This is a regular feature showcasing the popularity and potential uses of ingredients on the rise. All data is provided by Datassential.
July 27, 2020
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This Mexican breakfast dish is the perfect opportunity for menu innovation. Traditionally chilaquiles consist of tortilla pieces cooked in green or red salsa, possibly topped with cheese, onions, meat, avocado or whatever else is on-hand, meaning the sky’s the limit when it comes to customization.
Often found on brunch menus throughout the United States, operators have incorporated plant-based options like tempeh and tofu (although the dish can be vegan just by not adding meat or cheese). They also have used bolder cheeses than the queso fresco that’s traditionally used, and topped them with any number of meats, from typical shredded chicken to slow-cooked pork and beef. Eggs, scrambled or fried, are a traditional accompaniment to chilaquiles.
Marketing research firm Datassential reports that a full third of the American restaurant customer poulation knows about this Flavor of the Week, and one-fifth have actually tried it. It should come as no surprise that awareness is highest among Hispanic consumers.
Click through this week's slideshow to learn more about chilaquiles, including a delicious menu idea.
