Savvy onsite operators are looking for fresh, authentic
ingredients, simple preparation methods and—
as always—value for their customers.
Mexican cuisine is coming of age in America. We’re finally starting to get it—moving beyond the ubiquitous taco/nacho combos and reaching out to embrace more authentic Mexican fare, with its emphasis on the freshest regional ingredients available—often served to order. A few years ago, most Americans, including foodservice professionals, might never have even heard such standard Mexican culinary terms as mole, chipotle or poblano. Credit the burgeoning Hispanic population—now the largest ...
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