An influx of Mexican immigrants plus a growing interest in Mexico's cuisine by chefs from other parts of the world has spurred a wave of taco innovation at New York City eateries. The offerings include a wide range of flavors and incorporate different styles, but restaurateurs face challenges in satisfying taco lovers in a sit-down restaurant environment, where certain expectations are set in terms of presentation, writes Pete Wells.
New York wakes up to the taco possibilities
SmartBrief Job Listings for Food & Beverage
|Store sales: Japanese knives, kitchenware, or tableware for food professionals||
New York Mutual Trading (MTC Kitchen)
|New York, NY|
|Culinarians Wanted, Kitchen Management Training in NYC||
Hillstone Restaurant Group