Happy music, spicy food, and hungry students came together to celebrate Hispanic Heritage Month in the Truax student lounge on Oct. 9. United Common Ground hosted a luncheon which included a menu of traditional Mexican dishes, live music, and salsa dancing.

Hispanic Heritage Month is officially celebrated from Sep. 15 to Oct. 15.  The start date coincides with independence days in Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua on Sep. 15. Mexico’s independence day is the day after, and Chile celebrates on Sep. 18.

“Celebrating Hispanic Heritage Month is a great way to show that you are proud to be a Latino,” said Jon Compean. Compean serves as executive assistant for United Common Ground.

According to hispanicheritagemonth.gov, the observation was originally a week long, when it began in 1968 under President Lyndon Johnson. It was then expanded to a full 30-days in 1988.

Americans take this time to appreciate the cultures, histories, and contributions from American citizens whose ancestors are from Mexico, Spain, the Caribbean, Central and South America.

Cristhian Cruz-Hernandez, 20, is a student from Honduras, who brought his original songs to the stage for the events entertainment.  While students grooved in the courtyard, Hernandez crooned in Spanish.

“I came here to enjoy life,” he sang.

Hernandez lyrics aim to inspire.

“I want to see people motivated,” said Hernandez. “I do it because I realized, that singing is a really powerful key.”

Whether the dance or the spicy condiment, salsa gets the blood moving. A live performance drew people into the sunshine for some final fall rays.

“I’m glad I came.” said Becca Sawatsky, “Worth it just for the music.”

Sawatsky and several other of her peers from Spanish class attended the event at the recommendation of their teacher.

The menu represented several traditional Latino dishes. Guacamole and chips were dutifully present, but other dishes were less familiar. Sonora roasted pork served with potatoes fit nicely into flour tortillas. Chicken mole, and a vegetarian bean dish, pezzaro, were also available and devoured. Students sampled pickled vegetables and jicama salsa.

“Es muy bueno,” commented one student.