Wow Bao is a two-outlet, Chicago-based concept offering potstickers, steamed dumplings and rice bowls in addition to numerous bao combos, such as teriyaki chicken, barbecue pork, Mongolian beef, and Kung pao chicken. Taken as a whole, the growing popularity of naan and bao suggests at least two avenues modern U.S. quick-serves might explore as they consider new ways to liven up their leavened goods.

From bolillos—Mexican torpedo-shaped rolls similar to French baguettes that form the basis for the distinctive sandwich known as a torta—to empanadas, the semicircular stuffed pastries that cradle seafood, meats, cheeses and other fillings, Latin America is also a wellspring of fresh ideas where baked goods are concerned.

But beyond the mealtime staples, there are also near-endless options under the heading of desserts and delicious diversions: tres leches cakes, turnovers, conchas (Mexican sweet breads)—the list goes on and on. With Hispanic Americans constituting an ever-increasing percentage of U.S. residents, it’s clear that the demographic stars are in alignment for creative product introductions with a Latin bent.

The great thing about each baked option mentioned here is the combination of a hint of the exotic with the lure of the familiar. That mix decreases the risk inherent in bringing to market altogether foreign tastes. Properly packaged, produced, and introduced to the masses, baked goods in the Latin American and Asian molds could turn up a batch of exciting new products for enterprising chains.