At the Sam’s Club headquarters in Bentonville, Ark., Chef Danny Concepcion slices up unripe plantains to go into his version of mofongo, a Puerto Rican side dish made with a mash of the plantains, garlic and sometimes pork rinds.
Mofongo at Sam’s Club
Mofongo con lechon asado, camarrones y salsa de tomate con sofrito (mofongo with roasted pork, shrimp and a sofrito-tomato sauce) makes the side dish center of the plate and a base for even more classic Puerto Rican flavors.
Simple with salsa
At the University of Connecticut, lime-marinated chicken breasts and housemade avocado salsa with serrano peppers come together for a fresh taste of the tropics.
Chicken burrito bowl to go
Part of Restaurant Associates’ grab-and-go 181 Café menu at a corporate account in Cambridge, Mass., this chicken burrito bowl is a one-stop satisfying meal.
And also in tofu!
The 181 Café burrito bowl has a tofu option, offering a plant-based alternative with all the fiery flavor of the chicken version.
Grouper with avocado and ginger-peach salsa
National Honey Board
Dulce de leche and walnut alfajores