Comfort Comida: What will be the next big hit out of Latin America?
Chefs at The Culinary Institute of America's 2009 Latin Flavors, American Kitchens conference in San Antonio in October named their picks for the next breakout Latin American cuisine.
-- Restaurants & Institutions, November 1, 2009
|
| The Cubano sandwich, served at locations of New York City-based Rosa Mexicano, sports grilled chicken, t hick-sliced ham, bacon, pickled jalapeños and Chihuahua cheese. |
As the rising popularity of Cubano sandwiches and tostones shows, Latin American cuisines beyond those from Mexico are gaining traction in the United States.
Which Latin American country is most likely to provide the next crossover hit? Chefs participating in The Culinary Institute of America's Latin Flavors, American Kitchens conference in San Antonio in October discussed their bets.
Brazil and Argentina, given their affinity for fritters, empanadas and anything with coconut milk, are strong contenders, said Norman Van Aken, chef-owner of Norman's in Orlando. “[Those foods] somehow strike to the very notion of where the flavor gods live,” he said. Also, Brazil's melting-pot heritage means that iconic Brazilian dishes such as feijoada (a bean-based stew) feature ingredients and flavors familiar and accessible to a variety of audiences, said Mara Salles, owner of Tordesilhas in Sao Paulo, Brazil.
Robert Del Grande, executive chef and partner of the Houston-based Schiller Del Grande Restaurant Group, offers a more-general prediction: “Follow tourism,” he says. “Who's promoting their tourism industry?”
| RELATED ARTICLES |
| Latin Explorers |
| Mexican's Great Awakening |
| Authenticity v. Accessibility in Latin American Dishes |
| Mexican's Big Bang |
No related content found.
VIEW ALL GALLERIES
