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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 and nearby islands are finding a welcome acceptance with North American palates.


“With taquerias and taco trucks emerging everywhere, tacos have become an American staple,” said Richard Sandoval, head of Richard Sandoval Restaurants, which operates 15 restaurants in the United States and the Middle Ea...