European Stars And Stripes (Newspaper) - June 3, 1985, Darmstadt, Hesse                                June 1985 the stars and stripes Page 17 modern living americas venturesome palate by Randolph Schmid associated press italian sausage and flan Arent threatening hot dogs and Apple pie As but americans seem to be increasingly willing to Experiment with their members of the pos world War ii baby Boom generation Are leading the revolution in food contributing to the nations changing diet Are the trend toward smaller households and an increase in the median both of which tend to Lead to increased use of restaurants and prepared we think that the ethnic Market is one of the hottest things going said James spokesman for Campbell soup of mexican foods is a major growth category in the we see that As continuing to grow Over the next five to ten added Mike of Pillsbury in the rapid growth in the nations hispanic population in recent years has led to an increase in mexican and other restaurants of Spanish serving the fast growing minority groups and exposing the rest of the population to a wider Range of the end of the War in Southeast Asia led to a sudden influx of vietnamese and other asians and a blossoming of restaurants and food stores serving their and while the census Bureau reports that minorities make up a slightly larger proportion of the population than in americans at Large also Are reaching out to new cultures and there Are a number of dynamics at people Are becoming More venturesome in their Outlook toward More willing to try new new new observed Mark a spokesman for the Del Monte in san which produces mexican and chinese in have More Money for discretionary Gutsche and More women Are which leaves time to spend in the these products Are quickly available in restaurants and easy to prepare at weve become More sophisticated about More and can afford interesting kinds of peo ple figure they both work both men and and they want their eating experience to be something said even mexican restaurants in the United states Arent what they used to adds Thomas executive director of the Washington based mexican food and beverage the hottest thing about mexican food today is the demand for a wider variety of authentic mexican recipes beyond the traditional american taste for tacos and he Gutsche said some ethnic particularly Oriental also have an image As Good for and these Are definitely once people have acquired the ethnic taste at a they want to try to make it for themselves at supermarkets Are finding it profitable to carry whole sections of ethnic the Trade Magazine food engineering a National restaurant association consumer Survey conducted in 1983 found that italian restaurants were the most popular ethnic eateries for with 94 percent of those responding having eaten in such a restaurant at least chinese fare was second at 89 percent and mexican food collected a hefty 88 percent to finish some 65 percent said they had eaten at a German 59 percent had chosen French 56 percent wreck and 50 percent other food nationalities that had been sampled by at least 10 percent of respondents included Brit East latin Middle Eastern and what started out As Small secluded in ethnic have become popular restaurants and even chains of food engineering Magazine re and while mexican outlets tend to concentrate in the Southwest and pizza Parlours in the Northeast and North Central states they Are spreading into new areas an earlier study by the restaurant association found in people choosing italian and mexican restaurants were younger than those favouring German and Oriental that study a major Factor setting apart persons who tried French food was a higher another Trade Quick Frozen reported the Market for Frozen ethnic foods topped billion in having risen by about 12 percent annually since the italian foods dominated the Frozen Market with 30 percent of All ethnic the Magazine and that not counting Frozen mexican was second and Oriental foods placed third among Frozen reports Quick Frozen foods no longer Content with the big three mexican and Oriental today sophisticated palate is sampling everything from Frozen Blintzes and latkes to Ham Hocks and armadillo munching in Mexico o Lysol Sussman associated press n a downtown Street of aging buildings where the Chic rarely a Mexico City restaurant serving ants Grasshoppers and other exotic foods is pulling in diners from throughout the did you know that even today there Are still places in Mexico that serve wild iguana and Stepetz Quintle a local newspapers society Page columnist its the Fonda Don remarkable in its menu but otherwise a modest spot with Light Green plastic Kitchen Metal tables covered with simple cloths and an occasional crooked landscape painting for added like Many or traditional the Kitchen is in the sixteen cauldrons and casseroles boil with the dishes of the Day among them armadillo in Almond sauce a Small mammal found in Southern Mexico cooked in a Pine nut sauce iguana in a Green Pip Ian sauce made from a base of ground pumpkin and Erma Bombeck you never figure kids for they always seem to tap dance the yellow Brick Road of childhood ignoring the anxiety and frustration they leave behind its always mothers who flog them selves to death Over should a second and in children never seem to pause a moment at they just pass go and keep not a group of gifted children at the Ames Hill Center in read the guilt primer for mothers in my last motherhood the second oldest proves and responded with their own what do kids feel guilty about these Are a few jumping on the bed and getting a Black Eye from Venison in a fungus that grows on Corn and is a favored ingredient in mexican the menu changes a Grill at the Entrance Way keeps tortillas both Corn and Blue Corn varieties warm and Cooks Chili peppers or Grasshoppers an insect found in and the Brown or White Worms from the Maguey plastic bags full of ants eggs fresh from the country Side sit waiting to be in butter or in a Green sauce laced with or Cactus Don Chon was Encarnacion who founded the restaurant some 30 years ten years As Cook Emilia Rojas recalls he changed the menu from traditional dishes to feature the exotic foods that since have earned a citywide he liked to go out and find Good ingredients and manager Isabel Velazquez he died four years ago and were keeping on Here the same As the Cook taking a steaming pot of sauteed tomatoes and onions to pour Over a tray of roasted the owner now is Don Chons Alonso Reyes Many of the ingredients such As ants eggs or Maguey Worms Are commonly eaten in the mexican Countryside from a tradition dating Back to or hispanic but they Are rarely found in this sprawling capital of 17 million the sauces also Are typical of mexican Velazquez said the restaurant used to get most of its clientele from la Merced Market just a few blocks the Market once was the cites wholesale food but that portion of it was moved about two years ago to a newer Market farther from downtown in a government Effort to relieve traffic diners now Are mostly bureaucrats from government offices toward the the cites main supplemented by the curious from other parts of the it is open from 10 to 7 monday through in order to hit the Peak mexican meal time of 2 to 5 when every table usually is asked who comes to eat in the Velaz Quez replied All she explains to a firs time diner that the insects can be munched As snacks or placed into tortillas to form a topped with the Avocado dip called she suggests the Grasshoppers Are better with a touch of hitting the bed Post and saying the dog did getting stitches on your lip from kissing your boy Friend who had killing your Brothers pet goldfish by dropping it behind the Dresser and saying nothing while your Mother pays for an exterminator because something smells leaving the Gas Grill on All night on the Back porch and not having a porch in the putting the baby pampers Down the toilet because they say flu Shable and using your next two years allow Ance to pay a watching your Mother age 15 years while you jump off your neighbors garage roof into their playing with forbidden razor Blades and bleeding on the sofa that yanking the fire alarm in school three minutes be fore a test you didst study for and telling your dad it was an zipping your brother up in his sleeping bag and telling everyone it was an Experiment to see if it was living with your parents until youre i dont know but i feel better knowing that Chil Dren have a having a child feel Rotten about what he has done wrong is a mothers maybe  understand now Why we say dumb like the time i went up to my son after he had screwed up and he started to i in going to give you something to cry he looked up in disbelief and i thought i already had or maybe that Why Treyve never admitted to guilt it makes More sense to be a Carrier of guilt than to succumb to the c los Angeles times Syndicate