TITLE

Exploring the mystique

AUTHOR(S)
Weisberg, Karen
PUB. DATE
September 2000
SOURCE
FoodService Director;09/15/2000, Vol. 13 Issue 9, p94
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Offers a look at the Tex-Mex food service operation at three business and industrial cafeterias in the United States. World Trade Center in New York City; CulinArt's Newport Market at the Newport Tower in Jersey City, New Jersey; Getty Museum Center in Los Angeles, California.
ACCESSION #
3610535

 

Related Articles

  • Tex-Mex for personal touch. Chater, Amanda // FoodService Director;09/15/2000, Vol. 13 Issue 9, p90 

    Offers a look at the Tex-Mex food service operation at some United States universities. Alfred State College in New York; Vanderbilt University in Nashville, Tennessee; Middlebury College in Vermont; Shippensburg University in Pennsylvania.

  • Food for a 'fiest-ive' mood. Weisberg, Karen // FoodService Director;09/15/2000, Vol. 13 Issue 9, p96 

    Offers a look at the Tex-Mex food service operation at two United States hospitals and one health care system. Audrain Medical Center in Mexico, Missouri; Providence Health System in Portland, Oregon; Santa Rosa Medical Center in San Antonio, Texas.

  • TEX-MEX: WHAT'S NEXT?  // FoodService Director;09/15/2000, Vol. 13 Issue 9, p89 

    Deals with the popularity of Tex-Mex food among non-commercial food service operators in the United States. Comparison with other emerging ethnic foods; Concept of cooking; Schools and universities that offer such foods.

  • Tex-Mex in Paris. Kliman, Todd // National Geographic Traveler;Mar2006, Vol. 23 Issue 2, p108 

    The article focuses on the Mexican American food service offered by Mexi & Co., a restaurant near Notre Dame in Paris, France. It describes the food offered at the restaurant , including chips, salsa tangy and enchiladas.

  • Lone star pioneer. Estrada, Mary Batts // Hispanic;May1995, Vol. 8 Issue 4, p34 

    Profiles chef David Garrido of Jeffrey's restaurant in Austin, Texas. How Garrido draws on his Mexican roots to create unique dishes; Biographical information; Career history, including stints at the Routh Street Cafe and Baby Routh in Dallas, Texas; How he has created and marketed his own line...

  • Frontera Foods Inc. Pehanich, Mike // Prepared Foods;Oct2003, Vol. 172 Issue 10, p33 

    Features Rick Bayless, owner of Frontera Foods Inc. that offers culinary-based homemade Mexican meal products in the U.S. Details of his product lines which consist of sauces and salsas intended to add flavor and complexity to recipes derived from Mexico; Other food service of the company being...

  • Index.  // Mexican American: American Regional Cooking Library;2004, p68 

    This section presents an index of subjects related to Mexican American cookery.

  • Tex-Mex. Bellamy, Gail // Restaurant Hospitality;Jan97, Vol. 81 Issue 1, p94 

    Presents information on Tex-Mex Restaurant specialties. Distinction of flavors; Connections between Texas style and Mexican; Implementation of more than style; Detailed information provided. INSET: Big on beef..

  • Tex-Mex Cooking: A Fusion of Cultures. Jones, Wilbert // Prepared Foods;Sep2002, Vol. 171 Issue 9, p37 

    Discusses the fusion of Texan and Mexican cuisine. Features of Tex-Mex cooking; Varieties of Tex-Mex chiles; Ingredients of Tex-Mex cooking.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics