There's a world of flavor south-of-the-border that American palates are just beginning to explore and appreciate. Latino specialties from the Caribbean area as well as from Mexico, Central and South America are being menued in a growing number of state-side healthcare venues, often thanks to input from Hispanic members of the foodservice staff who bring their expertise―and family recipes―to the table, so to speak. On balance, the majority of Latin American dishes are not hot and spicy and even the beloved chili component can be mild and subtly flavorful, according to Brent Ruggles, CEC, corp. exec chef for St. Paul & Zale Lipshy Univ. Hospitals in Dallas.
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