Flavor Trends, Strategies and Solutions for Menu Development
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“The flavor profile of huitlacoche is unique. The dominant notes are earthy and umami-rich, but it’s also a little smoky, deeply savory and subtly sweet. Huitlacoche is quite silky, juicy and a bit weighty on the palate. Our huitlacoche butter is made by sautéing huitlacoche and incorporating the juices that are released into the butter. The only additions are flaky sea salt and pickled green garlic—just enough to balance it.”

—Amarys and Jordan Herndon, Co-Owners/Chefs, Palm & Pine, New Orleans

In the first half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.


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