Culinary adventure rooted in authentic Mexican tradition.
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 flavours, ingredients and dishes are making their way onto restaurant menus and retail shelves across the globe.
Elements of traditional Mexican dishes can be incorporated into items that consumers are already familiar with to create fusion cuisine. For example, one London-based restaurant serves up wagyu and chorizo-chile-cheese sliders at lunch, with spicy chocolate mole tacos for dessert.
On the protein side, Mexican cuisine aligns with a range of meat, seafood and plant-based options. Flavourful heat-and-serve and ready-to-eat options like Mexican sweet chili chicken, Mexican tuna salad and even soy cochinita (as a pork substitute) can be found on retail shelves.
The snack category is full of Mexican-inspired flavour profiles, such as Mexican Street Corn Potato Crisps. Chiles are common, with jalapeño and habanero found in snacks across many global markets.
By balancing contrasting textures with spicy, savory and acidic flavours, 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.
Operators are highlighting more nuanced Mexican flavours by serving regionally specific dishes. This approach delivers on consumer desire for exploration of authentic international cuisine.
It’s all about bold and memorable flavour, as sauces and seasonings with Mexican chiles and spices are being paired with a variety of proteins. The popularity of birria has paved the way for other regional Mexican meat-forward dishes to shine.
CPG brands are taking flavour inspiration from Mexican street food and chiles. Jalapeño and habanero are being leveraged globally in chips, while sweet flavours such as Mexican hot chocolate span multiple categories.
Create And Innovate – Authenticity meets artistry
With unique cooking styles and iconic dishes across the states of Mexico such as the Yucatán-style cochinita pibil or Oaxacan tlayuda, there’s truly no shortage of inspiration for product and menu development. Chefs Andy Jones and Lewis Lancaster have prepared some incredible concepts to showcase the vast range of possibilities to add with Mexican cuisine to protein and snack products.
Hot n’ zingy Mexican lime buffalo chicken
Each bite is a deliciously spicy journey, with the zesty tang of Mexican lime buffalo sauce perfectly complemented by the fiery kick of jalapeño and the satisfying crunch of a crushed tortilla topper.
- Jalapeno & crushed tortilla topper
- Mexican Lime Buffalo Sauce
Mexican black bean 5 star Wrap
A nacho-coated black bean burger served in a wrap. The burger is complemented by a Mayan-spiced natural yogurt drizzle, providing a tangy and creamy contrast to the bold and zesty flavours. To kick up the heat, a char-smoked habanero salsa is added, giving a fiery kick and smoky depth of flavour.
- Never Fry coating
- Mayan spiced natural yoghurt drizzle
- Char smoked Habanero salsa
Mexican Baby Back Pork Ribs
This dish features succulent baby back pork ribs, smothered in a bold and flavourful Mexican-style sauce and a Mayan style rub. The sauce is expertly crafted with a blend of spiced, smoky tomato and green pepper, creating a tantalizing taste sensation that is sure to delight the senses.
- Spiced, Smoky Tomato & Green Pepper Mexican Style sauce
- Mayan style rub
- Salsa verde
BBQ Mole seasoned corn
Indulge in the bold and savory flavours of this BBQ Mole seasoned fried corn snack, inspired by the rich and colorful cuisine of Mexico. Each crunchy bite is infused with a smoky and tangy taste.
- BBQ Mole seasoning
Looking to spice up your Mexican-inspired dishes? – Take it to the next level!
Contact your Griffith Foods representative or the chefs to learn how these exciting, versatile products can enhance your product and menu offerings inspired by the flavours of Mexico.
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 flavours.”
–Chef Mark Serice, Vice President Global Culinary, Griffith Foods
Looking Forward: What’s next for Mexican cuisine, worldwide?
By exploring region-specific dishes, operators and suppliers can provide even more nuanced and authentic culinary experiences to consumers seeking international flavour exploration.
With Mexican dessert flavours (including hot chocolate and dulce de leche) just starting to be leveraged globally, there’s an opportunity to expand their popularity on the same path as savory and spicy flavours.
As chefs combine Mexican ingredients with other international flavours, the fusion creations will celebrate a variety of global cuisines and give consumers unique culinary experiences.
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GlobalData, “Consumer Survey Insights: Exploring Cuisine Preferences and Motivating Factors,” December 2021.
“Leverage Trending Global Cuisines to Boost Sales,” Restaurant Business, April 5, 2022.
Mintel, 2023 FlavorIQ® Food and Flavor Outlook Report, January 2023.
Nils Bernstein, “A Guide to the Regional Cuisines of Mexico,” Food Republic, May 4, 2016.
“Trend Insights: Mexican Comfort,” Flavor & The Menu, January 14, 2022.