On November 19, the National Football League (NFL) celebrated its fourth game to be held in Mexico City’s historic Estadio Azteca.  The game featured the Kansas City Chiefs versus the Los Angeles Chargers, but as most people know, the best part of the experience is always the tailgate party.

Preceding the game, the U.S. Department of Agriculture (USDA) held an American style tailgate to feature food and beverage products from the United States typically consumed at a traditional tailgate.  The event was highlighted by a game of “tochito” or Mexican flag football, captained by U.S. Secretary of Agriculture Sonny Perdue (a former quarterback), and his counterpart, Mexican Secretary of Agriculture Victor Villalobos (a former cornerback).

As the two secretaries of ag relived old glory days, however, the real excitement was happening in the food and beverage section.  The U.S. Poultry and Egg Export Council (USAPEEC) teamed up with the U.S. Soybean Export Council (USSEC) to offer patrons U.S. style chicken sliders and buffalo wings. For the first time in Mexico, guests had the experience to try the traditional gameday favorites fried in high oleic soybean oil. 

Tailgaters were offered Mexican artisanal beer and tequila, ice cream, California macaroni and cheese, and a host of other offerings, but the debut of high oleic soybean oil did not disappoint.  Attendees could not get enough, as the USSEC/USAPEEC food truck experienced by far the most patrons, excited by the event.  The line stretched down the entire length of the tailgate for hours.  As people waited, USSEC cheerfully offered cutting boards and mini-footballs as they chatted up customers to discuss the features of high oleic soybean oil.  By the end, nearly 400 servings of U.S. chicken and U.S. high oleic soybean oil were distributed.

Aside from the obviously happy tailgaters, perhaps the most boisterous supporters of high oleic soybean oil were inside, not outside, the food truck. The chefs, who previously had no experience working with high oleic soybean oil, were skeptical at first as to the benefits, but became proud converts by the end of the day.  The chefs remarked about HOSBO’s remarkable stability, smoke point, and longevity—three very well received attributes when dealing with a line of more than 30 customers. 

High oleic soybean oil has the potential to revolutionize the food service and the hotel, restaurant, and institution (HRI) industries.  A longer fry life, coupled with remarkable stability without the need for partial hydrogenation makes HOSBO the natural choice for health conscious consumers and business savvy chefs going forward.