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December 2, 2010
Hernaldo Molina, left, and Veronica Narvaez, right, prepare repochetas, which are fried tortillas covered with refried beans, sliced cabbage and mozzarella cheese. Repocheta, a Nicaraguan dish, was selected and studied as part of the ethnobotany unit studied in the English Speakers of Other Languages class at Jefferson City High School taught by Melanie Fraga.
Stories this photo appears in:
High school students improve their English, culinary skills
Making the food was the easy part of students' culinary demonstration this week in Melanie Fraga’s English Speakers of Other Languages (ESOL) class at Jefferson City High School.
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