On March 3 2026, the Mount Greylock Spanish Club held its tenth annual Chopped event. Members of the club make Spanish meals in a 30 minute time period and learn new skills and experience different cultures.
This year, the chosen dish was inspired by Mexican Cuisine. They made “elotes in the form of esquites along with agua fresca,” according to Spanish teacher and advisor Shannon Vigeant.
Elotes are a famous Mexican street food made from boiled corn that is cut off the cob and served in a cup. It, as well as agua frescas, originated from the Aztec Empire. Agua Frescas can be made with any fresh fruit, cold water, and lime juice. These two dishes are often sold with each other.
“In years past,” Vigeant continued, “depending on the year, students have prepared guacamole… and salsas from a variety of countries such as Venezuela, Bolivia, Costa Rica, Mexico, and the Caribbean islands.”
The winners this year were juniors Nate Gill, Zamir Ashraf, and Patrick Holland, with Holland and Gill reclaiming their title from 2024.
This club event is a learning experience as much as it is an after school program. Participants learn how to make these dishes and their cultural significance.
“When time is up, faculty and staff alike enjoy trying each dish and judging using a rubric,” said Vigeant. “It is not always easy to choose a winning team as students really rise to the occasion and usually prepare some fantastic dishes.”
“Throughout the years, it’s very fun to be a part of the team,” junior Patrick Holland said, “especially this year.”
