Hi there! It’s Laurie Ochoa, general manager of L.A. Times Food. Today, let’s chat about our evolving American food culture and the impact of global flavors on our plates.
Food cravings are no longer tied to traditional American ingredients. Our tastes have opened up to exciting flavors from around the world. A great example is the popular condiment, chili crisp. This spicy, crunchy sauce has become a must-have for many households, showing how much we love bold flavors.
Chili crisp isn’t just a gourmet item anymore. You can find it in major supermarkets like Walmart and Target, often right in the salsa aisle next to sriracha. This isn’t just a trend—it’s part of a larger movement. For decades, American preferences have shifted from ketchup to salsa and now to sauces like sriracha and chili crisp.
Experts note that food tastes reflect our culture and experiences. As the food writer Molly O’Neill noted in the ‘90s, salsa became a hit. And today, a variety of sauces and spices dominate our menus, with national demand for chili crisp skyrocketing. Recently, Fly By Jing founder Jing Gao revealed that her chili crisp sales topped two million jars. That’s impressive for a relatively new product!
However, high demand faces challenges. Tariffs from the ongoing trade war with China have impacted many brands, including Gao’s. She faces tariffs as high as 160% on ingredients essential for her chili crisp, compared to just 15% before. Despite these hurdles, Gao is committed to keeping her product authentic, sourcing ingredients from her hometown in Sichuan, China.
In Southern California, the culinary scene is feeling the squeeze. Chefs, like Billie Sayavong of Nok’s Kitchen, are now seeing up to a 30% increase in their food costs. The high demand for quality ingredients means many restaurants may struggle to keep prices stable. The cost of produce from Mexico has also surged, making it tough for small businesses. As Riyad Ladadwa from Diamond Fresh Farmers Market noted, prices for items like avocados are alarming, with some boxes costing over $100.
These price hikes have led to difficult conversations about what “American” food really is. As Carolyn Petrow-Cohen pointed out, without diverse immigrant cuisines, our dining landscape would be very different. Food reflects our history and our connections to cultures around the world. Ruth Reichl, former restaurant critic, emphasized that American cooking is intertwined with immigration.
As we look to the future, the taste for bold flavors isn’t likely to fade. In fact, the openness to international ingredients is continuing to shape our culinary identity. With each meal, Americans are finding new favorites. Whether it’s chili crisp, sriracha, or traditional sauces from diverse cultures, the evolution of our food is a journey that keeps expanding our palate.
As we embrace this globalized table, it’s clear that our tastes are forever changed. The American food landscape will keep evolving, filled with rich flavors and stories from around the world.
Check out this related article: Oakland Reinstates Summer Food Program with Streamlined Meal Sites: What It Means for Families
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