Flavor Trends, Strategies and Solutions for Menu Development

By Mike Kostyo

 

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Judging by the lines, La Panaderia is a must-visit morning stop in San Antonio. The local micro-chain fills its bakery cases with traditional Mexican sweet breads like pan de muerto and rosca de reyes, along with more modern options like a tequila-almond croissant and their trademarked “Croncha,” which cleverly mashes up a croissant and concha, the traditional Mexican sweet bread roll that resembles a seashell.

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San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.

About The Author

Mike Kostyo

Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]