FLAVORS
Mexico VAMOS a
Richard Sandoval Restaurants
Hands-on research from chefs who travel to Mexico gives
an authentic touch to Mexican menus.
By Kathryn Kjarsgaard
Ceviches on the menu at Richard Sandoval’s
restaurants include a variation on the
traditional recipe with the addition of a green
acidic broth from tomatillo or jalapeño.
RESTAURANTS and chefs must
constantly reinvent themselves to stay
fresh and relevant to guests. One way to
replenish ideas and recipes is to get out
of the restaurant—and sometimes even
out of the country—to conduct hands-on
research that can be translated to menus.
Many chefs with a focus on Mexican food
are particularly committed to staying
connected to the authentic recipes and
latest trends of the cuisine by regularly
visiting various cities, markets and
restaurants throughout Mexico.
“You have to keep learning,” says Frank
Scibelli, president of FS Food Group,
which operates two Cantina 1511
restaurants in Charlotte, N.C. “This is
a business where you need to keep
reinventing yourself. Any restaurant needs
to keep on developing, as this is our craft.
