These Are the Top 15 Foods on the Rise for 2020

Source: pimentocheese / Flickr

15. Stuffed jalapeños
> Percentage increase over 2018: 418%

These spicy little chiles are the perfect bar food, even when you’re drinking at home. Stuffed with cream cheese or some other cheese variety and usually battered and fried, they’re a variation on classic Mexican chiles rellenos.

Source: tedmurphy / Flickr

14. Mac & cheese
> Percentage increase over 2018: 420%

A recipe for something like mac & cheese was recorded as early as 1769, and Thomas Jefferson might have brought a version of the dish home with him from France — but its popularity soared after Kraft Foods introduced its packaged version in 1937. Presumably, those who order it in today are looking for something that’s better than what comes out of a box.

Source: Missvain / Wikimedia Commons

13. Chicken fajitas
> Percentage increase over 2018: 428%

Probably invented by Mexican ranch workers in Texas 75 or 80 years ago, fajitas were originally made with skirt steak. Today, they’re concocted out of everything from shrimp to seitan — of course including chicken, America’s favorite protein.

Source: LauriPatterson / Getty Images

12. Egg rolls
> Percentage increase over 2018: 455%

Nobody’s quite sure why these crisp, meat-and/or-vegetable-stuffed spring roll variations — probably invented by a Chinese chef in New York City in the 1930s — are called egg rolls. Eggs are not involved. Whatever the story, they’re the only Chinese specialty appearing in this top 15 list, unless you count the faux-Chinese appetizer that DoorDash calls “cream cheese Rangoon” (also known as “crab Rangoon”); see below.

Source: Paul Goyette / Flickr

11. Pesto cavatappi
> Percentage increase over 2018: 490%

DoorDash calls this one of the unexpected food trends to watch for in the coming year. It’s a curiously specific one, to be sure. Pesto — that classic sauce of basil, garlic, pine nuts, and cheese — is always a popular choice at Italian restaurants. However, cavatappi — which are ridged, squiggly little pasta shapes, sometimes used for mac & cheese (see above) — aren’t a traditional base for pesto dishes. Or maybe they are now.