Aguachile is a Mexican dish made of shrimp that have been submerged in liquid seasoned with peppers, acid in the form of lime juice, salt, plus slices of cucumber and slices of onion. It’s essentially a spicy version of ceviche, but a key...

Plus a spicy herbaceous cocktail, pasta with porter sausage, and a Cuban-American interpretation of a Thai dessert

NRN editors and a few outside voices weigh in on what the restaurant industry can expect in the year ahead

Margaritas are U.S. consumers’ most-loved cocktail, and as Americans’ love of spicy food grows, so does their love of a little “kick” in their favorite beverage...

Plus Caribbean-inspired onigiri, a Malay open-faced sandwich, and a tofu dish inspired by coconut shrimp

Every week, Nation’s Restaurant News, Restaurant Hospitality and Datassential partner to feature a Flavor of the Week — a menu item or ingredient making a big splash on restaurant menus...