The 'Other' West Coast
- NEW DIGESTS. // Nation's Restaurant News;12/2/2002, Vol. 36 Issue 48, p22
Reports developments in the restaurant industry in the U.S. as of December 2002. Features of the new La Table restaurant in Presidio Heights, San Francisco; Specialty of the Cacao 1737, a partnership restaurant; Inclusion of the Latin American foods in the menu of Cacao 1737.
- Snazzy Birmingham Dining. Latham, Tanner C. // Southern Living;Apr2004, Vol. 39 Issue 4, p32
Presents several restaurants in Birmingham, Alabama. Description of the menu at the Oyster House; Availability of Mexican cuisine at Sol y Luna; Offer of Latin American at the Los Angeles.
- Themed with a Latin Beat. Lang, Joan // Restaurant Business;11/15/2001, Vol. 100 Issue 22, p64
Focuses on the menu of the Planet Hollywood Restaurant in Miami, Florida. Uniqueness of the Cajun-Caribbean menu; Specialties of the restaurant; Reason for the popularity of Latin food.
- La dulce vida. RUGGLESS, RON // Nation's Restaurant News;4/24/2006, Vol. 40 Issue 17, p25
The article explores the increasing popularity of Latin-inspired dessert in restaurant menus in the U.S. The growing Hispanic population, increased communications globally and more travel are contributing to the popularity of Latin-inspired desserts. Many multiunit casual dining restaurant...
- Exploring Latin American. Parham, Kate // FoodService Director;6/15/2014, Vol. 27 Issue 6, p40
The article offers information when it comes to creating an authentic Latin American cuisine. It mentions several Latin American ingredients which include jicama, plantains, and ropa vieja as well as Jamaican dishes including peas and rice with coconut milk and Barbados-inspired fish curry...
- Pollo Campero Restaurant Chain Brings Latin Culture to U.S. Haddix, Dar // World & I;Oct2004, Vol. 19 Issue 10, pN.PAG
Focuses on the operations of Central American fast-food restaurant chain Pollo Campero in Washington D.C. Menu being served by the restaurant; Implication of the presence of the restaurant for the Latin American culture in the U.S.; Target market of the restaurant; Preference of the restaurant...
- LATIN SPICE ADDS NEW FLAVOR. Parseghian, Pamela // Nation's Restaurant News;9/27/2004, Vol. 38 Issue 39, p21
Explores the introduction of Latin American dishes at fancy and casual restaurants in the United States. Flavors and spices introduced by chefs; Transformation of menus; Increase in the number of Hispanics in the country; Restaurants' celebration of Hispanic cultures with special menus.
- Inception: Reaching Regions and Restaurants. Lim�n, Jos� E.; Ford, Jean // Taste of Celebration: Latino Cuisine & Its Influence on American;2005, p30
The article looks at the influence of Latino cuisine in the American restaurant business. With the help of her five children, Mexican Adelaida Cuellar opened a small cafï¿½. In 1940, five of her sons moved the small restaurant to Oak Lawn in Dallas, Texas. Cuellar's children used her...
- Innovation: "Fusing" Foods. Lim�n, Jos� E.; Ford, Jean // Taste of Celebration: Latino Cuisine & Its Influence on American;2005, p42
This paper deals with the emergence of a new breed of Latin American restaurant that is focused on regional recipes while trying to broaden its menus to include dishes from more than one country. The Cheesecake Factory now offers all three items, obvious blends of Asian and Latin fare. Pizza...