Campus Services is pleased to announce the next No Plates Like Home menu in lime tree starting this week, Monday 1 December.
The Hospitality team has been working with the LATAM Latin American Society, to develop an authentic menu of tasty cuisine, based on their own personal and family recipes.
The menu:
| Day | Main course | Sides | Dessert |
|---|---|---|---|
| Monday | Milanesas de Pollo (H), Sopa Criolla, Gallo Pinto (VE) | Pure de papas, Tostones, Pan de Jamón, Nachos con Guacamole | Brigadeiros |
| Tuesday | Tacos al Pastor, Pollo a la Naranja Agria con Yuca Frita, Mexican Quesadilla (V) | Arroz Blanco, Tostones, Pan de Jamón, Nachos con Guacamole | Alfajores |
| Wednesday | Milanesas de Pollo (H), Lomo Saltado with Spaghetti a la Huancaína (H), Gallo Pinto (VE) | Pure de papas, Tostones, Pan de Jamón, Nachos con Guacamole | Brigadeiros |
| Thursday | Tacos al Pastor, Pollo a la Naranja Agria con Yuca Frita, Mexican Quesadilla (V) | Arroz Blanco, Tostones, Pan de Jamón, Nachos con Guacamole | Alfajores |
| Friday | Milanesas de Pollo (H), Sopa Criolla, Gallo Pinto (VE) | Pure de papas, Tostones, Pan de Jamón, Nachos con Guacamole | Brigadeiros |
The menu is available at the global plate counter for:
- Lunch, 12 noon to 2pm, from 1 to 5 December
- Dinner, 5.30pm to 7.30pm, on 1 and 4 December
The students are excited to share the food with the wider University community, working closely with the chefs in lime tree.
"Cooking this menu has felt a bit like being back home. People gathered, chatting, tasting, laughing. That’s the heart of Latin American food culture, and seeing it appreciated here was genuinely moving," says Mario Morel from LATAM.
"Partnering with this initiative let us share the way Latin Americans cook, not only our flavours, but the collective spirit behind them. We’ve loved seeing our home kitchen culture celebrated, and we hope every plate carries a little warmth from home," says Serena Jacobi Olm, Social Media Secretary for LATAM.
LATAM member Avril Campos Arias says, "this collaboration showed how food can bridge worlds. Latin American cooking is built on shared preparation and shared eating, and Bath created space for that. It made the project feel like a genuine meeting of cultures."