Flavor Trends, Strategies and Solutions for Menu Development




By Liz Barrett Foster
May 10, 2022


Zak Snyder

Zak Snyder

At Sally Can Wait bar and restaurant, Jewish and Cuban comfort classics fuse into trend-forward, craveable menu favorites like the Chicharrón Tacos. The dish is an ingenious transformation of a moderately popular pork loin into flavorful chicharróns served in a taco for a better brand fit that uses many pantry items and reduces waste, says Co-Owner Zak Snyder.

The pork loin is prepared with a bevy of intriguing flavor-makers, starting with a marinade rub of schmaltz, Modelo Especial beer, sour orange juice, aji amarillo, cayenne, smoked paprika, salt, pepper and honey. The loin is slow-cooked for hours and then cut into thin strips and fried before being tucked into corn tortillas, along with a taco sauce featuring sour cream, Greek yogurt, chipotle, garlic, cinnamon and sweet paprika. Pickled red onions, Cotija, garlic aïoli, schmaltz and a finish of cilantro complete the bite.

“This dish has a ton of flavor in every component,” says Snyder. “Every bite reveals another flavor to excite the palate. It’s truly the best of all flavors combined into a very accessible dish.”


About The Author


Liz Barrett Foster is a corporate content writer, editor and B2B trade writer focused on food, restaurants and marketing. [email protected]