ROSEMONT, Ill.—America has always had a love affair with barbecue. Whether chicken or pork, dry or wet, spicy or sweet, barbecue is a staple of the American diet. And while authentic barbecue is a mainstay, many restaurants are taking barbecue to the next culinary level by incorporating rich and robust ethnic flavors and spices to tempt consumers’ palates, according to U.S. Foodservice’s recently released Top 10 trends for pork and poultry.
Among the new Caribbean/Latin flavor profiles are Bahama Breeze’s West Indies Ribs glazed with a sweet guava barbecue sauce and El Pollo Loco’s Tangy BBQ Buffaloco Wings spiked with chipotles, habaneros and citrus juices. Los Angeles food trucks like Kogi Korean BBQ-to-Go have set off a craze for “Korean tacos" and other fusion fare such as Marination Mobile’s Spicy Pork, a version of Korean bulgogi barbecue.
Click here to see the other top pork and poultry trends making a name for themselves this year.
