Feed the Appetite for Change
with Fresh, Latin Flavors
Mexican cuisine in the United States continues to astound, leading a rapid evolution that pays tasty tribute to its extraordinary heritage with a very modern sensibility. With almost 50,000 thriving Mexican restaurants across the country and Latin American foods besting even the ubiquity of hamburgers and pizza on the menu, our flavor profile has been irrevocably changed for the better.
For chefs and their heat-seeking customers, there are endless discoveries to be made, with various regions offering a fresh palette for culinary creativity. In the related articles below, you’ll find menu inspiration as we cover every type of meal part, day part and diet, fearlessly reimagine street food favorites, take on today’s top trends and start a few of our own. Fortune favors the bold, so enjoy these unabashedly adventurous, yet easily replicable dishes guaranteed to result in barriga llena, corazón content (full stomach, happy heart).
A particularly delightful combination, stemming from Mexico City’s growing population of Japanese chefs finding an abundance of common ground with complementary flavors and spices. Chef Chris Holden unleashes his creativity with mashups of Korean-inspired, smoky pickled radish and frozen margaritas with Japanese yuzu sauce.
Tap into the proliferation of upscale Mexican dishes at home on the crispest white tablecloth as simple tacos and quesadillas are elevated with top-shelf ingredients such as truffled avocado cream, fresh shrimp and crabmeat.
The Mexican breakfast is waking up menus at a rapid clip with chilaquiles, migas, molletes and street tacos.
Respect the Region
Authenticity factors in the diverse sweep of Mexico’s landscape, each spawning its own highly local cuisine: red snapper and shrimp on the coasts, slow-cooked and braised meats inland, and moles further inland. We’ve dug in with our yellowfin tuna and guac tostadas, tilapia empanadas, and pork- and beef-centric tortas, tacos and chili, and Chef Jeff Merry’s unique take on chicken in peanut sauce from Huachachinago, Pueblo and arroz a la tumbada from Vera Cruz.