Two cravings in one? Give your guests both cozy comfort and fiesta-worthy flavors with chilaquiles, posoles, tostadas, tacos, quesadillas, birria and more. Plus: Get new recipes.

In terms of seismic foodservice trends, bowls are big. The newest bowl concepts are global, environmentally conscious, plant-based, portable, customizable and above all else, “crave-a-bowl.”

Creative new additions from new Executive Chef Erika Dabney reflect the big and bold flavor preferences indicated by feedback from FC Dallas fans.

Culinary leaders talk about where we’ve been and where we’re going with perceptions, ingredients and real-life ideas you can try right away to navigate the plant-based tide as it’s rising. Plus: How do you really feel about fake meat?