The Five Next Big Trends in Mexican Food in the United States
3. Children of Mexican Immigrants Becoming Chefs and Taking Their Parent's Food to the Next Level
|WERK IT, SONS|
Carlos Salgado (at right) of Taco Maria and Soho Taco's Gabriel Zambrano are emblematic in Orange County of the next wave of Mexican chefs--those who are classically trained but want to work within the confines of their parents' food to take it into the next level. It was Roy Choi of Kogi who really led the way, but no longer will we have to rely on gabachos to teach Mexicans what alta cocina is about--not that there's anything wrong with gabachos cooking Mexican food...unless they're porcelain-skinned divas, of course!
2. The Continued Gentrification of Mexican Alcohol
This is a trend that'll never die, and has existed in a way since Prohibition with the rise of tequila and the margarita. And Mexican beer in this country has been in an upward trend since the 1980s and spring break. But I never imagined that mezcal--mezcal!--would become hip. Mezcal was historically so working-class that even my wab of a dad never dared touch the stuff--although he was a raging alcoholic, he wasn't that low-class to sink to that level.
And that's just one Mexican spirit. Sotol from Chihuahua is slowly making its way up to bars, and we're already inundated with three-figure tequila bottles. And I guarantee that next year, more-adventurous hipster bars in New York and Los Angeles will begin to offer pulque, the legendary drink of antiquity that taste like warm milk mixed with spit. If that takes off, we might as well re-cede the Southwest to Mexico.
|America's Next Top Mexican Food|
I have been proclaiming this all year, and guess what? It's happening already. On my last trip outta John Wayne Airport, I saw a Carl's Jr./Green Burrito outpost advertising tortas--that ad wasn't there earlier this year. And while it seems so obvious to those of us in Southern California, let's not forget that Mexican restaurants here have only served tortas in earnest for the past 20 years, and that it's yet to take hold anywhere else other than here and in Chicago. And then remember that tortas are incredibly easy for Americans to assimilate--sandwiches! With Mexi ingredients! And while Cook's Tortas up in Los Angeles are good/great, they've yet to take the model to a nationwide audience. Whoever becomes a millionaire off of this trend owes me royalty fees--or at least a torta de chorizo--as payment.
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!