New and unfamiliar flavors are something that most consumers are willing to try, according to Technomic’s 2017 Flavorreport.
And when it comes to their likelihood of trying something new, Mexican food is one area where they’re more than willing: 51% of consumers say they’d be likely or extremely likely to try new flavors at a Mexican restaurant. This could be because Mexican food is familiar to most diners—from tacos and quesadillas to nachos and enchiladas, these tastes and ingredients offer an experience that most consumers have seen before. It’s no surprise, then, that these popular Mexican dishes are making their way over to more mainstream, mixed-American cuisine restaurants.
The opportunity for menuing Mexican ingredients and flavors on mixed-American menus is big: According to Technomic’s Flavor report, 65% of consumers say that they’re likely to return to order the same item again if they liked it, while 47% say they’d return to the same restaurant to order a different item.
Menuing unexpected ingredients with cheeses
Cheeses are a great way to add delicious, indulgent flavor to menus, and the familiar flavor of queso goes perfectly with a range of dishes on mixed-cuisine menus, even those with unexpected ingredient pairings.
With cheese being an integral part of many Tex-Mex and Mexican-American dishes, it was only a matter of time before chefs started incorporating Mexican dishes and flavors onto their menus by adding ingredients such as chopped poblano peppers, chorizo and other savory options to their queso, as well as adding Mexican cheeses and queso to non-Mexican, globally inspired dishes.
For instance, queso is a perfect pair with a steak and chimichurri sauce, and it can be an indulgent addition to comforting chicken and waffles at breakfast, especially when blended with a hot sauce. Queso with Italian seasonings added is a perfect dipping sauce for appetizers such as potato croquettes or arancini.
Adaptability and fusion
Beyond indulgence, the reason these classic Mexican dishes are popping up on more and more menus could be due to consumer preference for fusion foods. Global fusion is big right now, especially with younger diners. Technomic’s Flavor report finds that 43% of consumers 18- to 34- years old say that they like dishes that feature a fusion of flavors from more than one type of cuisine.
Some of the fastest-growing flavors menued with Mexican dishes aren’t traditional ingredients such as poblano peppers or chiles—at least not chipotle or jalapenos. In fact, one of the fastest-growing ingredients is sweet Thai chili sauce, which has grown 40% on menus year-over-year, according to MenuMonitor.
These preferences for fusion could be why another ingredient—masala—is popping up in Mexican dishes on menus all over, including at mixed-American eateries. Masala has grown 20% year-over-year and has been featured in fusion dishes such tandoori chicken tacos at 4935 Bar & Kitchen in Bethesda, Md. and the fish quesadilla at Cowboys and Turbans in Los Angeles. The latter features mozzarella cheese melted in a grilled flour tortilla with mango and mint chutney and is topped with avocado, lettuce and tomato and served with a side of masala sauce.
For operators wanting to spice up menus with Mexican dishes, adding new ingredients to cheeses and quesos, as well as using global-inspired spices and sauces into Mexican foods, provides diners something new to try without having to step too far outside of their comfort zone and also appeals to their desire for fusion options.
This post is sponsored by Land O'Lakes Foodservice