Newly renovated Zona Cocina takes travelers on exciting food journey

Latin and Mexican inspired dishes made fresh daily at AIRMALL at BWI Marshall

BALTIMORE, May 8, 2014 – Fresh made salsas. Sizzling fajitas. Hand-shaken margaritas. Zona Cocina brings the flavors of sunny Mexico and regional specialties to travelers at the AIRMALL at Baltimore/Washington International Thurgood Marshall Airport (BWI Marshall). With a focus on the “cocina” (kitchen), the new Latin inspired restaurant prides itself on delighting guests with freshly-prepared, authentic food offerings.

“The best thing about the people at Zona Cocina is that they love food,” says Brett Kelly, vice president of AIRMALL Maryland. “This is a great improvement and a significant investment in the former Zona Mexicana, which was itself a great restaurant for us.” The original 2,240 sq. ft. eatery has been completely redesigned and transformed with new décor, expanded menus and additional seating.

Zona Cocina makes dishes from scratch, honoring traditional cooking techniques. The updated menu boasts regional preparations that emphasize the fresh, healthy aspects of Mexican cooking. Diners are taken on an exciting journey to exotic regions like Pueblo and Yucatan with zesty appetizers and signature salsas; salads and soups such as the house specialty, baja chicken enchilada soup; big burritos, tacos, and sizzling hot fajitas; as well as sandwiches and wraps. Specialty items range from cheese enchiladas to mahi and shrimp. Breakfast burritos, a la carte items and desserts round out the offerings.

“Zona Cocina’s flavorful dishes are a hit with our passengers,” adds Paul J. Wiedefeld, Chief Executive Officer of BWI Marshall Airport. “The full-service restaurant is the perfect complement to the range of dining choices now in the airport. Travelers have a number of fresh, healthy selections thanks to operators like Zona Cocina.”

Another specialty of the house: Margaritas, as well as craft and Mexican beers and wines. Zona Cocina’s expansive list of tequilas includes 16 varieties ranging from classic blanco, reposado and anejo, which has been aged in oak barrels. The contemporary hacienda-style setting and inviting staff complete the ambience.

Located post-security in concourse B, Zona Cocina serves breakfast, lunch and dinner daily. Hours are: Sunday – Friday 5:00 a.m. – 10:00 p.m. and Saturday 5:00 a.m. – 9:30 p.m. All major credit cards are accepted.

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