Photo Credit: Peter Stanik via Compfight cc
So, we got together all of the food writers we could find and asked them what they thought the most overdone, needs to come out of the oven, stick a fork in them already food trends of 2013 were.
Since 13 is our lucky number (we like to live on the edge), that's exactly how many we came up with. Some we loved, some we hated, some we loved to hate, and others we just couldn't resist loving until we hated ourselves.
Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.
(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)
Coming in at number 4...
The Gentrification of Mexican Alcohol
Time was when tequila was nothing more than a punchline to country songs, a requisite at sorority parties, and the fuel for too many frozen margarita headaches to remember. And Corona, of course, invented Cinco de Mayo and spring break. But Mexican alcohol's reputation in the United States has irrevocably changed for the better -- and that's not necessarily good. Now, everyone from Justin Timberlake to Carlos Santana is hawking tequila, and hipsters and bros alike throw around phrases like "triple-distilled 100 percent blue Webber agave" as if trying to resurrect Jose Cuervo himself. And even mescal, the moonshine of Mexico and a drink reserved there for the lushes of lushes, is a craft cocktail fave, commanding upward of $20 a shot and $40 a bottle -- and that's when you find it cheap. The results? More tequila is being produced than ever before -- but most of it is going to gabachos in the U.S., and it's put the tequila industry in such a precarious position that scientists told Businessweek that the agave plants from which tequila and mescal comes originates could disappear forever if just one infestation hits the crop. Poor Mexico: so far from God, so close to tequila-loving pendejos. -- Gustavo Arellano
You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at email@example.com.
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