LATINO VOICES

Latinos And The American Culinary Experience

In this  Oct. 9, 2013, photo, customers enjoy their meal at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicag
In this Oct. 9, 2013, photo, customers enjoy their meal at Doug Sohn's Hot Doug's restaurant on the northwest side of Chicago, at what has been called "The Sausage Superstore and Encased Meat Emporium." Sohn's hot dog eatery offers such creations as, _ smoked and spicy alligator sausage with crayfish etoufee mayonnaise and smoked blue cheese drizzled with honey, _ apple, pear and port wine elk sausage with cherry-apricot mustard, double creme brie cheese and pate de campagne, and _ red mole turkey sausage with chipotle dijonnaise, queso asadero and fried tortillas. Sohn has a rotating stockpile of about 100 recipes that he?s created and gets his meats from a dozen different sausage makers. He says he knew he hit it big when the sausage companies started coming to him. (AP Photo/M. Spencer Green)

Are Latinos taking over the American cuisine?

These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously "American," most people don't even consider them ethnic.

Welcome to the taste of American food in 2013.

As immigrant and minority populations rewrite American demographics, the nation's collective menu is reflecting this flux, as it always has. And it goes beyond the mainstreaming of once-esoteric ethnic ingredients, something we've seen with everything from soy sauce to jalapeños.

Read more on Fox News Latino

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