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trend applications. Among the recommendations is serving these Mexican breakfast items in a black-iron pan or individual skillet for an eye-catching presentation. Diners are eager to explore spicier and unique takes on global preparation and seek out a deeper dive into regionallyinfluenced Mexican cuisine. Chilaquiles and migas represent creativity in bowl-less fashion that can be customized to up the ante on the breakfast experience, taking cues from preparations that are unique to certain cities and regions in Mexico, and then replicating them. These dishes may even spur new concept creation.

Rick Zambrano is the editor of Eatery Pulse Media’s food & drink and foodservice publications, including Eatery Pulse News, Restaurant C-Suite Magazine and Swizzle Chill magazines. Additionally, he is the producer and director of Swizzle Chill TV 4K UHD webbroadcast shows in Washington, D.C. Zambrano is also a consultant, with a specialization in food costing, financial analysis and profit optimization. His works, insights and commentary have appeared in business & trade publications and food industry research reports.

For more information about the Grain and Bakery Innovation report, see the abstract at PackagedFacts.com.

CHILAQUILE (LEFT). .PHOTO COURTESY THE MAYAN LATIN CUISINE.

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Eatery Pulse DC Restaurant News | Summer 2018  
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