Chef Picks: The Hottest Ingredients of 2014

If you’re sick of seeing pig, from ears to belly to feet, on restaurant menus, relax. Nose-to-tail pork is so 2013. The new year is here, and with it brings a whole different set of trendy elements and dishes. But what should you expect? Read on to find out what renowned chefs are picking as the hottest ingredient of 2014. 

“The hottest ingredients for 2014 are beans. We have collaborated with RDV vineyards and farmer Zach Lester (of Tree and Leaf Farm) to create our own small farm in which we are researching and testing new ideas and growing a few ingredients. Right now we are focusing on different varieties of beans like dragon tongue and some Spanish varieties like tolosa, garrafo, and mongetes catalana. I love the beans when they are still green so it is more of a vegetable than a legume. In Spain, when a bean is not fully ripe and green we call it a pocha and they are astonishing. These beans are perfect to make a winter stew.” — José Andrés, Chef of The Bazaar and Culinary Director of SLS Hotel (South Beach and Los Angeles)

“For me, the 2014 ingredient is Peruvian cacao. In the culinary world, cooks are always looking for quality products, products with new flavors and, at times, products coming from in hospitable places. Peruvian cacao has all these components and has just been recently recognized internationally.” — Rafael Casin, chef of Hawa Restaurant at Tambo del Inka, a Luxury Collection Hotel, Resort & Spa, Sacred Valley, Cusco, Peru

“At HG Restaurant, the ingredients of 2014 will be: organic rice of a local variety called Formosa that I got from the producer a little while ago and I like a lot for its quality and its capacity to conduct flavor. Another ingredient is the zapallito de tronco, a pumpkin that is originally from Argentina and I use as my fetish vegetable. In fish, we’ll work with river fishes (as well as the usual sea ones): surubí, lisa and pacú, all local that, little by little, are getting to the market and you can get them fresh.”– Hernán Gipponi, Executive Chef of HG Restaurant at Hotel Fierro, Buenos Aires, Argentina

“The top ingredient of 2014 will be quinoa, the Andean grain that’s considered a super food because of high content or nutrients. It is a delicious versatile ingredient to use in different preparations like salads, stews, soups, breads and [even] a wok.” — Diego Oka, Chef of La Mar by Gaston Acurio, Mandarin Oriental, Miami

Next, what will be the hottest ingredient of the year? Chefs predict…

“Currently I serve octopus on the menu at Mercadito (in Miami, NYC and Chicago) in a few different forms, and believe the ingredient is only going to become more popular in the year to come. There is a ceviche mixto that highlights octopus, shrimp, mahi mahi, tomatillo pico de gallo and passion fruit-serrano broth. The texture of the octopus adds an interesting component to the mix, and the octopus brings out the flavors of the other ingredients. Mercadito’s chile relleno (poblano stuffed with Chihuahua and Oaxaca cheeses and topped with roasted tomato salsa) also features octopus, along with shrimp. Octopus adds a complex texture and absorbs the flavors of the other ingredients in [any] dish.”  – Patricio Sandoval, Culinary Director/Owner at Mercadito, Miami, New York, and Chicago

“For me, the 2014 ingredient will be the Andean grains since people have recently realized about their nutrient content and also because cooks can work with their different varieties and cook them in so many ways and textures. I think it is important that cooks get closer to their roots, learn more about them and support the eradicating of malnutrition. I have chosen Andean grains to do so. I can use some modern cuisine techniques that still maintain the grains’ higher nutritional value. Andean grains will be hot next year!” — Rafael Piqueras, Chef of Maras Restaurant at Westin Lima in Lima, Peru

“Goat is one of the most widely consumed meats in the world, but here in the States it has struggled to take off. I think that will change in 2014. At my restaurants, I’ve watched goat fly out the door, whether it’s in the form of goat barbacoa or small, torpedo-shaped fritters called molotes. If people love it here, they’re bound to love it in other restaurants, too—and this is the year I think they’ll finally get the chance to try it.” – Rick Bayless, owner and operator of Frontera Grill, Topolobampo, and Xoco 

“I believe that the use of Mediterranean ingredients and spices is going to be the next hot ingredient for 2014. Consumers appreciate Mediterranean flavors and with the recent increase of Middle Eastern immigrants to the U.S., it’s only natural that these flavors will gain popularity.” – Richard Sandoval, executive chef Toro Toro Miami, Maya, and Zengo in New York City.