The 'Other' West Coast

Holaday, Susan
March 2008
FoodService Director;3/15/2008, Vol. 21 Issue 3, p36
Trade Publication
In this article, the author explores the growing popularity of Latin American cuisine in the U.S. The author highlights the introduction of Latin American menus by restaurants across the country. She mentions the ingredients of foods served by the restaurants. The author observes that noncommercial food service operators are becoming more acquainted with many of these foods as they expand menus with new ethnic offerings.


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