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 24th, 2017

Mole 101

Posted in Recipes, Trends

Mole Andale!

Red Mole

Anyone familiar with traditional Mexican cuisine is by extension familiar with mole; a rich, incredibly complex, savory chile and chocolate sauce.

With hundreds of published mole variations, and thousands more living in the heads of Abuelas world wide, saying you’ve tried them all is like saying you’ve counted all the fish in the sea… highly unlikely. However, I’d certainly be up for that challenge.

Mexican mole

With all these variations, though, the base ingredients remain similar: Chiles, nuts, bread, and chocolate. It’s not unheard of for a mole to carry up to 30 ingredients and require a slow cooking process over the course of many days.

The ingredients are prepared in various ways (grilled, toasted, burnt, etc.), milled together, and stewed to release a deep, complex flavor. Rich in herbs and spices, moles pair wonderfully with anything from starchy vegetables, bananas, and grains, to chicken, beef, and delicate seafood. Chocolate mole

The word mole stems from the Nahuatl word “milli,” meaning sauce or concoction. Therefore, saying “mole sauce” is the literary equivalent of saying “table mesa,” or “free gift.” It’s redundant, so don’t. Unless of course it’s a proper noun, then do as you must.

The origins of mole are argued, but generally split between the legend of the panicked nuns or Cortez’s Aztec banquet. Having no skin in the game, I’ll let you pick which makes more sense.

For a library of excellent mole recipes, I suggest checking in with Rick Bayless or Zarela Martinez. They offer some amazing moles of both the quick(ish) and methodical varieties.

Now go eat some mole!

Salud!

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