Cuisines Coming to America Global cuisines have been gaining popularity and becoming a big part of American diets. According to Nation’s Restaurant Association, over 80 percent of consumers eat at least one ethnic cuisine per month; 17 percent eat seven or more on a monthly basis. This increase of interest has shown that consumers, especially millennials and the generation after, are more adventurous and willing to explore new foods and flavors.
Today, diners are beginning to understand more of what they eat and yearn for an authentic cultural experience. Read about these trendy ethnic foods and flavors that are capturing our collective imagination.
Trendy Ethnic Spices and Condiments: Though Siriracha is a condiment that most diners are familiar with, the rise of ethnic spices and sides are giving menus an interesting twist. Chefs are dipping into flavorful ingredients such as Moroccan harissa, Indian chutneys and Argentine chimichurri to add flair to their culinary dishes. The bold flavors give a special touch that customers are looking for.
Southeast Asia: The flavors of Malaysia and the Philippines are increasing in popularity. The unique tastes provide diners with a new and interesting twist. Pickled vegetables, lemongrass and star anise are among the hip menu options. Even traditional Filipino street food like pinoy barbecue – with soy sauce, lemon, garlic, sugar, pepper, banana ketchup, and rendang curry – is getting the attention of diners.
Korean / Asian Influence: Now that consumers are getting more familiar with kimchi and bulgogi, Korean dishes are starting to be a prevailing trend this year. Asian cuisines, such as sushi or ramen, have captured interest among the younger generations and will only continue to increase.
African-Inspired Flavors: In the past year, these flavors have been increasing in favor by diners. Dishes include African spice such as cardamom spice, chilies, cubeb pepper, cumin and paprika to give the cuisine a comforting feel. Watch for the lively colors and earthy textures of spice blends on chicken, fish or other entrees.
Latin America: Even though most are familiar with the seasonings of Latin food, the renewed relations with Cuba will only add a fresh take onto menus. Fans will be craving plates from Cuban sandwiches to Peruvian chicken with chile sauces. Keep an eye out for other Latin dishes that will pop up from countries like Brazil and Peru.
Ethnic Fusion Cuisines: A huge trend that has taken off this year is the “fusion” of different cultures. This could be Italian drawing on Japanese flavors or Korean with Mexican garnishes. No matter what the combination is, these dishes have the perfect mix of flavors and spices that guests are eager to try.
Authentic Dishes: A very important thing that every chef should note is to make sure meals taste authentic. Use farm fresh ingredients that are true to the dish and give it the cultural feel that restaurant patrons desire.