With National Barbecue Week upon us, Santa Maria reveals that the British public is hot for Mexican flavours this year. More of us are changing our diets for environmental and health reasons, so we’re demanding mouth-watering vegan alternatives to standard barbeque fare. And with tortillas and tacos hot topics online, expect to see barbeque food in more than a simple bread roll.

  • Fajita is the UK’s top spice flavour (36%)[i]
  • Mexican was the most talked about vegan cuisine this January, generating over 1/5 of the overall conversation.[ii]
  • 41% of consumers say they’re actively reducing their meat consumption or cutting meat out altogether.[iii]
  • Almost 1/3 of Brits surveyed eat wraps at least once a week.[iv]

As Brits reduce meat in their diets, they’re hankering for punchy flavours and high protein alternatives. The Mexican diet, it appears, comes up tops; leading to the rise of the Mexitarian.

Historically the preserve of the carnivore; the British barbecue has adapted over the years to cater for pescatarians, vegetarians and now vegans. And as lockdowns ease, and families and friends get together to eat, there’ll be greater emphasis on barbecue food that brings people together.

Fortunately, Santa Maria’s Mexican range caters for carnivores, flexitarians, and vegans alike. Tasty tortillas and salsas to get the party started. Spice blends and sauces to add unforgettable Mexican flavours. And tortilla wraps and tacos to transport tasty treats from grill to mouth.

Santa Maria’s Taste Creator Barny MacAdam says,

“Mexican cuisine is defined by its distinctive spice blends. They can be applied to any carrier and have delicious results, meaning consumers are happy to swap from meat to an alternative without sacrificing the tastes they love.”

Hannah Hurling, Marketing Activations Manager UK & Ireland, Paulig says,

“Over the last year, the market has seen a 17.1% growth in Mexican – that’s 74 million extra Mexican meals consumed across the UK.

Brits prefer Mexican flavours at lunchtime – maybe because they liven up everyday ingredients: cauliflower and beans, through to chicken, beef or prawns. But it doesn’t stop at protein. We also like to zing up comforting carbs like fries, rice and garlic bread with Mexican spices – even when served with traditional ‘non-Mexican’ meals.

We’ve seen an increase in meal kit sales – no doubt as people enjoyed fakeaways while restaurants were closed. But with National Barbeque Week around the corner, they’ll be preparing to get outside, bringing Mexican flavours to the grill and garden. Which points to sizzling sales on Santa Maria’s Mexican spices, salsas, tortillas and tacos!”

For food inspiration, research, and recipes, check out Santa Maria’s authentic range of Mexican spices, at https://www.santamariaworlddirect.co.uk/

[i] Santa Maria Research, March 2021

[ii] Santa Maria Research, January 2021

[iii] Mintel, Jan 2021 The continued rise of veganism

[iv] Santa Maria Research, March 2021

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