I am old enough to remember when Habanero chiles were exotic, rare and dangerous; a mysterious thing only spoken about in hushed tones of reverence by the cultists who read Chili Pepper magazine.
Now Habanero is a flippin’ flavor of Doritos.
Food trends are like indie bands; when your favorite one bursts out as a new big hit that everyone loves, it starts feeling like time to move on. This might be dumb on your part; a hipster knee-jerk reaction to the crowd that is just as bad as following the crowd OR it might just be a reminder that it’s time to look for the next wave before everyone else starts surfing it.
So, with that in mind I’m going to throw out some of the food trends that I’ve dug for years but that have hit the mainstream and mention a few that I think will break out eventually, so you can start getting sick of them early.
Out With The Old
I love you all. It’s not you. It’s me. Really. We’ll still see each other, I’m sure, but you’re so busy and…oh, come on. Don’t be that way. You’re a great big shining star now![list style=”cross”]
- Truffle Oil
- Chicken n Waffles
In With The New[list style=”star”]
- Cold Brew Coffee: I’ve written about Cold Brew before; it’s my favorite way to brew and drink Demon Caffeine at home. Cold brew is a coffee concentrate that you brew for hours at room temperature. It’s affordable, strong, potent and with a little pre-planning very convenient. I’m currently partial to using Community Coffee’s blend of coffee and chicory, which makes a punch-you-in-head liquid wake-up call that hearkens to Cold Brew’s New Orleans roots. Plus, it’s cheap. I saw the trend coming when Google was serving cold brew at their media center during the Republican National Convention in Tampa last year. Another coffee trend to watch for: hand pours; individually brewed and filtered coffee.
- Move over, rooster. Gochujang is the new Sriracha. The Korean chile paste was featured on Bon Appetit’s food trends for 2013 list but my wife Lauren has been using it for months to make homemade Kim Chi and to mix into stir fries. Hard to find; not even all Asian Groceries have it.
Barbacoa with Goat or Lamb: I love Mexican taqueria food and usually get the pork Al Pastor or Carnitas or beef Carne Asada or Fajitas but one of my favorite local places has Tacos de Barbacoa, and DANG. It’s a method that gets the tenderness of steaming with yummy crunchy bits you get from BBQing. It’s also a safer way for my wedo brainto explore the menu than going with Tripas or Cabeza or Lengua too. (You look them up yourselves.)
- Ethnic Inspired Breakfast Items The article mentions coconut milk pancakes, which is a new one to me but sounds the yum. It’s going to go with Longaniza; a sweet Philippine sausage that’s great for breakfast. You can get it at most Asian Groceries and can chose from chicken or pork, sweet or spicy. Related but not ethnic : I’m on the record as being a fan of Blueberry Pork sausage at Texas grocey Central Market.
What are YOU sick of? What do you love? Tell me in comments!