Healthy, Sustainable, and Delicious: Latin American Gastronomical Trends of 2019 Show Movement toward Food that is Good for the Body, the Community, and the Environment

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–Researched and Written by Kristi Weinfurter—

Statistics show that more people in Latin America are seeking food that is nutritious, produced sustainably, and sold locally. Chefs and other gastronomy experts have attested that unique ingredients that are in season are more widely sought after, and huge supermarkets are losing their appeal. The main ingredients in dishes in restaurants all over Latin America are more popularly vegetables, especially vegetables prepared in a creative and innovative way, as opposed to meats. Ethically, sustainably, and locally produced foods are in higher demand among consumers and businesses alike.

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