Michael Sightings
Fast, French, and Fabulous
Saturday, March 31, 2012, 11:00am • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Soul Food Favorites
Thursday, March 29, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Stress Free Dinner Party
Monday, March 26, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Date Night: Surf and Turf
Saturday, March 24, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas
Elegant Entertaining
Easy and Delicious Home Cooking
Monday, March 19, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Four Global Dishes Every Cook Should Know
Saturday, March 17, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Teens 3-Day Spring Break Camp
Wednesday, March 14-Friday, March 16, 2012 at 2:00pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $120 • For reservations, click HERE
Date Night: Chef's Table
Friday, March 9, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Fast and Fabulous Chicken Dinners
Wednesday, March 7, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Molto Batali
Tuesday, February 28, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $85 • For reservations, click HERE
Gnocchi Workshop
Sunday, February 26, 2012, 2:00pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Great Gastropub Fare
Friday, February 24, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Savor the Flavors of Northern Italy
Thursday, February 23, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $85 • For reservations, click HERE
Cooking Demos for Mission Foods
Sunday, February 19, 2012, 4pm and 6pm • The San Antonio Rodeo
High Performance Cooking with Demeyere
Saturday, February 18, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $100 • All students will go home with a 3-Quart Demeyere Industry 5 Sauté Pan with Lid, valued at $249! • For reservations, click HERE
Spanish Tapas 101
Thursday, February 16, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Date Night: Gourmet Tuscan
Monday, February 13, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Date Night: An Evening of Romance
Friday, February 10, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Classic Dishes of Spain
Fabulous Fish Dishes
Cooking 101
Saturday, February 4, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas
Italian Steakhouse Feast
Judge for "Guacamole Guru"
Thursday, February 2, 2012, 6:00pm • Hacienda de Los Barrios • Everyone is welcome to join!
Great Gastropub Fare
Friday, February 24, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-on Cooking Class: "Dinner Party 101"
January 26, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-on Cooking Class: "Sushi 101"
January 21, 2012, 3:00pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Hands-on Cooking Class: "Modern Steakhouse Classics"
January 19, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-on Cooking Class: "Date Night: Surf-n-Turf"
January 13, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $85 • For reservations, click HERE
Hands-on Cooking Class: "Spice Up The Kitchen"
January 10, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table: "Spanish Classics"
January 3, 2012, 6:30pm • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table: Date Night: Chef's Table
December 30, 2011, 6:30pm • Hands-on Cooking Class: "Date Night: Chef's Table" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table: SAVEUR Cooks: Classic Spanish Dishe
December 22, 2011, 6:30pm • Hands-on Cooking Class: "SAVEUR Cooks: Classic Spanish Dishes" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
FREE Cooking Demo:
December 16, 2011, 6:30pm • Hands-on Cooking Class: "Esquire Magazine's Eat Like a Man" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $79 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table
December 12, 2011, 6:30pm • Hands-on Cooking Class: "SAVEUR Cooks: French Holiday Classics" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table
December 10, 2011, 6:00pm • Hands-on Cooking Class: "Date Night: An Evening in Paris" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table
December 7, 2011, 6:30pm • Hands-on Cooking Class: "Gnocchi Workshop" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
Hands-On Cooking Class at Sur La Table
December 3, 2011, 10:30am • Hands-on Cooking Class: " Holiday Tamales" • Sur La Table, Shops at La Cantera • San Antonio, Texas • $69 • For reservations, click HERE
FREE Cooking Demo:
November 26, 2011 • FREE Cooking Demo: "Giving Thanks for Leftovers" • La Taza Coffee House • San Antonio, Texas
Friday Night Tailgate Party
November 18, 2011 • Friday Night Tailgate Party • CBS/KENS 5 TV • 5pm and 6pm News Cast
Junior League of Austin's
November 16-20, 2011 • Junior League of Austin's "A Christmas Affair" • Palmer Event Center, Austin, Texas
Friday Night Tailgate Party
November 11, 2011 • Friday Night Tailgate Party • CBS/KENS 5 TV • 5pm and 6pm News Cast
Friday Night Tailgate Party
November 4, 2011 • Friday Night Tailgate Party • CBS/KENS 5 TV • 5pm and 6pm News Cast
Friday Night Tailgate Party
October 28, 2011 • Friday Night Tailgate Party • CBS/KENS 5 TV • 5pm and 6pm News Cast
Stir-Fried Texas Vegetables in Today's Diet & Nutrition Magazine
Here I’ve provided you a guide for easy stir-frying. It’s the perfect recipe to utilize fresh Texas vegetables in season.
FPTN Food Favorites: Chef Michael
In FPTN, food and family are at the center of the Dominguez sisters’ new world. In our ongoing Food Favorites series, we’re pleased to have guest Chef and blogger Chef Michael Flores share a favorite recipe.
Latinos en Accion
Michael has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts.
Chef Michael's Perfect Holiday Pie
Chef Michael Flores has come up with a delicious and easy pie…
Watermelon Tres Leches Recipe
Chef Michael Flores' delicious Watermelon Tres Leches Cake dessert recipe for the holidays.
READ FULL RECIPEGrilled Lamb Salad with Texas Watermelon
Chef Michael Flores shows you how to make Grilled Lamb atop Greek Orzo Salad w/TX Watermelon.
Healthy Mexican Menus
Latin food service trends and Hispanic recipes from El Restaurante Mexicano magazine.
Apple squares from chef Michael Flores
This breakfast-friendly recipe could be served for dessert with vanilla ice cream.
Friday the 6th
Fox News First - San Antonio • FOX/KABB TV 29 • LIVE 5:00 a.m. to 9:00 a.m.
Wednesday the 4th
Great Day Houston • CBS/KHOU TV 11 • LIVE 9:00 a.m. to 10:00 a.m.
Good Day Austin • FOX/KTBC TV 7 • 7:00 a.m. to 9:00 a.m.
Tu Desayuno Alegre - Rio Grande Valley • Univision/KNVO TV 48 • 5:00 a.m. to 6:00 a.m.
Good Day Dallas • FOX/KDFW TV 4 • 7:00 a.m. to 9:00 a.m.
Friday the 2nd
Fox News First - San Antonio • FOX/KABB TV 29 • LIVE 5:00 a.m. to 9:00 a.m.
Wednesday the 30th
Great Day Houston • CBS/KHOU TV 11 • LIVE 9:00 a.m. to 10:00 a.m.
Good Day Austin • FOX/KTBC TV 7 • 7:00 a.m. to 9:00 a.m.
Tu Desayuno Alegre - Rio Grande Valley • Univision/KNVO TV 48 • 5:00 a.m. to 6:00 a.m.
Good Day Dallas • FOX/KDFW TV 4 • 7:00 a.m. to 9:00 a.m.
Chef Michael Flores
Hailed as a "San Antonio phenomenon" whose "recipes are a hit" by the media*, the unique culinary creations of Chef Michael rely on traditional methods of classical cuisine while incorporating ingredients from diverse cultures.
Chef Michael H. Flores graduated with honors from the Culinary Institute of America in New York.
In 2003, he published his first cookbook titled "My Family o My Friends o My Food."
Chef Michael owns and operates a successful catering company in San Antonio, Texas and also creates and produces his own line of gourmet specialty foods appropriately called "Chef Michael." Chef Michael has been and continues to be featured on television and in magazines and newspapers across the culinary globe. He is currently the "in-house-chef" for both of CBS/KENS-TV's variety programs, "Great Day SA" and "Great Day Sunday."
He has served as a spokesperson for the Texas Department of Agriculture, the National Dairy Association, Best Maid Pickles, MASECA, the Mexican Avocado Council, and Nature Sweet Tomatoes.
Recently he launched (literally) a new project called "Learn Aboard!" - cooking classes that are taught on a cruiser while sailing along the famous San Antonio River.
Chef Michael calls San Antonio, Texas his home. There he continues to be involved in developing and marketing more gourmet products for his line, catering, consulting, teaching classes for both children and adults, and giving back to his community through his works with various non-profit agencies.
Kids in the Kitchen Cooking Healthy
The Junior League of San Antonio will host its third annual Kids in the Kitchen event Saturday. The fun takes place at the Bright Shawl, 819 Augusta Ave., 9:30 a.m. - 1 p.m.
This is an education initiative to teach kids how to eat healthy and stay active. The children will participate in hands-on activities,
including the preparation of practical meals, led by chef Michael Flores.
“The goal of Kids in the Kitchen is to provide children with practical tools that will help them make healthy choices,” said Anna-Melissa Cavazos, president of the Junior League of San Antonio.
Flores and League members will discuss with the kids the importance of healthy eating and the benefits of an active life. The children will create recipes, discover the process of growing food from a farmer, and take home lots of goodies. The event is free.
Also in the news: The San Antonio Food Bank’s Summer Food Service Program has been awarded Feeding America’s Child Hunger Program of the Year, according to an announcement on Facebook.
The local program makes sure that low-income children have nutritious breakfasts and lunches when school is not in session.
Kids Taking Over Kitchen with Chef Michael Flores
The Junior League of San Antonio will host its third annual Kids in the Kitchen event at Pearl Farmer’s Market, Saturday April 10 from 9:30 a.m. until 1:00 p.m. It's an education initiative to teach kids how to eat healthy and stay active. The children will participate in hands-on activities, including the preparation of practical healthy meals led by renowned chef Michael Flores.
Chef Flores will conduct a hands-on cooking station, where the kids will learn how to create their own healthy snacks or meals. After graduating with honors from the Culinary Institute of America, Michael found success as a chef, author, television personality, culinary instructor and the owner of a specialty foods company. He was also recently named as spokesperson for the Texas Department of Agriculture’s GO TEXAN Watermelon Campaign.
“The goal of Kids in the Kitchen is to provide children with practical tools that will help them make healthy choices,” said Anna-Melissa Cavazos, President of the Junior League of San Antonio. “The Junior League of San Antonio is pleased to have partners like Chef Michael Flores, who are teaching children the habits and skills they need to lead healthier lives.”
Chef Flores and League members will discuss with the kids the importance of healthy eating and the benefits of an active life. The children will be taught the importance of the food pyramid and exercise, create recipes, discover the process of growing food from a farmer, and take home lots of goodies. "Childhood obesity is so high, so it’s very important to start healthy eating habits at a young age," said Michael Flores. Organizers say nearly one-third of children and adolescents in the United States are overweight or at risk of becoming overweight. Even more alarming is that childhood obesity has been shown to be the leading cause of pediatric hypertension, is associated with Type II diabetes, and increases the risk of coronary heart disease.
The nationwide Kids in the Kitchen initiative is designed to address the growing issues of childhood obesity and poor nutrition at the local level. It also builds on a Junior League tradition of working to improve childhood nutrition. Chef Flores will lead two sessions, which will take place The Pearl Farmer’s Market on 200 East Grayson Street.
About The Association of Junior Leagues International Inc.
The Association of Junior Leagues International Inc. (AJLI) is an organization of women whose Mission is to promote voluntarism, develop the potential of women and improve communities through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. For more information about the Kids in the Kitchen program, visit www.ajli.org.
About Michael Flores
Michael Flores has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts. Despite his formal training at the Culinary Institute of America, Michael focuses on providing simple solutions for encouraging families to get back to the table. He is a cooking enthusiast who spends every free moment in the kitchen creating wonderful meals for friends and family. For more info on Michael Flores, visit www.CookwithMichael.com or contact Richie Matthews, DiálogoPR at richie@prdialogo.com or (858) 456-5552.
Event spotlights Down syndrome
Dozens of children — many with Down syndrome — scampered across Alamo Plaza, danced ballet folklorico and performed tumbling tricks on Sunday as about 200 people gathered at the landmark to mark World Down Syndrome Awareness Day.
Down syndrome is the leading genetic cause of mild to moderate mental retardation, according to the National Institute of Child Health and Human Development. The syndrome occurs in one out of every 800 live births. Up to 700 families with a Down syndrome individual live in San Antonio and surrounding areas, said Barbara Samfield, a board member for the Down Syndrome Association of San Antonio.
Before the festivities began, Andrea Muñoz watched her 21/2-year-old daughter Alyssa, who has the syndrome, wobble quickly across the plaza as family members chased behind.
“She does have a lot of energy,” said Muñoz, who recently moved from San Antonio to Austin. “It's good to see her playing around and exploring.”
Alyssa is the youngest of Muñoz's four children and the only one with Down syndrome.
Muñoz sat with 10 family members from Austin and San Antonio. Several wore matching shirts with Alyssa's name printed in glitter to the event.
“We just want her to know that she's not alone,” Muñoz said. “She's going to be the same as anybody else, just with a little more patience and a push.”
Gordon Hartman, who recently opened the Morgan's Wonderland park for special needs individuals, and Texas Railroad Commissioner Elizabeth Ames Jones were on hand to promote the gathering. They were joined by chef Michael Flores, whose 36-year-old brother Tommy Flores has Down syndrome.
After Michael Flores realized his brother was going through job after job, he made Tommy Flores a business partner for his line of gourmet food products. Soon Tommy Flores wanted to be included on the product labels as well. The result, Michael Flores said, was the creation of TOMatillo Salsa in honor of his brother.
“There are days that I watch Tommy and I think I'd change places with him anytime and have his big heart,” Michael Flores said.
Others with Down syndrome spoke about their interest in traveling, taking part in the Special Olympics and entering the working world.
“I kind of want to work in the office atmosphere. I'm improving my typing and math,” said Jessaca Bond, a 29-year-old San Antonio woman with Down syndrome. “I will continue to seek new opportunities and life experiences with enthusiasm.”
San Antonio chef picked to promote Texas' melon industry
The Texas Department of Agriculture and the Texas Watermelon Association have recruited San Antonio television cooking show host, author and chef Michael Flores to be the face of a new bilingual campaign promoting the state’s watermelon producers.
The bilingual spots will air in San Antonio, Dallas, Houston, Austin, the Rio Grande Valley, El Paso and Waco from May to September during watermelon season. The Texas effort will also be followed by a national campaign. This will be the first GO TEXAN television campaign promoting watermelon growers. Texas ranks third in the United States in watermelon production, which generates $160 million for the state’s economy.
The Texas Department of Agriculture’s GO TEXAN marketing program exists to encourage more people to buy Texas grown products. Flores has also been a spokesperson for the National Dairy Association, Best Maid Pickles, the Mexican Avocado Council and Nature Sweet Tomatoes.
“I love the Lone Star State and truly believe and understand why buying Texas is so important. I will create new recipes using Texas crops while showcasing them through various media outlets,” Flores says. “I’ve been developing new recipes, market buying, planning a watermelon media tour across the state, tying in the sweet summer fruit to various Texas festivals and taping commercials. I can’t wait for my fellow Texans to see how Texas watermelons shine.”
Flores is a native San Antonian. He graduated as a chef from the Culinary Institute of America.
Read more: San Antonio chef picked to promote Texas’ melon industry - San Antonio Business Journal
Chefs' Corner: Shrimp With Garlic and Vegetables
This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.
Shrimp With Garlic and Vegetables
1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt
In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.
Serve immediately with crusty French bread for dipping.
Makes 6 entrée or at least 8 hearty appetizer servings.
From Michael H. Flores.
Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).
Disabled Group Visits Spa
ARC Of San Antonio Sponsors Spa Day At Spa Enso
SAN ANTONIO -- Everybody loves a little pampering, especially when it's free.
On Thursday morning, a group with developmental disabilities with the ARC of San Antonio were treated to a free day of pampering at Spa Enso.
Stephanie Cartwright, a client and member of Arc of San Antonio, was treated to a back massage, facial, a manicure and a pedicure replete with sparkling blue polish.
"I like getting my nails pedicured," she said. "But it's hard for me to paint my nails by myself."
The trip to the spa was coordinated by Michael Flores and inspired by his brother, Tommy, who has developmental disabilities. The event was included as part of a life enrichment program by ARC of San Antonio, which takes clients on group field trips every week. All of the services are donated.
"These clients ... may not have had it before (and) they may not have it again," Flores said.
The group was treated to a sample of spa treatments, pedicures, manicures, facials and chair massages.
"What better way to say life enrichment than a day at the spa?" asked Cynthia Hamilton, Executive Vice President of ARC of San Antonio. "They're really getting treated to a very special day. "
While spa pampering might be a new concept for most of the group, many said it was easy to get used to.
As a massage therapist worked on her back, Cartwright said, "I love massages. Massages is almost kind of my thing."
Watch Full Program
Wine Tasting Event to Benefit Wine to Water Cause
Non-profit organization Wine to Water aims to raise awareness and fundraise for access to clean water in developing countries.
SAN ANTONIO, Feb. 24 /PRNewswire/ -- A private wine tasting event this week will help benefit Wine to Water. Chef Michael Flores will donate his time by catering the wine tasting event, which anticipates up to 100 guests in attendance.
Wine to Water is a non-profit organization which focuses on raising awareness to the water crisis, often through events. Funds from these events and private parties go toward water projects around the world.
"We are excited to be able to enlist the help of chef Michael Flores to further our cause," said Lynn Nicklo, the fundraiser organizer.
Michael Flores has taken a childhood passion for cooking and turned it into an evolving lifelong profession in the culinary arts. Despite his formal training at the Culinary Institute of America, Michael focuses on providing simple solutions for encouraging families to get back to the table.
"As a child I learned about 'giving' simply by watching my parents; they've always shared their time and resources with others," said Michael. He added, "I am excited to have been invited to create the food for this incredible evening on February 27th. I'm honored to cook at this event that Lynn Nicklo has created."
Wine to Water encourages people to join the cause by hosting their own private wine parties or public events to raise awareness for water-related deaths and diseases.
"Our mission is to provide clean water to needy people around the world and we could not begin to reach our goals without people like Lynn and Michael," Wine to Water Founder, Doc Hendley said. "I want to thank Lynn Nicklo for planning the details of this event, as well as Michael Flores for offering his amazing talent by providing delicious food for the evening."
About Wine to Water
While bartending in Raleigh, North Carolina in 2003, founder Doc Hendley had the idea of providing access to clean water for needy people around the world. He decided to use wine, a symbol of fortune, to give fortunate people an opportunity to help those who lack access to clean water. Hendley's vision of fighting the water epidemic has become the goal of Wine to Water. For more information, visit www.winetowater.org.
A conversation with Michael H. Flores
Chef, author and TV personality
Tell us what you'll be doing at the San Antonio Herb Market this weekend.
I will be using Texas shrimp and making Camarones in Escabeche, pickled shrimp. It's the Mexican method of pickling. In the recipe, the shrimp is cooked and goes in at the last minute. Pickling is a popular way to do side dishes and vegetables in Mexico. It will be a lot of fun and probably not something people have seen or think of doing very much.
What's your association with the herb market?
Well, I am the spokesperson for the Texas Department of Agriculture. I have been for 10 years or so. The local office called and asked if I would do a cooking demonstration.
How do you use herbs in your cooking?
I use herbs as much as I can in my cooking because of the flavor they give. When I teach cooking, I often suggest using dry herbs because it's more manageable for a novice. When a recipe says "bunch of" or "handful," it can be confusing. So when I'm working with everyday cooks, I always suggest dry herbs.
What's your favorite herb to cook with?
The one I use the most is cilantro, and I always use it fresh. It's really the only one I never substitute dry.
What are you working on now?
Right now, I'm really excited. I'm working on a cool project with the Texas Watermelon Association. They have entrusted in me a humongous media campaign doing major TV all over the state involving TV commercials, live in-studio appearances like "Great Day SA" and "Great Day Houston."
When is the rollout of this campaign?
It will launch Memorial Day, so May, June, July and August — those four months you'll be tired of turning on your TV and seeing Chef Michael. I've worked with the Texas Department of Agriculture a long time. I remember as a kid going to Disney World and the guides asking us to "Raise your hand if you're from another country." I would raise my hand and say I was from Texas . . . I always kept that in my mind — Texas has a very dear place in my heart and my goal is to promote the products, culture and communities.
Future plans?
A really big project. It can be hard to find Texas products, and how do we get more of them at all the stores because, in my experience, they may cost more but people may pay more because it comes from this state. But it's bigger than supporting Texas — it has to do with carbon footprints, less pollution because of trucking and more.
The New General Market
Current trends suggest expanding Latino influence will blur the lines and Hispanic and general markets will collide, with the resulting merger revealing a new, evolved American general market
Latinos are the future of the general market. Current trends suggest expanding influence will blur the lines and Hispanic and general markets will collide. The resulting merger will reveal a new, evolved American general market with a heightened element of Latino flair.
Hispanics are the most active ingredient in today’s proverbial melting pot. Increasing size and affluence and steadfast cultural affinities enable Hispanics to make lasting marks on American society.
Almost one in six Americans are of Hispanic descent. More than half are under the age of 26. By 2020, the number of Hispanic teens is expected to increase by 62 percent as compared to 10 percent growth in the number of teens overall. Hispanic youth are a powerful social force underlining the Latino presence in mainstream U.S. culture. Typically English speaking, or at English preferred, socially connected and heavy technology users, Latino teens are leading the way in general market infiltration.
More impressive still is the enormous purchasing power stemming from the Hispanic population. As U.S. Hispanic dollars escalate, consumer products, brands and services have no choice but to respond to their demands. The U.S. marketplace will reflect Hispanic preferences more and more.
The future of the general market may be upon us. The present Hispanic influence on the U.S. economic and social scene is monumental. Latinos differ from antecedent immigrant groups who moved their way into the mainstream. They are not simply blending with the general market, they are transforming it.
Whether listening to the radio, shopping in the mall or browsing the menu of even the most puro Americano restaurant, Hispanic impact is impossible to ignore. It is in these emotionally driven industries, food, fashion and entertainment, where Latino penetration into the mainstream is most evident. Cultural groups typically gain exposure in such markets before being incorporated into American norms.
The Mexican taco took a similar route into the U.S. diet as Italian spaghetti. Now common staples of the American palate, Latin flavors were previously considered ‘ethnic.’
“Recently I’ve been excited to see the foods and flavors of all Americans find their way onto restaurant menus, into the aisles of supermarkets and onto the dinner plates in neighborhoods from shore to shore,” culinary icon and author Michael Flores said.
Fashion retailers and merchandisers are keying in on Hispanic influence in the general market. It is becoming less profitable to conceptualize the group as a niche market.
“Demographics are showing a shift in the strength of the Hispanic market across the U.S.” CEO and Designer at Gregorio fashion accessories, William Lopez said. “Gregorio has found increased success in positioning our products towards Latino consumers and consumers that have an affinity with Latino culture.”
The same can be said for the entertainment industry. High consumption rates and inherent trust in word of mouth creditability affords Hispanics an authoritative role in this market. Latin entertainment no longer means alternate Spanish language channels. Today, Latin inspiration is evident in chart toppers in every medium and category.
Those who have a stake in understanding the U.S. market should pay enhanced attention to the nuances and complexities of the Latino population. U.S. Hispanics assimilate while maintaining strong ties to cultural traditions and value systems. The resulting bicultural group is permeating boundaries and forever changing the American general market.
Read more: http://www.poder360.com/article_detail.php?id_article=3098#ixzz0pAioCiSM
