There's no seating, so you'll have to get your order to go, but odds are you'll end up eating it in the car and won't be able to wait until you get home.
Searches for “pickle salad,” “pickle tacos,” and “pickle martinis” are trending upward, and the platform predicts that the pickle boom will continue to intensify..But pickles are just the start.
The broader rise of fermented and sour flavors is reshaping what people reach for when they crave something bold.As highlighted in multiple.2025 trend reports.
, tangy, fermented notes are appearing everywhere—from kimchi butter on restaurant menus to koji-marinated meats, shrubs, and sour beers.These ingredients provide complexity, contrast, and just enough weirdness to feel exciting—especially for Gen Z and younger millennials, who often prioritize adventurous textures and flavors over traditional comfort foods.. On TikTok, the hashtag “pickle” has surpassed 321 million posts, featuring everything from brine-based cocktail riffs to ultra-sour taste tests and DIY pickle juice experiments.
The current cultural appetite leans toward food that’s not just flavorful but sensory — sharp, strange, and worth filming.. That makes.
’ move perfectly timed.The burritos here are much more slender than their California counterparts, featuring flavorful stews like potato and beef slow-cooked with Hatch green chiles.. Utah: Boltcutter, Salt Lake City.
In a market not necessarily known for its Mexican-inspired or vegan options, Salt Lake City's Boltcutter manages to marry the best of both.Riffing off increasingly popular plant-based alternatives—shredded jackfruit instead of porky carnitas, for example—it really does an excellent job of delivering the flavors and textures of Mexican American cuisine.
Get the sin carne burrito, which, true to name, is without meat: The gluten-based seitan has the perfect amount of bite, and the refried beans add additional body for the burrito.The nachos are a very, very close second.. Vermont: Firebird Cafe, Essex Junction.
(Editor: Automatic Lights)