From Peasant Food to Overpriced
Historically, lots of foods have been considered peasant-class or cheap and affordable. However, once they become part of a trend, all that changes and they are suddenly super expensive. Remember when chicken wings were 10 cents? Well, now a standard serving can easily put you back $20. So with that in mind, here are 20 foods the rich unfortunately took over.
1. Pho
Pho was once a cheap, simple street food. It was often eaten by the local working class. As pho grew in popularity, its prices were raised and it became more upmarket. Pho is now served in hipster restaurants, making it less accessible to those that relied on it.
2. Banh Mi
The humble Banh Mi began life as a cheap, simple, everyday street food for working-class people that used simple yet tasty ingredients. As the banh mi became popular among non-Vietnamese people, the price went up. A cheap meal is now a hip and expensive one that has adapted to cater for its new and wealthier customers.
3. Food Trucks
Food trucks started out as an inexpensive way to sell cheap, quick meals to ordinary folk. They began offering down-home, hearty fare to budget-minded, everyday people. Now, food trucks are popular with foodies and urban professionals, leading to skyrocketing menu prices. It’s as if they cost more because they come from a food truck.
4. Beef Brisket
Beef brisket was once a cheap and tough cut of meat. Working-class families traditionally cooked it for a long time over low heat to make it tender and tasty. Eventually, it gained favor in gourmet barbecue and haute cuisine as a chef's delicacy with rich, smoky sauces.
5. Oxtails
Oxtail and other offal, or lesser-known meat cuts, were inexpensive and humble cuts of meat reserved for the poor, who had to make the most of each part of the animal. Tough and bony, they require long, slow cooking to make them tender and to develop their flavor. The result was often a rich, hearty stew or soup with a deep, savory flavor. Oxtail is now a popular menu item in many high-end restaurants, as it has a unique texture and a deep, rich flavor.
6. Crawfish
Crawfish was a cheap and common food once, consumed primarily by the rural and working class. Boiled and cracked and served at informal events, crawfish was an economical meal with a sweet taste and a firm, comforting texture. In the last decade or so, crawfish has become a very popular seafood, commanding high prices and trendy dishes at restaurants.
7. Fajitas
Made with skirt steak, fajitas began as a method for Mexican ranch hands to make inexpensive and flavorful meals from less desirable cuts of meat. Skirt steak's strong beefy flavor and tenderness when marinated and cooked properly became a working-class favorite. Fajitas have evolved from a popular budget street food to common in upscale restaurants.
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8. Chicken Wings
Chicken wings were historically a cheap, leftover part of the chicken largely only eaten by working-class families and commonly thrown away by restaurants. The crispiness of the exterior and deep flavor of the meat were popularized by simply frying the meat and coating it in a spicy sauce. The wing has since become a staple in sports bars and fine dining restaurants, prepared with a wide range of flavors and often served with gourmet garnishes.
9. Brown Bread
Brown bread was the bread of the poor since the white flour required for white bread was more scarce and therefore more costly. When white bread became mass-produced and cheap to make, it became a more popular choice. Additionally, wholemeal and brown bread are sometimes considered healthy breads and consumed by the more affluent and health-conscious.
10. Avocado Toast
Avocado toast used to be an inexpensive staple food made of ingredients from almost any place. It used to be made of just cassava bread and sliced avocado for cheap eating. However, now avocado toast is an expensive, fancy food often made with artisan bread and other expensive ingredients at cafes and brunch restaurants.
11. Hanger Steak
Hanger steak was also sometimes called the "butcher's cut" because butchers kept it for themselves. While most people saw it as an inexpensive and virtually unknown cut of beef, it was secretly known for its rich, beefy flavor and tenderness. Now, hanger steak has become a popular gourmet steak in expensive restaurants because of its inexpensive yet bold taste.
12. Polenta
Polenta was originally a dish for the poor. It is a thick porridge made from ground cornmeal, which is a cheap ingredient and provides a cheap but filling meal. The soft, creamy, comforting flavor of polenta can make it the basis of a hearty meal if combined with the right ingredients. In recent times, however, it has become a trendy food found in expensive restaurants and served with expensive toppings.
13. Tacos
Tacos were traditionally a casual and inexpensive street food in Mexico, commonly enjoyed by the working class. Made with simple and accessible ingredients like beans, meats, and vegetables, and wrapped in soft corn tortillas. As tacos have gained international popularity, they have also been featured in upscale dining establishments, and gourmet versions have been created, transforming the dish into a trendy and high-end culinary experience.
14. Pork Belly
It used to be seen as a cheap fatty scrap cut often given to the poor, or used sparingly in cooking. Pork belly is so flavorful and tender thanks to the succulent layers of fat and meat that it yields when cooked slowly or crisped to perfection. Pork belly is now featured in gourmet dishes all over the world and is considered a premium cut that can command a high price.
15. Fish and Chips
Fish and chips began as a cheap, filling meal for working-class families. It was originally made with just a single white fish fillet with a side of potatoes, cooked in whatever oil could be found. Fish and chips are now seen as a more expensive, trendy dish that can be ordered in high-end restaurants.
16. Fried Chicken
Fried chicken used to be a cheap, unpretentious, working-class comfort food made in people's kitchens with simple seasoning. It's a crispy, flavorful, juicy dish that's filling and easy on the wallet. But now fried chicken is overpriced, costing up to $15 for 3 chicken tenders.
17. Lobster
Lobster was long regarded as a lowly, cheap food unfit for the rich. Its red shell was even used as a dye in prison uniforms and company liveries. It was commonly fed to prisoners and indentured laborers and is still used for bait to catch codfish.
18. Kale
Kale was long considered a coarse, bitter leaf mostly consumed by poor farmers, and at one time used as fodder for livestock. It has a tough leaf but is dense with nutrients, antioxidants, and vitamins. It gained popularity with health-conscious shoppers and in high-end restaurants, going from table scraps to hipster superfood.
19. Brussels Sprouts
Lots of people grew up with Brussels sprouts being a food they badly avoided. However, as an adult, you’ll find it at the fanciest restaurants. It’s a common luxury appetizer, and the price clearly shows it.
20. Chinese Takeout
Chinese takeout was considered a cheap and budget-friendly food. You could easily pay $20 and have enough food to feed 4 people. But now, one entrée alone costs around $20.
