An Old Campus Feast

This past Sunday afternoon, the first annual Intercultural Food Fair at Yale transformed Old Campus into a bustling culinary carnival. The area was overflowing with enticing aromas, lively mariachi tunes, and hundreds of enthusiastic students. The Yale Mariachi Band set an irresistibly festive rhythm, drawing everyone into an atmosphere brimming with joy and anticipation for the array of dishes provided by Yale's diverse clubs. 

But, onto the most critical matter: the food.

From the 16 clubs present, the pork tacos from La Unidad Latina were a standout: beautifully authentic—simple yet bursting with flavor, perfected by a zesty squeeze of lime and vibrant green salsa. I had juice and sauce running down my wrists. These were undeniably my favorite; and frankly, I could have inhaled the whole tray (pictured above). “One taco per person?” I’ll be damned.

Brazil Club’s coxinha was dangerously addictive. Picture a little cone of dough with various fillings, breaded, and deep-fried to golden perfection. The hearty chicken version was irresistible, and the ham and cheese variety provided an unexpected but delightful sense of nostalgia—strangely comforting even though it was my first time trying it. Could've easily downed 20—no question about it.

Kasama’s Filipino lumpia was a crunchy triumph. One bite was enough to make you crave the whole tray. Yes, I realize that I keep saying I can consume trayfuls, but at Kasama’s stand, it's most accurate. The neon-green buko pandan looked slightly unnatural, but rave reviews from others reassured its refreshingly sweet appeal.

Korean American Students at Yale served up perfectly crafted kimbap—expertly seasoned rice with just the right touch of sesame oil. Watching multiple people return for seconds was no surprise; as for me, third servings were inevitable.

Nepali Students Society brought momo dumplings into the spotlight—delicious, satisfying, and thoroughly deserving more recognition. Two enthusiastic thumbs up—or rather, two big booms.

SAQIN, a student-founded catering group, showcased their homemade challah and rugelach. Their everything bagel seasoning was the perfect touch, and honestly, I’d have loved these baked goods even stale and day-old.

With vibrant mariachi music and an enthusiastic crowd, —----With hundreds of hungry students and limited quantities of deliciousness, it was clear that arriving early or, better yet, working a booth (like I cleverly did) was key—allowing strategic bartering and sample-gathering from neighboring stalls without enduring lengthy lines.

The ultimate lesson learned: bite-sized foods are dangerously addictive and deliciously indulgent. Thankfully, this event is just one among many fantastic (and free!) Yale food experiences, promising plenty more culinary adventures ahead. If food is a love language, Yale just whispered 16 sweet nothings in 16 different dialects—and I, shamelessly, devoured every word.