Global

There’s a precision to the global mash-up at Nahita in Boston, where the pantry pulls strategically from Peru, Japan, Mexico and Turkey, staying true to authentic ingredients while combining them in new and intriguing ways.

Combined with the functional benefits of the traditional spices—turmeric, clove, fenugreek and cinnamon—this potato-based take on the shawarma can boast better-for-you benefits—as well as showstopping creativity

With tacos, anything goes today. We’re seeing seriously inventive takes on classic proteins, while on the plant-based side, chefs are moving well beyond the perfunctory veggie taco.

Look southward for the next big thing in dessert texture—buñuelos. Here are four opportunities to showcase buñuelos in trend-forward dessert applications.

Ramen is on the rise, with ramen menu mentions up 46 percent over the last four years. We bring you ways to play with ramen textures, ramen-inspired cocktails, Ramyun, and global ramen mash-ups to inspire.

Differentiate your menu with creative takes on authentic regional dishes of Mexico.

Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more

The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette

Walk-On’s Bistreaux & Bar offers Cajundillas: Chipotle tortillas with chicken, boudin sausage, andouille sausage, spicy chipotle ranch, Monterey Jack cheese

Pei Wei offers Spicy General Tso’s Chicken: spiced with Sriracha, chile pods, chile paste and red chile flakes, served with carrots, red peppers and scallion

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread

The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint

Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori

Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce

Jsix offers a Korean Rice Balls: Deep-fried balls of rice, gochujang, bulgogi, kimchi, spinach, carrots, sesame seeds

Rooh offers a Tuna Bhel: Fresh ahi tuna, avocado, tamarind gel, puffed black rice, green mango, green apple, togarashi

The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.

In Indian mash-ups, subtle moves show up as a gentle touch, an easing in of flavor. The result is significant, offering delicious flavor discovery

This Ras el Hanout Hummus Bowl with Sockeye Salmon showcases some of today’s biggest trends

Greek yogurt helps foodservice operators leverage the assertive flavors of India and the Eastern Mediterranean.