Latin flavors are pouring into beverages, according to experts at the “Latin Flavors, American Kitchens” conference at the Culinary Institute of America in San Antonio. Jeret Peña, the “tavern keeper” at The Esquire Tavern in San Antonio, Texas, said he considers mezcal, tequila, peppers, chiles and Latin American herbs the top five Latin flavors popular in contemporary cocktails. Rick Bayless, chef and owner of Frontera Grill, Topolobampo and XOCO in Chicago, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?