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YOU are invited to Exhibit at the 2019 Latino Food & Beverage Show, September 25, 2019!

The show is set to go on September 25, 2019, at the Meadowlands Expo Center in New Jersey. This is the sixth edition of the trade show.

The Latino Food & Beverage Trade Show convenes under one roof both domestic and international food & beverage producers. Foreign producers participate in the show to secure opportunities to open doors to the mainstream U.S. market, or grow their sales if already distributing products here. Local producers and distributors participate for two reasons, to solidify their presence on shelves, and to identify new products and seek new opportunities.

The U.S. Latino food and beverage market is close to $200 billion strong, and continues to grow at a minimum of four percent per year. Savvy marketers have come to understand Latinos of all generations–baby boomers, Generation X, Millennials, Gen Z– are smart and loyal consumers worth every penny invested in them.

Exhibitors are encourage to register early.

These are some of the quotes from participants in the 2018 show:

“I appreciate the fact we are celebrating our great food products—our own brands—this is the only show that does that”, said Nicolás Sprinter, an attendee who hails from Argentina.

Mary Kate Naatus, Dean of Business at Saint Peter’s University commented, “I attended with my colleague Scott Keller from Saint Peter’s University, and we absolutely loved it. We made many new friends and professional contacts, and I even tried eating grasshoppers. Congrats on a very successful event, and I would love to be involved in a future event”.

Julie Rodriguez, an attendee from the great state of Florida: “You need to bring the Latino Cuisine Show to Orlando, I will be most happy to work with you. This is great for our business people”.

We have a great 2019 show coming up, with a redesigned exhibit floor, excellent educational sessions, and dynamic culinary demonstrations. Register today!


Take Advantage of the Latino Food Show​

Stand Out

Exhibit your best and guarantee the best!


Expose your product to an international audience.


Explore the hidden wonders of the Latino Cuisine.


Show Components

Vicky Llerena

Selling to Hispanic Millennials: Social Media and More

Vicky Llerena

The expert presenter will discuss who Gen Y (Millennials) are in terms of characteristics -demographic, market preferences, and purchasing habits. Ms. Llerena will also review how Millennials respond to traditional media with particular emphasis on Hispanic Millennials. She will then review social media strategies to target this subgroup of the market effectively and efficiently. Time will be allotted for questions from the audience.

You want to sell–or increase your sales-to Millennials? Cannot miss this session!

Vicky Llerena is the CEO of Social Vibes Media, a digital marketing agency focused on helping small businesses increase their brand presence. She brings with her over ten years of experience having worked at Univision WXTV-41 and PRNewswire. Vicky was named Top 25 Brand Builder by Leading Women Entrepreneur in 2017. She works with organizations, such as Rising Tide Capital, Statewide Hispanic Chamber of Commerce of NJ, Fownders, and Small Business Development Center to teach entrepreneurs how to obtain online customers through social media. Vicky was featured in NJBiz, Huffington Post, CEO Blog Nation, and many more media outlets.

Workplace harassment: Stricter laws are coming into effect including one in New York that changes the definition of sexual harassment in the workplace. Gary will discuss the new laws and what you need to know in this changing environment.

Gary Young

In the past, businesses were urged to adopt a written policy, publish the policy and present it to employees, train supervisors and purchase Employment Practice Insurance. These were the steps that the U.S. Supreme Court formulated as being the means for reducing and preventing claims.

Gary will discuss these traditional affirmative measures.

He will also review the new legislation that New York signed into law on June 19th. The new law imposes strict liability that eliminates the “Ellerth-Farragher” affirmative defense. Plaintiffs will no longer need to prove that they suffered “severe or pervasive” treatment in order to prove a hostile work environment claim. The statute of limitations has been expanded to three years and attorneys’ fees and punitive damages are allowed in all cases against a private employer. This legislation comes on the heels of the #MeToo movement. How does the law change the playing field for employers who wish to avoid liability? Is it a precursor for other states to pass similar laws? Will restaurants be particularly vulnerable with their “boy meets girl” social environment among employees and their high degree of exposure to third parties (patrons and others) whose conduct the restaurants cannot readily control? What effect will these changes have on the availability of insurance for such claims? While there is not magic recipe, Gary will offer tips on how businesses must protect themselves.

Gary Young is admitted to practice in New York and New Jersey and is a Member of Mandelbaum Salsburg P.C. law firm. He has served as the Outside General Counsel of the New Jersey Restaurant and Hospitality Association since 1996. He has lectured extensively on employment law topics, with special emphasis on the issues that confront food and hospitality businesses.

“Navigating the Legal Minefield – Protecting Your Food Business at Each Stage of Growth”

Danielle DeFilippis & Daniel Guadalupe

The presentation will cover how to identify and prioritize your legal needs at various stages of growth in order to effectively protect and promote your business. Topics will include branding and trademarks, negotiating and structuring essential contracts, mitigating risk, and pitfalls to avoid. Attendees are welcome to meet with the presenters and other Norris McLaughlin attorneys at their booth (#222) throughout the show where attendees can ask pressing questions related to their business.

Danielle DeFilippis is Co-Chair of the firm’s Intellectual Property Group and focuses her practice on intellectual property, contracts and litigation. Danielle’s passion for food and beverage brands began at a young age as she watched her father service various food brands through his work for a sales and marketing company. As the products came through her household, she learned about marketing and branding from a retail and manufacturing perspective. Her appetite grew and she now enjoys working with emerging and established food and beverage companies on brand development, clearance, counseling through the various stages of growth, and when the need arises, to prosecute and defend litigation. She is an author for Norris McLaughlin’s trademark, copyright, and unfair competition blog, More Than Your Mark, www.morethanyourmark.com.

Daniel Guadalupe is the Co-Chair of the firm’s Litigation Practice Group. He represents clients in commercial litigation and provides “outside” general counsel assistance with a specialty in business disputes. He has many clients in the food industry and is outside counsel for Tropical Cheese, Ferrero, Delicioso Coco Helado as well as supermarkets and restaurants. He is a former President of the Hispanic Bar Association of New Jersey and a former General Counsel for the Hispanic National Bar Association.

The R&D Tax Credit – A Strategic Tax Advantage

Al Lenac

Many executives are surprised to learn that their company’s development activities qualify their business for a significant tax advantage. This presentation will provide you an executive overview of the R&D Tax Credit initiatives available and help you identify qualifying activities and costs.

Learn about the R&D Tax Credit:

  • What is it?
  • What activities and expenses qualify?
  • What are the financial benefits?

How would you reinvest that money back into your business?

Who should attend? Business Executives who want a first-hand look at how to identify qualifying activities and an understanding of the potential tax savings under the R&D Tax Credit.

Intrepid Advisors is an R&D Tax Credit advisory firm with over 30 years’ experience. Our expertise helps food and ingredient manufacturers and contract packaging firms utilize the tax incentive to increase their cashflow.

The Latino cuisine is very diverse and very rich in talent

Annually, the trade show features Culinary Demonstrations (“Showcooking”) by international celebrity chefs. In the past, we have invited chefs from Perú, Mexico, Spain, Puerto Rico, Dominican Republic, El Salvador, Ecuador, Guatemala, and Costa Rica, and Cuba.

These demonstrations are a major feature of the event, and are attended by large audiences. The attendees pick up new recipes and tips on how to prepare a myriad of delicious and healthy dishes, from ceviche to paella.

Culinary Science students assist the invited chefs, gaining valuable experience and earning scholarships as part of their participation.

This year we feature the LatinX Culinary Xtravaganza.

Under the direction of Master Chef Serafín Sarduy, we will enjoy a magnificent culinary show with fifteen (15) international chefs working in tandem while producing dishes emblematic of the varied and rich Latino Cuisine.

!Buen Provecho!

Latinx Cuisine Xtravaganza

Cuban Iron Chef Serafin SarduyMaster Chef Serafín Sarduy

The story begins in Havana, Cuba in 1984 where Sarduy graduated from college with a degree in business management and an emphasis in gastronomy. He began working at the Hotel Sevilla and continued his studies in Human Resource Management in Cuba. Throughout his career, he studied at places like the original Cordon Blue University in France and Hudson County Community College in Jersey City.

When he was 25 years old, he opened up his first restaurant, “Rainbow Buffet,” in Fairview, New Jersey. Sarduy is a culinary nomad, wandering around the world attaining knowledge of different cooking styles. He credits this informal education in Beijing, China (learning Mandarin cooking techniques and dishes) and in Italy for helping him with his style. Chef Sarduy is an accomplished and expert culinary administrator with extensive and successful experience in the development of new culinary concepts.

Chef Marisel Sandra Bazan promoChef Marisel Sandra Bazan

Chef Bazan is visiting us from Argentina. She is an internationally recognized chef-educator, currently teaching Gastronomy and culinary arts at the Secretaría de Equidad y Promoción de Empleo in Córdoba, Argentina. She graduated from the Escuela Gastronómica de Celia.

Chef Bazan is an expert in the preparation of Argentinian delicacies. She has represented Argentina at numerous international gastronomic events.




Chef Lovaldo Mendonza promoChef Leovaldo Mendoza, “Chef Leo”

Chef Leo is a celebrity chef working and teaching in Puerto Rico. For many years he conducted his own culinary program via WIPR, Channel 6 in San Juan, Puerto Rico. He is the author of Cocina del Autor, and is an expert gastronomic consultant and brand ambassador.





Cuban Chef Luis BattleChef Luis Battle

Recognized as one of the most important and influential contemporary Cuban cuisine experts, Chef Battle brings his considerable talents to our show.

He is Executive Chef at the award-wining La Calesa Restaurant in Old Havana, and is a member of the board of directors of the Federación Culinaria de Cuba.

Chef Battle is a fixture on Cuba’s TV food shows, and his famous vocalizations of Italian arias—while showcooking—makes for a very special educational and entertaining moment.

Cuban cuisine anyone? Do not miss this part of the show!


Chef Raul TrasobaresChef Raúl Trasobrares

An experienced chef, master of the Cuban cuisine, Chef Trasobares graduated in 1989 from Cuba’ School of Hotel and Tourism Management, and soon started working his way at international kitchens at the most prestigious hotels in Havana.

In 2005 he completed his studies in culinary science and started his trajectory working as an expert culinary master of international dishes. In 2014, he moved to the United States, working as executive chefs at various establishments. He works both as a chef and as a consultant.

Currently, he’s the executive chef at La Trova Café, a quaint restaurant serving classical Cuban dishes with a modern flavor in North Bergen.

Tasting Latino Food

Exhibitors will have access to both international and domestic vendors; domestic producers meeting foreign buyers, international producers meeting U.S. buyers.

Face to face meetings could be pre-arranged to meet at the show’s venue, or we could provide basic information for you to make arrangements to visit local distributors.

In addition to formal meetings, you will be able to network with your professional colleagues during the show, and at the Latin Food & Wine Festival/Grand Reception which will be held Tuesday, September 24th, 5:00 p.m. at the premises.

There is no additional cost to participate at this truly unique grand reception.

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