Flavor Trends, Strategies and Solutions for Menu Development




By Flavor & The Menu
May 6, 2021

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Jorge GutierrezPhoto credit: RM Studio Corp

Jorge Gutierrez

With a few strategic flavor moves, Chef de Cuisine Jorge Gutierrez transforms grilled chicken into a craveable signature dish at Lona Cocina & Tequileria, a modern Mexican restaurant. “The Chicken Poblano is a special dish because it is very simple, yet very flavorful,” he says. “It’s a great option for those who love chicken and traditional Mexican sauces. Compared to other dishes on our menu, it may not stand out at first. However, once it is served, our guests rave about it.”

Gutierrez takes a straightforward approach. He marinates the “suprema de pollo” (an airline chicken breast) in olive oil, garlic, salt and pepper, then grills it until it’s juicy and tender. Mexican flavors come into play through the other elements on the plate. The accompanying béchamel sauce is flavored with roasted poblanos. The “papas rajas” are roasted Yukon gold potatoes tossed with rajas—roasted poblano strips—for full-bodied flavor with a bit of heat.

About The Author


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.