8/14/2013

At the Nao: New World Flavors restaurant at the CIA's San Antonio campus students spend three-week stints preparing ingredient-driven, authentic Latin American cuisine such as prickly pear cactus and queso panela salad. The CIA is at the forefront of a dining trend in which regional south-of-the-border flavors are popping up on menus across the U.S. "The flavors are very traditional to what you’d find [in Latin America]," said executive chef Geronimo Lopez. "That’s my objective: that people take a little trip."

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