Culture

These Food Trends That You Did For The IG Posts Should Be Left In The 2010s Where They Belong

Trends, by definition, come and go, and they affect every aspect of our lives, from our hairstyles to the way we decorate our living rooms. But just like perms and mullets, there are certain trends from the food world that were a little outrageous and/or ridiculous. We rounded up the trendiest food fads of the decade so you can remember all the random meals you shared on your social media #foodstagram. 

Sushirrito

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Why limit yourself to tiny sushi rolls, when you can indulge in an entire burrito filled with all the typical sushi fixings. Plus, it’s far more convenient to trot around with a compact burrito than with an entire tray of sushi + chopsticks.

Acai bowls

As the food trends of the 2010s have taught us, people love bowls, superfoods, and yogurts. So it should come as no surprise that when the Brazilian sweet treat that features a smoothie-like base topped with fresh fruit and nuts hit the U.S., it became an instant favorite. Not to mention, the visual presentation is Instagram-perfect.

Quinoa

Rice is so 2008. This Peruvian whole grain, complete-protein swap can be found starring in Buddha bowls, oatmeal-inspired breakfasts, soup recipes, and even rice pudding remixes.

Avocado Toast

Someone put avocado on bread and deemed it a standalone meal called “avocado toast.” Innovation. Bonus points for showy garnishes on your avocado toast such as crispy prosciutto, a fried egg, Everything Bagel Seasoning, or apples and blue cheese. 

Burrito bowls

With the nationwide take-over of Tex-Mex eateries, like Chipotle and Moe’s Southwest Grill, the prominence of the burrito bowl hit an all-time high in the mid-2010s. Featuring all the fixings of a typical burrito, the bowl is an option you can feel good about because it ditches the tortilla wrap for a lower-carb alternative.

Cronut

Do you remember when New York went crazy for the cronut? This hybrid croissant-doughnut was invented (and trademarked) by Dominique Ansel at his bakery in New York, proving so popular that people started recreating them across the country —and the whole world for that matter.

Kombucha

Kombucha is a probiotic drink that’s having a bit of a moment. In grocery stores and Whole Foods across the nation, you can choose from about a dozen different brands and flavors, all of which have an artisanal quality that whispers “you are SOOOOOO taking care of yourself… you are.

Kale chips 

They’re crisp, green, salty, taste freakily like salted potato crisps —and they’re made from kale, the super trendy member of the cabbage family renowned for its high nutrients and celebrity fans.

Cauliflower pizza crust 

Cauliflower happens to tick more than a few of the boxes that characterize eating in the 2010s: it’s gluten-free, low in calories and carbs, and also works well as a meat substitute. In addition, the vegetable offers a hefty dose of fiber, it’s inexpensive, quick to cook and is versatile. Someone finally found how to put the bland cruciferous to good use.

Zoodles

Zucchini was just the beginning. As a result of this growing food trend of the 2010s, we’re spiralizing a true alphabet of produce, including apples, beets, cucumbers, sweet potatoes, turnips, and of course, zucchini.

Matcha everything

Food-forward Instagrammers are increasingly as likely to snap a picture of a matcha latte (using the hashtag #matcha, of course) as they are a cappuccino, and they can now do so at specialty matcha cafés cropping up across the country, from New York to California to Hanoi. Said cafes serve everything from croissants to cakes to cold-pressed juices, all infused with the magical green powder.

Tea-toxes

If you were on Instagram in 2013, you are probably aware of the ‘teatox’ trend. It comprised of two and four-week programs which allegedly used the ‘power of herbal teas to help you lose weight’, by supposedly ‘ridding the body of toxins’. A fancy way to describe a good old laxative tea.

Charcoal ice-cream

There are two kinds of food that exist solely to be Instagrammed. There’s the gregarious type, prefixed by “unicorn,” striped through with bright colors and dusted with glitter. And then there is its grim cousin, which exists in simple, stark monochrome. Over the last few years, the trend for black food has been growing. From black-bun burgers to black cheese —the most successful midnight-hued food fad was the activated charcoal ice-cream.

Pumpkin spice everything

Starbucks launched its iconic Pumpkin Spice Latte is 2003, and it started a craze that’s carried over into this decade. Today, you can find all sorts of pumpkin spice foods in the fall, like Pumpkin Spice Cookies, classic Pumpkin Spice Bread and even pumpkin spice toothpaste, no joke.

Rainbow desserts 

Rainbow-colored food really peaked in popularity during the late 2010s. Images of brightly colored milkshakes, bagels, and even grilled cheese sandwiches filled social media feeds. The color-dye trend garnered a title in tribute to the food’s whimsical appearance: unicorn food.

Poké bowls

In the ’90s, it was sushi, then came the poké. Someone put Hawaii’s poké in a bowl and it spread far and wide overnight. Yet another food bowl obsession for us to Instagram the hell out of.

Paleo

Eating old school—we’re talking hunter and gatherer old—was big news in the 2010s. Eliminate dairy, grains, legumes, and processed foods and sugars, and you’ll shed weight because you’re filling up on fiber, fat, and protein, say Paleo diet devotees.

READ: The Concha Burger Is Real And It May Be The Ultimate Food Mashup

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Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

Culture

Nopales, The OG Ancestral Food We’ve Been Eating Since Waaaay Before Plant Based Foods Became Trendy

I can literally talk food until my babas drip. Don’t judge. The comelón life chose me and I’m not mad at it. Because growing up Latino meant breakfast wasn’t always cereal, and dinner wasn’t always mac and cheese. I grew up con más sabor en mis platillos than most Americans. And, at the time, I didn’t even realize that many of the foods my family was trying to get me to eat were ancestral foods. From chocolate to cocoa and chia to nopalitos, I blame los ancestros for my obsession with food and all the glorious ingredients that have been passed down for generations.

My knees already feel weak, fam, because today I’m gonna be talking nopalitos. Ya me estoy chupando los dedos, thinking back to how I grew up with these babies always in the refri in that Nopalitos jar, ready to be thrown into a sauce or encima de una carne asada. It turns out this soul-feeding food is one of the OG ancestral foods that have been used by our people for thousands of years. Ahí les va un poco de historia:

The Mexica introduced the world to the “fruit of the Earth.”

In Náhuatl, the word for nopal translates to “fruit of the Earth.” I don’t know what the Náhuatl word for “bomb-delicioso” is, but in my opinion, that should also be the name for nopales. And the Aztecs must have felt this way too because one of the most famous cities in the Aztec Empire – Tenochtitlán, the empire’s religious center – was named “prickly pear on a rock.” Iconic.

According to legend, the city was built after an Azteca priest spotted an eagle perched on a nopal plant, carrying a snake in its mouth. The priest, obviously extremadamente blown away by this, ran back to his village just so he could gather everyone to check out this crazy eagle with a snake in its mouth. As they watched, the cactus beneath the eagle grew into an island – eventually becoming Tenochtitlán. I’ll give you 3 seconds to just process that. 1…2…3. Please take more time if you need it. The image of the eagle carrying a snake, its golden talons perched on a nopal growing from a rock, can now be found on the Mexican flag.

Today, we know that the Mexica were right to call nopales the plant of life.

In Mexico, it’s still common to place a handful of nopal flowers in a bath to help relax achy muscles. And nopales are becoming more popular than ever in beauty treatments to help fight aging. But, y’all are too beautiful to be needing them for that, so let’s talk about what’s important — eating them.

There are so many ways you can mix this iconic ingredient into your meals.

We should all be eating our green foods. Your tía, your abuela, your primo, everyone…except your ex. Your ex can eat basura. I said what I said. But, nopalitos are especially important. These tenacious desert plants can be eaten raw, sautéed, pickled, grilled – they’re even used as pizza toppings. Though for some people, nopales – with their spines and texture – can be intimidating. After cutting off the spines and edges, and cutting them into slices, they will bleed a clear slime. But boiling for 20 minutes will take care of that. Or make it even easier on yourself and avoid espinas by buying them all ready-to-go from the brand we all know and love, DOÑA MARIA® Nopalitos.

Check it out, I’m even gonna hook it up with that good-good, because if you’re looking for ways to enjoy your nopales, I got’chu with some starter links to recipes: Hibiscus and Nopal Tacos, Nopal Tostadas, Roasted Nopales con Mole, and Lentil Soup con Nopales.  One of my personal favorite ways to eat them is in a beautiful Cactus Salad, full of color and flavor. Trust. I rate these dishes 10 out of 10, guaranteed to make your babas drip, and when you eat this ensalada de nopalitos, you will remember even your ancestors were dripping babas over this waaay before it was cool to eat plant-based foods.

So let’s give the poderoso nopal the spotlight it deserves by adding it to our shopping lists more often.

Rich in history, mythology, and practical uses, the nopal’s enduring popularity is a testament to its versatility. It’s time to give this classic ingredient the respect it deserves and recognize just how chingon our ancestors are for making nopales fire before plantbase foods were even trending.

Next time you’re at the supermercado, do your ancestors proud and add nopales to your shopping cart by picking up a jar of DOÑA MARIA® Nopalitos. This easy-to-use food will definitely give you a major boost of pride in your roots. Viva los nopalitos bay-beh!

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A Mexican Artist Is Making Pancake Art That’s Too Beautiful To Eat

Culture

A Mexican Artist Is Making Pancake Art That’s Too Beautiful To Eat

Social media is where people can show off just about anything they create. This includes art in any and all media, like pancake art. Claudia, the creator behind Nappan Pancake art, is the latest artist watching their art reach the masses.

Claudia, the artist behind Nappan Pancake art, got her start because of the pandemic.

@nappancakes

casi ✨1 año✨haciendo #pancakeart 🥞 #parati #foryou #viral #trend #glowup #art #foryoupage

♬ Inox la bggg – ᗰᗩᖇIE ᗰOI ᑎᗩᖇᑌTO

The artist first started to play around with pancake art last spring break when the pandemic forced businesses and schools to close. Claudia wanted to get more creative with her kids’ breakfasts since they were now always at home.

“I started experimenting with making Pancake art,” Claudia recalls to mitú. “At first I only used the color of the natural dough and a little cocoa. At first, I just used the ketchup dispensers and little by little I learned.”

Claudia uses her pancake art to honor some truly iconic people.

@nappancakes

Responder a @detodoun_poco233 Cepillín ✨🥞✨ en nuestros ♥️ #parati #fy #HijosAdopTiktoks #adoptiktoks #viral #foryou @cepillintv #pancakeart ncakeart

♬ La Feria de Cepillin – Cepillín

Cepillín recently died and the loss was felt throughout the community. He made our lives joyous and fun with his music, especially his birthday song. Some of the creations are done for fans who request to see their faves turned into delicious pancake art.

The artist loves creating the edible works of art.

The journey of becoming a pancake artist has been a fun adventure for Claudia and her children. The more she has practiced, the more she has been able to do.

“Sometimes I scream with excitement and I go to all the members of my house to see it,” Claudia says about her successes. “Other times it’s just a feeling like “disappointment could be better” other times it just breaks or burns and then I just cry but it usually feels very satisfying.”

You can check out all of her creations on TikTok.

@nappancakes

Responder a @reyna100804santoyo siii🥞✨ díganle que me adopte 🥺 @ederbez #adoptiktoks #hijosadoptiktoks #parati #foryou #viral #fy #art #pancakeart

♬ Little Bitty Pretty One – Thurston Harris

With 350,000 followers and growing, it won’t be long until more people start to fully enjoy Claudia’s art. Her children can’t get enough of it and she is so excited to share it with the rest of the world.

READ: Spicy Food Lovers Have Reason To Celebrate As New Study Says Eating Chilies Could Be Secret To Longevity

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