March 1st, 2020

Superb Street Food Snacks

Posted in Food Trends, Trailer/Street Foods

Street Food 2.0 is Cutting Loose on Menus

New Street Food

We’re no strangers to the love of global street foods here. It’s been a popular topic on our blog for quite some time. But it looks like we may be seeing the next evolution of street food taking place right before our eyes.

American street food is becoming an amalgamation of global flavors and influences with one set purpose, to be delicious. Chefs across the country are scorning the standards to create new blends of flavors, textures, and influences into amazing small bites that change the way we perceive street food.

Let’s see how some restaurants are adapting their menus to include new-era street foods.

Street Food Pockets

Street Food Empanadas

One of the most common types of street foods globally are food pockets. They go by lots of names like buns, dumplings, pirozhki, or calzones, but equal essentially the same thing: A flavorful filling enclosed inside a pocket of dough. Hopefully served with a delicious dipping sauce (because who doesn’t love dipping?!). The universality of this item plays directly into the creative nature of street food, and restaurants are taking notice.

Recently, Fogo de Chão has realized how to maximize this trend on their bar menu. Aside from the all-you-can-eat meat style of dining, you can opt for drinks and small bites at the bar, which includes their new empanadas. Made with flaky pastry and Picanha beef, these delicious morsels are served with a side of spicy chimichurri dipping sauce.

Conversely, the fast casual Indian chain Curry Up Now has found a growing market for their mouth-watering Street Food menu, especially the samosas. These are packed with curried potatoes and/or lamb and served with aromatic chutneys for dipping.

For the Love of the Spud

Street Food Tater Tots

Potatoes are back on trend (if they ever really left)! But it looks like we’re moving past French fries and into a whole new world of starchy deliciousness.

The Tot-Chos at the Rabbit Hole in Normal Heights, CA tops this list due to their over-the-top execution. A single order contains a combo of tortilla chips, wonton chips, tater tots, jalapeño cheese, cotija, Pico de Gallo, salsa roja, cilantro crema, and scallions. No words, I need a poet…

Curry Up Now also hit this mark with the launch of their Vada Pav. This is a mashed potato fritter sandwiched between an amul buttered bun with garlic chutney and Bombay dust. Also, the ever-creative Velvet Taco found a place for potatoes on their Picnic Chicken street taco. This features rotisserie chicken, avocado crema, warm honey-Dijon potato salad, crispy chicken skin, and cilantro on a flour tortilla. Oh, and don’t forget they also serve tots.

Tongue Thai’d

Thai Street Food

Atlanta’s Tuk Tuk Thai Food Loft is showing the beauty of re-imagined Thai street food to hundreds of guests every day. People line up for the fried chicken drumsticks served with Thai 3-chile sauce. You can also order Thai-style samosas made with flaky rice paper and sweet chile sauce, or an order of Bangkok street noodles made with an assortment of chile sauces and fresh vegetables.

Dee Dee Thai in Austin, TX knows their way around next level street food as well. The Moo Ping is a pair of sweet and savory pork skewers marinated in special sauce for 48 hours and served with a small side of sticky rice and spicy dipping sauce. Or really go experimental with the Som Tom Isaan, a pungent, funky, and very spicy papaya salad made house fermented fish sauce and salted crab shell.

See You on the Streets!

So to speak. At least, with a mouth full of modern street food. These new trends are sure to launch more concepts and ideas. We’ll be here to cover them when they appear. Until then, happy eating!

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April 22nd, 2019

The Global Breakfast Boom

Posted in Consumer Trends, Food Trends

Breakfast is Back!

Global Breakfast

Breakfast is the most important meal of the day. At least that’s what our mom always told us, right? Who’s to know if it really is the most important, but thanks to the rise is global flavor trends, it just might be the most delicious.

Datassential reports that breakfast currently ranks in the 94th percentile for future growth. This means that breakfast is predicted to beat out 94% of all other foods, beverages, and ingredients over the next 4 years. This illustrates a great opportunity to capitalize on the love of breakfast in conjunction with the rise in global flavors.

Global Breakfast

Indian

Indian Breakfast

Photo courtesy of BBC.com

Many restaurants have already jumped on this hype train. At Rooh Progressive Indian Restaurant in San Francisco, you can find a bevy of unique Indian/American mashups on their brunch menu. The Masala omelet frittata, for example, is made with a creamy masala sauce, red chili paste, and house made cilantro oil. The Kashmiri duck kulcha (a type of Indian flatbread) combines savory duck and bacon with a savory chili chutney sweetened with apricot.

Mexican

Mexican Breakfast

Modern Mexican fare has moved beyond the classic breakfast burrito. In Austin, TX, the land of the breakfast taco, Manuel’s Regional Mexican Cooking offers a brunch specialty called Torta de Papa. These are potato and corn masa cakes stuffed with black beans, venison chorizo, and smothered with a roasted pasilla chile sauce. The specific call-out to pasilla chiles also aligns with the Specifically Spicy trend we discussed in the New Hot Sauces blog.

You could also go all in on the Sopa Con Huevo Estrellado. This is a grilled masa boat filled with black bean paste, an over easy egg, queso fresco, and a smoky chile de arbol sauce.

Others

Peruvian food continues to hold strong interest nationwide as well. At Llama in Brooklyn, you can grab one heck of a unique brunch. The Tacu Tacu plate is made with fresh pork sausage, a fried egg, creamy avocado, and a dousing of spicy adobo sauce.

Global Breakfast

Photo courtesy of oliveandfincheatery.com

On the Asian side of things, you can try the Japanese style breakfast bento box at The Lobster Club in New York City. It combines a shiitake scramble with rice, savory miso soup, and a strip of teriyaki glazed salmon.

And don’t forget about shakshuka. This stewed pepper, tomato, and onion dish seasoned with harissa is quickly becoming a staple menu item across the U.S. Just check out Denver based Olive & Finch. Their shakshuka served in a mini cast-iron skillet is driving both excitement and sales within the local community.

Beat the Competition

And yes, that is an egg pun. But seriously, with the projected popularity of breakfast, be sure to set yourself apart from competitors with unique, global breakfast offerings. This is much easier than it seems with the use of flavorful sauces like harissa, gochujang, and Indian red curry. A simple way to take your breakfast global!

Cheers!

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July 2nd, 2018

Indian on the Rise

Posted in Consumer Trends, Food Trends

and I couldn’t be more excited…

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Much to my delight, Indian cuisine is on the rise in the American palate. This niche of food is steadily growing in the United States today. This is shown through the rise of Indian inspired dishes, casual Indian eateries, and expanding variety of easy to cook Indian dishes at home.

Indian fusion and inspiration is creeping it’s way into mainstream. Restaurants such as the Bombay Frankie Co in L.A. are starting to serve item such as Indian burritos. We’re seeing Masala Pizzas, Indian burritos, and other delectable mashups. These combinations are encouraging accessibility and new experiences to the American palate.

Quick service restaurants have also seen a rise in Indian flavors. In Texas, we’re seeing more and more local quick service restaurants such as Tarka Indian Kitchen and Masala Wok appear. The well-known G’Raj Mahal food truck on Rainey Street has now earned a brick and mortar location. Quick service Indian food can be served as easily as a Chipotle style DIY assembly line or a conveniently on-the-go as Indian styled tapas (think tandoori seared chicken).  Indian food is delicious, fresh, and easy to make for quick service.

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In supermarkets, the curry section is no longer a few bricks of seasonings mixed in with the rest of the tiny Asian section. Brands that are selling easy to make Indian sides or even main dishes such as Tasty Bite, Maya Kaimal’s simmer sauces, and Patak’s are starting to take over shelf space. These products paving opportunities to make Indian at home without the usual length of preparation time. The millennial appreciation for more and more complex flavors is adding to the popularity of Indian food today.

Thanks for reading along and let us know where you’re seeing Indian cuisine pop up in the comments section below.

Cheers!

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