The demographics of the United States are changing. Ethnologists have deemed this “the browning of America,” as Hispanics represent the fastest-growing ethnic population in North America. And according to recent studies in food trends, Latino food preferences are becoming mainstream.
IT STARTED WITH SALSA
A few years ago, studies showed that salsa had surpassed ketchup as the favorite condiment. Now, several brands and flavors of salsa are available in grocery stores, internet sites and mass marketing outlets. A recent trip to the Midwest Horticultural Congress proved that even in the heartland, salsa is one of the most popular value-added products for farm marketers. One producer-manufacturer who private-labels jams, jellies and preserves has developed a line of fruit-based salsas, combining apples, pears or peaches with jalapeño peppers, chilies and a cinnamon-nutmeg combination.
VEGETABLES GO SOUTH
As more Americans develop a taste for Latino cuisine and many recent immigrants actively seek out fruits and vegetables common in their native countries, grocery stores are now stocking items such as cocoanut milk, mangoes, lime-flavored soft drinks and other exotic treats.
Even domestic growers are aware of the marketplace's changing tastes. Seed companies and agricultural colleges are developing new varieties of Latin American fruits and vegetables that will grow in North America. A recent introduction in melons combines the succulent sweetness of honeydew melons with the growing habits and shorter-season maturation of the muskmelon. The jalapeño pepper has undergone a number of transformations, and different varieties offer shoppers options in heat level and fruit size.
SWEET AND HOT DESSERTS
According to a recent study by Mintel Menu Insights, there has been a 13% increase in the use of chilies as a dessert ingredient. Hot peppers are used in combination with dark or bittersweet chocolate. This traditional Latin flavor combination is currently offered in many family/midscale restaurants and fine dining establishments. The Janos Restaurant of Aureole, New York, offers an incredible Dark Chocolate Jalapeño Ice Cream Sundae for more adventuresome diners.
AVAILABLE FOR HOME COOKING, TOO
An internet search for specialty foods will ferret out a number of spice rubs, barbecue sauces and condiments such as pickled jalapeños and dried chilies available for sale to cooks everywhere at reasonable prices. Lorann Oils, a flavoring manufacturer in Lansing, Michigan, has recently introduced a “Hot-Chile” additive that can be used in chocolates, hard candies or jams and jellies. Home cooks and small restaurateurs now can add a south-of-the-border flair to their menus without an exhaustive search for ingredients.
