Emerging Global Food Trends Predicted by Expert Travel Writers
Food trends evolve rapidly—what's popular today may fade tomorrow. Each year brings fresh arrivals, often local specialties elevated by shifting tastes, innovative techniques, or sheer creativity. Many stem from distant lands, transforming everyday dishes into exotic delights for adventurous palates. These are time-honored traditions that feel novel when exported far from home.
Spotting established trends is straightforward, but predicting the next wave? We consulted seasoned travel writers—intrepid explorers who scour the globe, tasting every dumpling and uncovering hidden gems overlooked by Western chefs. Their insights reveal foods destined for trendy menus and food trucks near you.
Island Delights
Raw fish preparations like sashimi, tartare, crudo, ceviche, and Hawaiian poke have surged in popularity. Yet travel writer and former Tahiti resident Celeste Brash champions poisson cru from French Polynesia as superior, thanks to its key ingredient: coconut milk. This Polynesian ceviche variation features fresh tuna, cucumber, onion, and tomato marinated in lime juice and creamy coconut milk just before serving. "I've never met anyone who doesn't like poisson cru," says Brash (find her recipe here). Ubiquitous in the islands for its irresistible flavor, it's rare elsewhere—for now.
Poisson cru. Photo by Sarah Bossert / E+ / Getty Images.
The Next Taco?
Tacos hold a special place in food lovers' hearts, but street food evolves quickly. Travel writer Jill Robinson points to Mexico's Yucatán panucho, a tostada relative where the corn tortilla is puffed and stuffed with refried beans. "You may never go back after a taste," she says.
Travel and food writer Alison Bing spotlights the empanada, ripe for gourmet reinvention. "From Spain's empanar (to wrap) roots, to Argentine calzone-like versions, English pasties, or Moroccan briouat influences with cumin, eggs, and raisins—empanadas evoke home. Expect LA food trucks slinging Korean and Thai varieties soon."
Super Soups and Liquid Salads
Myanmar's cuisine is gaining traction post its travel boom. Bing predicts mohinga as the breakout star: "Like sassier Vietnamese pho, with ginger-lime-chili-fish paste broth, hearty rice vermicelli, roasted chickpeas, crispy onions, and toasted rice."
Brazil expert Kevin Raub hails moqueca, a coconut milk and dendê oil seafood stew. "Peru dominates trendy South American fare, but Brazil's diversity shines here—fresh coastal fish and shrimp meet African heritage in a national masterpiece."
Moqueca, by Luca Nebuloni. Creative Commons Attribution license.
For a cooling option, Lonely Planet’s US Travel Editor Robert Reid recommends Bulgarian tarator: "Yogurt with cucumber, dill, and nuts—a liquid salad perfect for hot days." Regional variants blur salad-soup lines.
Pancakes & Waffles
Osaka native Andrew Bender raves about okonomiyaki ("cook as you like"). These savory pancakes, loaded with cabbage, pork belly, noodles, or more, sizzle on table griddles, topped with Worcestershire-like sauce and mayo.
Preparing okonomiyaki. Photo by Oliver Strewe / Lonely Planet Images / Getty Images.
Sweet tooth? Vietnamese pandan waffles (bánh kẹp lá dứa) blend coconut milk with pandan’s vanilla-earth notes (often vividly green). Plain or topped with lemongrass chicken, they scream food truck potential.
New World Truffles
Mexico's huitlacoche (corn smut) boasts earthy, mushroomy depth for stews, tacos, and eggs. "Call it 'Mexican truffle' to entice vegetarians," suggests Bender.
Out of Africa
Discover Djibouti via Jean-Bernard Carillet's pick: mukbasa, a honey-date or banana purée pairing sweetly with spicy Yemeni fish for balanced indulgence.
Hot Cookies and Hot Coffee
Skip long coffee waits—Alison Bing favors quick espresso. But Fergus Henderson's baked-to-order madeleines at St. John prove fresh cookies win hearts (15 minutes well spent).
Egg coffees, Hanoi, Vietnam, by fabulousfabs. Creative Commons Attribution license.
Leif Pettersen urges Vietnamese coffee's rise: condensed milk classics plus coconut milk coffee and Hanoi's egg coffee—sweet innovations outshining syrup fads.
