American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.
Spending on ethnic foods continues to surge, even in the midst of a down economy. The future of the market looks strong, as manufacturers and restaurants capitalize on consumersí increased interest and willingness to experiment.