Chefs bring flavors from South and Central America to eager U.S. fans
The dining public’s desire for authenticity and more robust flavors is driving the popularity of Latin American street food from its south-of-the-border origins northward and across the country. Whether it’s a mainstream restaurant branching into new culinary territory or a food truck pushing the limits of what “Latin American” and “street food” mean, the flavors — and perhaps even more so the notion — of food from Central and South America ...
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?
Contact: Desiree Torres Desiree.Torres@penton.com