americas, Dessert, North American
Perfectly Chocolate Cake
Erica Russomanno, United States
This chocolate cake has won me blue ribbons in baking contests. I make this cake for all occasions, especially birthdays.
Prep Time 1 hour hour
Cook Time 35 minutes minutes
Course Dessert
Cuisine American
- 2 cups sugar
- 1-3⁄4 cups all-purpose flour
- 3⁄4 cup Hershey's Cocoa
- 1-1⁄2 tsps baking powder
- 1-1⁄2 tsps baking soda
- 1 tsp salt
- 2 cup eggs
- 1⁄2 cup vegetable oil
- 2 tsps vanilla extract
- 1 cup boiling water
Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer 2 minutes.
Stir in 1 cup of boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Chocolate Frosting
- Melt 1/2 cup of butter.
- Stir in 2/3 cup of HERSHEY’S Cocoa. Alternately, add 3 cups of powdered sugar and 1/3 cup of milk, beating to spreading consistency.
Keyword America, cake, chocolate, dessert
