Purple cauliflower. Congee. Skhug sauce. Cajeta. Chermoula.
Are you scratching your head? Don’t worry: Restaurateurs across the country are doing the same. These five foods are among dozens, if not hundreds, predicted to be the flavor trends of 2017. (And in case you, like us, need a cheat sheet: congee = rice porridge, skhug = Yemeni/Israeli hot sauce, cajeta = a sweet, caramelized goat’s milk sauce and chermoula = a green Moroccan marinade made with lemon and herbs).
But how popular will these, or any other, fashionable flavors really be with your diners? Here are a few tips for identifying food trends worth following.
