Latin cuisines, in which small-plate tapas and bold chile flavors are rooted, are ideally suited for today’s changing consumer, according to panelists at the “Latin Flavors, American Kitchens” conference this week at the Culinary Institute of America’s San Antonio campus. Each year, the symposium gathers corporate chefs, foodservice leaders and experts in Latin American cuisine and culture to explore the potential and future of Latin American food and flavors. Noted ...
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