Bringing the Flavors of Mexico to Your Offerings

Culinary adventure rooted in authentic Mexican tradition.

Explore one dish from each of Mexico’s culinary regions—Norteño, Bajacaliforniano, Oaxaqueño, Jaliscense, Yucateco, Veracruzano and Poblano—and you’ll only scratch the surface. Local specialties are expanding their international reach as desire for authentic meals grows. Globally, Mexican is considered one of the most appealing cuisine types and is especially popular among younger diners (GlobalData, 2021). Let’s explore how Mexican flavors, ingredients and dishes are making their way onto restaurant menus and retail shelves across the globe.

In the US alone, 71% of diners consumed Mexican cuisine in the past three months (Mintel, 2023). A prime example of this popularity is the growth of quesabirria, a quesadilla-taco popularized in Tijuana that has taken “foodie” culture by storm. The dish is rooted in birria, a classic goat stew from Jalisco, demonstrating the unique evolution authentic dishes can take.

Elements of traditional Mexican dishes can be incorporated into items that consumers are already familiar with to create fusion cuisine. Side dishes, appetizers and desserts are ideal for innovation, as many consumers are willing to be more adventurous with their selections (Restaurant Business, 2022). For example, one London-based restaurant serves up wagyu and chorizo-chile-cheese sliders at lunch, with spicy chocolate mole tacos for dessert. And a burger chain in China made a splash on social media with their cilantro-lime sundae.

On the protein side, Mexican cuisine aligns with a range of meat, seafood and plant-based options. Flavorful heat-and-serve and ready-to-eat options like Mexican sweet chili chicken (braai-style, in South Africa), Mexican tuna salad (in Colombia) and even soy cochinita (as a pork substitute) can be found on retail shelves.

The snack category is full of Mexican-inspired flavor profiles, mostly labeled with names that are descriptive rather than traditional (e.g. “Mexican Street Corn Potato Crisps” versus “Bold Elote Almonds.”) Chiles are common, with jalapeño and habanero found in snacks across many global markets. In China, the application of Mexican flavors is a bit more savory-inspired, as salty snacks combine Mexican seasonings with meat flavors. Examples include Mexican Chicken Nugget Flavored Rice Snacks and Mexican Roasted Meat Flavored Crispy Potato Sticks.

By balancing contrasting textures with spicy, savory and acidic flavors, Mexico has solidified its reputation as one of the world’s most treasured culinary hotspots. Applying these principles to new products and menu items can help you bring a taste of Mexico to a hungry new audience.

Chef Tip: “Nothing beats the taste and texture of salsa prepared with a traditional molcajete (mortar) and tejolote (pestle). Be sure to dry roast dried chilies, garlic, onion and tomatoes in a hot pan without additional fat to enhance the depth of their flavors.”

–Chef Mark Serice, Vice President Global Culinary, Griffith Foods