A counterpoint to pork, Stony Brook’s cauliflower steaks were served with a cornerstone of Latin food: rice and beans.

Part of another series at Stony Brook University, guest chef Kaydon Davis of local restaurant Island Soul Caribbean served his signature jerk chicken and mac and cheese. “Sankofa! Black Creativity” was the theme for Black History Month, featuring food from the intersections of African, Caribbean and Black culture.

At UNC Health, where the dining team has a similar series to “travel” through food, arepas made the list of culinary departures. Think of these little pockets as Latin bao buns!

At UCLA, plantains also make an appearance on this Latin-inspired plate with an upscale presentation.

At UConn, Chef Robert Landolphi added Jamaica’s version of a pocket meat pie to a plate with toasty plantains and fluffy rice and black beans.

This is fusion at its finest: Landolphi combined spicy Asian pulled pork with lime-cilantro rice and plantains for a sweet pop of flavor to tie it all together.

To break up french fry monotony at UConn, Landolphi has been serving plantain fries with honey-Sriracha aioli.

At the University of Virginia Medical Center (UVA Health), Morrison Healthcare’s Verde concept allows visitors to customize their bowls (which can begin with a Frito base—awesome!)

UVA Health’s Verde bowls (which are easily packed up to go) begin with this line of grilled peppers, beans and more.

And here’s one way UVA Health’s Verde bowl can come together: with salsa, guac, cheese, lettuce and grilled chicken.