Great-Taste Magazine 2018 May | June Issue is Hot Off the Press!

For this issue, we’re learning all about modern Latin cuisine – from defining modern Latin food, to exploring the newest culinary creations, Great Taste has got notes, tips, and tricks on how to balance modern and traditional cuisine.

We take a look at various Latin toasts from around the world and explore what makes each dish unique from the others. These varities include boleo, sopes, and arepas. Agora Churrascaria explains how they keep their cuisine traditional while maintaining a modern and relevant establishment for their customers. The history behind the popularity boom of tacos and horchata in North America is uncovered, and Great-Taste predicts which Latin specialty dish will take the U.S. by storm in the near future.

Learn about the modern Latin dishes that local chefs are cooking up, and that their guests are loving. These recipes come from Puesto, Panxa Cocina, and Playa Mesa to name a few. Keeping with tradition, Taco Mesa and Taco Rosa explain how and why they make house-made tortillas in their restaurants daily.

Products to look out for include our issue’s produce pick, Red French Butter Lettuce. Additionally, the semi-hard and versatile Comté is our scrumptious cheese pick of the month.

Chef and cookbook author Deborah Schneider discusses how she developed her passion for Mexican cuisine and turned it into a career that she loves. We learn that her frequent trips to Mexico always allow her to bring authenticity and new flavors back to her restaurants.

Alyson Dutch tackles the pros and cons of Americanizing the names of Latin dishes on the menu for guests unfamiliar with the cuisine. She explores restaurants’ best options for the market and expresses her frustration at some customers’ lack of culinary education.

Check back for more articles, recipes, and inclusions. If the mailman doesn’t bring your Great Taste Magazine soon, let us know.

Update! Even in these tough economic times, it’s clear our readers still have Great Taste! We’re happy to announce that our circulation has increased and we’d like to thank each and every one of our readers for helping make Great Taste Magazine the go-to source for Orange County restaurant information.

Great Taste Subscribers: 8,000 – E-subscribers: nearing 15,000 – Industry Newsletter: over 10,000

If you’d like to join in on the fun, let us know Click here to send us an email (please enter which you’d like to subscribe to in the subject line).

Teri Williams
Editor in Chief Teri Williams

Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Eighteen years as editor and publisher of Orange County’s only hospitality trade magazine combined with her consultancy for the non-profit sector and her public relations expertise give Williams a far-reaching, varied and unique perspective of the industry. Besides her esteemed Great Taste publication, she has extensive experience in the travel industry (retail agent and wholesale), event planning and volunteerism. Williams has contacts around the globe in the restaurant, hotel, media and travel trades. She has also been applauded for her enthusiastic charity work and has chaired numerous chef, food and wine events on behalf of local non-profit organizations, for which she has helped garner more than $1 million in donations through the years. Known for her unflagging enthusiasm, entrepreneurial spirit, can do attitude and joie de vivre, Williams is a constant presence and authority on the OC culinary and hospitality scene.

Great Taste would not exist without our enthusiastic and generous contributors, which is why we want to turn the spotlight on them! We’ve got chefs and students, teachers and experts – so read on to meet the wonderful people that write for your pleasure.

They all have Great Taste!

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