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News from el Restaurante Mexicano
The monthly online newsletter from el Restaurante Mexicano
magazine
February 2010
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Dear (Contact First Name),
Altho ugh
it is still early in 2010, Mexican
restaurants and the vendors that serve them are hitting the New Year in
high
gear. Culinary trips and classes are forming, restaurants are opening
and
expanding, and trade show companies are hard at work creating events
for the
foodservice and retail markets alike.
Be sure to tell
your employees, and any of
your foodservice or retail industry peers, to subscribe to this monthly
e-newsletter and to el Restaurante Mexicano
magazine, which is available by mail or in digital form via e-mail six
times a year. Sign up now at elrestaurantemexicano.com.
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Industry
News: Culinary
Institute teaches regional
Mexican cooking
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 In
"Classic Cuisines of Mexico: The Major
Regions," students will explore the history and culinary traditions of
Mexico's
five most distinctive regions: El Norte, El Bajío, El Centro, El
Pacifíco Sur,
and La Península de Yucatán y Veracruz.
This
hands-on course will help enhance your knowledge of the flavors and
ingredients of Mexican cuisine through lectures, demonstrations,
tastings, and hands-on production. The
class is available at the CIA's San Antonio location April 26-30, and
at the Hyde
Park, N.Y. campus May 11-14.
ce.culinary.edu/prochef/Heading.asp?heading_id=248
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Will New Mexico
fold on tortilla tax?
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The state  Senate of
New Mexico has voted to
implement a food tax that applies to nearly 40 percent of foods sold in
the
state in order to help balance the state's budget. Included are taco
shells,
candy and soda, and perhaps most controversially, white flour
tortillas, one of
the most commonly consumed foods in New Mexico. www.foodnavigator-usa.com/Legislation/New-Mexico-food-tax-passes-state-Senate
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Independent
Restaurant Watch: Help
bring Border Grill to LAX!
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 Wouldn't it be great to
have the delicious
Mexican food of Border Grill at the Los Angeles International Airport?
Chefs/Owners
Mary Sue Milliken and Susan Feniger think so, and they're asking Border
Grill
fans to help by contacting key California community leaders. You can
add
your name and comments to the letter at: www.bordergrill.com/forms/bglax.php
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Chain News: Salsarita's expands
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 Salsarita's
Fresh Cantina is continuing
to
expand its national footprint with the announcement that it is
launching an
aggressive expansion plan in North Carolina and South Carolina.
Markets targeted for franchise development include Charlotte and
surrounding
cities from Gastonia to Concord; the metro regions of Raleigh, Durham,
Asheville, and Winston-Salem; and the Greenville-Spartanburg region of
South
Carolina.
www.qsrmagazine.com/articles/news/story.phtml?id=10275
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| Retail
Report: Hispanic Retail 360
Summit sets 2010 show dates
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 Now
in its sixth
year, this summit is scheduled for Aug. 8-10 at the Hyatt Regency
Scottsdale Resort and Spa at Gainey
Ranch. It is designed for retailers and
marketers looking to grow their business with the U.S. Latino consumer
market. The
Conference & Tabletop Exhibition includes a conference program and
opportunities for face-to-face interaction between retailers, suppliers
and
experts in Latino marketing. www.hispanicretail360.com
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el
Restaurante Mexicano is a proud publication sponsor of the
following trade
events coming in 2010:
- Northwest
Foodservice Expo. April 18-19, Washington State Convention &
Trade Center,
Seattle, Wash. FREE
REGISTRATION FOR EL RESTAURANTE MEXICANO READERS! www.nwfoodserviceshow.com
- Hispanic
Retail 360 Summit. August 8-10, 2010. Hyatt Regency Scottsdale Resort and Spa at
Gainey Ranch. www.hispanicretail360.com
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From the Archives: Mexican culinary
herbs bring
new dimension to menus
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Excerpt
reprinted from a story by Karen Hursh Graber in the May/June 2007 issue
of el
Restaurante Mexicano ©2007 Maiden Name Press LLC
The
widespread and generous use of herbs is an outstanding characteristic
of
Mexican cooking. The indigenous herbs pre-Hispanic people used, as well
as
those Europeans introduced, remain important in modern Mexican cooking.
Add the
fact the Spaniards brought herbs to Mexico from Europe and Asia, and it
is
evident why the diversity of Mexico's culinary herbs is one of the most
extensive in the world.
Foraging
for herbs was one of the earliest ways to add nutrition and flavor to
the
Mesoamerican diet. Mexico's regional cuisines developed their
characteristic
flavors from European ingredients artfully combined with what grew
locally.
www.restmex.com/recipes/0703herb.shtml
See
accompanying recipes for:
Cream of Cilantro
Soup www.restmex.com/recipes/0703cilantro.shtml
Red Snapper in
Hoja Santa www.restmex.com/recipes/0703hoja.shtml
Spearmint
Sorbet www.restmex.com/recipes/0703mint.shtml
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