In his Financial Times editorial titled, “Burritoed up, BBQ-ed down and all steaked out,” Tim Hayward says that ‘dude food’ has gained enough traction the world over for it to be the food trend of the year. By dude food, he means “the kind of meat-heavy, comfort-inducing, carb-loaded neo-junk” that has become an “international phenomenon,”

Hayward points to us as the progenitors of dude food, given that many of the dishes originated from “poorer parts of the Americas.” And frankly, he’s over it. He isn’t even convinced the term ‘dude food’ is applicable; for one thing, a large amount of women enjoy the genre just as much as men.

He sees the egalitarian appeal of food “cheap on ingredients, heavy on fortifying fats and carbs” as they “cheer and strengthen at minimal cost”—particularly during a recession.

However, it’s just doesn’t taste like home to Hayward, who prefers his comfort food with an English spin. He is ready for something informal, fun, and a whole lot more congruent with the British “tradition that veers toward napery and fishknives or cod, chips, pie and mash,”

[via The Financial Times]