Global

Unmi Abkin's Papas Veracruz calls on the nutty, tangy, spicy profile of salsa macha to lend a unique spin to the craveable potato dish

Update Mexican favorites with trend-forward, bean-centric moves

Five creative approaches for building modern flavor in this Mexican classic

Miso is poised to deliver its unique, savory earthiness to brunch

Exploring ahead-of-the-curve flavor opportunities to sustain perpetual menu relevancy

It’s time to fall in love with salsa macha

Plant-forward cuisine is finding inspiration in modern Mexican flavors

Eastern Med flavors add intrigue to beverage menus

Mash-ups with far-flung cuisines like Mexican and Japanese create new opportunity

We’re tracking ajvar, a red bell pepper- and oil-based condiment from the Balkans

Bold condiments from this global hotspot serve as high-impact ingredients

Modern takes on traditional Turkish small plates

Trending flavors and ingredients that are impacting taco menu development

Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

Exploring deeper into this region’s food culture serves up big opportunity

Toum, a Lebanese condiment made with garlic, lemon juice, olive oil and salt, holds all the markings of a potential hit on U.S. menus

Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.

Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.