2. Mexican entrees
Spicy ethnic foods lend themselves to fall menus, offering warm flavors for customers eager to explore new taste experiences. According to Technomic’s 2018 Ethnic Food & Beverage report, 87% of consumers say they order ethnic fare or foods with ethnic flavors. Of those, 32% would be willing to pay more for authentic ethnic dishes, and 36% said they like to explore regional varieties of mainstream ethnic cuisines to try new foods and flavors.
At acclaimed vegan restaurant Candle 79 in New York City, the menu features empanadas made with chili-grilled seitan, oyster mushrooms, zucchini, kale, black beans, tomatillo sauce, guacamole and almond cheese.
One ethnic dish well-suited for fall is butternut squash & black bean enchiladas. In addition to cubed butternut squash and black beans, this dish includes tomatoes, cilantro, cumin and chili powder, simmered in a skillet with green chiles and jalapeno.
Mexican entrees are easily adaptable for noncommercial settings, and with fall ingredients such as sweet potato and butternut squash, dishes such as enchiladas or chilaquiles offer Mexican influence with fall flavor.