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Latin Cuisine: Culinary Specialization In the U.S.

Chef Iliana de la Vega makes salsa de chile pasilla oaxaqueno in a molcajete with students in the new Latin Cuisines Certificate Program at The Culinary Institute of America, San Antonio | Photo credit: CIA/Keith Ferris

Calling all Latin American foodies: The Culinary Institute of America just added a new specialization to it’s offerings in recognition of the growing interest in Latin American flavors. ”Through this program, the CIA San Antonio will be a ‘Carnegie Hall’ of Latin cuisines,” says Dr. Tim Ryan, president of The Culinary Institute of America, and Certified Master Chef. The Latin Cuisines Certificate Program now connects into the CIA’s Associate Degree in Culinary Arts Program already offered at the institute in San Antonio. To learn more, visit Yum.