Latino Foodservice Trends in the U.S.

15 Nov 2011 • by Natalie Aster

Hispanic consumers are central to restaurant industry growth: Hispanic share of consumer-driven restaurant sales is on the upswing, with growth of 4.7% in 2011, almost double that of the U.S. consumers generally. The report “Latino Foodservice Trends in the U.S.” by Packaged Facts provides industry participants with valuable insights about the impact Hispanics are having on the restaurant industry.

Report Details:

Latino Foodservice Trends in the U.S.
Published: November 2011
Pages: 132
Price: US$ 3,995.00

Report Sample Abstract

Latinos in Context: Cuisine and Menu Trends 

  • Argentina. Coming to South America to escape poverty, Italians brought with them pizza and pasta which today are featured regularly on Argentinean menus. Meats are a staple of the Argentinean diet (so much so that Argentineans are the largest per-capita beef consumers in the world!), with popular selections including asado (roasted meat) and matambre (flank steak filled with spinach eggs, and carrots). Chimichurri (a thick condiment made from olive oil, vinegar, onions, and herbs) is also popular – and represents one of Argentina’s key influences on US menus today.
  • Cuba. Influences from around the world (North and South America, Europe, and Africa) have resulted in a “peasant” style of cooking which is a lot of slow cooked and sauteed foods. One of Cuba’s most recognizable influences on American menus is the Cuban Sandwich. Traditionally, this tasty sandwich features roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban Bread, which is then heated in a plancha (a machine similar to a panini press). American restaurants have taken the Cuban sandwich and customized it for domestic tastes, offering turkey or honey-cured ham in place of pork, adding trendy sauces such as chipotle dijonnaise, or using more popular American breads.
  • Puerto Rico. This island U.S. territory was settled by the Spanish, who introduced olives, garbanzos, vinegar, cheeses, and new proteins (beef, chicken, and salted cod) to the area. Flavorful stews, adobo (paste/rub made of crushed peppercorns, salt, vinegar, olive oil, and citrus juices), and sofrito (a flavoring made from ham, onion, garlic, peppers, cumin, and tomatoes) are popular locally.
  • Peru. Hundreds of climates (e.g., mountains, rain forests, coastal, and inland) translate into multitudes of fresh ingredients and a variety of proteins. Peruvian cooking is notable for its heavy use of seafood and potatoes, as well as its Incan, European, and Asian influences. Ceviche is a particularly popular local favorite. 

More information can be found in the report “Latino Foodservice Trends in the U.S.” by Packaged Facts.

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