American Kitchens: Adapting Tradition
Are Americans ready for Cuban rice and black beans or Peruvian tamales, for Persian lamb with pomegranates or Indian lamb vindaloo? The six operators profiled on the following pages describe their successful efforts to introduce Americans to authentic ethnic tastes and to keep up with customer demands for bold global flavors. From suburban fine-dining establishments to major college campuses, chefs are learning how to adapt (or whether to adapt) ethnic dishes to meet local tastes.
- A fine-dining establishment showcases South American cooking.
- Persian flavors prevail at this Florida bistro.
- A fast-casual chain makes Greek cooking approachable.
- A leader in corporate foodservice looks to India.
- Authentic ethnic dishes find an audience on this college campus.
- A fast-casual bakery-café picks great ingredients and lets them deliver.