Flavor Forecast, which highlights fresh flavor insights and inspiration from around the globe for nearly 20 years, revealed ‘Mexicana Vegana’ (Mexican Vegan) as the next flavor in focus. You may not have noticed that this amazing duo is appearing on restaurant menus and in food halls in major cities around the world. McCormick & Company, Inc., which produces Flavor Forecast, has been tracking this fusion and predicts home cooks will soon adopt Mexicana Vegana.
Mexican food is one of the most beautiful, fresh and flavorful cuisines and continues to grow in popularity, with more than 237 million Americans who enjoyed Mexican food and ingredients in 2018. Also, more than ever, consumers are leaning into meatless meals with a conscious focus on the environment and their wellness goals. 

“It’s the two together, looking at Mexican food from a vegan lens, that appeals to Americans,” said McCormick Executive Chef Kevan Vetter. “Some consumers hear vegan and are intimidated. We found that leaning into familiar foods is a great entry into this trend.”

With classic bold spices and ingredients found in Mexican cooking like smoky dried chilies, bright citrus, cumin, garlic and onions, vegan dishes can deliver the uncompromising flavor everyone wants. Simple techniques like shredding eggplant and mushrooms to mimic pulled pork and crumbling garbanzo beans to replace chorizo sausage makes great meatless fillings for tacos, tortas and tostadas.

“We developed new Mexican vegan recipes to encourage at-home experimentation. There’s a cauliflower queso sauce, butternut squash tacos al pastor, no-churn vanilla ice cream with caramel sauce and more,” said McCormick Executive Chef Kevan Vetter.

Watch videos and download recipes on www.FlavorForecast.com.