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Hispanic
Cookware at
Su Casa with
Macy’s
Looking for a
tostonera, a
caldero, a tamale steamer
or even a comal for your kitchen?
Whether it’s for
a family
gathering or a
housewarming
party, Macy’s
takes pride in
catering the
needs of the
diverse customer
with the
Hispanic
cookware line
IMUSA. Since
October of 2008,
Macy’s in
partnership with
IMUSA is
bringing to the
Hispanic kitchen
an assortment of
Mexican and
Caribbean
cookware
described as “authentic.”
“We are so
diverse now that
there are many
needs that need
to be met,” says
Mary Kay Kobett,
vice-president
for Cookware at
Macy’s. “That’s
why we pursue
this project.” |
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With the “My Macy’s”
Projects initiative,
developed based on
customer research and
input from Macy’s store
managers, senior
division executives,
vendors and industry
experts, Macy’s goal is
to accelerate sales
growth in locations by
ensuring its customers
surrounding each Macy’s
store locate merchandise
assortments, size ranges
marketing programs and
shopping experiences
that are custom-tailored
to their needs. After
unsatisfied customer
feedback on Hispanic
cookware, finding a
solution to the costumer
requests from stores was
a priority. Several
months of demographic
research, houseware show
visits to Chicago, and
once again, customer
feedback, IMUSA was the
best fit to meet the
customers need. “They
had been in the market
place for so long that
they had a great
reputation, says Kobett.
“They are really experts
in that field and that’s
what we are looking for.”
Whether it is color,
size or affordability,
Macy’s is taking a step
further to understand
and meet Hispanic
consumer needs. Not only
is it evident through
the cookware line, IMUSA,
but also through their
Home Décor line, Vida,
launched September of
2008 in partnership with
Eva Mendes with her
partner George Augusto,
which according to
Laurene Gandolfo, senior
vice president, general
merchandise manager,
home textiles, for
Macy’s Home Store has
been a success. Both
Kobett and Gandolfo
agree in the importance
of localization and
understand that the
Hispanic community, a
very diverse group, has
different preferences.
“We want to meet their
needs,” says Gandolfo.
“We see different needs
in different locations.”
“We are ensuring we have
the right assortment at
the right store and
catering our customers
by location,” says
Kobett, who states that
90 stores throughout the
nation carry the
cookware line and look
forward to expand. “The
feedback has been very
positive and very
exciting. Everyone is
engaged and it’s
something different,
such positive feedback
from the stores and
customers has been
fantastic.”
So whether you are from
Latin America or Mexico
looking for not the
interpretive but
authentic tortilla press
or Mortar & Pestle, you
will soon find it in the
Macy’s stores near you.
Be happy to bring
authentic cookware to
your cocina and enjoy
your meal!
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Flavorsome
Recipes |
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Paella
and
Coconut
Milk
6
servings
Ingredients
2 cups
white
rice
prepared
with an
IMUSA
Caldero
2.5 cups
water
2 sp oil
or
butter
500 gr
seafood
(calamari,
octopus,
prawn,
shrimp,
mussels)
1 cup
coconut
milk
1
chopped
red
onion
2
chopped
garlics
1/2
chopped
red
pepper
1
seasoning
cube
1/2
chopped
white
onion
2 spoon
chopped
cilantro
1 tsp
achiote
Preparation:
In an
IMUSA
Caldero
prepare
white
rice.
Add two
spoons
of
achiote,
chopped
onions,
garlic,
red
pepper
and
sauté it
with the
seafood
in the
Caldero
for two
minutes.
Add the
white
rice,
coconut
milk,
salt,
pepper
and
cilantro
and let
it cook
for 5-7
minutes.
Slowly
mix all
the
ingredients
and add
cold
butter
for
better
rice
consistency.
Some
seafood
takes
longer
to cook.
If the
Paella
has
octopus
or
mussels,
you must
first
boil
them on
a
separate
Caldero
until
they
soften.
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Rice
with
Sausage,
Ripe
Plantains
and
Kidney
Beans
4
servings
Ingredients
1 cup of
rice
prepare
with the
IMUSA
Caldero
2.5 cup
water
4
sausages
1/2 cup
of beans
1/2
avocados
1/2 ripe
plantains
1
chopped
red
onion
1
chopped
green
pepper
1
chopped
red
pepper
1 olive
clove
salt and
pepper
according
to taste
1/2 tsp
of
butter
1 tsp of
fresh
cut
cilantro
1
chopped
small
laurel
branch
Preparation
In an
IMUSA
Caldero
prepare
white
rice. In
a
Caldero
cook the
chorizo
for 10
minutes
and in
water
cook the
beans
and
cover
them
with a
small
laurel
branch
until
they
soften.
Then
remove
the
beans
and save
the
broth.
In an
IMUSA
Caldero
add oil
and
sauté
the
garlic,
red
onion
and the
cut red
and
green
peppers.
Pour the
rice,
the
kidney
bean
broth,
salt and
pepper
and cook
for 5 to
7
minutes.
Add the
kidney
beans,
sausage,
and the
ripe
plantain.
Make
sure the
plantain
is cut
in
squares
and
fried
before
adding
it to
the
rice.
Remove
from
heat to
prevent
rice
from
sticking.
Finally
add
butter
and
cilantro
to give
it
consistency
and
thickness.
Serve
with
avocado. |
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