Thanks to its affordability and love of cuisine, the Westchester village boasts 14 Mexican restaurants, Diario de México reports.
Long Quan Seafood Corporation in Brooklyn has been fined in what Bensonhurst Bean calls the first successful prosecution of shark fin trafficking since a statewide ban went into effect last summer.
Immigrant and former waiter Gonzalo Bava opened the first Uruguayan restaurant in Manhattan on the Lower East Side, El Diario reports.
A Brooklyn couple has created La Fundidora, a new brand of organic Mexican salsa, El Diario reports.
OnDelivery.com, an online delivery service for Chinatown restaurants that otherwise wouldn’t offer delivery, could help boost business for an industry beleaguered by rising costs and fewer tourists, reports Sing Tao Daily.
Although the FDA announced a ban on cilantro imported from the state of Puebla, Mexico, some New York Mexican restaurants still use it, Diario de México reports.
Poland’s agriculture minister recently visited Washington and New York to discuss the export of eggs, poultry and other foods from Poland to the U.S. He met with U.S. officials and importers and distributors of Polish products, Nowy Dziennik reports.
Restaurants prepare for a Department of Health rule requiring that raw fish be frozen for at least 15 hours before it is used, El Diario reports.
Warren and Nicolle Pala make biltong out of their New Jersey factory using techniques from their native South Africa and ingredients found stateside.
Business improvement districts in the Bronx worry that allowing more street vendors will create problems, Norwood News reports.
Another traditional meat merchant operating in Chinatown has fallen victim to changing times and falling sales, and its owner will now focus on wholesale business, Sing Tao Daily reports, while other meat shops diversify the products they sell.
Small businesses complain of higher costs as they get ready to comply with Mayor Bill de Blasio’s ban on expanded polystyrene (EPS) foam, El Diario reports.
Ramón Eduardo runs Il Forno Bakery in Hunts Point with the help of his children. In a NYCity News Service video, the native of the Dominican Republic says that those raised in the U.S., his children included, do not have the same hunger for success as immigrants do.
Polish Flavors, a cooking workshop taught by Karolina Gumpert, is part of the half-year long Polish celebration Greenpoint. The Transition, and also provides an opportunity for people to reflect on the changes the neighborhood is undergoing.
Eric Glisson has big plans for his Bronx business, Fresh Take Juice Bar, which he started after serving nearly 18 years for a crime he didn’t commit.