Local Flavors Planned for January Meeting on Food Systems

Image courtesy Tacos El Cuñado.

“Eating local” might be an ongoing trend for Grand Rapids restaurants, but for Tacos El Cuñado, the Grand Rapids-based vendor of fresh, traditional-style Latin American cuisine, local ingredients are central to the food.

The taqueria, which opened its first location on Bridge street in 2012 and acquired a vendor space in Downtown Market‘s Market Hall earlier this year, features a wide variety of Mexican tacos, enchiladas, fajitas, and quesadillas along with a rotating selection of specials from Costa Rica and other Latin-American cultures. Business partners Mario Cascante and Hector Lopez have stated that they are committed to utilizing as many local ingredients in Tacos El Cuñado’s dishes as possible, from Grand Rapids-based El Milagro tortillas to beans sourced from farms in the area.

Tacos El Cuñado will be providing food for January’s WMSBF Monthly Meeting, which will focus on the idea of regional food systems in the economic development and sustainability of communities. Featured speakers for the meeting include Dan Carmody, President of Detroit’s Eastern Market, and Ted Spitzer, President of Market Ventures Inc.

In his discussion, Carmody will use Detroit as a case study to discuss how the food sector can create new ventures and jobs, while helping to reposition food in the consciousness of consumers.Spitzer will discuss how the Downtown Market was designed to impact its neighborhood and community. He will be joined by experts from Progressive AE, which collaborated with Spitzer on the Downtown Market project.

The January Monthly Meeting will be held at the Grand Rapids Downtown Market, located at 435 Ionia Avenue SW, on Monday, January 13 from 12 pm to 2 pm. RSVP here.

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