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The article discuss how Mexican and Latin American food trends have become ubiquitous in the U.S. The so-called menu adoption cycles conceptualized by research firm Datassential to track and predict food trends are presented. Each cycle has four phases, namely, inception, adoption, proliferation and ubiquity. For the Latin American trend, the cycle starts with the Peruvian cuisine and ends with chipotle.The trend of using Latin flavors in cross-cultural ways is also tackled.

Discusses the celebration of the annual Cinco de Mayo food festival in the U.S. Views of Valen Gancayco, operations manager at the El Camino Hospital in Mountain View, California, on several Mexican dishes the company prepares to celebrate; Background on Cinco de Mayo; Participation of cafeteria customers at Saint Francis Hospital in the festivities. INSET: Crossing the Border.

Focuses on the growth of the Mexican segment of the restaurant business in the U.S. Players of the emerging Mexican fast-casual subsegment; Strategy of the casual-dining and dinnerhouse chains to counter fast-casual chains; Schemes of quick service restaurants to bolster their dominant position.

Details the growth of Mexican fast food restaurants in the United States. Introduction of pork items by Chipotle Mexican Grill Restaurants; Expansion of Qdoba Mexican Grill; Launch of a modified menu at Una Mas! Restaurants.

Reports that Mexican dinnerhouse chains in the United States are reevaluating their strategies and revamping their menus in the wake of an industry shakeout. Prandium Inc.'s opening of its own version of fast-casual food service called El Torito Express; Chef Stephan Pyles's redefinition of nouvelle cuisine; Challenge of using fresh, rather than canned, ingredients.

Reports the popularity of Mexican cuisine in the United States. Recipe for Breakfast Burritos; Description of products such as Pace salsa and picante sauce; Ingredients of Rico Ole products and Hillshire Farm Jalapeno Smoked Sausage.

Reports on the growth of Mexican restaurant chains in the United States. Names of restaurants chains; Operations; Style of food service; Factors for popularity; Restaurants' total number of units; Comparison between the growth of quickservice and full-service Mexican restaurants; Names of officers of the firms; Popularity of Mexican food as a lunch option.

Focuses on the potential for restaurants and fastfood chains specializing in Mexican food. Challenge for upscale chains; Implications for Taco Bell; Information on Del Taco.

Reports on the approach of restaurants in the United States to Mexican recipes. Fat content of Mexican dishes; Competition in the Mexican restaurant market; Opportunity in the Mexican food segment.

Reports on the rising commercial popularity of Mexican food in the United States. Taco Bell's contribution to making tacos and burritos a popular staple across the country; 1994 total sales; Rise in customer traffic; Room for expansion; Competition; `Fresh Mex' subsegment; Taco Bell line of reduced-fat items; Giants Taco Bell, Del Taco Inc. and Taco John's International; Companies in expansion mode.

Details the business planning of several Mexican fast food restaurants in the United States. Focus on seafood at Rubio's Restaurants; Promotion of food authenticity and variety at Baja Fresh Mexican Grill; Use of flavor profiles at Qdoba Mexican Grill.

The article focuses on various food ingredients from Mexico. It is stated that in Mexico chilies are used in seasoning of food in the same way as salt is used in Europe. Mexican chorizo is served in everything from tacos, queso fun-dido, soup, guisos, to an array of antojitos. Tomatoes and tomatillos are the most common bases for salsas. They can be used raw, cooked, charred and dry-roasted or fried.

Focuses on Rubio's Restaurants Inc.s' Mexican HealthMex menu. Health benefits; Recipes; Types of Mexican-based products.

Features a selection of ingredients that can be used by restaurants to make Mexican-style foods. Fernando's Enchiladas; National Turkey Federation recipes; Fred's Mini Mexican Variety Pack; Hormel Rico Ole; American Egg Board Merchandising Guide.

The article focuses on increasing popularity of Mexican foods in the U.S.

Presents different Mexican recipes of food served at various schools in the United States. Grape Salsa/Smoke Turkey Quesadilla of Chase Metrotech Center in New York, New York; Huevos a la Flamenca of The School at Church Farm in Philadelphia; El Paso Texas schools' Compuestas.

Focuses on tamales cookery offered by several restaurants in the United States. Variations of tamales Mexican cuisine; Left at Albuquerque restaurant's sponsorship of a Ton of Tamales promotion as part of its Southwest Fest series of events; Crawfish Tamale at the Heaven on Seven restaurant in Chicago; AquaKnow in Dallas' Purple Sticky Rice Tamale with Lemongrass Prawns and coconut curry sauce.

Reports on the growth of the fresh Mexican food industry in the United States. Sales decreases for traditional Mexican food chains in 1997; Factors that influence market growth in the fresh food sector; Possibility of consolidation for traditional Mexican restaurants.

Presents a background on the development of fish taco products at Rubio's Baja Grill in California. Ingredients; Product variations; Market prospects for fish tacos according to Baja Grill owner Ralph Rubio. INSET: Recipe..

Offers information on variations on the Mexican nacho dish served at the El Fenix restaurant chain. Traditional cooking formula; Basic bean and cheese combination as the bestseller; Nacho prices; Restaurant operators' ability to develop nachos based on anything that is thinly sliced. INSET: Nacho Bagel Chips..

Suggests ways to prepare the Mexican specialty called tamales. Choice of ingredients; Alternatives to the traditional type of tamales; Recipe for tamale timbale.

The article presents chicken-focused menu served at El Pollo Loco Inc. restaurant in Costa Mesa, California which is inspired from the cooking of Mexico. It states that the restaurant features LTO shredded beff in taco, stuffed quesadilla and torta. It also mentions that bringing the torta into the market as Mexico's version of sandwich is the most popular format in quick service, according to Heather Gardea, vice president of El Pollo.

The article focuses on the extensive consumption of salsa among restaurants. It offers an overview of the emergent of salsa which started on Spaniards' discovery of tomatoes. It also explores on the variety of salsas used for Mexican foods which include the original salsas, classic tomato salsas and commercial salsas. It states that the trend of salsa in restaurants arises through freshness and authenticity.

The article reports that the University of Puget Sound in Tacoma, Washington has revamped its two food stations to add more ethnic foods. Casa Ortega that formerly served standard Mexican fare, now offers a variety of Hispanic foods. The university has also overhauled its Italian station Tomassito's and eliminated pizza.

The article presents information on several restaurants and markets of Portland, Oregon. The restaurants include Tabla, where food of one's choice is easily available at fixed price, Nostrana, where a variety of pizzas is served along with baked Spanish mackerel and Nuestra Cocina, where different dishes are prepared with inventive Oaxacan cooking. Different market places for foodstuffs include New Seasons Market, where locally made products are sold with yellow tags, Pix Patisserie for sweets and desserts and Ken's Artisan Bakery for baked items.

This article features the Cinco de Mayo promotion of the food services at Blue Cross Blue Shield of Texas, in Richardson. Each year when May 5th rolls around, more than 2,000 customers at the main campus cafeteria and about 350 more at a nearby satellite facility enjoy an authentic and wide-ranging celebration. Authenticity is guaranteed since chef Luis Marquez hails from the Mexican state of Michoacan. Much of the food preparation is completed 24 hours in advance. Menu items transported to the satellite location include enchiladas, beef and chicken fajitas with fixings, and rice and beans. INSET: Sodexho's promo tool kit for Spring.

Reports on an increase in the sales of Mexican foods being offered by Caliente Mexican Cuisine at Ball State University in Muncie, Indiana in 2005. Reason behind the popularity of Caliente according to Ann Talley, director of residence hall dining services; Range of food prices at Caliente; Percentage of profits being earned by the foodservice department from the Mexican concept.

Focuses on Dartmouth College's Casa de Courtyard Cafe in Hanover, New Hampshire, which offers Mexican food. Number of people the foodcourt concept attracts everyday; Comments from Dave Newlove, associate director of dining services, for the new arrival on campus; Scope of Casa's menu.

Capitalizing on the ethnic flavor trends, U.S.-based Hormel Foodservice company's restaurant Cafe H offers the flexible Chicken Tinga-a classic Central Mexican slow-cooked chicken dish.

Reports that Mexican dishes have gone mainstream in the U.S. school food service market. Range of Mexican menus offered at the Independent School District in Brownsville, Texas; Favorite Mexican dishes of students in Clovis, New Mexico schools; Approach of the Broward County Schools in Fort Lauderdale, Florida on cooking.

Presents recipes for Mexican and Hispanic dishes as of July 15, 2002. Chicken Fajitas; Mexican Layered Dip; Herb-Grilled Salmon; Grilled Marinated Shrimp With Fire Roasted Salsa; Pacific North-West Salsa.

Reports on the popularity of Hispanic or Mexican dishes in hospitals and healthcare facilities in the U.S. Preparation for migas; Recipe for Quick Skillet Quesadilla; Favorite Mexican dishes at Shannon Medical Center in San Angelo, Texas.

Reports on the popularity of Mexican and Hispanic dishes in school districts in the U.S. Mexican dishes that are popular at Taos Municipal School in New Mexico; Favorite Mexican dishes in high schools; Percentage of Native American students at Page Unified School District in Arizona.

Reports on the popularity of Mexican and Hispanic dishes in the U.S. Dishes offered at cafeterias operated by Sodexho/Wood Dining Services for Air Products; Recipe for Turkey Wrap With Plantain Chips; Preparation for skirt steak with grilled cactus paddles.

Presents various types of appetizers. Caribbean Tanglers; PTK mini-Mexican appetizers; Dusted oysters from Tampa Maid.

Reports developments related to restaurant business in the United States as of May 2001. Introduction of an appetizer at Revel in New York; Promotional concept at V Restaurant Wine Bar in San Francisco; Offer of Mexican cookery at Hell's Kitchen in New York City.

Discusses the popularity of Mexican cookery in the United States. Proliferation of Mexican fast food restaurants; Incorporation of the cuisine into the American culture; Optimism on market growth.

Focuses on the use of salsa in Mexican fast food restaurants in the United States. Popularity of salsa bars at Rubio's Restaurants; Varieties offered by Baja Fresh Mexican Grill; Preparation of salsa at Qdoba Mexican Grill.

Offers a look at the Mexican and Hispanic food service operation at four United States school districts. Albuequerque Public School in New Mexico; Taos School District in New Mexico; El Paso Independent School in Texas; Desert Sands Unified School District in La Quinta, California.

Features the specialty of several restaurants in the United States. Specialization of Adobo Grill on Mexican cuisine; Integration of loyal customers' names to the house rolls served at Sandobe Sushi; Uniqueness of Homemade Pizza's made-to-order preparations.

Focuses on the popularity of Mexican food. Percentage of non-commercial operations serving Mexican entrees; Reported percentage by market segment; Schools in the United States that are serving Mexican food.

Presents recipes of Mexican foods offered at food facilities in public schools and universities in the United States. Includes El Paso Independent School's Mexican Rice; Volusia County Schools' Cafe Enchiladas; Yuma Regional Medical Center's Chicken Tortilla Soup; El Paso Independent School's Ranchero Beans.

Reports on Mexican and Southwestern foods offered by food facilities in public schools in the United States. Names of Mexican and Southwestern foods offered; Names of schools with Mexican food items; Factors for the growing popularity of Mexican foods in schools; Preparations for Mexican foods. INSET: Taos (NM) Municipal Schools' Salsa.

Describes Mexican and Southwestern foods offered by food facilities at hospitals in the United States. Scratch-made enchiladas; Tortilla cheese soup; Chicken fajitas; Southwest casserole; Enchilada casserole; Burritos with refried beans and Mexican-style corn and Spanish rice; Taco salad bar offerings; Recipe for a mole poblano. INSET: Santa Rosa Health Care's (San Antonio, TX) Mole Poblano.

Reports on the popularity of Mexican and Southwestern foods in college food service facilities in the United States. Demand for chimichangas, burritos, tacos, tamales and enchiladas; Popularity of posole, salsa and Cajun food; Serving of Southwestern foods in catering events; Characteristics of Texan-Mexican bars; Popularity of Mexican lasagna. INSET: Univ. of San Diego's Beefy Tortilla Casserole.

Reports on the rising popularity of less known Mexican dishes in food service facilities in the United States. Use of safron-infused flour tortillas to wrap around rice, prawns, fresh cilantro and beans; Offer of tamales which are prepared with corn husks and masa; Offer of chipotle egg scramble with tortilla strips; Recipe for vegetable enchiladas. INSET: Paul, Weiss, Rifkind, Wharton & Garrison's (New York, NY) V....

Reports on the increasing popularity of Mexican foods in non-commercial food facilities in the United States. Popularity of tacos, enchiladas and burritos; Percent of facilities offering salsa, hot sauces and fajitas; Mexican food offers at Patagonia in California, Saint Agnes Medical Center in California, Elizabethan College in Pennsylvania and at Duval County Schools in Florida.

Presents a chart on Mexican food consumption in American schools, hospitals and corporate dining facilities from 1993 to 1997. Rise in Mexican food consumption.

Discusses Mexican/Southwest cuisine contributions on healthcare cafeteria menus in the United States. Mexican items at Elizabeth Medical Center of Boston in Massachusetts; Consumption of fajitas in the hospital's cafeteria; Profitability of Mexican foods. INSET: Mount Miguel Covenant Village...(recipe).