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Menu development, recipes and culinary tactics for creating global flavors and regional American tastes in your foodservice operation
14 epic Latin American party food traditions and twists
For holiday menus to remember, chefs revel Latin America’s many festive foods, from Puerto Rican roast pollo to build-your-own fajitas to Mayan pumpkin seed salsa, fresh Baja bites, modern Mexican plates, ceviche, tostadas, concha, guac-stuffed tomatoes, sizzling shrimp, crispy plantains and more.
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On the first floor of Stony Brook University (SBU)’s Staller Center for the Arts, the art gallery recently hosted a photography exhibit, Dos Mundos: (Re)Constructing Narratives. This show featured Latin American artists, and was curated by En Foco, a non-profit dedicated to supporting U.S.-based photographers of Latino, African, Asian, Native American and Pacific Islander heritage.
In conjunction with the exhibit—and Hispanic Heritage Month—SBU’s dining team brought on two guest chefs, CulinArt Chef Evelyn Reyes and Chef Julieta Ballesteros, a restaurateur from New York City (her restaurant, La Loteria, is in the West Village). Reyes prepared Dominican and Puerto Rican dishes and Ballesteros brought her modern Mexican dishes to the table for a special dine-in event. Check out these dishes and more, including Texas Christian University (TCU) Dining’s Hispanic Heritage Month celebrations and the University of North Carolina Wilmington’s debut party for its new Baja concept, one of five chef-driven concepts at a new dining hall called The Shore (Editor’s note: stay tuned for a tour of The Shore at UNCW!)
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