Larger numbers of burger, chicken and other quick-service operations in the fast-food mainstream are adding south of the border spice to their menus. Chipotle and poblano peppers, spicy beans, cilantro and all kinds of salsa are becoming commonplace at most of the major burger chains and at submarine-sandwich and bakery-cafe concepts. Even the Kentucky origins of the KFC brand are being back-burnered at nearly 300 of that chain’s Southern California outlets to feature a new ...
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