Celebrating Cinco in Texas

Weisberg, Karen
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, p28
Trade Publication
This article features the Cinco de Mayo promotion of the food services at Blue Cross Blue Shield of Texas, in Richardson. Each year when May 5th rolls around, more than 2,000 customers at the main campus cafeteria and about 350 more at a nearby satellite facility enjoy an authentic and wide-ranging celebration. Authenticity is guaranteed since chef Luis Marquez hails from the Mexican state of Michoacan. Much of the food preparation is completed 24 hours in advance. Menu items transported to the satellite location include enchiladas, beef and chicken fajitas with fixings, and rice and beans. INSET: Sodexho's promo tool kit for Spring.


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