“Mexican ingredients are the cornerstone of the cuisine that has built Chili's very successful menu,” says executive chef Stephen Kalil CRC, CEC, director of Culinary Innovation for Chili's Grill & Bar (Brinker International). “The proliferation of authentic Mexican ingredients has allowed for great innovation in America's restaurants. Look at how fast products like cilantro, chipotle, ancho, masa and poblano have become part of mainstream dining.” Where will this spicy trend lead? First, we should understand why Mexican cuisine took so long to catch on in the States and what factors were instrumental in its becoming popular.