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"Operated by James Beard Award–winning chef Hugo Ortega, this restaurant contributed slow-cooked carnitas and tres leches cake to a six-item take-and-bake lineup for a local grocery chain; the selections were chosen to be comforting, easy to reheat at home, and to include vegetarian options that reflect the restaurant's menu. The partnership is part of a broader pivot creating a new revenue stream for restaurateurs facing financial pressure." - Amy McCarthy