They are spicing up bistro menus with flavors from Latin America, Asia, the Mediterranean and the regional cuisines of the United States. Who's to say that a bistro steak can't be seasoned with cumin, chile and lime?

Beef, a dining-out favorite, can travel anywhere a chef wants to go. In creative kitchens around the country, chefs are incorporating Latin American flavors like chipotle chili, cilantro, avocado and lime.
Take carne asada, Mexican-style grilled steak, a great beginning for a steak sandwich with avocado, tomato and Mexican sour cream, or a warm beef salad with shredded lettuce, oregano and radishes. Chefs with Asian inclinations are simmering beef with coconut milk and red curry paste to make Thai-style curry; or marinating it with lemongrass and Vietnamese fish sauce before grilling. Some turn to sesame oil, ginger and soy to give short ribs a Korean accent, or they may make a spicy Indonesian peanut sauce for beef satay.

The popularity of Mediterranean flavors motivates some chefs to top burgers with whole-grain mustard or a pungent Spanish blue cheese, or to tempt diners with a beef risotto with red wine and rosemary.