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The Globe and Mail

In pictures: Buckle up for the Latin American food revolution

In San Antonio, the next wave of American cuisine has arrived. And it’s got little to do with nachos and salsa

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Chef Johnny Hernandez said he wanted to do something ‘non-Mexican’ with the restaurants he opened in San Antoino, Tex.

John Lehmann/The Globe and Mail

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Tiritas de Atún at Hernandez's restaurant The Fruteria in San Antonio, Tex.

Photos by John Lehmann/The Globe and Mail

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Instructor and chef Geronimo Lopez at the Culinary Institute of America in San Antonio, Tex.

John Lehmann/The Globe and Mail

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A student at the Culinary Institute of America in San Antonio, Tex. roasts a few red peppers

John Lehmann/The Globe and Mail

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Instructor and chef Geronimo Lopez at the Culinary Institute of America in San Antonio, Tex.

John Lehmann/The Globe and Mail

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Chef and Managing Director David kellaway at the Culinary Institute of America in San Antonio, Tex.

John Lehmann/The Globe and Mail

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Carimanolas from Nao are examples of dishes inspired by Latin American cuisine.

John Lehmann/The Globe and Mail

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