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Chefs talk Latin American cuisine

Chefs talk Latin American cuisine

“Latin Flavors, American Kitchens” conference sponsored by the Culinary Institute of America, opens with new ideas for restaurants

Latin cuisines, in which small-plate tapas and bold chile flavors are rooted, are ideally suited for today’s changing consumer, according to panelists at the “Latin Flavors, American Kitchens” conference this week at the Culinary Institute of America’s San Antonio campus.

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