Latin American cuisine incorporates a bounty of vegetables

10/13/2013 | San Antonio Express-News

Chefs at the Latin Flavors, American Kitchens conference hosted by the CIA at the school's campus in San Antonio, Texas, explained how more Americans can add vegetables to their diet by cooking up traditional Latin American meals. "We eat our salads together with our meals," said chef and author Maricel Presilla. "When we put a salsa on a taco, then we're eating our vegetables and we eat very well."

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