Consumer demand for Latin cuisine shows no signs of stopping, whether it’s authentic regional fare or fusion-inspired dishes. Many consumers haven’t yet tried Latin cuisines beyond Mexican, but they’d be interested to do so. In fact, 42% would like to try Cuban, 53% want to try Brazilian, 53% want to try Peruvian and 58% want to try Argentine cuisine (Technomic, 2018). These cuisine types are diverse, with varying influences and techniques, but what they share is a focus on complex flavor profiles rooted in chilies, citrus and aromatic ingredients. Authentic cooking sauces and condiments help to introduce your patrons to new ingredients in such dishes as huaraches, pupusas and pozole. Operators can also spice up menu staples by incorporating Latin flavors into chicken wings, breakfast skillets, plant-based offerings and sandwiches.
menu inspiration
Custom Culinary® Authentic Latin Flavors and other versatile products from our portfolio can be used as cooking sauces, marinades or condiments—bringing approachable ethnic cuisines to your menu with ease.
Mexican Migas Skillet
A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and Custom Culinary® Tomatillo Serrano Sauce.
View Recipe
Latin-Style Citrus Chili Wings and Dipping Sauce
Deep-fried chicken wings tossed in Custom Culinary® Latin-Style Citrus Chili Sauce, served with a creamy dipping sauce of bleu cheese dressing mixed with additional Latin-Style Citrus Chili Sauce.
View Recipe
Al Pastor Kabob Plate
Skewers of cubed pork tenderloin, white onion, bell pepper and pineapple, grilled and brushed with Custom Culinary® Al Pastor Sauce, served with cilantro-lime rice and pickled red onion.
View Recipe
Veal Osso Bucco Al Pastor With Tamales
Combines the rich flavors of veal shanks steaks, smoked pork belly, scallions, poblano peppers, red bell peppers, red beans, pineapple, scallions, and tamale with Custom Culinary® Al Pastor Sauce and Custom Culinary® Gold Label Demi-Glace. View Recipe
Culinary Perspective
Looking back at the ethnic food evolution in America, I always get a chuckle from the characterization of Asian foods in the 1950s. At that time, “Asian,” Chinese-American, primarily composed of Mandarin or Cantonese, was served up in Chop Suey Houses, peaking in the 50s era of "one from column A and two from column B" family dinners. Since then, Asian food has shown its true colors, and the dining public has gotten much more discerning of the differences and nuances of each country’s cuisine and the many significant regional differences in each country’s fare. Regardless if it’s Vietnamese pho, the now ubiquitous bowl of beef broth and rice noodles, one of the vast offerings of Thai curries, or any of the dishes from the eight great cuisines of China, American foodies enjoy them all and expect authenticity.
Coincidentally, Latin foods and flavors have had a similar evolution. From Gen Z to Boomers (and beyond), America's dining public loves Latin eats of all kinds, and they embrace each country’s unique fare. We’ve dramatically graduated from simply enjoying pedestrian tacos, burritos and enchiladas to exploring pupusas from El Salvador, ceviche from Peru and churrasco from Argentina. The inspiration of Latin flavors and foods has even crossed the beverage industry, making aguas frescas all the rage.
Some of the best Latin food I have ever enjoyed was on a fishing vacation at a small jungle camp at the southernmost tip of Panama. Good food and fishing are two of my pleasures, and this trip combined them. The camp was staffed with indigenous people from an adjoining village. Each day for lunch, they would pack us a scratch-made delicacy prepared with local ingredients and methods. One day they gave us handmade corn empanadas filled with spiced beef and yucca with a side of “Triple X Hot Aji Salsa” prepared with chopped tomatoes, cilantro, green onions, garlic, aji amarillo peppers, jalapeños, olive oil, lime juice and local spices. These things were so wildly flavorful; I’m confident I will never again enjoy their equal. I guess I’ll have to go fishing there to try them again!
Coincidentally, on that same trip, I had the chance to sample one of the most unusual eats I have ever tasted, “Gouda.” Now I’m sure you're wondering what’s so unusual about cheese. “Gouda” in Panama is known as an Agouti, a small rodent like a guinea pig. The preparation I enjoyed mimicked the classic Cuban ropa vieja, a beef stew simmered with black pepper, cumin, and oregano. This was amazingly delicious and genuinely authentic, so I’m glad I had the chance to experience it.
On a higher-end scale, the best tacos I have ever enjoyed were served at China Poblano, one of Chef Jose Andres’s restaurants at the Cosmopolitan Hotel in Las Vegas. This fantastic concept features the cuisines of both China and Mexico and celebrates unique ingredients and smash-ups, culminating in some of the best bites one could enjoy. A few of my favorites included the Latin-inspired Taco Nopales Queso, seared queso fresco, salt-cured cactus, salsa molcajete and pumpkin seeds. And a more mashed-up offering, The Silencio, prepared with duck tongue and fresh lychee accented with a secret fragrant, spicy sauce.
So, as you work hard to develop menu offerings that appeal to a vast aray of age groups and ethnicities, try playing around with dishes inspired by the flavors of Latin America. Whether classic preparations or creative cultural blends, I’m confident it will help you move your profit metrics. Sample some of the Latin sauces available in our ever-expanding portfolio to get you started. You won’t regret it!
Until next time, "Hasta la vista, baby"!
*Products are customized; please contact your Custom Culinary® representative for more information.
SOURCES
Katie Ayoub, “Targeting Tacos,” Flavor & The Menu, June 12, 2019.
Robin Grose, “Authentic Mexican Sauces,” The Spruce Eats, April 8, 2019.
Technomic, The Ethnic Food & Beverage Consumer Trend Report, 2018.
CRAVING MORE? CHECK OUT THESE SIMILAR POSTS
Tacos Are On Our Mind
We’re always on the hunt for a flawless taco. You know, with the perfect combination of acidity, crunchiness, and spice.