Pre-Covid, the U.S. was home to around 60,000 Mexican restaurants and Mexican food remains one of the most popular cuisines in the nation. Chefs are satisfying Americans’ appetite for authentic foods and flavors and showing them that Mexican cooking can reflect an endless variety of regional variations, ingredients and creative interpretations. Cal-Mex, a fusion of California cuisine and authentic Mexican cooking, is at the forefront of that transformation—and gaining an increasingly important voice in the culinary conversation. In this session, writer Gustavo Arellano – who coined the term – highlights the emergence of Cal-Mex and Alta California cuisine and the ingredients like Hispanic-style cheeses from California that bring these dishes to life.
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