El Restaurante Mexicano July/August 2010 : Page 2

from the editor www.restmex.com Brenda Russell Publisher Kathleen Furore Editor While there’s no need to abandon long-time favorites, showcasing good-for-you menu items keeps your door open for health-conscious customers. Mexican and Latin fare, after all, is based on many fresh, healthy ingredients! KATHLEEN FURORE, Editor W ith summer in full swing, and gardens in full bloom, now is a good time to think about casting fresh fruits and vegetables as star players in your Mexican and Latin recipes. Now more than ever, diners are paying attention to what they’re eating as the spot-light on healthy food brightens. According to The Fruit & Vegetables: Global Industry Guide from Datamonitor, the global fruit and vegetables market grew by 6.2 percent in 2008 to reach a value of $642.4 billion. In 2013, that market is forecast to have a value of $846.7 billion, an increase of 31.8 percent since 2008. Stories in this issue offer tips on mak-ing menus healthier while maintaining the fl avor and authenticity your custom-ers crave. Our newest contributing writer, Maya Dollarhide, spoke with Chef Mi-chael Flores and Chef Roberto Santiba-ñez to fi nd out how they lighten their fla-vor-packed ethnic dishes for her Healthy Mexican Menus story that starts on page 8. And Karen Hursh Graber shares cu-linary insights straight from Mexico in Vegetables on the Menu beginning on page 15. As you’re looking through this issue, you’ll likely notice some small but im-pressive changes to our layout and de-sign. The credit goes to Ala Ennes, our new art director who joined the el Restau-rante Mexicano team in mid-June. Pub-lisher Brenda Russell and I are thrilled to welcome her aboard and look forward to more changes in issues to come. ONLY ATWWW.RESTMEX.COM: The Taco Truck Craze Food trucks are becoming almost ubiquitous, as more and more chefs turn their attention to these restaurants on wheels. For a look at how celebrity chefs Mary Sue Milliken and Susan Feniger are operating the Border Grill Truck, one of these “Too Hot Tamales” latest culinary ventures, visit www.restmex.com. 2 el restaurante mexicano Ron Adelman, Maya Dollarhide, Karen Hursh Graber, Robert Lillegard, Robert Plotkin Contributing Writers Rafael Gonzalez Contributing Writer/Translator Ala Ennes Art Director Stephen Rynkiewicz Webmaster EDITORIAL BOARD Rick Bayless, Susan Curtis, Laura (Chef LaLa) Diaz, Candace Flores, Nancy Gerlach, Zarela Martinez, Susan Martinez-Hines, Jim Peyton, Marilyn Tausend Main Office phone: 708.488.0100 fax: 708.488.0101 e-mail: brussell@restmex.com Press releases to: kfurore@restmex.com Mailing Address P.O. Box 2249, Oak Park, IL 60303 Shipping Address 350 Circle Avenue, Suite 200 Forest Park, IL 60130 Ad Sales 708-488-0100 e-mail: brussell@restmex.com Classified Ads P.O. Box 2249, Oak Park, IL 60303-2249 Published by Maiden Name Press, LLC Volume 14, Number 4 el Restaurante Mexicano (ISSN 1091-5885) is published six times a year by Maiden Name Press, LLC 350 Circle Avenue, Suite 200-D Forest Park, IL 60130 POSTMASTER: Send address changes to el Restaurante Mexicano, P.O. Box 2249 Oak Park, IL 60303 el Restaurante Mexicano is distributed by subscription at the cost of $18 in the U.S., and $30 elsewhere. All contents copyright © 2010 Maiden Name Press, LLC. Nothing in this issue may be reproduced in any form without publisher’s consent.

From The Editor

With summer in full swing, and gardens in full bloom, now is a good time to think about casting fresh fruits and vegetables as star players in your Mexican and Latin recipes. Now more than ever, diners are paying attention to what they’re eating as the spotlight on healthy food brightens. According to The Fruit & Vegetables: Global Industry Guide from Datamonitor, the global fruit and vegetables market grew by 6.2 percent in 2008 to reach a value of $642.4 billion. In 2013, that market is forecast to have a value of $846.7 billion, an increase of 31.8 percent since 2008. While there’s no need to abandon long-time favorites, showcasing goodfor- you menu items keeps your door open for health-conscious customers. Mexican and Latin fare, after all, is based on many fresh, healthy ingredients! Stories in this issue offer tips on making menus healthier while maintaining the fl avor and authenticity your customers crave. Our newest contributing writer, Maya Dollarhide, spoke with Chef Michael Flores and Chef Roberto Santibañez to fi nd out how they lighten their fl avor- packed ethnic dishes for her Healthy Mexican Menus story that starts on page 8. And Karen Hursh Graber shares culinary insights straight from Mexico in Vegetables on the Menu beginning on page 15. As you’re looking through this issue, you’ll likely notice some small but impressive changes to our layout and design. The credit goes to Ala Ennes, our new art director who joined the el Restaurante Mexicano team in mid-June. Publisher Brenda Russell and I are thrilled to welcome her aboard and look forward to more changes in issues to come.

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