The goal, according to Gámez, is to demonstrate the endless culinary possibilities that exist with pork.
“I am a firm believer that food can act as a bridge to understanding cultures and each other, and for this reason, I’m really excited to join the National Pork Board and share some of my favorite street food recipes — some of which I enjoyed as a kid in Mexico,” Gámez said. “As a mom and wife, it’s important to keep traditions alive through cooking, and pork’s authentic flavors allow me to keep our Latino heritage alive at home.”
According to the United Nations Food and Agriculture Organization, pork is the most popular protein in the world — and for good reason. From its authentic flavor to its many cut varieties, pork serves as an affordable and easy solution for everything you crave, including street food.
According to research by the National Pork Board, U.S. Hispanics are some of pork’s best consumers and more likely to eat pork than non-Hispanics (67% vs. 62%, respectively).
“Menú Urbano showcases how pork connects all cultures, regardless of what corner of the world we are from,” said Jose de Jesus, senior director of multicultural marketing at the National Pork Board. “We may cook it differently and use different ingredients, but pork is a food we have in common. What better way to bring that to life than by shining a spotlight on some of our communities’ cultural crusaders: street food vendors?”
According to the North American Industry Classification System Report, street food is a $3.6 billion industry with an annual growth of 6.5 percent from 2014-2019. That makes it one of the fastest-growing industries within the larger hospitality sector. As street food represents cultures worldwide, 41 percent of street food products are Central and South American, Asian, or from mixed ethnicities. The street food business is expected to reach $3.9 billion over the next five years.
As part of the Menú Urbano series, consumers will be introduced to street vendors and explore a taste of their different cultures through the National Pork Board’s Spanish-language digital platforms. Delicious street food pork dishes will be shared on @PorkEsSabor social channels and website, PorkEsSabor.com.
Menú Urbano partner influencers include:
- Victoria Gautier, a Venezuelan foodie and lifestyle influencer based in Miami, FL
- Karen Delgado, a Mexican influencer and the creator of Mi Cocina Rápida, based in Los Angeles, CA
- Maria Sierra, a Honduran influencer and the co-founder, host, and producer of La Cooquette, a food and travel YouTube channel that celebrates culinary adventures around the world, based in Tijuana, Mexico
Traditional recipes that will be featured throughout 2020 include tostadas de tinga de cerdo, quesabirria: quesadillas de birria de cerdo, cachapa con pernil de cerdo horneado, and mini hamburguesas de cochinita pibil Yucateca.
To stay connected on the latest with Menú Urbano, recipe ideas, and more information, please visit PorkEsSabor.com and follow along at @PorkEsSabor on Instagram, Facebook, Twitter and YouTube. Join the conversation using #MenuUrbano.
About the National Pork Board
The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half-century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit www.pork.org
SOURCE National Pork Board