TrendsAuthentic Hispanic Flavors

Fed by ever-growing Hispanic population

If adoption of a cuisine is measured when it’s commonly eaten at home, than Mexican food has a regular seat at the American table. Today nearly a third of the U.S. eats Mexican food at home and that number is steadily increasing. 

As more and more Americans are eating Mexican foods, the variety of flavor options in cheese has grown beyond the ubiquitous Monterey Jack and Nacho cheese to aged Manchego and crumbly Cotija. Stronger more complex flavors of cheese and sauces are finding their way onto American plates as we embrace stronger flavors.

Once a minority in the melting pot of America, the Hispanic population in the U.S. is quickly growing into a majority. By 2050, Hispanics are predicted to be the largest ethnic group in the U.S.

According to the U.S. Census Bureau, the Hispanic population will expand 167 percent in the next 40 years (2050).

The Hispanic demographic includes more than those of Mexican heritage. Puerto Rican, Cuban, Spanish, Central and South Americans are all included within this segment.

All Hispanic consumers are not alike, just as all Hispanic cuisine is not alike. Not only do cuisines vary within ethnic groups, they also vary regionally within different countries. To treat all Hispanic consumers and cuisine as analogous is very shortsighted. For example while rice and beans may be common staples in many Hispanic cuisines, their preparation and types vary widely throughout the Latin world.

One thing Hispanic consumers do have in common, though, is steadily growing buying power. Growth is substantial as total Hispanic buying power is expected to hit $1.4 trillion in the next two years. Furthermore when it comes to food shopping, Hispanics have higher basket rings than non-Hispanics in all retail channels and spend a higher percent of their income on groceries than the rest of the U.S.

Food adventurers are leading the drive toward more authentic flavors. With greater exposure to diverse flavors and ingredients through travel, restaurant dining, television and the Internet, consumers are hungering for authenticity at home too.

For example, Mexican cuisine has become so much more than tacos and burritos or salsa and chips. Consumers are discovering regional specialties with uniquely flavored sauces and diverse ingredients.

Further evidence of growing interest in Hispanic cuisine is that Hispanic-inspired natural cheese flavors—Pepper Jack, Mexican Blend and Colby Jack—showed some of the strongest growth in the category last year.

Consumers want to reproduce the same flavors at home that they have either eaten at a restaurant or have heard about on TV or the Web. Sargento culinary experts will help you develop authentic Hispanic flavors in your products. Whether you’re looking for Oaxacan mole or Puerto Rican sofrito, our development staff will assist you. We have culinary and cheese solutions that will enhance your next Latin-flavored product.

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