Chef Nina Curtis
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By Kathleen Furore
The 2024 Global Restaurant Trends Forecast from Technomic offers an update on the state of plant-based cuisine — and what is reveals is what many restaurateurs already realize, judging from the number of plant-based dishes and plant-based restaurants popping up on the culinary scene.
“With plant-based now a fixed menu influence globally, 2024 will be the year folks drop the fixation on whether it’s a growing or dying trend and instead approach it as the matured category it has grown into,” the forecast says.
What does that mean for Mexican restaurants?
To find out, Editor Kathleen Furore reached out Nina Curtis, an award-winning plant-based chef and Director & Executive Chef of Plant’ish & Co. Culinary Arts (who calls Mexican cuisine “one of my favorite foods”). She shares her take on the state of plant-based dining with el Restaurante readers.
el Restaurante: Many people only think of meat/poultry/seafood substitutes when they hear the term “plant-based cuisine.” But Greener Ideal (an environmental news and green living publication in Ontario, Canada) reports that 2024 vegan trends are shifting towards a focus on whole foods, prioritizing ingredients like legumes, nuts, seeds, and whole grains. Is this a trend you’re seeing, not only for vegan consumers but for the dining out public overall?
Nina Curtis: What we’re witnessing is more than just a trend; it’s a paradigm shift. As consumers become increasingly aware of the health and environmental benefits of whole plant foods, they’re seeking out dishes that celebrate the nat- ural flavors, texture, taste, and nutritional richness of ingredients like vegetables, fruits, legumes, nuts, seeds, fungi and whole grains. This shift isn’t confined to the vegan community; it’s resonating with the broader dining audience.
Black Rice Burrito Bowl
eRM: Mexican restaurants typically aren’t known as healthy dining destinations (think queso fundido, fried chips, chorizo). How can they rehabilitate their reputation so people start to think of them as places they can patronize for a healthy meal?
Curtis: Mexican cuisine is indeed renowned for its indulgent flavors and hearty dishes, but it’s important to recognize that within this rich tapestry of flavors lies a treasure trove of whole- some ingredients waiting to be explored — everything from vibrant vegetables like peppers, tomatoes, and avocados to nutritious staples like beans, corn, and ancient grains. The key lies in reimagining traditional recipes and techniques to prioritize health and wellness without compromising on taste. By harnessing the natural flavors and textures of fresh produce and whole grains, Mexican restaurants can craft dishes that are not only mouthwatering but also nourishing and guilt-free.
Additionally, embracing modern cooking methods such as grilling, roasting, and steaming allows chefsto showcase the inherent goodness of ingredients without relying on excessive oil or heavy frying. And let’s not forget the power of herbs, spices, and citrus to elevate dishes, adding depth and complexity without the need for excessive salt or fat.
eRM: Are there bottom-line benefits restaurants can realize by using more plant-based ingredients?
Curtis: There are significant food cost and profit benefits that restaurants can realize by embracing plant-based ingredients. First, many plant-based staples such as beans, lentils, rice, and seasonal vegetables are often more affordable than animal-based proteins, allowing restaurants to reduce their ingredient costs without compromising on flavor or nutrition.
Plant-based ingredients also tend to have longer shelf lives and are more versatile in their applications, meaning that restaurants can minimize waste and maximize efficiency in their operations. This not only reduces overhead costs but also contributes to a more sustainable business model.
As consumer demand for plant-based options continues to rise, restaurants that offer a diverse selection of plant-based dishes can tap into new market segments and attract a broader customer base. This not only boosts revenue but also fosters loyalty and repeat business among health-conscious diners. And incorporating plant-based ingredients allows restaurants to diversify their menu, creating opportunities for upselling and cross-promotion. By showcasing the creativity and innovation behind plant-based dishes, restaurants can command higher prices and increase profit margins, all while catering to the growing demand for healthier and more sustainable dining options.
The financial benefits of using more plant-based ingredients extend far beyond cost savings. By embracing plant-based options, restaurants can optimize their operations, attract new customers, and enhance their bottom line, all while contributing to a more sustainable and ethical food system. It’s a win-win for both businesses and the planet.
eRM: How can Mexican/Latin restaurants decide how farto go with adding more plant-based/vegan/vegetarian options? And how can they promote those on their menu?
Curtis: First, when deciding how far to go with adding plant- based options, restaurants should consider their target audience, market demand, and culinary identity. While some establishments may opt for a complete overhaul of their menu to cater exclusively to plant-based diners, others may choose to introduce a selection of plant-based dishes alongside their traditional offerings to provide more inclusive dining experiences.
One effective approach is to conduct market research and gather feedback from customers to understand their preferences and dietary needs. This insight can inform menu development and help restaurants strike the right balance between plant-based and non-plant-based options. External market research is also key. Sites such as Veganuary provide global insight into plant-based/vegan trends that restaurant owners can pull from. By leveraging resources like Veganuary, restaurants can stay ahead of the curve and tailor their offerings to meet the evolving demands of the market.
As for promoting plant-based dishes on the menu, there are several creative strategies that restaurants can employ. One option is to dedicate a special section or subsection of the menu specifically to plant-based/vegan/vegetarian options. This not only makes it easier for diners to identify these dishes but also sends a clear message of inclusivity and commitment to offering diverse culinary choices.
Alternatively, restaurants can use visual cues such as asterisks, icons, or other graphics to denote plant-based options within each menu category. This allows for seamless integration of plant-based dishes while still maintaining the integrity and flow of the menu layout.
eRM: Do you have any Mexican/Latin-inspired restaurants you’ve worked with and/or visitedthat do a good job with plant-based cuisine?
Curtis: I’ve drawn inspiration from successful restaurants like Gracias Madre in Los Angeles; El Grain Café in Los Angeles and Oaxaca, Mexico; Siete in New York City; Bambi Tacos in Sacramento; Vegan Cuban Cuisine in Miami; and L’Artisane in Coral Gables, Florida.
eRM: Do you have any final thoughts to share for restaurateurs exploring how to incorporate more plant-based dishes on their menus?
Curtis: In essence, the journey towards offering delicious, better-for-you plant-based options is not about abandoning tradition, but rather, it’s about embracing the inherent diversity and versatility of Mexican cuisine to create a dining experience that delights the palate while nourishing the body and soul.
By showcasing the versatility and deliciousness of whole plant foods, restaurants can cater to a diverse range of tastes and dietary preferences while promoting sustainability and wellness. It’s an exciting time to be at the forefront of this movement, where innovation and creativity meet a profound commitment to health, flavor, and the planet.
Click here for Curtis’ recipe for Black Rice Burrito Bowl.
Click here to go to the next article, Two Approaches to Plant-Based Menus