Chef's Blog

November 4, 2014

Latin Flavors for American Kitchens

from Chef Brian Dragos

I had the honor of attending and presenting for Minor’s® at the 2014 Latin Flavors, American Kitchens Conference. It was held at the perfect location—The Culinary Institute of America (CIA) in San Antonio, Texas. The school is on the grounds of the Pearl Brewery, one of the oldest breweries in Texas that opened in 1881.

While in attendance, I networked with professionals from 75 of the top foodservice companies. I even met one of my culinary heroes, Chef Mark Miller of Coyote Cafe! Growing up in the southwest, he influenced my cooking in a big way.

I was able to watch and learn as world-class chefs and specialists prepared dishes from places like Mexico, Peru and Puerto Rico. I also had the opportunity to sample some of the various dishes during breaks. We learned about edible algae that grows in lakes at extreme elevations in Peru, the growing popularity of regional Mexican cuisine, Mexican seafood, as well as the uses and health benefits of Puerto Rico’s yuccas.

But one of my favorite and proudest moments came when I presented Minor’s:30 minute Pork Pozole with all of the traditional condiments to everyone in attendance. If you’re not familiar with this dish, it customarily takes upwards of 12 hours to prepare. However, we are able to hit the same flavor notes in a fraction of the time.

During the conference, I was able to talk about how Minor’s allowed their own chefs to develop the Latin Flavor Concentrates and how they were designed to bring Latin flavors to American kitchens for spot-on authentic taste. The chefs and students were blown away by the authentic flavor of Minor’s Flavor Concentrates, and they were amazed at the clean ingredients and use of corn masa to emulsify the products. The chefs from the CIA even used Minor’s Flavor Concentrates each day to make breakfast dishes and a few other recipes from including the Pork Pozole, Scallop Ceviche and our Speed Scratch Guacamole!

Let’s just say, sabor means flavor in Spanish, and Sabor meant_ Minor’s_ at the 2014 Latin Flavors, American Kitchens Conference.

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