KANOPOLIS — There’s more than 80 years of tradition in every tamale and taco coming out of the food stand during the St. Ignatius of Loyola’s annual Fiesta.

Each year, it takes many volunteers to dish up the carryout items for customers standing in line to get their fix for authentic, handmade Mexican food. And this year is no different, as church members prepare for the Saturday, Aug. 31 event.

Celebrated for more than eight decades, the Fiesta honors the history and heritage of the St. Ignatius Loyola Church. When Kanopolis was settled, its earliest residents were a diverse lot of French, Hispanic, Italian, German and Bohemian descent. Before a Catholic Church was established at Kanopolis, settlers would travel on foot or by train to Ellsworth for Mass. Every fifth Sunday of the month, the priest would come to Kanopolis for Mass. Eventually, Mass was offered and religious education was provided in the homes of the Kanopolis parishioners. One summer, the Rev. Ignatius Manzo, a young seminarian, came to teach classes. Following his ordination, he continued his work at Kanopolis, which was becoming a growing Catholic community. Seeing the need for funds, Manzo suggested they sell Mexican food as well as feature games.

Eventually, a drawing was added. Years later, the Fiesta continues to be the church’s largest fundraiser, and is planned each year on the Saturday before Labor Day.

Sponsored by the church’s parish council and ladies altar society, proceeds are used to help local charities or to provide relief to the natural disaster victims. In the past, donations have been used to help cover the expense of church upgrades.

For so many years, Tomasa “Tommy” Cisneros and Alberta “Bert” Rojas have overseen the massive production of Mexican favorites: tamales, tacos, tostadas and enchiladas, in preparation for the celebration.

Last year, volunteers made 1,400 tamales — about 200 more than the previous year.

Assembling tamales is a process. Softened corn husks hold the tamale, which is made by first spreading the masa, a mixture of finely ground cornmeal, known as masa harina, and other ingredients such as lard, warm water or chicken broth, depending on the recipe, onto the husk. Once it’s evenly spread, a meat mixture is placed on top before the husk is folded into a neat package. Eventually, they’ll be packed into tamale cans or pots so they can be steamed. The production process usually takes place over a two-day period.

Corn tortillas used for tacos and tostadas are fried at the church on the Thursday before the Fiesta. The frying process begins early at 8 a.m. and continues until the last shell is finished.

A few blocks away, beef enchiladas are assembled at Orozco’s Portales, a local Mexican restaurant, that afternoon. If there’s time, sauces, both hot and mild, are also made. If not, they’re made Friday along with prepping the refried beans. Cisneros and Rojas are often at the church early Saturday morning. Beginning at 5, they cook ground beef, tamales and other dishes so they can open the food booths on time. They only have six hours before the doors open, but the lines form long before that. Each year, there seems to be more of a demand for fresh Mexican food.

The Mexican food stands open at 11 a.m., followed by a 4 p.m. Mass. Bingo begins at 5 p.m. along with family-friendly games, including a dart throw, fish pond, dunk tank and pop bottle ring toss. Hamburgers, hot dogs and sausages or brats are also on the menu along with an assortment of homemade pies. A country store will also be available featuring baked goods and arts and crafts.

There will also be a drawing, featuring two $500 prizes, several $100 cash prizes, other cash prizes and gift certificates. Tickets are $1, and are available from any parishioner.