2013 saw the birth of quite a few amazing food trends that knocked our socks off! It’s almost impossible to truly predict what’s going to be on our plates this year, but the experts have figured it out. It’s still not too late for us to pick five our favorite food trends for 2014, see if you agree with us:
In case you haven’t noticed, we at Fiestah really like our Cronuts! This 2013 breakout food is starting to gain ground around the world, thanks to our fine city! This year will see “mutan morsels” evolve into an even bigger mashup of all the glorious things we love, like dessert pizzas or mac & cheese soup, perhaps? We’re already salivating thinking of the combo of the Cronut and Umami burger! Evil genius business.
Gluten-free was a sexy phrase in 2013, but we believe it shouldn’t just be a trend. Believe us, it’s a lifestyle change that is both good for you, and can be seriously yummy. Think of home baked bread, and pasta noodles made from buckwheat and other grains. Also look out for quinoa and flax seeds to pop up in these gluten-free dishes. Still can’t grasp the idea of healthy + delicious dishes? Try Eat Tribal – they stick with natural, real foods! Get this, all their meals are nutriet-packed, that are gluten-free, grain-free, dairy-free and soy-free. It’s time to understand exactly what we put in mouths – let Eat Tribal help you, by delivering fresh meals to your doorstep!
Spicy Asian Foods
2013 saw the explosion of Sriracha sauce from Eastern Thailand, used to complement rice or noodle dishes. What’s Asian food without its condiments to heighten the taste and texture of the dish? Elevate your senses with the smoky gojuchang and even the kimchi from Korea. Kimchi, a fermented dish of veggies and seasonings, slants towards sour more than spicy, but that doesn’t mean it’s any less mouth-watering! Get your fix from KuKu Canteen, with a serious kick of fried kimchi rice – you will be hooked in no time.
We’d also recommend to treat your taste buds with Malaysian sambal belacan – a thick sauce made from a variety of chili peppers and shrimp paste (belacan). Warning: It’s got a pungent smell, and it’s got a real bite! But when you pair the sambal belacan with hot white rice, and fried chicken – send a prayer of thanks to the Baba Nyonya Chinese folk in Malaysia. This humble condiment is heavenly, we promise!
In keeping with the health conscious trend in the last year, take it up a notch with the types of food from the Midwest. Farm fresh and local produce make Midwestern style cooking, so get ready to another level of that good, hearty food! The key here is to be able to pinpoint and know what we’re eating. Chefs will be paying attention to ingredients available in the Midwest, and putting their own twists on local favorites. Think steaks and root vegetables. Don’t forget the classic buttermilk fried chicken – tender, crunchy and packed with great flavors. We’re ready!
Ice Cream Sandwiches
According to Entrepreneur, this year will see the death of cupcakes (Please, no!) and the rise of another type of portable dessert: the ice cream sandwich. Maybe not as unusual as ramen burger, but the satisfaction of eating a cookie or a biscuit with a fat dollop of yummy ice cream? We’re here for it, 2014! (Psst! In case you missed it, we have a thing or two to say about ice cream sandwiches – melt bakery, we foresee a very busy year for you!)
We love the trends above – it’s all about the ingredients! Here at Fiestah, we have vendors who pay special attention to this. It’s high time we start respecting what we put in our food and how it’s prepared – we can’t wait for the rest of the year! Catch us in February as we journey along, and help you plan the best events in town – so don’t forget to check back!
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