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
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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
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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.

1. Tortas
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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.

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9 comments
cvorthodontist
cvorthodontist

I'm definitely craving for some tortas right now, that one right there looks beyond delicious. I've always heard about Mexican coke, but I've never had the opportunity to taste it. How is it? Do they taste better?

OC Weekly
OC Weekly

Charlene: It's not that it's groundbreaking; it's that the rest of America hasn't yet discovered it. Look at the burrito: a Southern California staple that truly didn't go national until Chipotle in the 1990s. And now, the founder is a multi-millionaire...

Charlene Keeler
Charlene Keeler

I don't get it. A torta just looks like a sandwich. How it that groundbreaking?

909Jeff
909Jeff

I'm down with tortas! As far as the booze goes the men on mi esposa's side of the family are pretty much restricted to beer.

Joel White
Joel White

It would be nice to see mole at a Mexican restaurant.

JimBeam
JimBeam

Chipotle was serving tortas up at City Park in Denver although not available on the menu yet, im sure they were testing out the market and the response was positive.

TheRefriedMexican
TheRefriedMexican

What do I miss most when I'm not in Guadalajara? The pretty girls and the tacos al vapor. I wanna see "steamed tacos" trend.

anonyface
anonyface

 @cvorthodontist Yes. It is made with real sugar, not corn syrup. Tastes more purely sweet, if that makes sense. Closer to the original formula.

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