Savory, moist, flavorful, succulent. The preceding adjectives could have been pulled from reviews of the hottest gourmet restaurant in town, or they could describe the latest refrigerated and frozen prepared entrees and side dishes.
It might be a coincidence that Albuquerque Tortilla Co. Inc.’s new prepared foods plant extension gives the company’s headquarters a horseshoe shape. Then again, this is the land of cowboys and frontiersman. And what better symbol is there for being authentic and independent than horses, cowboys and the Old West?
It makes sense that a company headquartered in Albuquerque, N.M., would have lofty aspirations. Not only is the southwestern city host to an annual hot air balloon festival, but it’s also an area well-known for its hang- and paragliding. In fact, taking to the sky seems to be somewhat of a local past time.
Could it be a lucky penny? Or perhaps a rabbit’s foot?
Whatever the reason, it’s clear that executives at Real Mex Foods, Buena Park, Calif.,
are enjoying a streak of good luck.
Consumers are feeling the heat of Latin flavors and asking
for more.
This year, Hispanic food and beverage sales are expected to reach $8.4 billion
(from $5.7 billion in 2006), reports Packaged Facts, a New York-based market
research group.
Something funny is going on in grocery freezer cases across North America. Some frozen meals and entrees, it seems, have been getting a rather frosty reception from consumers.
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