An Ever-Bigger Taste of Latin America
This year’s Latin Flavors, American Kitchens Conference emphasized cuisines from Argentina to Guatemala and identified hot trends: handheld foods, smoke, bar foods and Cocktails.
The kitchens of The Culinary Institute of America (CIA), San Antonio recently hosted the most prominent collection of Latin-cuisine experts from throughout the Americas. The chefs assembled in Texas for the college’s fourth-annual Latin Flavors, American Kitchens conference, October 5-7. Presenting chefs included Rick Bayless of Frontera Grill, Topolobampo and Xoco in Chicago; Roberto Santibanez of Fonda in Brooklyn; Humberto Dominguez of Restaurant Kakao in Guatemala; and the CIA’s Latin-cuisines faculty: Alain Dubernard (Mexico), Almir Da Fonseca (Brazil), Iliana de la Vega (Mexico), Elizabeth Johnson-Kossick (USA) and Sergio Remolina (Mexico).