MENU TRENDS

Rediscovering Authenticity and Innovation

Mexican cuisine blends bold, complex flavor profiles in many quintessential dishes. According to Datassential’s Flavor database, 82% of consumers like or love Mexican food, making it one of the most loved cuisines. Many of its well-known handhelds, such as tacos and burritos, have been reimagined by chefs around the world, who added ingredients from their own cuisines, as in the case of Korean-style tacos. Trending flavors and dishes from Mexico, including pozole, chamoyadas and horchata, have become more prevalent on American menus. Today, we showcase some of the trends that have continued to grow amid COVID-19.

Aguas Frescas

MAC stage: Inception — International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation, and presentation.

This classic Mexican street beverage’s name translates to “fresh water,” and the inclusion of fruit and flowers adds a seasonal twist. The nonalcoholic beverage comes in such classic flavors as horchata, agua de Jamaica (hibiscus tea), tamarindo and tepache de piña (fermented pineapple), but many operators have introduced foreign flavors and ingredients like matcha into the mix. Sweeteners can vary from cane sugar, piloncillo (raw cane sugar), or alternative sweeteners like stevia or monk fruit for a healthy-halo effect.

On 2.5% of U.S. restaurant menus

Up 22% over the past four years

32% of consumers know it /19% have tried it /14% love or like it

Menu Example Ramis Café On The World Lavender Refresco

Our take on the Mexican agua fresca, refrescos are light and bubbly nonalcoholic beverages, made of fresh fruits, juiced daily, with herbal or spice elements. Served over ice, with club soda.

Birria

MAC stage: Adoption — Global-food aisles at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.

This dish from Jalisco exploded on TikTok during quarantine and continues to gain traction as operators put their own spin on a classic. In Mexico, birria is traditionally served as a hangover cure; today, it’s found mostly at independent operators and food trucks. Making the perfect birria involves marinating goat or mutton overnight, and slow-cooking it for four hours until it’s tender. The dish features in online vidoes of people submerging birria tacos in cups of consommé or making over-the-top quesadillas with the slow-braised meat.

On <1% of U.S. restaurant menus

Up 66% over the past four years

19% of consumers know it /11% have tried it/8% love or like it

Menu Example Agave & Rye Birria Taco

Slow-braised beef with guajillo chilies, Oaxaca cheese, cilantro, onion, dipping consommé.

Street Taco

MAC stage: Proliferation — Proliferationstage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.)

There’s no lettuce, tomato or cheese on these tacos; instead, it’s traditional to serve a corn tortilla with diced onions, cilantro and salsa. Protein options include barbacoa, carnitas, al pastor and carne asada. Then innovative Korean tacos popped up on the Los Angeles food truck scene. From there, chefs began to create their own spins on the street taco.

On 2.6% of U.S. restaurant menus

Up 32% over the past four years

77% of consumers know it/56% have tried it/51% love or like it

Menu Example Kerbey Lane Cafe Texas Street Tacos

Grilled all-natural wagyu steak, caramelized onion and tomato wrapped in warm corn tortillas and topped with queso fresco and cilantro. Served with refried black beans, guacamole salad and a side of chipotle salsa. Gluten-free.

Burrito

MAC stage: Ubiquity — Ubiquity-stage trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their Inception-stage roots are still recognizable.

Burritos range from the traditional, with meat, vegetables and salsa; to Tex-Mex, with rice and beans; to breakfast versions. Operators have begun to blend this platform with early-stage trends like poké. The flour tortilla is replaced with a seaweed wrap, and then filled with sushi-grade rice and fish; vegetables; masago; and sauces like aioli, sweet chili or sriracha.

On 18.1% of U.S. restaurant menus

Up 9% over the past four years

96% of consumers know it/87% have tried it/73% love or like it

Menu Example Casa Olé Mexican Restaurant Wet Burrito

A massive burrito filled with ground beef, rice, bean, enchilada sauce, and chili con carne, topped with more enchilada sauce, shredded cheese, chili con carne, charro beans, chile con queso, and jalapeños. Served with pico de gallo on the side.