To celebrate Hispanic Heritage Month, Cacique and Farmer John partnered up with leading chefs and foodie experts to whip up some traditional dishes with a modern twist.

Fish Tacos with Chorizo, Crema & Pickled Cabbage Slaw_Chef Anastacia Quiñones-Pittman_Cacique

Cacique partnered up with Chef Gilberto Cetina of Chichen Itza and Holbox in Los Angeles, Chef Anastacia Quiñones-Pittman of José in Dallas and Andre Lomeli of Taqueria Mal Pan in Charlotte to add their own spark to their favorite dishes. From Tacos Campechanos to Scallops with Chorizo, Rajas and Mushrooms, each chef was inspired by ’What’s Next in Mexican Cuisine,’ the predictions for the top Mexican food trends coming to kitchens across the country in the coming year. Those in Los Angeles, Dallas and Charlotte can get a taste of the trends via meal kits available for pick-up and delivery at each restaurant, running until October 15, featuring these trend-inspired dishes.

Frijoles Charros_Esteban Castillo_Farmer John

Farmer John tapped Mexican American foodie experts Esteban Castillo (Chicano Eats), Belinda Gonzales (Homemade_Always), and Karen Delgado Aka Mi Cocina Rapida to create unique recipes – featuring Farmer John Beef Franks – with elements of their Hispanic and American heritage for a perfect culturally blended recipe. From frijoles & franks to Sonoran style hot dogs, these recipes are perfect for any meal of the day.

Cacique’s top Mexican food trends for 2022 include:

Home cooks will use masa for more than just homemade tortillas, trying their hand at working with it to make dishes like tlayudas, huaraches, sopes and gorditas

Tacos Campechanos_Andre Lomeli_Cacique

The robust flavors of Mexican chorizo will join other staple ingredients like dried chiles, beans and queso fresco making their way into more and more homes across America

2022 will be the year of mariscos – or seafood – as foodies seek out authentic Mexican preparations such as aguachile, ceviche and more that let the flavors of fresh seafood shine

Hot Dogs Mexicanos_Karen Delgado_Farmer John

Pickling and fermenting will be trending techniques and cause dishes like escabeche and drinks like tepache to rise in popularity

The season for flor de calabaza – or squash blossom – will be busier than ever as this delicate ingredient gains steam with both home cooks and restaurants

Move over birria… tacos de guisado are on the rise. This hearty, homey, and oh so good one-pot meal will be making its way into American kitchens from coast to coast

Sonoran Hot Dogs_Belinda Gonzales_Farmer John

Americans will begin to understand (and appreciate) the distinct differences between Tex-Mex and authentic Mexican cuisine and its many regional dishes

Specialty Mexican salts like sal de gusano will see a spike in popularity as the finishing garnish on both light and refreshing and savory, umami-rich cocktails.