American classics with a south-of-the-border twist

Some restaurants are putting a unique spin on things by fusing traditional Mexican ingredients with classic American dishes. Here’s a sample of some tried-and-true menu items that incorporate these fresh flavors.

A half dozen "aha" moments from MenuDirections

New ideas and trends can bubble up from the non-commercial side of food service as much as they trickle down from restaurants, as Senior Editor Pat Cobe discovered at a recent conference for food service directors.

Taking your restaurant’s show on the road through catering is a growing opportunity—as long as you don’t lose your identity along the way.

In just over three years, Rubin has taken Melt Shop from an idea to three units in New York City, with four more slated to open in 2014.

A 48-hour eating spree in Atlanta reveals a diverse culinary scene.

A torta makes its debut, filled with slow-simmered beef accented with Mexican flavors.

Boost flavor and cut costs by braising parts of the animal that you may have overlooked.

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

Before you help patrons ring in the New Year, take a moment to consider what restaurateurs chose as the top business stories of the past one. Here are our most-read stories of 2013.

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

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