FIRING UP LATIN FLAVORS On the following pages you’ll see evidence of the far-flung menu influences of Latin cuisine. From Spain comes paella, the hearty entrée rich with shellfish and meats. Ceviche is a South American contribution to our appetizer menus today, made with the freshest fish marinated in lime and other citrus juices. Arepas (corn meal griddle cakes) are an adaptable Colombian appetizer. Other Latin influences include ingredients such as chipotle chiles, jicama and specialty ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.