Latino Foods Achieve Healthier Food Status

Latino food trends are changing from the typical chips, salsa, tortillas, rice, beans and cheese food concoctions that you typically find in cities around the United States. New lighter and healthier menus offer patrons delicious menu choices without busting the belt buckle or the wallet. Chefs are finding success when incorporating Caribbean and Latin American indigenous ingredients into their creations. Some new favorite blends that chef’s are working with are mango, papaya, coconut, peach, lemon and the ever popular avocado.

Mexican herbs, imported chili’s, vegetables and fruits provide new taste blends that transform traditional high calorie, high fat foods, by the nutrition panel, into works of authentic edible artform. Fresh, soft, semi-soft and firm cheeses remain indispensable in Mexican entrees, desserts, soups and salads. El Restaurante Mexicano reports that Brie is now being used as an alternative to the usual Mexican cheeses.

Mushrooms have been and integral part of Mexican cuisine since Meso-American’s gathered and ate them during pre-Hispanic times. Their meaty texture provides versatility in making many types of Latino dishes. Wild and cultivated mushrooms can easily be paired with a variety of companions. They often accompany grilled meat dishes such as lamb loin, pork chops, or beef, cream soups, and sits atop salads. According to El Restaurante Mexicano, many establishments are offering mushroom additions to upscale versions of menu favorites.

In 2000, the United States census reported that roughly 12% of the people living in the United States are Latino’s. That number is expected to rise to 25% by the year 2050. From taco stands to upscale Latino establishments, Latin American cuisine continues to gain popularity as a top food trend in America year after year. An experienced food consultant will help you make healthier Latino menu selections to keep your customers coming back for more.