Special Report: Tastes of the Union

Chains cater to differing consumer palates while growing across the country

Say, “sausage,” to Midwesterners, and they’ll likely think of a bratwurst or a knackwurst. In New Orleans they’ll probably imagine a Cajun andouille. In California, a spicy link stuffed with chile, cilantro and cheese might come to mind.

The United States might be one nation indivisible, but when it comes to food, there are some pretty sharp differences in regional preferences. 

Multicity restaurateurs have long known the importance of adapti

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Contact: Desiree Torres [email protected]

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