Increasing competition among restaurants means that many of us have more choices of where and what to eat when we dine out. That variety extends to restaurants at general aviation airports. Where we once expected to find the traditional “$100 hamburger” waiting near the main ramp, we now enjoy a broadening variety of foods with a range of national and cultural origins.
This time, we are focusing on Mexican food, a complex category that represents a broad range of regional cuisines within the country. An appreciation for authentic recipes, fresh ingredients, and personal, homestyle preparation cuts across our collective backgrounds as pilots.
