Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
June 13, 2020

 

Adam Ornellas photo

Adam Ornellas

Chefs have been trying to figure out the perfect way to introduce elote onto the menu, as the creamy, salty Mexican street corn has become a cultural phenomenon among American diners. At Manzanita, a new California-global concept, Executive Chef Adam Ornellas has found a unique way to revamp the authentic version for a restaurant setting, providing the street-food satisfaction of elote with an upscale twist.

To start, Ornellas cuts the cob into four strips, then fries them into dramatic curls. A charbroil finish lends a nice smokiness. A layer of huitlacoche crema is added for a topping, bringing umami, intrigue and authenticity to the dish. Ornellas finishes with salty Cotija cheese, scallions and a chorizo vinaigrette.

“This dish brings me back to childhood days when my grandmother would make this for us as a treat,” he says. “I aim to keep all of the homey goodness of its street-food roots, but elevate it, making it easier to eat and adding an aesthetic twist, while letting the flavors really shine through.”

 

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