Chef's Blog

November 7, 2018

Mexican Food Branches Out

from Chef George Sideras

Americans are beginning to discover what Mexican cooks have always known: that regional Mexican cuisine is exciting, sophisticated, and incredibly diverse, from the conchinita pibil (pit-roasted suckling pig) of the Yucatan to the machaca (sun-dried beef) of Sonora on the border.

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June 30, 2018

Chipotle 2.0: What’s Next for Fast Casual Mexican?

from Chef Matthew Fuss

When the first Chipotle opened in 1993, it introduced Americans to a whole new concept in quick-service Mexican food: an approachable menu that offered complete customization, better quality ingredients, and an upgraded experience that set the stage for the fast casual revolution that followed. In fact, Chipotle became so closely associated with the booming new segment that other fast casual concepts were often described as “the Chipotle of burgers” or “the Chipotle of Asian street food.”

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September 1, 2017

Capture the Taste of Live-Fire Cooking (Sponsored Content from Plate Magazine)

from Chef Brian Dragos

Capturing the taste of live-fire cooking requires chefs to take control and embrace risk. “It’s more challenging than sauté or pan frying. It’s like cooking without a net,” says Minor’s Executive Chef Brian Dragos. He’s been intrigued with live-fire cooking since working at a mesquite grill in Arizona. “With live fire there are some risks with burning hazards, overcooking and drying out food. It requires direct and indirect cooking.” But there are also rewards. “Flavor should be the top priority,” says Dragos.

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February 29, 2016

Pickles & Jalapeños Anyone?

from Chef Mary Locke

As a Chef, one of my greatest pleasures is to cook with passion and energy, making diners smile, and satisfying all of their senses. Why else would we spend our careers working long hours over hot stoves with clamor and chaos all around us?

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