TIA Industry Report

Latin American cookbook wins James Beard award for book of year

14 May 2013 13:03:46 CDT

In a sign that points to the next big culinary trend to shake up the food scene in the U.S. and abroad, a cookbook that explores the complex, rich flavors of Latin America has been named cookbook of the year. Chef and restaurateur Maricel Presilla's book "Gran Cocina Latina: The Food of Latin America" took home the coveted title at the James Beard Foundation Book Awards in New York recently, an event commonly referred to as the Oscars of the food world.

TIA's 24th Annual Convention wrap-up

14 May 2013 13:03:46 CDT

The 24th Annual Convention of the Tortilla Industry Association just took place a few days ago at Caesars Palace in Las Vegas. This event had been eagerly anticipated, as it came four months earlier than last year's due to the decision to rotate the convention to May and the Tech Seminar to Oct. 5-6, in order to accommodate co-location with IBIE this year at the Las Vegas Convention Center, and every third year. By deciding to maintain this schedule in future years as well, TIA intends to make it easier for its members to plan their attendance, and possibly make it easier to co-locate TIA events with some other industry events in the future.

We were all curious how this earlier date would affect this year's attendance, but with over 500 registered attendees from 14 countries and over 120 booths sold, it appears that the impact was minimal. Though some exhibitors perceived the second day traffic as being light, most reported a lot of good leads and signed up on the spot already to exhibit at next year's TIA Convention, May 30-31, 2014 at Caesars in Las Vegas.

The educational sessions were also well received, particularly the keynote presentation on "Obamacare" by Derek Moore of the Leavitt Group who provided extremely practical and useful strategies on how your business can avoid the pitfalls of the new rules. Our entertainment banquet featured a great performance by Monique Marvez, very popular comedienne who stars on cable TV's Comedy Central and was invited back to TIA by popular demand after performing at our 2011 Convention, as well as comedian/musician Gilbert Esquivel of television and movie renown along with his band and a pair of Latin style dancers.

A survey was provided asking attendees to evaluate TIA's services, events and offerings and was completed by over 30 percent of attendees. Results will be tabulated and released in the near future and will help shape upcoming TIA events and offerings.

Capturing the Hispanic market will require more than a total market strategy

14 May 2013 13:03:46 CDT

Entrepreneurs and corporate executives across America are awakening to the importance of Hispanic consumers and their growing purchasing power, estimated to reach $1.5 trillion dollars by 2015. Though brands still remain cautious in their approach, they are beginning to realize that if they don't act now, they may never get a second chance.

Food truck fight in Washington, DC, generates 7-hour debate

14 May 2013 13:03:46 CDT

The fight over food trucks translated into a lengthy public meeting at the D.C. Council recently, where red T-shirts bearing the message "Save D.C. food trucks" identified those who say their livelihoods are at stake if the council decides to pass proposed regulations. Restaurant owners also got in their arguments during the seven-hour meeting, saying it's not fair for food trucks to operate with little or no regulations.

The lust for Latino lucre

14 May 2013 13:03:46 CDT

One in 6 Americans is Hispanic. In politics, ignoring the Latino vote is suicidal, which is why the Republican Party is at last getting serious about immigration reform. In business, ignoring Latino tastes is equally daft, which is why American firms are at last getting serious about pursuing the Hispanic dollar.

How to dip without breaking the chip

14 May 2013 13:03:46 CDT

"When you're working with standard triangular chips, you can either hold one point and dip two points, or you can hold a straight edge and dip one point," The Sporkful's Dan Pashman tells NPR's Rachel Martin. Pashman says that while it may be tempting to dip two points — more surface area means more guac, right? — just don't.

In the chips — Shelton's Jalisco Tortillas a family dream

14 May 2013 13:03:46 CDT

Mary Ellen Psaltis writes, "At the same moment my husband was stepping off a plane in Cabo San Jose, Mexico, I was heading up Highway 101 towards Shelton. The Olympics were dazzling in the sunshine. My destination was Jalisco Tortilla Factory in the heart of Shelton, Wash. The storefront is modest by all respects, but that's perfect, because it is actually part of the factory where tortillas are rolling off the press only a few feet away."

Chipotle finds, for UK burrito fans, it's not all about the food

14 May 2013 13:03:46 CDT

Standing in a line that snakes back to the entrance of the Chilango restaurant in London's financial hub, Beth Norden eagerly awaits her weekly roasted pork belly burrito. Norden, a 22-year-old intern at the Red Cross, likes the quick service and buzzing atmosphere. "There are so many different food choices in London, but I love Mexican — it's something different," she says. "And it fills you up."

Waffle tacos: Taco Bell is testing a taco-waffle hybrid

14 May 2013 13:03:46 CDT

Ever since Taco Bell discovered they could sell a million Doritos Locos Tacos every day, they've acquired a taste for novelty tacos. Case in point: According to Brand Eating apparently the Mexican-ish fast food chain is testing Waffle Tacos. You know, tacos but with a waffle instead of a tortilla. They're for breakfast, obviously.