TRENDS: What’s Hot in 2015
 Bánh-mi, a Vietnamese submarine sandwich on a baguette. Photo courtesy The Great Pepper Cookbook by Melissa’s Produce. |
Nation’s Restaurant News, the major trade paper and website for those in the restaurant industry, reports that Americans are becoming more interested in trying new ethnic foods—especially (but not surprisingly) in restaurants.
What “ethnic” means varies from person to person. The NRA commented that the three most popular ethnic cuisines in the U.S.—Mexican, Italian and Chinese—have become so mainstream that they hardly count as “ethnic” these days. Based on a survey of nearly 1,300 chefs, the NRA pinpointed five ethnic flavors and cuisines that it expects to see this year. If you live in a major city like Los Angeles, New York or San Francisco (among others), you probably don’t have to go too far to try these. But if you haven’t had them, plan an “eating safari” for your next big city visit. Here’s the full article by Bret Thorn. |
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SOUTHEAST ASIAN CUISINE Southeast Asian cuisine was the fifth most frequently cited ethnic trend by chefs. While a full Vietnamese menu is a delightful alternative to Chinese cuisine, the trendiest item these days is the Vietnamese bánh mì sandwich. Bánh mì is a Vietnamese version of a submarine sandwich made on a Vietnamese-style baguette (made with both wheat and rice flour). It can be vegetarian—pickled carrots, daikon and onions, for example—or include tofu or meat. Here’s a recipe. PERUVIAN CUISINE Peruvian food was the ethnic cuisine chefs pointed to fourth most frequently. Chefs at independent restaurants frequently offer ceviche, a raw seafood dish cured in a marinade, as an appetizer. Here’s a template to make your own custom recipe at home. |
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REGIONAL ETHNIC CUISINE As restaurant customers become increasingly interested in learning about their food, calling something simply “Italian” or “Mexican” is not enough. Pinpointing exactly where in a foreign country a specific dish was created can add to its appeal. The chefs surveyed pointed to regional ethnic cuisine as the third most frequently cited ethnic trend. Consider Hunam or Szechuan Chinese cuisine versus Cantonese; Venetian and Sicilian versus Tuscan Italian. Every country is divided into regions, each with its own delicious cuisine. “Authentic” is a term that can mean as many things as “ethnic. The chefs surveyed pointed to the terms used together as the second most frequently cited ethnic trend. Unvarnished, unchanged dishes from foreign lands bring the true experience to the diner. Foodies don’t want their food dumbed down for “American palates.” |
 A trio of different ceviche recipes. Photo courtesy Raymi | NYC. |
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The number one trend has to do with the delight so many people take in mashups from different cultures. Recent hits include the cronut, the cheeseburger burrito and the ramen burger; although the concept applies to fine cuisine as well.
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