Diners should expect to see more ethnic flavors on menus beyond ethnic food restaurants, says Mary Chapman, director of product innovation at research and consultancy firm Technomic. Growing in popularity? South American-inspired items. Chapman points to several restaurant concepts that, while clearly not classified as South American restaurants, are borrowing from its cuisine by incorporating elements like chimichurri sauce. As an example, try Gordon Biersch Brewery Restaurant's Churrasco Steak Tacos.
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