Northern-Mexico-Infographic
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T r e n d i n g N o r t h e r n M e x i c a n C u i s i n e D i s h e s t h a t D e f i n e Most visited & sampled I n l a n d R a n c h C u l t u r e culinary region among Arrachera/Fajitas Northern Mexico skirt steak, typically Americans in tacos 40% | 40% Taco de adobada Baja Californian specialty of spit-grilled pork on a taco 32% | 45% Machaca Northern Mexican specialty of dried, 29% | 46% 48% spiced beef or pork that's rehydrated Consumers have tried and used in tacos, burritos and with eggs and enjoy Northern Chilorio Sinaloan pork dish that's slow- 21% | 52% Mexican Fare simmered in chili sauce Gallo pinto Baja Californian specialty of minced beef 20% | 55% with rice, potato and other vegetables serves as a hot stew Cabrito Monterrey specialty of roast baby goat, traditionally served al pastor with tacos or 19% | 42% with a chili and tomato sauce Guacavaqui Sonoran stew of beef, corn, chickpea, 17% | 50% pumpkin and carrot A common practice in Northern Mexico is topping these meat and seafood based dishes with a wide variety of chili-based sauces and salsas for added flavor OPPORTUNITIES AROUND NORTHERN MEXICAN FARE Preparation style is the most appealing method in which flavor D i s h e s t h a t D e f i n e can be added to food say consumers. Fire-grilled prep defines C o a s t a l S e a f o o d C u l t u r e cuisine of this region, operators should play this up when adding this region's cuisine to their menu. Caguamanta/ Sonoroan/Sinaloan dish of manta ray, 16% | 47% Balance the smokiness of fire-grilled items with sweetness, heat, Cahuamanta shrimp and vegetables, served either as herbaceousness or a combination of all three. Topping fire-grilled tacos or soup meats or tacos with salsas, chili based condiments or guacamole Almejada Baja California specialty of clams, hot sauce, starter offer varied flavor profiles in one bite. cilantro, lemon juice and salt 16% | 44% With fusion flavors trending, Baja Med cuisine is poised for Tried and Like Haven't tried but significant growth. Focus on flavor pairings and regional call outs sounds good on your menu. Source: Technomic 2018 www.SupHerbFarms.com.