Break out your sombreros because Mexican cuisine is coming to the Ruby Cafeteria this week!

Dietetic Intern Celeste Rodriguez is sharing some of the authentic family recipes her grandmother and mother-in-law have taught her. Hailing from Tucson, Arizona, Rodriguez enjoys using fresh ingredients when cooking.

The Mexican theme begins Tuesday, Aug. 25, at the grill, where the hungry lunch bunch can grab Nana's Beans and Tortas de Milanesa, which is a breaded ribeye steak sandwich with beans, avocado, lettuce, tomato, sour cream, chipotle mayonnaise, feta cheese and red onion.

On Wednesday, Aug. 26, get in line for the self-serve taco bar. Options include beef marinated in beer, orange-lime marinated chicken, red and green salsas, Nana's Beans and cilantro lime rice. For dessert, pastel de queso con galletas marias will be available. It's a no-bake goodie with layers of cookies and cream with a hint of key lime.

The hot entree line on Thursday, Aug. 27, will feature enchilada casserole and chicken mole; mole is a rich sauce with a base of cocoa and spices. Like side dishes? Check out calabacitas – a squash, corn and bell pepper medley with cheese – and arroz, a tomato-based rice sauteed with green pepper, tomato, onion and garlic. Dessert will be empanadas de pina, also known as fresh pineapple turnovers.

Friday, Aug. 28, is pizza day, so stop by chipotle chicken pizza for a Southwestern twist.