The New Mexican
Mexico is increasingly becoming a destination for the world’s foodies who are seeking the flavors of heirloom ingredients and preparation techniques used in the “real” Mexican cuisine. It’s not just black beans, tortillas drenched in heavy sauces and tacos topped with a dollop of guacamole, cheese and sour cream. There is a traditional way of cooking that varies greatly across the country and includes techniques and ingredients Americans aren’t particularly familiar with.
With the increasing awareness for what’s local and seasonal The Lempert Report sees Mexico’s move into the gourmet playing ground as the beginning of a trend to come our way in American Mexican cuisine. With both the familiar and unfamiliar, we can expect to see a move from rice and beans to nopal (prickly pear cactus), masa (traditional ground dried corn and lime), and more delicate sauces using traditional Mexican flavors and ingredients. It’s also a greater transparency in the ingredients used, not masked by excess sugars, salt, processed fats and other dietary villains.
Supermarkets can celebrate Mexican cuisine by highlighting key ingredients and setting up tasting of key flavors.