South and Central American cuisine

Chefs have been surveyed. Food-watchers have spoken. The restaurants are changing again their tactics to lure you in. And, the Americans are fickle as ever in what they want to eat.
We will look at both what we bring into the kitchen and what we eat out.Foods Trending Up New Cuts of Meat.

Pasta makerDenver Steak is a popular new cut promoted for grilling and broiling. It has plenty of marbling and flavor. It is also from the less expensive chuck roll of the beef. Pictured on the left is a Sierra cut.
Flat Iron Pork follows the trend set by flat iron steak. Cut from the top of the sirloin, the enormous steak is versatile: for grilling, sautéing, and broiling. Less expensive, but tender. A stir-fry option.More Real Food
Many of the real foods will make a comeback over their substitutes. Some of the restaurants offers a great food like pasta’s, this foods comes with a great taste in using pasta maker in an Market watchers think customers may turn away from questionable nutrition gains offered by substitutes.

The Hartman Group points to some trends: butter instead of margarine, meat instead of soy protein, whole eggs instead of egg whites, fried potato chips instead of baked, salt instead of low-sodium.
Elsewhere, kimchi, sauerkraut, sriracha and ketchup sales are going up.
Taste will trump dubious health benefits in these cases. But,…Healthy Foods According to Someone
We do not believe that sea salt is superior to normal salt in any way. Take also the following with a pinch of sea salt. Ever since Dr. Oz promoted the African mango on his show, its sales have shot up. Supposedly, this mango will help you lose weight and improve your health. Chia seeds (remember chia pets?) from South America, rich in omega-3 fatty acids (the good one) and fiber is gaining in popularity. Quinoa, also from South America is becoming mainstream. This ancient faux-grain was considered sacred by Incas. It is rich in fiber, minerals,vitamin A and a low glycemic index. Preparing it, however, needs some effort.

Stevia, a natural plant extract, is promoted over artificial sweeteners. While stevia (Coca Cola uses the brand name Truvia, and the Pepsi brand is PureVia) shows no toxicity in normal doses. You should know that while US now lifted the long-existing ban on stevia, as did Russia in 2009, it remains banned in European Union.
Kale once ignored is back. Not just for salad, how about a baked kale chip?Superfruits
In addition to the African mango, other superfruits are trending up for their health benefits: Acai berries from South America, Goji berries from China, mangoes from India and pomegranates join blueberries as sought-after foods of 2012. The term superfruits was coined by the food industry in 2006 as a marketing strategy.What Else?
Cupcakesare old, piesare back. Fat-free and salt-free are passé.

Comfort food is good: Mac ‘n’ cheese, anyone?
Paninis are not chic. Club and french dip make a comeback.Eating OutChefs Say…
According to National Restaurant Association, we will see the following trends in the restaurant food.
As locally grown produce is used more and more by restaurants, they are seeking to buy meat and seafood also locally. Some restaurants are starting to grow their own produce. Many are butchering the animals themselves. They also look to sell more locally made beer and wine.

Culinary cocktails is an emerging trend. Look for more savory drinks at the bar, and more chef’s creations as drinks. Pictured above is the Peach Basil cocktail made with peaches, wine, ginger, honey basil and other ingredients by Accomac Inn near Lancaster, PA.
There will be more attention to children’s menu. There will be more veggies and grains on the kids’ plates. Some restaurants will also serve smaller portions of the adult fare for children.
Menus will continue to become more allergy-conscious and there will be more gluten-free options. Whether gluten-free will remain a long-term trend is too soon to tell.
Sustainable farming, fishing and livestock husbandry continue as customer-driven and chef-driven issues in menu planning.Food Halls
Food halls are extremely popular in Europe and the Japanese have made it a culinary art form. A food hall is a place where you go and eat from several menus, and buy food from a dozen stores.

Todd English opened a Food Hall in New York City’s Plaza Hotel in 2009. Last year, it was expanded to a 132-seat eating area, a 20-seat pasta bar, a cocktail bar and nearly twenty food stores like La Maison du Chocolat, Sant Ambroeus desserts, and Sushi of Gari.
Anaheim, California is building a 42,000 sq. ft. food hall for local restaurants, breweries and businesses at a historic landmark. Expect more cities to follow suit.South American Food
There’s wonderful food to be had from South America. Brazilians think they have the best beef. Peruvian cuisine has influences from Spain, Africa, China and Japan. Watch the growing popularity of South and Central American cuisine in the US.Food Trucks
Even as New York City moves against food trucks, more enlightened places welcome them with open arms. Wherever they are, customers flock to them. Other countries have made street food a part of their culture. US awaits for the same. Expect to see a few famous chefs and more exotic offerings from food trucks in 2012.