U.S. Pork’s Quality Focus of Northwest Mexico Grilling WorkshopsPublished: Tuesday, June 8th, 2021
Highlighting U.S. pork ribeyes, loin chops and St. Louis style ribs, USMEF partnered with a major Mexican distributor to conduct a series of U.S pork grilling workshops in Tijuana, Rosarito, Ensenada and the winery region of Valle de Guadalupe.
Funded by the United Soybean Board, the activities featured grilling demonstrations and tasting sessions for staff of restaurants that are clients of La Canasta, the leading food distributor in the Baja California region of Mexico.
A video from one of the workshops can be seen here.
USMEF culinary experts led the workshops, which included the USMEF Pork Truck. They shared information about the attributes of U.S. pork and reasons why U.S. pork is a viable option for grilling. A report by La Canasta indicated that sales of U.S. pork increased following the workshops and that representatives of participating restaurants have shown interest in adding U.S. pork cuts to their menus.