An important culinary corollary to the decades-old mainstreaming of Mexican cuisine has been the steady crossover of its defining elements. Salsa and the varietal chiles from which it may be made, like jalapeño and habanero, have found a permanent place in the pantries of restaurants across this country. Less heralded, but equally noteworthy, perhaps, is the most recent wave of authentic ingredients to be embraced by the mass market: Mexican cheeses.
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Log in.
If you are registered, pleaselog-in to access Premium Content.