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Latin cuisines are finally gaining their well-deserved spot in the gourmet foods sphere. Foodies have discovered the diversity and complexity of Latino foods - whether it’s the almost worldwide famous ceviche, Mexican mole, Caribbean cooking and more.
In an era of cheap eats like burritos and tacos, are consumers willing to pay more for skillfully prepared Latin foods? This question was discussed by Latino chefs a recent conference held by The New School in New York City.
The discussion panel featured New York City chefs Roberto Santibañez, of Rosa Mexicana restaurant fame but now heads Fonda restaurant, Jacques Gautier from the eclectic Palo Santo restaurant, and the late Maximo Tejada (whose untimely death was just days after participating in the panel) owner of restaurantsRayuela and Macondo. The chefs were joined by Mariana Suarez, a representative from the Gourmet Latino festival.
The chefs discussed how Spanish food has already established itself as Michelin-star quality. But will other Latin cuisines gain the same status? In this video you can watch the complete discussion
