As part of its Hispanic Heritage Month celebration, Cacique—a company known for its Mexican cheeses, creams, chorizos and yogurts—recently unveiled its third annual What’s Next in Mexican Cuisine trends forecast.
Cacique teamed up with award-winning chef and TV personality Aarón Sánchez of Johnny Sánchez in New Orleans, Chef Bricia Lopez of Guelaguetza in Los Angeles, and Chef Santiago Gomez of Cantina La Veinte and Tacology in Miami—and surveyed home cooks across America—to learn which trends they are most excited to try in the coming year.
Think about how your restaurant can incorporate some of these trends in ways that will boost business in the coming year:
• The bread-baking craze of 2020 will reach corn and flour tortillas, with 55 percent of Americans reaching for masa harina, as well as flour and tortilla presses, to make their own tortillas;
• Dehydrated chiles, with varieties ranging from pasillas to anchos, will become more popular;
• 63 percent of Americans want to incorporate the more traditional ingredients of Mexican cuisine, so dried chiles, beans and cheeses such as queso fresco will find their way into more home kitchens;
• People will gravitate toward nostalgic “homemade” style dishes like enchiladas, and restaurants will add more of these comfort foods to their menus;
• Deep, rich sauces, including mole, will continue to grow in popularity;
• Salsa macha will share the spotlight thanks to greater exploration of the immense breadth of salsa varieties that exist within Mexican cuisine; and
• Food exploration will satisfy Americans’ wanderlust. Since 55 percent of them plan to travel less, they’ll want to learn stories behind famous Mexican recipes—whether moles from Oaxaca or the countless types of tacos found across America.