Cantina Laredo Updates Menu With Farm-to-Table Focus

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For more than three decades, Cantina Laredo has served a modern interpretation of authentic Mexican dishes.

The restaurant’s philosophy is simple: start with simple superb ingredients sourced sustainably and many grown locally; innovate without losing authenticity; prepare sauces fresh daily; and accommodate special dietary needs including gluten-free and vegetarian fare.

Cantina Laredo’s original location in Addison, Texas, is now testing a new menu prior to rolling out changes across the 33 Cantina Laredo locations worldwide. 

Cantina Laredo Addison Chef Rambo Saucedo coordinated with Corporate Chef Ruben Lozano and III Forks Chicago Executive Chef Billy Caruso to create the new menu. The team looked to reinvent key items with an ongoing interpretation of the culinary scene in Mexico.  The menu includes a focus on farm-to-table produce, fruit, poultry, and meat.

“We wanted our new menu items to reflect the exciting changes diners who travel to Mexico might enjoy,” Saucedo says.

Major changes in the new menu include tortillas created from heirloom, single-origin masa from Oaxaca and Jalisco and a ceviche menu featuring a variety of fresh fish and shellfish. There is a collection of new Tortas, including Pollo Tinga, Cochinita Pibil, Elotes, and Barbacoaas well as carefully sourced produce, including Berkshire pork, Coleman Natural Chicken, Manchester Farms Quail, and wild seafood selections.

Additionally, Cantina Laredo has expanded its menu of tequila and mescal selections, and has added an expansive agua frescas and bebidas menu.

Cantina Laredo stores across the country will see new menus in the coming months as the result of this menu test.

“Our guests are well traveled and aware of what they eat,” explains Jose Luis Magana, president of Cantina Laredo. “Our culinary team works to reflect the dining trends that change fine dining menus worldwide, and interpret them in a way that showcases modern Mexican cuisine. We hope to share those innovations with our diners across the globe.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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