Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
July 15, 2021

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Michael Mayer

Michael Mayer

When Executive Chef Michael Mayer launched a new menu at Tinta, his aim was to provide an oceanside breakfast experience that was approachable, flavorful and memorable. “I tried to combine traditional breakfast dishes with Mexican-inspired flavors and time-tested favorites, like chilaquiles and huevos rancheros,” he says. Wanting to riff on eggs Benedict, Mayer landed on the Crab Tostada Benedict. “Despite being one of the pricier menu items, it emerged as a top seller and fan favorite,” he says.

To build it, he spreads refried beans over fried white corn tortillas, adding smashed avocado (dressed in lime and salt) and a fresh crab salad, which sports lump crab, onions, jalapeños, red bell peppers, cilantro and lime zest. He warms it on the flattop briefly before crowning it with soft-poached eggs and chipotle hollandaise. “The locals return for the freshness of the crab and avocado, along with the heat and citrus of the chipotle hollandaise,” says Mayer. “This dish never disappoints.”

About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.