ON THE MENU - DataSsential

Welcome to the inaugural edition of ON THE MENU, a monthly
newsletter covering key trends that are shaping foodservice.
Too often in the industry, trends – or rather, fads – are identified without any
forethought into how that trend or fad may or may not be of real impact going
forward. Fads come and go, and if we as industry professionals chased down every ofthe-moment fad we’d be wasting value time, energy, and resources. It’s more important
to understand the real trends. These are shifts, sometimes sudden and dramatic while
other times subtle and slow, that forever change the way U.S. consumers interact with
the foodservice industry.
These are the changes that operators, manufacturers, processors and distributors
should pay attention to. Is every trend relevant to everyone? Of course not. But,
whether you are most interested in trends that appeal to the mainstream or trends that
may be farther out for the average U.S. consumer, On the Menu will help you identify
the right trend for your business.
We have several other publications planned for this year, which we’re excited to
introduce to you. Look for similar introductory issues to be released within the next few
months.
At Datassential, we welcome your input and hope you let us know what you think of our
inaugural issue. We want to hear from you. Tell us your thoughts on these trends. Let
us know if there are specific trends you’d like us to explore. Your feedback will help
us make every issue of this newsletter better than the last.
We hope you enjoy this issue and look forward to sharing other trends with you
throughout the year.
Keep them craving,
Maeve Webster
Senior Director
ON THE MENU
12 issues per year | company-wide license
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mar
2013
Contents
page
KIMCHEE
4
WOOD-FIRED PIZZA
5
SMALL PLATES
6
SEASONAL COFFEE
7
ARUGULA
8
MEATBALLS
9
AT TOP OPERATORS
ON THE MENU
10
keeps you current
on key trends.
Learn what they are, why they
matter, and how they’re being
applied across the country.
From beet sliders to a New York
City phenomenon known as
“Naked Balls,” you’ll find the
latest developments and
potential future evolutions of
today’s hottest developments.
Trends You Need to Know
Kimchee
1
Wood-Fired Pizza
2
Small Plates
3
Seasonal Coffee
4
Arugula
5
Meatballs
6
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Mar
On The Menu | a Datassential monthly
The Menu
Adoption Cycle
2013
MenuTrends move through a wellestablished life cycle. Learn the
cycle and you can predict which
trends are just starting, and which
could fizzle out.
Trends start here, the birth of a trend typically
originates in fine dining or ethnic independents.
Inception
Inception-stage trends exemplify originality in flavor,
preparation, and presentation. Cutting edge chefs
operate in this realm, often giving way to the next
examples: yuzu, rilletes, venison
Casual Dining and Fast-Casual independents expand
the audience for fine dining trends by offering them at a
lower cost and with simpler prep methods.
Adoption-stage trends are still unique and differentiated,
often characterized by premium ingredients, interesting
prep, and creative plating.
Adoption
examples: duck, charcuterie, lobster rolls
Now it’s mainstream… as casual dining and fast-casual
chains help popularize a trend to a mass audience. You
might even find these trends at national QSR chains.
Proliferation
Proliferation-stage trends are adjusted to appeal to a
broader population, often by combining them with popular
applications (on a burger, pasta, etc.)
examples: grits, smoked cheeses, kale
Trends reach maturity, and are now common across the
industry (Midscale restaurants are generally last to
act). While these trends are often altered to appeal to the
mainstream, their roots are still recognizable.
Ubiquity trends are well-suited for line extensions and to
add a punch of creativity to old favorites.
Ubiquity
examples: chipotle, arugula, tater tots
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On The Menu | a Datassential monthly
Mar
2013
A Korean staple incites the fusion
trend.
MenuTrends Stage:
ADOPTION
56%
know it
23%
interested
What it is: Kimchee (also menued as “kimchi”) is a
Korean side-dish consisting of fermented cabbage
and seasonings like ginger and garlic.
Why it matters: Once found only in Korean
restaurants aside barbecued meats or topping rice
bowls, kimchee is now a popular fusion-friendly
ingredient used within non-ethnic fine dining
establishments and innovative food trucks.
Kimchee is a prized dish within Korean cuisine for
its uniquely zesty flavor and nutritional value. It’ s
a low-calorie, high-fiber dish that boasts a ton of
essential nutrients like Vitamins C and K.
While some operators include kimchee in Asianinspired dishes, others introduce it as a topping for
familiar non-Asian platforms to intrigue patrons
without confusing them. By adding kimchee to
tacos or sliders, for example, the unfamiliar ethnic
addition is presented in a more accessible way.
Find it At…
AQUAGRILL
MISO GLAZED CHILEAN SEA BASS ($29)
Served with a Korean kimchi and twice-cooked string
beans in a wasabi-miso sauce.
Station Two Twenty
BEET SLIDERS ($10)
Bibb lettuce, harissa mayo, brioche, Kimg’s Kimchi.
Chi’lantro
KIMCHI FRIES ($6)
Caramelized kimchi, a mound of sizzling Korean BBQ,
chopped grilled onions, cheddar & Monterey Jack
cheese, cilantro, magic sauce, sriracha, and sesame
seeds. All set on top of a pile of crispy French fries.
Tag Raw Bar
KANGAROO LOIN TARTARE ($15)
Served with kimchi, rice crackers, truffle oil.
Kogi Food Truck
KIMCHI SPAM SLIDERS ($6)
A slice of spam smothered in buttered kimchi and
grilled onions topped with salsa naranja and sesame
mayo in a toasted roll.
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On The Menu | a Datassential monthly
Mar
2013
Fans can’t get enough of the crispychewy crust.
MenuTrends Stage:
ADOPTION
86%
know it
65%
interested
What it is: A hallmark of Neapolitan cuisine, woodfired pizza is pizza that is cooked specifically in a
wood-burning oven.
Why it matters: Pizza is a huge part of the
relatively recent artisan movement—specifically
specialty pizzas like the wood-fired variety.
Though this cooking technique can be traced back
to the roots of pizza-making itself in Naples, many
pizzerias these days are introducing the tasty
benefits of wood-fired ovens—light and crispy
crust, unique smoked flavor—to new fans every
day. Their use of fresh, high-flavor ingredients
speaks further to the authenticity and quality of
their pizzas.
Wood-fired ovens are often placed front-and-center
in restaurant kitchens so that patrons can see the
techniques behind this old-world tradition—and the
delicious it conveys—right before their eager eyes.
Find it At…
Olio Pizzeria and Cafe
MEATBALL PARMESAN PIZZE ($14.99)
Tomato sauce, three-cheese blend, heirloom
tomatoes, and wood-roasted tender turkey
meatballs.
La Madia
TRIPLE PEPPERONI ($17)
Tomato sauce and mozzarella cheese, finished with
white truffle oil.
Pizzeria Bianco
WISEGUY ($16)
Wood-roasted onion, house-smoked mozzarella,
fennel sausage.
Pitruco Pizza Truck
RADICCHIO ($10.50)
Braised radicchio, mozzarella, roasted mushrooms,
grana padano cheese, balsamic drizzle.
Speedy Romeo
THE WHITE ALBUM ($12)
Roast garlic, ricotta, provel, pecorino, bechamel.
Pizzeria Delfina
MARGHERITA ($13)
Tomato, fior di latte mozzarella, basil.
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On The Menu | a Datassential monthly
Mar
2013
Bringing tapas-style dining to its
casual roots.
MenuTrends Stage:
PROLIFERATION
85%
know it
41%
interested
What it is: “Small plates” are dishes that are more
appetizer-sized than entrée-sized.
Why it matters: When the economy nose-dived a
few years ago, many people no longer had the
money to dine out. Enter the small-plates trend,
which offers reduced portions of restaurant dishes
at a reduced cost. Diners can share different small
plates with their companions, allowing restaurants
to attract patrons seeking variety along with value.
Small plates also allow for more communal dining
opportunities, as well as more diet-friendly
“grazing” with smaller portions rather than entréesized eating—two increasingly popular preferences
among consumers these days. And because these
dishes have relatively low prices, they’re more
willing to try intriguing, unfamiliar ingredients and
platforms. Their experience is enhanced with more
dish variety, but without much added cost.
Find it At…
How to Cook a Wolf
ROASTED GOLDEN BEETS ($11)
Served with ricotta salata, pistachio, and curly
endive.
Vanessa’s Bistro
SHREDDED MAPLE LEAF DUCK STRUDEL ($11)
Served with wild mushrooms, basil risotto,
mozzarella cheese, Maui pineapple, and
Gewurtztraminer beurre blanc.
Nice Matin
PISSALADIERE ($9.75)
Savory Provencal onion tart with olives, thyme
parmesan, and sun-dried tomato pesto.
Street
BARBECUE JACKFRUIT BAO ($8)
Hong Kong style steamed bun with homemade
peanut hoisin and tangerine salad.
Quartino
ANGUS BEEF CARPACCIO ($10.25)
Served with shaved celery, parmigiano reggiano, and
E.V.O.O.
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On The Menu | a Datassential monthly
Mar
2013
Coffee and restaurant chains
capitalize on seasonal treats.
MenuTrends Stage:
PROLIFERATION
88%
know it
39%
interested
What it is: Seasonal coffee refers to limitededition coffee drinks and/or blends that include
ingredients related to the season of their release.
Why it matters: Coffee chains like Starbucks and
Peet’s found great success with holiday drinks like
Egg Nog Lattes and Peppermint Mochas, so they
extended the idea into other seasons as well.
Consumers see coffee drinks flavored with seasonal
ingredients as a fun way to celebrate the season
and treat themselves. They’re usually a limitedtime item, so fans have to get them while they
last—operators can charge more for that kind of
appeal. And since these drinks are often on the
sweeter side, they appeal to a larger audience of
varying ages than the standard cup of joe.
Some coffee chains are extending the trend into
seasonal blends as well, tempting those seeking ofthe-moment flavors without all of the added sugar.
Find it At…
Peet’s Coffee & Tea
DUTCH COCOA BLUEBERRY MOCHA
Perfection starts with the finest Dutch Cocoa powder
steamed with milk and hints of sweet blueberries.
Tully’s Coffee
INTENSE DARK ÉCLAIR MOCHA
Rich Ghiradelli dark chocolate chips combined with
vanilla custard and espresso. A sensational creation
you’re sure to love.
Starbucks
THREE REGION BLEND
Combining the finest beans from each of the planet’s
three coffee-growing regions—Latin America,
Africa/Arabia and the Asia/Pacific—this is a blend
that’s all about timing. We have to wait for the
precise moment when the coffee from each of these
three regions reaches their peak of flavor and
freshness.
Dunkin’ Donuts
IRISH CRÈME
Indulge in the sweet, familiar flavor of Irish Crème in
your coffee or latte today.
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On The Menu | a Datassential monthly
Mar
2013
The hottest thing to hit salads and
sandwiches since spinach.
MenuTrends Stage:
UBIQUITY
62%
know it
22%
interested
What it is: Arugula (sometimes called “rocket”) is
a leafy green that lends its sharp, peppery flavor to
salads, sandwiches, and other savory dishes.
Why it matters: Unlike iceberg lettuce or romaine,
there’s no hiding arugula’s presence in a dish; even
just a sprinkle of its leaves infuses every bite with
its spicy flavor. But today’s chefs aren’t afraid of
this challenge arugula poses.
Find it At…
California Pizza Kitchen
QUINOA AND ARUGULA SALAD ($9.50)
Our super-grain salad with asparagus, sun-dried
tomatoes, red onion, toasted pine nuts and Feta
tossed in our housemade Champagne vinaigrette.
Carrabba’s Italian Grill
SHORT RIB FLATBREAD ($8.20)
Our “forever braised” beef short rib with caramelized
onions and fresh arugula on our crispy flatbread
straight from the wood-burning oven.
nopa
ROTISSERIE CHICKEN ($21)
Served with white quinoa, carrots, golden raisins,
arugula, and romesco.
Now you’ll find arugula on the menu at most
restaurant segments. Operators commonly use it
as a replacement for lettuce, romaine, and other
standard leafy greens. Arugula is also added to
Italian dishes at fine-dining and casual-dining
operators to create more authentic experiences.
Commonwealth Sandwich Bar
HAUTE HIPPIE($7.50)
Local goats cheese, black pepper tomato jam, fresh
cucumber, arugula, red onion marmalade on a
batard baguette
As consumers look for more authenticity and
premium-quality ingredients in their dishes,
arugula has become a popular choice for operators
at all levels looking to shake up their menus.
Fork
CHICKEN BURGER ($15)
Fresh ground chicken, sage cheddar, fennel, honey
crisp apples, arugula, dijonaisse.
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8
On The Menu | a Datassential monthly
Mar
2013
A new generation falls for an oldschool Italian favorite.
MenuTrends Stage:
UBIQUITY
94%
know it
50%
interested
What it is: Meatballs are ground or minced meat
that is flavored with various seasonings, shaped
into a ball, and then cooked.
Why it matters: Few would’ve expected the
humble meatball to make a trends list, but that’s
what happened a few years ago. Chefs began
paying homage to them, opening up meatballfocused eateries and the like.
Now they’re experiencing yet another Renaissance
with different proteins, flavor profiles, and
applications beyond ubiquitous spaghetti and
subs— such as the Vietnamese-style meatball
sandwich at Mighty Meatball.
Unpretentious and comforting, today they are
dressed up with daring new combinations of meats
and seasonings. Rich and hearty, a little goes a
long way — great for operators watching the
bottom line.
Find it At…
The Meatball Shop
NAKED BALLS ($7)
Four meatballs (Classic Beef, Spicy Pork, Chicken,
Vegetable, or Special) served with your choice of
sauce and a stick of focaccia bread.
Blimpie
MEATBALL PARMIGIANA ($5.99)
Italian beef/pork blended meatballs smothered in a
zesty marinara sauce with melted provolone and
sprinkled with parmesan.
BJ’s Restaurant and Brewhouse
SPICY MEATBALL PIZZA ($20.75)
Housemade meatballs, spicy tomato sauce, Italian
sausage, jalapenos, Parmesan cheese and red
onions.
Flight
VEAL MEATBALLS SLIDERS ($8)
Ground veal, pesto, mozzarella, provolone, peppers,
onions, frites.
Mighty Meatball Food Truck
BANH MI MEATBALL ($8)
Pork meatballs with fresh Thai basil, cilantro,
jalapenos, carrot & daikon salad, and Sriracha mayo.
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9
On The Menu | a Datassential monthly
Mar
2013
AT TOP OPERATORS
In February, McDonald’s made a push toward sustainability by
switching to wild-caught Alaskan Pollock that is certified by the
Marine Stewardship Council. Now every Fillet-O-Fish sold will have a
blue ecolabel stating that the fish was sourced from sustainable
fishing practices, per the MSC’s strict guidelines. McDonald’s claims
that it is the first national restaurant chain to carry the MSC
ecolabel on its fish products.
Lent started earlier in February, so this is a great way to pique the
interest of consumers seeking out non-meat dishes.
McDonald’s also introduced “tender, flaky, and delightfully
poppable” Fish McBites, made with the same sustainable fish,
around the same time.
‘Tis the season for new (or renewed) resolutions to be healthier,
which is why Elephant Bar recently started a “Lighter Side”
promotion. Known for its wood-fired cheese burgers, Asian stirfries, and other high-calorie, high-fat items, the chain created its
Lighter Side options to serve the needs and desires of healthminded consumers as well. This promotion introduces five dishes to
the Lighter Side menu: Petite Sirloin, Five Spice Chicken & Arugula
Salad, Cajun Chicken, Wood-Grilled Salmon Salad, and Island
Tilapia. Each one is 600 calories or under.
Just in time for Lent, Del Taco brought Crispy Shrimp back to its
menus for a limited time. The “crispy golden shrimp” comes in a
burrito or taco shell with either Secret Sauce or Baja Sauce,
shredded cabbage, pico de gallo and a lime wedge. The taco chain
also introduced Beer Battered Fish Tacos featuring “hand-cut
Alaskan Pollack fillets.” Like McDonald’s and several other
restaurants, Del Taco is hoping to capitalize on the many
consumers avoiding meat for Lent.
Am/pm is trying to entice the on-the-go morning crowd with
better breakfast choices, rolling out “eye-opening breakfast
flatbreads” in February. Customers can choose between the Egg,
Turkey Sausage & Chipotle flatbread or the Egg, Ham & Queso.
They’re priced at $1.99 each or two for $3.29.
Now that other convenience stores, such as Sheetz and Wawa’s,
have raised the bar for food choices, am/pm is rising to meet that
challenge and offer its customers hot food that is healthier
and more upscale than the usual hot dog or microwave burrito,
but still sounds hearty and indulgent (and cheap to produce).
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On The Menu | a Datassential monthly
Mar
2013
AT TOP OPERATORS
Burger King upped its morning game as well, bringing bacon and
gouda to two new breakfast sandwiches: the Bacon Gouda Muffin
Sandwich and the Bacon Gouda Biscuit. Both feature “thick-cut
naturally smoked bacon, fluffy eggs, creamy gouda cheese, and a
tasty herb spread.”
Burger King also introduced a new 100% Latin American
Arabica blend of coffee from Seattle’s Best Coffee ®. It’s
available plain (regular or decaf, hot or iced) or as the base for one
of the chain’s new flavored iced coffee drinks: the Smooth Roast
Vanilla Iced Coffee, Smooth Roast Caramel Iced Coffee, and the
Smooth Roast Mocha Iced Coffee.
Casual-dining chain Old Chicago says that its new Tavern Thin
Pizza is its “best crust yet!” There are seven different varieties of
Tavern Thin Pizzas, including the Royal Margherita, and the
Hawaiian. Though these varieties are already familiar to many pizza
enthusiasts, each one offers a unique modification. For example,
the tomato sauce used on the Hawaiian is flavored with sweet Thai
chili sauce.
Pizza Hut has a new menu item in February, too: Pizza Sliders.
With these mini pizzas, customers can choose up to three toppings
for each one and up to three different combinations. They’re sold at
$5 for three or $10 for nine. They make for easy and affordable
sharing, a characteristic borrowed from the current small-plates
trend.
While some chains are focusing on calorie counts and healthful
ingredients around this time of year, Jack In The Box is going in the
opposite direction with its new Hot Mess line. The Hot Mess
Burger consists of a jumbo beef patty, onion rings, sliced jalapenos,
and melted pepper jack cheese between two slices of sourdough
bread—not diet-friendly food by any means. Its counterpart, Hot
Mess Wedges, is almost as indulgent with just the pepper jack
cheese and sliced jalapenos topping golden potato wedges.
These items are a part of an ad campaign featuring Jack as a
member of the fictitious one-hit-wonder rock group Meat Riot (the
supposed inspiration behind the new line). Fans can even download
the group’s big hit, “Hot Mess,” on the Jack In The Box website.
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On The Menu | a Datassential monthly
Mar
2013
AT TOP OPERATORS
Sonic now has four footlongs that honor the most famous hot
dog traditions in the country. For a limited time, patrons can
enjoy the Quarter Pound Coney Dog, the New York Dog, the AllAmerican Dog, and the Chicago Dog. The drive-in chain carries
these as regular hot dogs as well.
The All-American comes with ketchup, yellow mustard, relish, and
chopped onions. The Chicago has pickles, relish, sport peppers,
celery salt, mustard, tomato, and a poppy seed bun. The New York
is topped with spicy brown mustard, sauerkraut, and grilled onions,
and the classic Coney comes with chili and melted cheddar cheese.
The convenience store chain Quik Trip added a Top Your Dog
Creation Station, which gives patrons access to a number of
different toppings for their hot dogs. Toppings at each station
include pico de gallo, chopped tomatoes, Chicago style relish,
chopped onion, sliced jalapenos, sport peppers, sauerkraut, and
pickles—a big upgrade from the usual mustard-ketchup-relish trio
found next to most convenience store hot dogs.
Mazzio’s is putting a new spin on Italian cuisine with its newly
launched Itza Bowl line. Itza Bowls ($5.75-$7) are caramelized
onions, roasted red peppers, tomatoes, basil, chicken or steak, and
a combination of sweet chili sauce and garlic sauce atop a bed of
Italian Arborio rice. Mazzio’s is eager for customers to try out these
bowls. In fact, purchase comes is “Itza Guaranteed,” which means
that if anyone is dissatisfied with the bowl, he or she will receive a
$7 coupon toward another food item.
Cracker Barrel’s new Seasonal Offerings line includes both
breakfast and dinner dishes featuring the kind of comfort-food
classics many consumers seek out during the winter.
In each dish’s description, Cracker Barrel highlights qualities that
give it a home-cooked feel: the syrup served with Momma’s
Pancake Breakfast is “100% pure natural”; and the buttermilk
biscuits that come with the Roast Beef Dinner are made from
scratch. The other dishes, like the Fried Chicken Tenderloins
Country Plate, are unfussy and instantly recognizable to the
average consumer. Cracker Barrel wants to appeal to the type of
consumer looking for exactly that—food just like Momma used to
make.
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On The Menu | a Datassential monthly
Mar
2013
AT TOP OPERATORS
Say the name “Marie Callender” and the first image that pops into
your head is probably a slice of warm apple pie. But in February,
Marie Callender’s restaurants have several savory dishes that
come in at 600 calories of less. Called “Delightful Dishes,” these
lower-calorie options are found scattered throughout the menu.
The ingredients used for these dishes, such as sirloin, ranch
dressing, tortilla strips, feta cheese, avocado, and bacon, are hardly
low-calorie foods. But by using them in smaller amounts and adding
lots of vegetables, Marie Callender’s is attempting to make healthful
alternatives without losing “Marie’s famous home-style goodness.”
Eat ‘n Park has a whole line of Seafood Specials on its menus in
February that include both healthful and more decadent choices.
The Baked Cod Floridian is a fillet baked in orange juice and served
with two sides and a dinner roll. On the richer side of the spectrum,
the Baked Cod is a fillet topped with butter bread crumbs. There’s
also a few seafood sandwiches to choose from as well. The Seafood
Specials line has eight different fish dishes in total, all priced at
$8.99 or less.
Champps Americana introduced a new Fresh Flavors line, and the
flavors are indeed fresh and new for this sports bar and grill. The
seasonal white fish is served with coconut rice, edamame, and
caramelized mango, which are departures from the usual barbecue
and burgers. Everything on the Fresh Flavors menu is supposed to
be made with the “freshest quality food in-house and from scratch.
Red Mango, a frozen yogurt and smoothie shop, is also bringing
more fruitiness to its menus with Skinny Sorbettos. Skinny
Sorbettos are a line of dairy-free soft-serve sorbets that are 10-15
calories per serving. The chain is starting with two flavors,
Raspberry Skinny Sorbetto and Dark Chocolate Skinny Sorbetto.
Each flavor is fortified with probiotics, which are gut-friendly
bacteria found in yogurt, and either have no added sugar or are
sugar-free.
This addition is a natural extension of the other products offered by
Red Mango, which include both tart and sweet frozen yogurts,
Frozen Coffee Chillers, fruit smoothies, and yogurt parfaits. With the
Skinny Sorbetto line, Red Mango provides options for members of
the public that are vegan, lactose-intolerant, or simply prefer dairyfree foods.
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13
On The Menu | a Datassential monthly
Mar
2013
AT TOP OPERATORS
Max & Erma’s extended their margarita and sangria menus in
February. The Skinny Margarita made with Margaritaville tequila
and house-made agave sour mix that clocks in at 156 calories, or a
more indulgent Mango Margarita with sweet mango. There are now
six sangrias options on the menu now, including Blackberry Peach,
Trade Wind, and Cranberry Pomegranate.
Maxtinis, which are Max & Erma’s version of martinis, also have four
newcomers: the Berry-tini, the Lemon Splash Martini, the
Watermelon Martini, and the German Chocolate Cake.
There are a few new chicken dishes on Bahama Breeze’s menus in
February. The Buttermilk Fried Chicken Breast is served with
tomatoes, spinach, and cheese over “hand-mashed” potatoes and a
lemon butter sauce. The hand-mashed potatoes are also featured in
the Chicken with Cilantro Crème plate. A third option for chicken
lovers is the Wood Grilled Chicken Breast Sandwich, which comes
on grilled naan bread.
Chipotle is currently testing the Sofritas Burrito at its San Francisco
location. The Sofritas comes with tofu that’s been braised with
chipotle sauce, poblano peppers, and tomatoes. It’s an option that
specifically caters to vegetarians and those who want to reduce
their meat intake—a population that’s been on the rise over the
past few years.
Chevy’s developed a line of desserts with deep Mexican roots
for its restaurants in February. The decadent desserts are Apple
Empanadas, Flan, Ooey-Gooey-Chewy Sundae, Bunuelos, Chiquita
Sundae, and Deep-Fried Ice Cream.
Almost all of the desserts are topped with homemade Cajeta sauce,
which is a thick syrup made from sugar, milk, and cinnamon. It’s
the Mexican version of caramel sauce. All of the desserts have other
quintessential Mexican flavors like cinnamon, which is used to spice
up the bunelos (deep-fried flour masa), the fresh green apples in
the empanadas, the sweetened tortilla chips under the scoop of
deep-fried ice cream, and so forth.
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