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.
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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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