The challenge of daily meal planning is amplified for many American families as grocery prices experience their steepest rise in 50 years. This economic pressure, combined with the desire for healthier home-cooked meals, is leading consumers to seek alternatives beyond traditional supermarkets. International food markets are emerging as a practical and affordable solution, offering a gateway to new flavors and ingredients that can break through cooking ruts.
Palina Louangketh, director of the Idaho Museum of International Diaspora, notes that these markets provide both cultural experiences and access to fresh, exotic ingredients. She teaches cooking classes that feature dishes and techniques from various global cuisines. "Coming here to an international market, you get both a dose of cultural experience but also healthy, fresh exotic ingredients," Louangketh said. She suggests that incorporating new flavors doesn't have to be intimidating. "If you pair your protein with vegetables and with a starch and add savoriness to it — soy sauce, fish sauce, oyster sauce, hoisin sauce — you’re covered."
Navigating aisles filled with unfamiliar products and foreign-language labels can initially seem daunting, according to Beryl Shereshewsky, a video producer whose YouTube channel explores global culinary connections. However, she emphasizes that incorporating these markets into home cooking routines is achievable. "I think you would be surprised by how many international markets exist even in small towns and cities," Shereshewsky said. "Everywhere you go in America, you’re going to find immigrants, and those immigrants are still cooking their foods from their countries and cultures."
Sales at international supermarkets and smaller grocery stores across the U.S. have seen consistent growth, according to market research firm IBISWorld. Boise, for example, with a population of just over 235,000, has more than 20 international markets. Shereshewsky advises that exploring beyond one's usual shopping areas can reveal hidden culinary gems and encourage a different way of interacting with a local community.
Store employees are often a valuable resource for customers. "It’s exciting," said Bailey Hughes, a cashier at Idaho Capital Asian Market, noting that some customers are drawn by viral food trends like "Chinese Baddie Tea," a beverage based on a traditional Chinese recipe. For those hesitant to dive in, Shereshewsky recommends doing some advance research, suggesting food bloggers who specialize in specific cuisines as helpful resources. "There are a lot of people out there who have spent a lot of time perfecting dishes and making them acceptable," she said. "I go into markets with a very specific list and recommendations of what I need to buy because going in there with no plan can be like, a little bit too much."
Familiar dishes can also serve as a starting point for culinary exploration. Shereshewsky suggests looking at iterations of favorite foods from around the world to introduce new ingredients and flavors. "Even though we speak different languages or wear different clothing, or we live in different places, suddenly we’re all connected through a tomato," she said.
Simple swaps can introduce new tastes, such as trying a Ugandan rolex—a vegetable omelet wrapped in chapati—instead of scrambled eggs and toast, or a Chinese spinach salad with blanched Taiwanese spinach, a vinegary dressing, and peanuts. Lemongrass and kaffir lime leaves, pantry staples in Laos, can add bright, tart flavors to soups, according to Louangketh.
International markets can offer savings on spices, fresh produce, specialty sauces, and even proteins like fresh and frozen seafood, often due to relationships with multiple suppliers. However, shoppers should remain discerning, as some specialty products may be priced higher than in mainstream stores. "I think you'll find some ingredients are much cheaper than in the traditional supermarket and others could be just as expensive — it depends on what you're looking for," Shereshewsky commented.
Experimentation is encouraged; if an ingredient is intriguing, trying it can lead to new meal ideas. "If you just buy some things because you’re vibing with them, you can then reverse-engineer meals out of them by searching that ingredient and recipes," Shereshewsky said. Dishes like Filipino cuisine, which often allows for ingredient substitutions without compromising the dish's integrity, have become a regular part of her cooking rotation. For example, calamansi juice can be substituted with lemon.
Shereshewsky also favors ingredients like pork floss, a shredded dried pork with a texture akin to savory cotton candy, and aji panca, a mild Peruvian chile with a sweet and smoky flavor. Banana sauce, a sweet and tangy condiment, is another pantry staple for her.
Beyond the culinary aspect, Louangketh highlights the importance of appreciating the cultures and people behind the food. "Food is about building community," she said, emphasizing opportunities to "connect through something that is healthy." Engaging with cultural festivals, events, or cooking classes can further enrich the experience. Shereshewsky advises that while viral trends can be an entry point, understanding a dish's origin and the people who grew up with it offers deeper learning and satisfaction.