Flavor Trends, Strategies and Solutions for Menu Development

 

Spanish Diner’s breakfast bocata Bikini 'Angel Muro se fue a Mexico' features cooked ham, cheese, avocado and a fried egg.

 

Spanish Diner’s breakfast bocata Bikini 'Angel Muro se fue a Mexico' features cooked ham, cheese, avocado and a fried egg.

 

By Rob Corliss
January 14, 2022

 

The bocadillo presents a nice pushback to over-the-top sandwich builds, and it offers a relatively “mess-free” portability, compared to an overloaded sandwich. With a bocadillo, the beauty is in knowing exactly what you are going to get and taste. Guests can easily envision this and relate to the flavors and textures. This is fertile ground for creative takes that fit different concepts and allow for innovative menu expansion. A steakhouse, for example, could enter the sandwich fray by developing and marketing a bocadillo featuring shaved prime rib or a sliced steak or filet (a cheese is optional) on a baguette or its own scratch-prepared rolls. Here are six other opportunities to create a signature lineup of bocadillos:

 

About The Author

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ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu. [email protected]