20 Awesome Global Food Trends That Have Yet To Take Off In The US
Which Global Food Trends Do You Wish Would Catch On Already?
The food culture in the US is an ever-changing, dynamic organism. Newcomers to the country bring their culinary traditions with them or American chefs get inspired while traveling abroad and eagerly bring home international flavors. Sometimes they become a trend, taking off in a big way in mainstream America while others stay in their own little corners of the world. Here are 20 awesome food trends we wish would catch on in the US.
1. Late-Night Coffeehouses
It's no secret that Gen Z are less interested in alcohol than previous generations. In countries like Yemen, coffeehouses are open late, allowing folks to socialize over coffee and tea instead of cocktails and beer. The coffee culture in the US which dictates that cafes should close around 6 p.m. has yet to catch up.
2. Konbini-Style Food
Despite having a fast-paced and dynamic culture, grab-and-go food in other countries is at a completely different level than in the US. Japanese convenience stores called konbini are open 24 hours and offer carefully-prepared foods that people like Anthony Bourdain raved about. It's time we replicate konbini in the US.
3. Tantanmen Ramen
Ramen has certainly taken off in the US. However, there's a hard distinction between regular ramen and the creamier, spicier tantanmen that's popular in Japan right now.
4. Chocotorta
You can look to Instagram or TikTok to see just how popular this Argentinian no-bake layered chocolate cake is in South America right now. It's made with dulce de leche, chocolate cookies, and cream cheese. Yes please!
5. Surströmming
A decade ago this Swedish fermented herring dish would have no chance of taking off in the US. However, now that restaurants like Noma have popularized fermented foods to where stuff like kimchi is practically mainstream, the pungent surströmming has some potential at winning over American hearts—at least the more adventurous ones.
6. Arepas
Although these corn-based pancakes are not unknown in the US, we're surprised they're not more popular. In countries like Colombia, you can find street vendors whipping up delicious, cheese-filled arepas at all hours. We want to see this in the US.
7. Yakisoba Pan
This dish is the perfect answer to the extremely popular high-protein diets taking hold just about everywhere right now. The popular Japanese dish consists of stir-fried noodles inside a hotdog bun-like bread roll.
8. Jonjoli
A common appetizer in Georgian cuisine is pickled jonjoli, a plant known for its many health benefits. It's becoming trendy to serve creative and modern preparations of it in countries outside of Georgia for its nutritional value and unique flavor. We sense potential amongst west coast health nuts.
9. Salep
Coffee has long dominated the American hot beverage world but we think there's potential for many more options to flourish, especially with the younger generations growing less fond of alcohol. Salep is a creamy, hot beverage made from orchid root powder that's big in Turkey and other parts of the Middle East.
Kerem Delialioğlu on Wikimedia
10. Lángos
Are you sick of only seeing chip trucks and hot dog stands at music festivals? We are too. That's why we think there's room for Hungarian lángos, deep-fried dough topped with sour cream, cheese, or garlic to take off in this space.
11. BBQ Street Chicken
In Portugal and Brazil, you can find the best barbecue chicken you've ever eaten along the street in the most remote areas. Why can't this be implemented in place of some of the all too numerous hot dog stands in cities like New York? Not only is it delicious, but it's also way healthier being a great source of lean protein.
12. Tostada de Escamoles
"Mexican caviar" escamoles are ant larvae. Before you dismiss it as something gross, know that it has a delicious buttery, nutty flavor. With the adventurous eating trend and edible insects gaining traction, this has potential to take off at least in niche food circles.
13. Hoppers
No, it isn't another insect-based delicacy. Hoppers are crispy, bowl-shaped pancakes made from fermented rice flour and coconut milk commonly eaten for breakfast in Sri Lanka. This ticks many trend boxes including brunch, fermentation, and international cuisine so it's only a matter of time before they make a big splash in the US.
Paul Joseph from vancouver, bc, canada on Wikimedia
14. Natto
You might remember natto from YouTube reaction videos. It's a probiotic-packed fermented soybean dish popular in Japan. Its sticky texture and pungency make it one of those love-hate foods but we still think there's a place for it in the US.
15. Black Sesame Everything
One of the most popular dessert flavors in Japan is black sesame which flavors everything from cakes to desserts. It imparts a lovely nuttiness and gives food a striking black color. We'd love to see it as a mainstay at ice cream parlors and donut shops across the country.
16. Moringa
If spirulina and monk fruit could take off in health food spheres, we think there's space for moringa too. It's a super nutritious plant used in teas and smoothies in India, Africa, and Southeast Asia.
17. Fried Mars Bars
Scotland is the land of deep-fried everything. If you haven't tried a fried Mars bar, run, don't walk to your nearest airport and get a flight to Scotland. Wouldn't it save you a lot of trouble and money if they were just more popular in the US?
18. Millet
In India, the healthy grain millet used to be a staple food but it went out of style because it took a long time to cook. However, with the popularity of healthful eating, the "supergrain" is coming back in style. We think Americans who've hopped on the healthy eating trend would love it too.
19. Ensaymada
Have you noticed that savory pastries are always the first to sell out at your local cafe? Looks like we could use some more flavors. Ensaymadas are soft, buttery, cheesy Filipino pastries that would be huge in the trendy US coffeeshop and bakery space.
20. Açaí Na Tigela
Brazilian açaí bowls are massively trendy in many parts of the world including Spain, Portugal, and all across South America. However, this version with granola, banana, and guaraná syrup is not as popular as we think it could or should be in the US, especially along the coasts or in hotter climates.
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