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FROM THE STREET CORNER TO YOUR KITCHEN

SYMRISE SPICE EXPLORATION2014

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TOP STREET FOOD

FARE IN THE U.S.AMERICAN

FUSIONASIAN

MEXICAN

2010 2012TODAY

St. Louis: 0 trucks

Boston: 6 trucksSt. Louis: 14

Boston: 17

L.A. County: Over 1,000**

New York City: Over 3,000!

St. Louis: 29

Boston: 56***

TRUCKS, CARTS & CORNERSTHE RISE OF STREET FOOD IN THE U.S.

# of trucks**

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TRUCKS, CARTS & CORNERSTHE RISE OF STREET FOOD IN THE U.S.

*Source Datamonitor, ** Source Mintel

48%

order sandwiches

including subs,

empanadas &

wraps**

48%

1 in 6consumers have

increased the

frequency of cooking

at home vs. visiting a

food truck**

43%of non-food truck

consumers have not

visited a food truck

because there are none

close to where they

live**

Heavy

Competitionamong trucks, pop-

ups, kiosks, carts,

grocery, C-Stores &

delivery*

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TRUCKS, CARTS & CORNERSTHE RISE OF STREET FOOD IN THE U.S.

*Source Datamonitor, ** Source Mintel

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Yucatan Poc Chuc: Oregano, thyme, onion & garlic, habanero, chilies, sour orange

Mole Poblano: Ancho & guajillo chilies, roasted spices, onion & garlic, chocolate

Picadillo: Cinnamon, clove, onion & garlic, raisin Proteins, Snacks,

Pasilla Chile Con Queso Oaxaca: Pasilla chilies, garlic, oregano, cumin, cilantro,

cheese

Tinga: bay, oregano, thyme, onion & garlic, chipotle, tomatoes

Pipian Rojo: Pumpkin seeds, ancho chili, chipotle, garlic, spices

Al Pastor: Guajillo chilies, onion, spices, pineapple

Vera Cruz: Tomato, onion & garlic, green bell pepper, spices

Baja: Tomato, onion & garlic, poblano peppers, spices, cilantro

REGIONAL MEXICOSPICE EXPLORATION

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SOUTHEAST ASIANSPICE EXPLORATION

Philippine Adobo: vinegar, soy sauce, and garlic, browned in oil,

simmered

Rempah: blend of different spices such as chile, shrimp paste,

shallots, garlic, curry base

Massaman Curry: coconut milk, roasted peanuts, potato, onion,

bay leaves, meat, chili pepper, tamarind,

Sriracha: chili peppers, distilled vinegar, garlic, sugar, and salt –

Thai Suki: chili, lime, chili sauce, coriander

Rendang: meat, coconut milk, ginger, tumeric, lemon grass,

garlic, shallots, chili, other spices

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Piri Piri Citrus: hot chili pepper, orange, tamarind and ginger complement this sweet and slightly tart seasoning, balanced with the subtle kick of cracked black pepper and cumin.

Harissa: hot chili sauce or paste that contains Piri Piri peppers, Serrano peppers or any other hot chilies and olive oil. The paste can also contain cumin, caraway, garlic, coriander and lemon juice.

Moroccan BBQ: sweet, tomato and smoke flavors. This is highlighted by the unexpected blend of cardamom, coriander, anise, cumin, ginger and clove.

Tagine Citrus: bright flavors of fresh orange and coriander, while cumin and garlic add savory notes, balanced by the subtle sweetness of ginger and cinnamon.

Berbere: deep, earthy allspice and clove dominate this seasoning blend. Cinnamon, ginger and cardamom round out the sweet spice profile, followed by the lingering fragrant heat of cracked black pepper.

NORTH AFRICANSPICE EXPLORATION