The New Multicultural American Kitchen – 3 flavor trends for 2017

ABC Family's "The Fosters" - Season Three

The make up of the American household today is quite different than it was just thirty years ago.  In one generation, we have gone from the nuclear family with it’s one mom, one dad and two kids all of the same race to a country of single parent and multi-cultural rentals.  The American dream of owning your own home in the suburbs has fallen to the wayside with the recession of 2008 and a millennial generation that’s more concerned with their phone plan than their life plan.

We currently have more single households in the United States than ever in history with a whopping 34% of children’s today living with an unmarried parent, this is up from just 9% in 1960, and 19% in 1980.  This combined with a fast growing Hispanic population and increasing bi-cultural households has made for quite the change over the last thirty years.  Hispanics made up a minuscule 6.5% of total US households in 1980 and now make up almost 18%.

Not only are we seeing a dramatic change in the overall make up of the household, but the US household is now a multicultural melting pot of Black, White, Asian, Indian, Mexican, Russian and anything and anyone.  Gone are the days of the traditional one man, one woman same race household, today we see no boundaries and no barriers to what makes up an American home.  Even American popular culture has figured it out with shows like The Foster’s which features a multi-ethnic family mix of foster and biological teenaged kids being raised by two moms that recently completed it’s fourth season on FreeForm.

I know this is a lot of data to take in, but it says one clear thing to me, the times they are a changin and so are our palettes.  Today’s kitchen is dramatically different than it was fifty, twenty, even ten years ago and will continue to evolve as cultures mash up and consumers bring their cultures and culinary heritages together in the kitchen.

With this changing dynamic of the American household comes a revolution in the kitchen. With the meshing of these different ethnic backgrounds comes a fusion of authentic flavor profiles and mixed cooking styles.  The millennial generation has not only brought an openness and multicultural influence to the kitchen, but also an appreciation of authenticity and a palette for exploration of new spices, flavor combination and cooking techniques.  The increasing pace of life and access to data through technology has also created a need for new portable formats and requirement of healthy functionality that can be consumed anywhere and anytime.  Day part barriers have been demolished and three squares a day now only refers to the number of bars you have left on your battery life.

As this generation continues to grow older and establish families, they will also be merging their culinary styles that they grew up with.  As acculturation takes hold and this generation becomes Americanized, they will refuse to lose sight of their roots, but blend it into their lifestyles and culinary creations.  They are striving for authentic recipes, flavors, and dishes but are also willing to merge with their counterparts and create an entirely new platform of cooking and flavor.  Hispanic-Asian, Korean-Mexican, Cuban-Vietnamese, Peruvian-Japanese, Italian Indian.  Each of these cooking styles offering its own spectrum of flavor and spice, but being merged with one another to create a fantastic fusion of flavor and form.

As the millennial generation will continue to lead this quest for fantastical fusion flavors the sky is the limit.  I see many combinations coming to fruition in the near future, but here is where I see the next wave of flavor heading.

1) Latino-Indian – as Americans we continue to be scared of curry and Indian spices, but the palette is starting to open and the Mexican platform seems to be a good way for these two formats to merge.  They share similar handheld formats and spices like cumin and cilantro that seem to make an easier connection.  Samosas have a strange resemblance to an empanada, so I could expect to see a yellow curry and potato empanada or a green chili and chicken samosa in the Trader Joe’ frozen aisle in the near future.


2) Mexican merging with Vietnamese cuisine – both formats have similar hand held varieties that seem to work well together.  Tortas and bánh mi will fuse together as these two formats continue to make headway with consumers.  You may see a carne asada bánh mi on a food truck near you soon.


3) Japanese Italian – this format is been running through the streets of Brazil for many years, but this will finally start to take hold in the near future as Japanese street food and Italian profiles become mainstream.  Think about how delicious a pizza filled steamed bun would taste.  It’s the upscale Hipster hot pocket.


Three Things Indian Food Teaches Us About Life

File:Spices in an Indian market.jpg

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Indian food is an amazing culinary experience.  The blending of spices, aroma and colors are enough to send your palette screaming for more while your stomach is telling you to stop immediately or there will be consequences.  After consuming my favorite dishes this afternoon I felt the need to share these tidbits of insight about how Indian food can teach us to realize the most basic and tackle the most complex things in life with the lift of a fork.

Life is intimidating, so dig in and enjoy it – Most people are intimidated by many things in life – your boss, the future, your friends, death, bullies, the government.  Whatever it is that makes us feel scared to try something new or fearful of the outcome, intimidation is a part of our daily lives.  This is same reason why I feel so many people in the US are scared to try Indian cuisine.  For some it is the color.  Too much is scary to some who are on the meat and potato diet.  For others it is the smell.  The vast array of spice and curry blends definitely have a funkiness about them that many run from, but that is what makes the flavor so damn good.  For a large amount of Americans I think it is the appearance.  The look of dishes like Saag Paneer with its toxic green spinach and cheese blocks is enough to make even the creamed spinach loyalists run for the exit.  However, when you get beyond the look of may Indian dishes, the ingredients flow perfectly together in culinary harmony.

In short, life isn’t roses and rainbows everyday and not all things you face are going to look or feel familiar.  You need to observe these differences, dig in and hope for the best.   You can only then reach true enlightenment and enjoy all of the beauty the world has to give.  You never know, you might just like it.

Variety is the spice to life so eat it up – Without variety the world would be a really boring place.  If people were exactly the same and food was simply fuel for the body we would not have a very exciting existence on this planet.   In my opinion, Indian food is probably the most exciting use of spice and color that you will ever find on your culinary journey around the world.  Even by utilizing the same core ingredients this cuisine is able to transform cauliflower or a cube of chicken into seventeen different varieties each unique in taste, appearance and aroma.  This is only possible by their mastery of understanding the marriage of different spices – anise, cumin, chilies, coriander, fenugreek, fennel, turmeric, curry, clove, ginger, tamarind, basil.  These are just a few in the arsenal of the Indian chef to build their masterpiece and despite having many different aroma’s and flavors they seem to blend them together perfectly in many dishes.  Curry is a great example of how a little variety can make even the same thing different and exciting.  There are hundreds of different recipes for curry, each with their own unique twist, but most recipes commonly starting with the foundation – coriander, turmeric, cumin, fenugreek, and red pepper.  From red, yellow and green varieties to garam masala and Madras curry blends the names and combinations are endless in a rainbow of color, flavor and aroma; all because of one simple word-variety.

This word keeps us young.  Variety keeps life exciting and makes us question the things that are normal to us.  Variety is the catalyst for change and without change you have complacency and eventual demise.  It is this use of spice and color that keeps me going back for more at the Indian buffet and waking up each and every day.  Embrace change and embrace variety because it creates the environment for people to be creative and think differently.  It showcases to even the most complacent individuals that there is more to life than hamburgers and French fries.

Eat fast, because it always tastes better when it’s hot – Hot Indian food that is supposed to be consumed hot is always 1000% better than if you let it sit and get cold.  For some reason the spices are not as sharp, the aroma is not as inviting and the texture is just plain nasty.  Just like life, you need to eat fast and take in as much as possible while you can.  You never know what challenge tomorrow will bring and what it will taste like.  Chances are it will taste a whole lot better today while it’s hot, than it will tomorrow when it has had time to cool down.  We often forget just how quickly life can fly by.  You have your plan; you get up and go to work, go through the motions and sometimes forget that life is going on around you.  

The only advice I have for this is scarf it down and enjoy every minute.  Don’t put off today what needs to be done, because it will only be that much worse tomorrow.  Enjoy every minute and every bite of food like it is your last.  There is no way that the world was created with so many different types of fruits, vegetables, spices, plants, nuts and fungus that we should not be enjoying each and every one. 

I know these are things that we all know, but we often fail to remember.  Because of our busy lifestyles we tend to forget just how important these three things are to keep us happy, motivated and excited.  Just like the trip to my favorite Indian restaurant in Dayton, Ajanta, I need to be reminded at each visit of this glorious experience and how life is always better after the colorful and flavorful journey I embarked on. 

Move on; eat well and live flavorful…

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