“We’re seeing a strong crossover and mash-up of global flavors. For instance, Ima, a noodle bar in Detroit, uses a jicama shell with a mix of traditional and nontraditional ingredients. What are these mash-ups telling us? The rules have changed for the humble taco, and there really is no wrong way to build a taco today.”
— ERICH CHIECA
“Tacos provide foodservice operators with the opportunity to push the flavor mash-ups through flavorful and playful creations like: Thai sausage taco with red curry mayo and a carrot-radish slaw; or kimchi and short rib with gochujang; or fried chicken with slaw and Creole mayo.”
— RON DESANTIS
“This enduring trend can be executed deliciously in every segment of the foodservice industry, from fine dining to casual to school foodservice. The taco has earned its permanent position as part of the American culinary landscape.”
— SHARON OLSON
“Folded and stuffed flatbread is an ancient global flavor delivery system. Unleavened flatbread + protein filling + raw veg + sauce = craveable and endless possibilities.”
— ROBERT DANHI
