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Restaurants Chile

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BUSINESS
October 22, 1992 | Chris Woodyard / Times staff writer
Crossing More Borders: Taco Bell already has gone south of the border with its new sidewalk carts in Mexico City. Now it plans to go all the way to South America. As part of a far-reaching investment agreement by its parent PepsiCo Inc., Irvine-based Taco Bell will start offering its products in Chile next year. PepsiCo said Wednesday it is investing more than $110 million in Chilean food and beverage operations over the next five years.
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BUSINESS
October 22, 1992 | Chris Woodyard / Times staff writer
Crossing More Borders: Taco Bell already has gone south of the border with its new sidewalk carts in Mexico City. Now it plans to go all the way to South America. As part of a far-reaching investment agreement by its parent PepsiCo Inc., Irvine-based Taco Bell will start offering its products in Chile next year. PepsiCo said Wednesday it is investing more than $110 million in Chilean food and beverage operations over the next five years.
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FOOD
June 7, 1990 | JONATHAN GOLD
Imagine stumbling into a restaurant that at first glance seems like all other restaurants of its type, only to realize that you found the real thing, tap-tap-tapping ladies and all. The last place you'd expect to find a real Mexican joint is among the Maraca vendors and befuddled German tourists of Olvera Street, but there it is, La Luz del Dia, stuffing soft tacos with delicious picadillo and serving cactus salad to the hordes.
MAGAZINE
September 28, 1986 | BARBARA HANSEN, Barbara Hansen is a Times staff writer.
The chile rel has gone contemporary. In its classic, batter-coated, cheese-filled form, it remains a staple of the Mexican combination plate. But at innovative restaurants, the chile is acquiring bright new sauces and unconventional stuffings. At the Parkway Grill in Pasadena, chef Hugo Molina has eliminated the batter and added a heady sauce made with dried chiles, tomatoes, onions, corn kernels and a splash of Pinot Noir.
TRAVEL
October 7, 1990 | PAT HANNA KUEHL, Kuehl is a Denver free-lance writer.
Early fall is the time to hit the Chile Trail to New Mexico--land of red and green chiles, blue cornmeal, refried beans and fluffy, puffy fried bread called sopaipillas. But the Chile Trail leads to more than taste sensations that range from hot to hotter to incendiary. It winds through adobe huts and mansions decked with chile ristras, pauses in settings that have mesmerized artists for close to a century, meanders through a blend of three cultures: Indian, Hispanic and Anglo.
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