Report: Rising Hispanic Population Is Influencing Taste Buds, One Tortilla at a Time

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Very interesting new Associated Press story examines how the rise of the Latino population is flavoring changes and spicing up people’s food choices:

Salsa overtaking ketchup as America’s No. 1 condiment was just the start.

These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.

Welcome to the taste of American food in 2013.

The story notes that Hispanic foods and drinks were an $8 billion market last year, according to Packaged Facts. By 2017, that number may reach $11 billion.

Traditional Hispanic flavors are becoming more mainstream:

• Marie Callender’s has grilled shrimp street tacos with chipotle ranch dressing;
• Whataburger has a fire-roasted blend of poblano peppers in its chicken fajita taco; and
• Tomatillo verde salsa is in the baja shrimp stuffed quesadilla from El Pollo Loco.

The story also notes tequila’s increasingly popularity and that rice remains a popular side dish.

Rice also was the top-rated side dish in a National Restaurant Association chefs survey of what’s hot. The same survey also found chefs touting taquitos as appetizers; ethnic-inspired breakfast items such as chorizo scrambled eggs; exotic fruits including guava; queso fresco as an ingredient; and Peruvian cuisine.

Read more here.