As autumn leaves change colors, the air becomes crisp and the scent of pumpkin spreads through the United States. This aroma is normally associated with culinary traditions as people use diverse flavors and ingredients in their fall recipes.

“I love the fall season since there are lots of holidays and gatherings during this time for my family,” sophomore Breanna Cooke said. “We always get to eat many different types of food, and I love eating warm cozy dishes.”

Samosas

Diwali is a festival celebrated during a moonless night in October or November, which you can read more about in [Diwali lights the way as students share cultural traditions]. A popular recipe made during Diwali is samosas. They’re flaky, crispy, fried triangle pastries with a tangy potato and peas filling and chutney to dip them in. 

“A memorable treat I eat during Diwali would be samosas, as my mom always makes them around this time,” sophomore Janya Patel said. “I love eating them because I can pair them with so many different chutneys, giving it a unique flavor every time.”

Empanadas 

Día de los Muertos (The Day of the Dead) is a Mexican holiday celebrated from Oct. 31 to Nov. 2, where families welcome back the spirits and souls of their deceased relatives, for a short celebration. Empanadas are one of the many dishes eaten during this holiday. It’s a stuffed pastry baked or fried, filled with meats, vegetables, or even fruits. A popular filling used during this holiday is pumpkin, giving them a sweet rather than savory taste. 

“I love making pumpkin empanadas during this time because it reminds me of my grandmother,” teacher Krystal McDonald said. “I normally make sweet pumpkin empanadas by filling a flour tortilla with a roasted pumpkin dip, along with a handful of cinnamon and sugar”

Nacatamales 

Based on the Mennonite Central Committee, nacatamales are a popular food originating in Nicaragua, using local ingredients. Nacatamales are normally eaten during the holiday season, around Thanksgiving and Christmas, when families can unite and enjoy eating and making them together. 

“’Nacatl’ means pork and ‘Tamale’ means wrapping the tamal in the Columbian Nahuatl language,” Cooke said. “I love the mixed taste of the pork and the vegetables, especially with the seasonings my family puts in them when making it.”

Nacatamales are made of boiled corn ground into dough. A portion of pork is placed in the middle, a dash of salt is added, and a few sliced vegetables are tucked into the banana leaf. They take around two days to make. 

“Making nacatamales in the fall is a big tradition in my family since my entire family gets together to make this dish,” Cooke said. “Sometimes it’ll get so hot in the house, we’ll have to grill them outside, but it’s one of the most memorable dishes to me among the feast of food we eat during Thanksgiving.”

Different fall foods such as pumpkin pie, mooncakes, Songpyeon rice cakes, and many more are traditionally prepared by families during the changing seasons. The act of cooking together not only brings a sense of community but also strengthens connections to their heritage as they enjoy seasonal dishes.