Flavors of South and Central America suit today's healthful dining focus, while satisfying customers who crave an out-of-the-ordinary experience. Consider the meaty recipes we're providing, such as the Mango Barbecue Lamb Tacos from Michael's Kitchen in Hollywood, FL, and the Grilled Skirt Steak with Avocado Corn Relish from chefs Mary Sue Milliken and Susan Feniger of Border Grill and Ciudad restaurants in L.A. and Las Vegas. And for a new outlook on enchiladas and tamales, check out Chef Scott Neuman's Idaho Potato Enchiladas with Cilantro Crema from Oba! in Portland, OR, and Chef Hugo Ortega's Mushroom Tamales from Hugo's in Houston. A light salad idea, White Salad, comes from Chef Douglas Rodriguez of De La Costa Restaurant in Chicago. Fruit-full ideas include recipes for Pear and Pepper Quesadillas, Fire-Grilled Pineapple Salad, and the Blueberry Mango Colada Salad. Don't forget the dessert possibilities, either. Chef Roberto Santibanez shows you how, with his visually striking recipe for Avocado Mousse served with blackberry puree.
For the industry's most extensive collection of recipes by product category and daypart, go to our website: Restaurant-Hospitality.com.