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Dustdevil Diversity

With over 8,400 students enrolled and some 31 countries represented in its combined undergraduate-graduate population (the largest number coming from México), Texas A&M International University (TAMIU) celebrates the "International" in its name proudly. It also promotes Diversity, Equity and Inclusion not only on campus but everywhere Dustdevils go! Join us in celebrating the diversity that you bring to TAMIU. Get a glimpse of other cultures, traditions and thoughts. Get involved in events. Open your eyes to an exciting new world.

Visit our Dustdevil Diversity Spotlight Series page to find out inspirations and accomplishments of our Dustdevil community, immerse yourself in our dedicated Heritage pages, or scan our research page for studies and publications by our diverse faculty members.

Heritage Month Highlight

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Hispanic Heritage Month

TAMIU proudly celebrates Hispanic Heritage Month during the month of September by highlighting the cultures, traditions, customs and  contributions of Hispanic individuals. Over 90 percent of TAMIU’s population is Hispanic and nationally, TAMIU is one of the Top 10 Colleges With the Most Hispanic Students, according to the U.S. News and World Report. Prominent TAMIU Hispanic Alumni include U.S. Congressman Dr. Henry Cuéllar (’82) and Dr. Norma Elia Cantú (’73), longtime faculty member and now the Norene R. and T. Frank Murchison Endowed Professor in Humanities at Trinity University. Both have been named Distinguished TAMIU Alumni and will be honored at the Alumni Association’s Virtual 50th Anniversary Bash.

TAMIU Inclusion Diversity and Equity (TIDE) Committee

We are currently planning the 2020 Hispanic Heritage Month celebrations. Students, faculty and staff are welcome to participate in our upcoming meetings and suggest events. For more information on how to join, please contact Committee Dr. Peter Haruna at pharuna@tamiu.edu or Mika Akikuni at makikuni@tamiu.edu

Hispanic Heritage Events

El Grito

September 15
6 - 8 p.m.

Hosted by
Campus Activities Board

Heritage Event: Latino Masculinities

September 16
4:30 - 5:30 p.m.

Hosted by
Student, Orientation, Leadership, & Engagement

Loteria

September 25
7 - 9 p.m.

Hosted by
Campus Activities Board

Conscious Coffee Hour: Colorism in Latinx Community

September 30
4:30 - 5:30 p.m.

Hosted by
Student, Orientation, Leadership, & Engagement

  • Hispanic Heritage History - Sept. 15, 2020, 12 pm – 1 pm; SC Rotunda

  • Perú Photo Exhibit – Sept. 22, 2020, 11 am – 1 pm; SC Rotunda

  • Dr. Irma Cantú: Hispanic Virtual Lecture – Sept. 29, 2020, 12 pm – 1 pm

  • Border Heritage Museum History – Oct. 6, 2020, 12 pm – 1pm; SC Rotunda

  • Hispanic Heritage Trivia – Oct. 13, 2020, 10 am – 12 pm; SC 124

Past Event Highlights

Lift Every Voice

Mayan Archaeoastronomy

Curanderismo

Shakespeare Manga Exhibit

 

Dive into a New World 

“One of the beauties of art is that it reflects an artist's entire life.”

- Andy Goldsworthy

 

Who doesn’t love to relax and explore a new world through a book while listening to music and enjoying a snack on the side? And yes, it can all be done at the same time! Here, we introduce you to authors, music and recipes from here and all over the planet that add to our collective thoughts, voice and way of enjoying life.

 

Cabaneulas: A Novel book cover.

Cabañuelas: A Novel

Nena leaves Laredo, Texas, and moves to Madrid, Spain, to research the historical roots of traditional fiestas in Laredo. Immersing herself in post-Franco Spain and its rich history, its food, music, and fiestas, Nena finds herself falling for Paco, a Spaniard who works in publishing. Nena's research and experiences teach her about who she is, where she comes from, and what is important to her, but as her work comes to a close, Nena must decide where she can best be true to her entire self: in Spain with Paco or in Laredo, her home, where her job and family await her return.

About the Author

Dr. Norma E. Cantú, (’73), is the Norine R. and T. Frank Murchison Distinguished Professor of the Humanities at Trinity University, and Professor Emeritus at the University of Texas-San Antonio. Her latest novel is Cabañuelas (University of New Mexico Press).

Her recent works include Transcendental Train Yard: A Collaborative Suite of Serigraphs, Canícula: Snapshots of a Girlhood en la Frontera, Updated Edition (UNM Press), and the co-edited anthology Entre Guadalupe y Malinche: Tejanas in Literature and Art.

Read more

Cantú received her Bachelor’s and Master’s degrees from the former-Texas A&I University at Laredo and Kingsville, respectively, and her Ph.D. from the University of Nebraska, Lincoln.

At the former Laredo State University, later TAMIU, she taught and served as chair and interim dean. She has also been a senior arts administrator with the National Endowment for the Arts in Washington, D.C. and acting chair of the Chicano Studies Research Center, University of California-Santa Barbara.

Her teaching interests include Cultural Studies, Contemporary Literary Theory, Border Studies, Chicano/a and Latina/o Literature & Film, Folklore and Women’s Studies.

Her award-winning Canícula: Snapshots of a Girlhood en la Frontera chronicles her childhood experiences on the border. She edits the Rio Grande/Rio Bravo Culture and Traditions book series at The Texas A&M University Press, is a Board member of the Esperanza Peace and Justice Center, and founder and director of the Society for the Study of Gloria Anzaldúa.

Taste of Life

Each culture has a rich culinary aspect to it. Taken from faculty and students, a new recipe will be posted periodically to give you the chance to embrace a new culture. Bookmark this page to stay up to date.

Recipe food dish

Paraguayan-style Beef Empanadas

Empanadas, a type of crescent-shaped turnovers, are a culinary delight, enjoyed in many Latin American, Southern European, Indonesian and Filipino cultures. In Paraguay, they are often served either fried as an afternoon snack, accompanied with a cup of coffee or mate, a South American mateine-rich (an analogue of caffeine), infused drink.

The stuffing for empanadas can be varied depending on taste and include an assortment of meats, vegetables and cheeses. There are sweet empanadas, too, made with fruits or pumpkins. The name has its origin in the Spanish verb empanar, meaning to wrap or coat in bread.

View Recipe

To make these easy and delicious, Paraguayan-style beef empanadas, we need to first make 1) the filling and 2) the dough.

Ingredients

The Dough
  • 5 cups of flour
  • 1 egg
  • 2 large spoons of vegetable oil
  • 2 spoons of water (more may be added, little by little, depending on the consistency of your dough)
  • 1 teaspoon of salt
The Filling
  • 1 lb. of ground beef
  • 2 small red tomatoes
  • 1 white onion
  • 4 cloves of garlic
  • ½ bush of parsley, finely chopped
  • 1 green bell pepper
  • 4 green olives, finely chopped
  • Ground or powdered cumin, to taste
  • Salt, to taste
  • 2 boiled eggs (gently crushed)
  • Vegetable oil (to fry the dish)

Preparation

  1. To make the stuffing, chop the tomatoes, onion, garlic, parsley, bell pepper and olives into small, square pieces.
  2. Sauté these ingredients in a little bit of oil until the onion turns golden in color.
  3. Add beef to the mixture and season with salt, pepper, cumin and cook for approximately 20 minutes. When the mixture is fully cooked, gently add the chopped eggs. Set aside and reserve.
  4. To make the dough, empty the flour into a large, deep bowl and form the shape of a volcano inside it with the flour. In the middle of the volcano, add the egg, salt, oil and water. Start kneading the mixture into a dough. You may need to add more water, little by little until you achieve a malleable dough.
  5. Form the dough into small balls that fit on the palm of your hand. Gently, make a small indentation at the center of each small ball using your thumb. Using a rolling pin, stretch and roll each dough into a disc. You can also use a circular mold to cut your stretched dough into a perfect circle.
  6. On top of each disc, add one tablespoon of the beef mixture. Then, gently wet half of the disc with water and seal the empanada, giving it a crescent shape. You can complete sealing the empanada by pressing the crescent edge with a fork.
  7. Let’s repeat this process and make your empanadas one by one.
  8. Prepare a frying pan with hot oil. Start frying the empanadas. When the crust appears golden, your empanada is ready!
  9. Serve with a drink or sauce of your choice. Enjoy!

World Music