These are some statistics from the National Restaurant Association on Ethnic Cuisines and Flavors in America. It describes how familiar Americans are with different ethnic cuisines, how and where they eat them, and why.  “Sales of U.S. ethnic foods, including fresh produce, are estimated to reach $2.7 billion in 2015” (NRA). “Mintel estimates ethnic food sales in the U.S. exceeded $2.2 billion in 2009 and predicts the trend will increase sales by 20% into 2014” (Roberts 2010).

Here is a list of ethnic cuisines and some of the foods that are prominent in their cuisines:

Mexican

62% of the food, drug, mass index comprise of Mexican food, the largest segment of the ethnic food market in the US. Each region has their own staple food. Northern cuisine comprises of beef, cheese, and wheat and some popular dishes are machaca and cabrito. Yucatan cuisine are based on Mayan food whose dishes are mostly reddish like cochinita pubil. In Mexican city, popular dishes include barbacoa, cabrita, carnitas. Oaxaca has staples foods such as corn, chili peppers, and beans. Popular Mexican foods among non-Hispanics are beef tacos, burritos, and enchiladas. To Americans Mexican food is not too pricy, good to take out, and also has a spicy flavor to it (Institute of Food Technologists 2013).

Chinese

Chinese cuisines, not American Chinese food, can be seen as very rich and diverse in their culinary traditions. They are also categorized by regions such as Canton, Hunun, Shanghai, and Beijing. In southern China lays the Canton cuisine  that likes to fry, roast, and steam their food. Some staple dishes are sweet and sour chicken, roast duck, stewed fried pork, dumplings, and Cantonese chow mein. Shanghai cuisine is from the east and emphasizes a sweet, delicate flavor that isn’t too greasy. Some dishes are Shanghai noodles, fish ball soup, Yang Chow fried rice, and paper wrapped foods. In north china we have Beijing cuisine and it emphasizes strong, spicy yet elegant dishes that include Peking duck, hot and sour soup, sea cucumber with quail eggs, and soft-fried tenderloin. Americans are becoming more aware of the other variety of authentic Chinese food. (Institute of Food Technologists 2013). “66% of consumers eat a wider variety of ethnic cuisines now than five years ago” (National Restaurant Association).

Japanese